Experience

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  Retired

  • Greater Nashville Area, TN

  • Retired Hotel Executive

    • Oct 2019 - Present
    • Greater Nashville Area, TN

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  The Hermitage Hotel

  • Greater Nashville Area, TN

  • Director of Food and Beverage

    • Jul 2016 - Apr 2017
    • Greater Nashville Area, TN

    This position directs all aspects the food and beverage operation throughout the hotel. The responsibilities include planning, organizing, directing and coordinating all food and beverage operations; developing new menus and establishing policies and procedures for delivery of a quality food and beverage product with a high level of service which exceeds the guest expectations and hotel standards; selection, hiring, training of all food and beverage management personnel. Responsible for day to day operation of the Capitol Grille Restaurant, Oak Bar, Banquets, and Room Service. Maintaining the Forbes Five Star and AAA 5 Diamond awards.

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  Gaylord Entertainment - Opryland Resort and Convention Center

  • Nashville Tennessee

  • Director of Event Operations

    • Oct 2011 - Feb 2016
    • Nashville Tennessee

    I am responsible for the hiring and performance management of the banquets operations staff. Oversee the daily banquet activities to insure adherence to all established operational service standards. I work with the Banquet Operations Team to continually improve upon presentations profiles, banquet offerings and service methods. I lead the team’s process improvements in banquet operations using post-convention reports and meeting planner surveys and to identify areas of need and to measure improvements. Current focus is on updating our buffet presentations, improving the coffee breaks look and to monitor the team’s adherence to standards. We are focused on labor cost and efficiency through updating our training materials and having training refreshes based on service audits. We are implementing two systems utilizing new state of the art technology in both workforce management and inventory software to reduce manual errors and improve labor and beverage costs. Our beverage team is utilizing a fresh juice program for craft cocktails that has had a positive impact on sales and at the same time reduced costs, currently 2% under budget for 2015. Recognized for two months of over 10 million dollars in sales while achieving 3% over budgeted profits and scoring in the high 80’s in ESS, 2015 score was 83.4.

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  FAIRMONT SCOTTSDALE PRINCESS

  • Director of Banquets

    • Feb 2010 - Oct 2011

    As the director I was responsible for the planning and orchestration of all banquet operations in conjunction with the Managers and the Captains, 15.6 million in 2010 with a 12.3% beverage cost and 5.4% service labor cost. We implemented a new staffing ratio that will allow us to produce events that run flawlessly, served in a timely manner and still ensure that we provide a Five Diamond Product. Banquets timeliness of service in December was 9.86! Responsible for the overall financial success of the department, day to day payroll control, beverage costs, planning yearly capital improvements, exercising control of fixed and variable expenses, controlling turnover and ensuring a safe environment to work. I have developed a training plan to improve service; we have rewarded the top echelon of servers by adding them as part time captains to our staffing. I review the weekly schedule and make daily adjustments to keep labor costs in line with budget. We are all focused on partnering with Catering and Conferences, and our Meeting Planners to produce positive JD Power scores. Scores trended well ahead of past years, in my first year we finished with a 9.55 in overall food and beverage experience! I expect us to work closely with support departments and maintain a relationship based on mutual respect. We have representation at Precons based on our “follow the bubble” philosophy. I have made significant changes in banquet presentation and improved standards in keeping with a Five Diamond operation. I monitored industry trends and incorporated new ideas into the operations to keep us competitive. I began a wine education program for all banquet captains, CS and Catering managers to improve their knowledge of the existing wine list. We have improved the beverage offerings and improved our ability to up sell based on product knowledge. I planned and executed the renovation of Crown P our western town, resulting in improving group capture and additional revenues of $500,000.

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  Arizona Biltmore

  • Director of Catering, Conference and Destination Services

    • Jan 1978 - Aug 2005

    Directly Responsible for Overall Success of $37,000,000 in Catering, Conference and Destination Services. Over saw the operation of the Banquet Department in 100,000 Square feet of indoor meeting space and 65,000 sq, ft. of outdoor space. Responsible for 20 Managers, 7 Administrative Assistants as well as the Audio Visual Department. Maintain the business relationships with a full range of supporting vendors. Negotiate contractual agreements with upscale clientele and vendors. Provide full service Catering and Event planning to organizations and individuals in a variety of settings. Prepare proposals, organize and execute large scale social and corporate events such as the NFL Owners Meeting, Celebrity Fight Night, Barrow Grand Ball and the Fiesta Bowl / Frito Lay Coaches Meeting as well as upscale weddings and big budget off-property events. Responsible for accuracy of all Catering, Conference and Destination Services reports. Daily variance reports, pace report, and month end P&L review. Executive committee responsibility for budgeting, strategic planning and solving big picture operational challenges. Work with Executive Chef to develop menus and themes that incorporate extensive entertainment and decor. Coordinate all vendor and Audio Visual production efforts.