Real Estate agent in Eastern West Virginia. Specializing in Homes, Vacation Homes, Farms and Land.

Direct and support hotel team at this 496 room hotel with 55,000 square feet of meeting space. Improved Trip Advisor standings. Re-energized Blue Energy Committee Improved RevPar index in 2013 and 2014.

Direct and support entire hotel team including sales, administration and operations. Achieved 104.2% budgeted sales and 107.4 % budgeted profit in 2011. RevPar is $2.11 over budget and $7.57 better than 2010. Moved hotel from #2 to #1 on Trip Advisor. Improved GSI scores exceeding corporate goals each year. Improved RevPar index to 117 in 2011. Davidson Food and Beverage Team of the Year 2010 and 2011 Readers Choice Hotel 2011 and 2012

Direct and support entire hotel team including sales, administration and operations. Exceeded budgeted sales and profit in 2010. RevPar is $4.77 over budget and $9.82 better than 2009. Occupancy 7% over budget. Transitioned hotel in January 2009. Improved GSI scores exceeding corporate goals each year.Improved RevPar index to 106.7 in 2010.Sheraton Franchise Revenue Management of the year 2009

Direct, coordinate, and oversee the day-to-day operations of a full service hotel, including front office, engineering, food and beverage, and housekeeping. Managed a $10 million renovation project, including guest rooms, banquet areas, and new lobby bar. Instrumental in Food and Beverage catering/banquets generating $9 million in revenue and an additional $3 million from Finn and Porter Restaurant. Collaborate with Director of Sales and Director of Catering to improve room and catering revenues.Ensured smooth transition process of hotel from Hilton Corporation in June 2005.

Oversaw Food and Beverage operations during extensive renovations. Successfully managed $7 million renovation project, including new restaurant concept, Starbucks Coffee, front desk, lobby area, and guest rooms. Recognized as one of Hilton's Best Rated Hotels in terms of guest satisfaction.Successfully transitioned hotel in October 2004.

Effectively managed Food and Beverage operations of the Oak Terrace Restaurant, serving breakfast, lunch, and Sunday brunch as well as 11787 Bistro, serving fine food in a casual atmosphere, and Nostalgia's Dance Club catering provided in hotel's 15,000 square feet of banquet space. Played key role in planning new restaurant concept and renovation

Turned around the distressed property, while managing all Food and Beverage operations. Developed and implemented standard operating procedures for department. Trained employees on Hilton brand standards. Improved sales and guest perception in this $3.5 million Food and Beverage operation. Reduced and maintained food and beverage costs by implementing controls, proper training, and planning.

Managed all food production in this $3 million food and beverage operation. Often sent to other Davidson properties on task force and transitions in many key roles, including as Executive Chef and Food and Beverage Director. Planned and executed food preparation for regional Hilton general manager's conference. Introduced regional menus and daily specials. Reduced food and labor cost by 20%, while improving quality and guest perception.

Oversaw food and beverage in this 180-seat authentic fine dining restaurant offering creative American cuisine generating $2 million in restaurant sales and $1 million in banquet sales, and featured in newspapers for use of wild game. Played integral part in opening of "Guido and Murphy's," a casual theme restaurant featured Italian food and an Irish style pub. Built in an old glass factory and has become a local favorite with sales exceeding $1 million. Actively involved in concept development and designed the kitchen and bar facilities.