Experience

Midas Construction

• United States
• Construction
• 1 - 100 Employee

• Principal

  • Jan 2021 - Present

• Vice President of Development & Construction

  • Dec 2018 - Jan 2021



Midas Hospitality

• United States
• Hospitality
• 100 - 200 Employee

• Vice President Of Development

  • Jan 2018 - Dec 2018

  Responsible for managing the day to day operations and of the Midas Development team with a focus on the New Hotel and Acquisition Pipeline as well as the Renovation Life Cycle. The Midas Development team has a hospitality driven focus on Project Planning, Procurement, Interior Design & Architecture, Scheduling, Budget Management and Project Execution.

• Senior Director Of Development

  • Dec 2016 - Jan 2018

• Corporate Director of Information Technology

  • Jan 2014 - Dec 2016

• Director of Operations

  • Jul 2012 - Jan 2014

  Provide proactive, timely and continuous Operations and Brand Support to IHG, Choice and Independent Hotels for Midas Hospitality. Key Measures include Brand Standard Compliance, Communicate Best Practices, Curing Action Plans, Life Safety, Weekly Reporting Analysis, Quality Self Evaluations, Participate in Revenue Management, Guest Satisfacation Scores, Performance Reviews, Develop Bench-Strength, Training, Budget and Forecasting. Oversee Development, Implementation and Performance of Hotel Management Information Systems. Show less

• General Manager

  • Dec 2011 - Jul 2012

  Responsible for all Operational and Financial aspects of 111 Room Extended Stay Hotel. Established and Maintained fiscal goals and developed a culture to deliver continued improvements in both serivce and quality standards to deliver results to both guests and ownership. Worked with Ownership and Contractors to Successfully complete a $1.6MM Property Improvement Plan including Guest Rooms and Public Areas.

• General Manager

  • Jul 2011 - Dec 2011

  Responsible for all Operational and Financial aspects of 257 Room Upscale Hotel and Indoor Water Resort with 200 associates. Maintain established fiscal goals and develop a culture to deliver continued improvements in both serivce and quality standards to deliver results to both guests and ownership.

• Director of Food & Beverage/Retail

  • Apr 2011 - Jul 2011

  Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate. Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations. Respond to changing business environment and make necessary changes to operations and finance as required. Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest. Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives. Manage the Retail Outlets within the Hotel and Water Resort. Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service. Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality. Execute and promote accident prevention programs to minimize liabilities and related expenses. Assume the responsibilities of the General Manager in his/her absence. Show less



Sage Hospitality Group

• United States
• Hospitality
• 700 & Above Employee

• Director of Food & Beverage/Retail

  • Mar 2010 - Apr 2011

  Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate. Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations. Respond to changing business environment and make necessary changes to operations and finance as required. Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest. Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives. Manage the Retail Outlets within the Hotel and Water Resort. Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service. Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality. Execute and promote accident prevention programs to minimize liabilities and related expenses. Assume the responsibilities of the General Manager in his/her absence. Show less

• Food & Beverage Manager

  • Sep 2008 - Mar 2010

  Responsible for daily operations, fiscal profitability, and overall guest satisfaction for multiple profit centers at the Crowne Plaza Cincinnati North Hotel (257 guest rooms)/CoCo Key Indoor Water Resort (50,000 sq. ft.) complex (Tradewinds Restaurant & Lounge, In-Room Dining, A&W All American Food, Pizza Hut Express, Wet Rooster Lounge). Supervise, hire, fire & discipline team of 40+ associates and supervisors throughout complex, including all Food & Beverage Outlets and Banquets, reporting all progress to Food & Beverage Director. Complete weekly 10-Day Revenue and Labor forecast for all Food & Beverage Outlets and Catering. Assisted in creating 2009 Budget, and exposure with SHARP and Profit & Loss statements, updating Forecast in absence of Food & Beverage Director. Conduct monthly meetings, create and implement new Standard Operating Procedures and Training Programs. Coordinate special events within Outlets (i.e. Holiday specials, small parties, business meetings, etc.). Property InfoGenesis expert in Programming, Reporting and Troubleshooting. Assist in Task Force assignments as needed, including InfoGenesis Property Training, and Food & Beverage Support. Assist in other departments as needed. Completed Opera Training during 2009 IHG Conversion. Implement/Enforce brand standards, as well as initiatives to improve Guest Satisfaction Index. Ordering, inventory and overall cost control for Beverage across complex (Soda, Vending, Wine, Liquor, Beer). Achieved 20.0% total beverage cost for 2009 through improving security controls, inventory accuracy, strategic pricing review, and marketing initiatives. Show less



Davidson Hospitality Group

• United States
• Hospitality
• 700 & Above Employee

• Assistant Outlet Manager

  • Mar 2008 - Sep 2008

  Responsible for ensuring consistency of products and services, promoting employee empowerment, anticipate revenue/cost problems and report discrepancies to Restaurant Manager/F&B Director, and maintain customer satisfaction as the driving philosophy of the F&B department. Responsible for all Food & Beverage Outlets (Restaurant, Lobby Bar, Room Service, Starbucks Coffee Bar). Left company to relocate to Cincinnati, OH. Responsible for ensuring consistency of products and services, promoting employee empowerment, anticipate revenue/cost problems and report discrepancies to Restaurant Manager/F&B Director, and maintain customer satisfaction as the driving philosophy of the F&B department. Responsible for all Food & Beverage Outlets (Restaurant, Lobby Bar, Room Service, Starbucks Coffee Bar). Left company to relocate to Cincinnati, OH.



Restaurant Management, Inc.

• Area Supervisor

  • Feb 2006 - Feb 2008

  Responsible for Multi-Units' success financial and operationally thru follow-up, discipline and training. Responsible for weekly Payroll approval and submission, scheduling, unit training programs, Monthly Inspections and Evaluations, Customer Recovery calls, P&L Performance, AOP (Mystery Shop) Scores, Management Appraisals. Left company to relocate to Responsible for Multi-Units' success financial and operationally thru follow-up, discipline and training. Responsible for weekly Payroll approval and submission, scheduling, unit training programs, Monthly Inspections and Evaluations, Customer Recovery calls, P&L Performance, AOP (Mystery Shop) Scores, Management Appraisals. Left company to relocate to



PENN Entertainment, Inc

• United States
• Gambling Facilities and Casinos
• 700 & Above Employee

• Front Desk/Hotel Supervisor

  • Feb 2005 - Feb 2006

  Assisted in overseeing Front Desk & Housekeeping Operations for 300 room Casino Hotel. Consistently and courteously respond to the needs of the hotel guest. Greet, register and assign rooms to guest. Handled guest concerns and complaints. Promote future sales through contact with guests. Handle all employee discipline & retention, scheduling, evaluating, etc. Assisted in overseeing Front Desk & Housekeeping Operations for 300 room Casino Hotel. Consistently and courteously respond to the needs of the hotel guest. Greet, register and assign rooms to guest. Handled guest concerns and complaints. Promote future sales through contact with guests. Handle all employee discipline & retention, scheduling, evaluating, etc.



Frisch's Restaurants, Inc.

• United States
• Restaurants
• 400 - 500 Employee

• Assistant Manager

  • Nov 2000 - Feb 2005

  Recruit, hire, and train workforce; Develop a high level of customer service/sales; Coordinate both employee and customer relations; Profit and loss analysis/management; Maintain cleanliness and sanitation standards; Conduct inventory and ordering; Manage restaurant safety and security; Cash control. Recruit, hire, and train workforce; Develop a high level of customer service/sales; Coordinate both employee and customer relations; Profit and loss analysis/management; Maintain cleanliness and sanitation standards; Conduct inventory and ordering; Manage restaurant safety and security; Cash control.