Ryan Kettle Email & Phone Number

Boston, Ma, Us

Basel, Switzerland, Ch

Bethesda, Md, Us

•Direct the front of house operations including Guest Service Representatives, Concierge, Bell & Door and Club Lounge team members for a 1,220 room property•Oversee six Front Office Managers as well as two Assistant Directors of Front Office •Successfully transitioned the Front Office team during integration from Starwood Hotels to Marriott International•Adhere to budgeted financial goals for the departments labor productivity•Analyze and critique the P&L Statement for the department•Continually improve the Front Office Departments Operation Scorecard as well as Loyalty metrics year over year•Implemented and championed the Frontline Performance Group Room Upsell Program while increasing monthly goals and annual revenue•Responsible for the property’s 18 Day Forecast while maintaining a focus on the hotels selling strategy•Established a Front Office Culture with a focus on Marriott’s Core Values

Bethesda, Md, Us

•Responsible for executing over $15 million in annual banquet and catering revenue•Lead a team of five managers and over 90 union staff members including servers and house attendants•Track record of exceeding key metrics including profitability, productivity, employee and guest satisfaction surveys year over year•Directed and managed staff in both a union and non-union environments•Member of the L18 Leadership Group alongside the Executive Committee•Execute functions exceeding 2,000 guests with over 75,000 square feet of meeting space

Mclean, Va, Us

•Responsible for the operation of the banquet and outlets departments with over $5 million in annual revenue•Set-up and meet all Audio Visual requirements for banquet functions•Oversee both the Banquet and Outlet Managers•Re-structured the payroll and gratuity process for banquets and room service •Constantly monitoring budgeted labor and expenditures to meet targeted financial goals•Strictly adhere to Hilton Food & Beverage guidelines during daily operations while meeting ownership’s goals

Newport, Rhode Island, Us

•Management of One Bellevue Restaurant and Top of Newport Rooftop Lounge•Responsible for scheduling and evaluating employees for both outlets•Work closely with Executive Chef on menu changes and consistently generating ideas for increasing revenue and continuous improvement•Implement menus into Spring Miller Systems for food and beverage team•Created personal training procedure for all staff that includes employment policies and orientation process•Produced wine list for outlets while monitoring beverage costs through researched pricing and control of existing inventory.

Newport, Rhode Island, Us

•Purchased items for the Food & Beverage Department, Spa and Room divisions.•Work within the hotel’s monthly and annual budget for Food & Beverage purchases.•Monitored pricing among purveyors to find the most cost effective products•Responsible for the hotel’s shipping/receiving department.•Completed end of month inventory for both food and beverage

Master'S Degree, Business Administration And Management, General

Bachelor'S Degree, Business