Multi-Property Operations | Hospitality Xxxxxxnagement | Team Building | Training / Development | Compliance

Profit / Loss Responsibility | New Business Development | Strategic Analysis / Plans | Cost Controls | RevPar

Budget Xxxxxxnagement | Customer Service | Program Development | Accounting | Productivity Improvement

Sales / Xxxxxxrketing | Profit-Generating Strategies | Cost-Reducing Initiatives | Inventory Control Systems

• Top Performer who offers a background in multi-site hospitality / operations xxxxxxnagement, start-up operations, profit / loss, budget / financial control, and team building / training, and exhibits an ability to see the big picture within evolving xxxxxxrkets which has been instrumental in driving the success of hotel sites.
• Integral Leader who xxxxxxkes decisions to reflect positively on corporate well-being in alignment with key vision, and applies talent in driving branding initiatives and quality assurance across high-profile employers.
• Ambitious Self-Starter who contributes experience in large-scale business optimization, including designing, developing, and implementing forward-thinking plans to achieve continued hotel profits and productivity.

Regional Director of Hotel Operations

  Capitalize on the opportunity to lead forward-thinking full-service Hilton, Sheraton, Wyndham, and Holiday Inn hospitality establishments with revenue of $75 million, including directing all revenues, GOP, service culture development, and xxxxxxnagement of goals in huxxxxxxn resources, accounting, planning, and xxxxxxintenance.

  Collaborate with top-performing sales, xxxxxxrketing, and revenue teams to develop strategies and grow profits.

  Develop a service culture within the brand and online via targeted short- and long-term plans and actions, along with contributing knowledge of revenue xxxxxxnagement, xxxxxxrkets, and positioning of hotel to grow RevPar index.

  Ensured that 50% Flex / Flow goals were met monthly and delivered guidance to General Xxxxxxnagers.

  Upheld quality levels in branding and quality assurance audits while working with leadership teams.

  Consistently provided leadership on profit / loss while collaborating with General and Asset Xxxxxxnagers.

General Xxxxxxnager ￨ Area General Xxxxxxnager

  Strategically steered fast-paced operations across 4 New England-based hotel properties, including xxxxxxnaging company goals through General Xxxxxxnagers at the property level while overseeing $35 million in team revenue.

  Expertly prepared budgeted revenues and GOP for all 4 hotels.

  Delivered leadership and partnership to ensure best quality products.

General Xxxxxxnager

  Utilized broad scope of industry knowledge toward directing operations of a 173-room full-service property, including xxxxxxnaging total revenues of $7.5 million with $2.5 million in Food & Beverage to meet service goals.

  Continuously exceeded booking and solicitation goals while driving lucrative sales and xxxxxxrketing objectives, along with consistently controlling costs at 60% flow in GOP to invest dollars back into the large-scale property.

  Ranked as #19 across all of Radisson s guest service goals.

  Honored with Radisson s President s Award in 1997 and 1998.

  Achieved no more than 8% total accounts receivable over 60 days.

  Led seamless conversion of property from Sheraton to Radisson hotel.

  Received Commendable score on internal audits across last 12 audits.

  Received Remington Hotels Corporations Hotel of the Year award in 1995.

  Initiated accurate revenue forecasts monthly with no more than 5% variance.

Yyyyyy x. yyyyyy ￨ Page Two ￨ (xxx-xxx-xxxx

General Xxxxxxnager (continued)

  Achieved 99.1% Willingness to Return results measured by Radisson Hotels worldwide.

  Generated revenue growth in excess of competitive set 100% or better RevPar Index for 5 years.

  Directed preventative xxxxxxintenance program at 100% completion in all public space and guest rooms.

  Generated 89% average for quality assurance inspections for 4 straight years (Radisson national was 84%).

  Achieved no more than 8% frequency and no more than 1.5% of payroll dollar losses in workers compensation, and generated zero EEO claims with no more than 2 claims per 1,000 rooms per month and no more than $4,000 in dollar losses per 1,000 rooms per month and year-to-date in General Liability claims.

Food & Beverage Director

  Xxxxxxximized bottom-line perforxxxxxxnce by leading this $2.5-million Food & Beverage operation within a 174-room hotel, including purchasing all food, non-food, and liquor for the department to meet critical objectives.

  Collaborated with General Xxxxxxnager in daily operations, including preparing budget and profit / loss controls.

  Applied strong leadership talents toward xxxxxxintaining hotel operations during the absence of General Xxxxxxnager.

  Participated in all sales / xxxxxxrketing programs and meetings.

  Developed unique new banquet, restaurant, and lounge menus.

  Standardized and upgraded operations in accordance with xxxxxxrket trends.

  Achieved consistent Food & Beverage xxxxxxrgins by incorporate valuable controls.

Executive Chef

  Demonstrated experience in leading results-generating culinary operations for large-scale restaurant and banquet facilities within this 250-room hotel, including handling all labor costs, food costs, and facility quality.

  Directed cost-effective purchasing of all foods for hotel, along with organizing products for optixxxxxxl rotation.

  Reduced food costs from 33% to 28%.

  Generated $2.8 million in food sales annually.

  Spearheaded popular inclusion of tableside cooking.

Executive Chef ￨ Sous Chef ￨ Head Line Cook

  Played a vital role in directing innovative culinary operations, including upgrading menus, cost-effectively purchasing key restaurant foods and products, and implementing high-volume inventory control initiatives.

  Reduced food costs to 29% within the 150-seat restaurant.

  Led targeted training, mentoring, and xxxxxxnagement of all line cooks.

  Produced $1.2 million in banquet sales and $900,000 in restaurant sales annually.

Associate s Degree in Hotel & Restaurant Xxxxxxnagement

Sheraton Guest Satisfaction System ￨ Sanitation

Radisson s Yes I Can Trainer ￨ T.I.P.S. Trainer

CPR Certification ￨ Heimlich Xxxxxxneuver

Board of Directors, Milford Chamber of Commerce

United Chamber of Commerce

Medway Business Council

Date

Hiring Agent Name

Company Name

Address

City/State/Zip Code

Dear__________________:

I am seeking a challenging [ Insert Job Title ] role, and am submitting my resume for your review.

I am excited to build a rewarding career with your company, and can offer cross-functional experience in Multi-Property Hospitality Xxxxxxnagement, Food & Beverage Operations, Team Building / Training, New Business Development, Sales / Xxxxxxrketing, Profit-Generating Strategies, Trends / Tracking, and Customer Service. I am also well-versed in Profit / Loss, Financial Xxxxxxnagement, Strategic Analysis / Planning, Accounting, Compliance, Cost-Reducing Initiatives / Cost Controls, and Inventory Control Systems.

To complement my background, please note that I attained an Associate s Degree in Hotel & Restaurant Xxxxxxnagement from Middlesex County College. I participated in training / development endeavors encompassing Sheraton s Guest Satisfaction System, Radisson s Yes I Can Trainer, T.I.P.S. Trainer, and Sanitation. I am also certified in CPR and the Heimlich Xxxxxxneuver.

Currently, as a Regional Director of Hotel Operations for TPG Hotels & resorts / The Procaccianti Group, I expertly lead full-service Hilton, Sheraton, Wyndham, and Holiday Inn hospitality establishments with revenue of $75 million, including directing all revenues, GOP, service culture development, and xxxxxxnagement of goals in huxxxxxxn resources, accounting, planning, and xxxxxxintenance. Within this role, I successfully collaborate with top-performing sales, xxxxxxrketing, and revenue teams to develop strategies and grow profits. Furthermore, I develop a service culture within the brand and online via targeted short- and long-term plans and actions, along with contributing knowledge of revenue xxxxxxnagement, xxxxxxrkets, and positioning of hotel to grow the RevPar index.

A sampling of my achievements include:

  Ensuring that 50% Flex / Flow goals were met monthly and delivering guidance to General Xxxxxxnagers.

  Upholding quality levels in branding and quality assurance audits while working with leadership teams.

  Consistently providing leadership on profit / loss while collaborating with General and Asset Xxxxxxnagers.

[ Suggestion! Address Here Any Skills / Qualifications / Achievements Relevant to the Job Posting ]. As this is just an example of my abilities, please kindly refer to my enclosed resume for additional experience in general xxxxxxnagement and food and beverage operations roles for Remington Hotel Group, as well as Radisson, Sheraton, and Raxxxxxxda hotels.

I look forward to hearing from you, and thank you in advance for your careful consideration.

Sincerely,

Yyyyyy x. yyyyyy