Neil K. Email & Phone Number

Philadelphia, Pa, Us

Philadelphia, Pennsylvania, United States

Taking Stay Further

Springfield, Pennsylvania, United States

East Norriton, Pa

DeKalb Apartments

Phoenixville, Pennsylvania

Guilford, Connecticut

Seattle, Wa

Hotel Manager aboard the SS Legacy, beautifully restored to her Victorian elegance and sailing itineraries along the Inside Passage of Alaska as well as the Columbia and Snake River valleys.

Director of Food and Beverage for the NCLA fleet operating in the Hawaiian Islands. Currently serving aboard the Pride of America but I've also served on the Pride of Aloha and the Pride of Hawaii.The Pride of America is the only U.S. flagged luxury cruiseship in the world with a onboard officer and union crew compliment comprised of at least 75% American citizens.Based in Honolulu, the Pride of America sails a seven day inter-island itinerary, visiting four islands and five ports of call with 2,500 passengers and 1,000 crew.Responsible for the daily operation of the entire department including provisions, sanitation, all galleys and culinary operations, crew and officer dining facilities,16 bars with full beverage service and 7 full service restaurants serving over 10,000 meals per day.

Directed the daily operations of the hotel's housekeeping department, the largest department in the hotel consisting of over 150 employees including Room Attandants, Housemen, Supervisors, Inspectors, Floor Care Specialists, Night Cleaners, Office Coordinators, Laundry Attendants and Assistant Directors.• Significantly improved guest satisfaction scores for guest room cleanliness from 6.4 to 8.1 by breaking down and rebuilding the supervisor room inspection process and retraining room attendants to higher standards of job performance.• Reduced total department payroll costs by 20% from 2.0 to 1.61 hours per occupied room by creating more efficient schedules and reducing absenteeism, overtime and employee turnover.• Rebuilt and reorganized the ordering and inventory control system for all equipment, office supplies, cleaning supplies and guest supplies thereby reducing shrinkage and establishing more favorable costs per occupied room for these expenses

Served for four years as a member of a dynamic Executive Committee operating this 757 room convention hotel with over 55,000 square feet of banquet and meeting space. As hotel leaders we were committed to achieving breakthrough results in all departments, thereby enriching the lives of our guests, employees, vendors and stakeholders. Annual department revenues exceeded $17M with a departmental profit of 38%. The F&B department of this union hotel included over 450 employees and 30 managers.As an Area Director, I was responsible for the operational and financial performance of seven additional Wyndham Hotels in the Mid-Atlantic market.

Participated in the conversion of this hotel from a full service, 265 room Stouffers property to a fully certified I.A.C.C. conference center featuring 15,000 sq. ft. of state of the art meeting space and the Complete Meeting Package product.•Increased departmental revenues from $4.2M to $6M with creative marketing for all outlets, refinement of Banquet and Catering menus and services and attention to detail for all corporate conferences and meetings. Also increased departmental profit from 21% to 37% over three years, setting a historic record in 1999.•Increased employee satisfaction and reduced employee turnover to less than 2% through several periods of transition including four General Managers and two corporate owners with strong hands-on participation, regular employee recognition programs and effective employee incentives.•Hired as the restaurant manager in 1994, promoted to Director of Outlets in 1995 and promoted to Director of F&B in 1996.