On September 24th we re-flagged the hotel to the Upscale Brand of the Curio Collection by Hilton

During the transition of the hotel sale in October 2012 was chosen as the best candidate by LHM - Lodging Hospitality Management Co. for the GM position. Going into a full renovation of a 539 room hotel with expanded banquet space of 100,000 square feet. Currently leading through a two year $32M Historic Hotel Renovation.Revenue and Profit both ahead of budget and last year.SALT YTD Service Percentile score 91.3% 29th out of 333 hotel NASALT YTD Room Cleanliness Percentile score 85.9% 47th out of 333 hotelsBrand Promis ranked 36th out of 333 hotelsQA Audit 95 Outstanding scoreAssociate Pulse Survey score 4.11 overall at 82%Conrad Hilton Connie Award Winner for 2015 DoublTree by Hilton Pride Award Winner 2015

Director of Operations responsible for both F&B and Rooms operations departments, offering 56,000 square feet of banquet space and 539 guest rooms transitioning into a full renovation.• Focus on driving GSS & ESS through the development of plans and actions rolled out to total hotel by department to drive results as we phase through a $32 Million total hotel renovation • GSS O Sat 2012 score 81.5 ranked 147 out of 337 up 135 places to last year• GSS Club Lounge 2011 ranked number #1 in the Marriott brand for both food and service out of 295 hotels through staff training to drive 100% focus on our Elite and High Value guests • GSS Guest Room Completely Clean increased ranking from 269 in 2011 to 104 YTD up 165 rankings• ESS O Sat 2012 77.4 ranked 57 out of 206 increased 256 places to LY• ESS 2012 O Sat 77.4 above Brand of 70.1 significant growth to LY score of 58.4• ESS 2012 Food and Beverage overall experience 81.8 above brand of 70.8 and up to LY by 11 points• P&L 2011 Food profit ahead of budget by $300K closing the year at 20.5%• P&L 2011 Beverage profit ahead of budget by $19K closing the year at 66% • BSA 2012 (Brand Standard Audit) 89.5 Green to a brand of 87• AOS Scoring 93.1 in overall associate satisfaction to LY 92.8

Director of Food and Beverage servicing 56,000 square feet of meeting space, 539 guest rooms in an historic hotel setting transitioning into a full renovation.

Director of Food and Beverage for 1,089 room hotel complex with 47,000 square feet of banquet space and six restaurant outlets, $16M in food and beverage revenues.

Director of Food and Beverage for a 650 room urban hotel with 38,000 square feet of meeting space.

Internally recruited into this position featuring 350 guest rooms with 18,000 square feet of banquet space

Internally recruited into this position featuring 560 guest rooms and 40,000 square feet of meeting space with five restaurant outlets