Experience

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  Rebound Hospitality Services, LLC

  • Weehawken, New Jersey, United States

  • General Manager

    • Apr 2021 - Present
    • Weehawken, New Jersey, United States

    358-room, full-service, Sheraton branded hotel located on the Hudson River walk. Oversaw distressed takeover on behalf of the Receiver and the LLC partners in 2021.

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  Prism Hotels & Resorts

  • Dallas, Texas

  • Corporate Director of Food and Beverage

    • Feb 2016 - Mar 2020
    • Dallas, Texas

    • Oversaw Food and Beverage operations for 27 hotels, representing limited and full-service brands.• Driver of Avendra processes to successfully improve purchasing efficiencies in each hotel operation.• Development of concepts and execution of renovations and new builds.• Responsible for the successful renovation of franchised Hyatt Regency LAX.• Responsible for the successful takeover of the Westin and Sheraton Stonebriar hotels in Frisco, Texas in February 2019. • Concepted the Resort Pool Redesign scheduled for completion in 2022. • Developed off-site food and beverage programs for the local residents to improve revenue stream.

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  Hyatt Regency Century Plaza

  • Los Angeles, California

  • Executive Assistant Manager, Director of Food and Beverage

    • Sep 2005 - Aug 2014
    • Los Angeles, California

    Administered an operation with 726 guest rooms and suites and more than 110,000 square feet of indoor and outdoor catering space that generated $80M in total revenue with $30M in annual food and beverage sales. • Oversaw the management of a California-style restaurant/sushi bar, two lounges, convenience market, Regency Club, Starbucks Licensed Store, 24-hour In-Room Dining, resort-style pool and dining services, banquets, catering, convention services as well as culinary, stewarding, and purchasing functions. • Managed the Director of Catering, Executive Chef, 33 operations and event sales managers, and 350 union associates. • Achieved 4.98 and 4.95 (out of 5.0) Associate Gallup Engagement Scores in 2012 and 2013, respectively• Achievements in F&B design and creativity were featured in 2013 issues of Hotel F&B Magazine. • Appointed to Hotel F&B magazine’s National Hotel F&B Council in 2012.• Completed annual business plan, marketing plans, FF&E planning, long-term capital expenditure budgets, annual forecast, monthly owner’s reports, monthly P&L analysis, and other financial analysis/projects as needed.• Developed seasonal menus that support local regions, farmers, and organic practices; demonstrated expertise working with paleo, vegan, and raw vegan styles of food prep and execution.• Mentored and promoted the next generation of Hyatt leaders including four Assistant Directors, eight Department Managers, six Associate Managers, four Sous Chefs, an Executive Sous Chef, and four corporate trainees.• Concepted, designed and opened X Bar, Century Plaza, Los Angeles, in April 2007, receiving the Best New Sanctuary award by Los Angeles Magazine in July 2007; renovated and delivered a new ultra-lounge concept for the X bar in May, 2014. • Recipient of the 2008 Woman of Achievement Award by the Century City Chamber of Commerce.

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  Hyatt Hotels and Resorts,

  • Chicago, Illinois

  • Corporate Director of Food and Beverage

    • 2001 - 2005
    • Chicago, Illinois

    Oversaw 128 corporate hotels and resorts throughout the US, Canada, and the Caribbean; set short and long term plans, objectives, and standards to ensure high quality, consistency, and profit in each food and beverage operation. • Expanded the company’s food and beverage revenues by $50M over a four-year period through creative collaboration with the Corporate VP of Culinary, VP of Food and Beverage and the Executive leaders in the field.• Owned accountability for providing guidance and financial recommendations to General Managers and Food and Beverage Directors at all locations; designed and executed promotions/programs to build value and quality products for hotel guests. • Reviewed, updated, and maintained annual marketing plans and 10-year capital plans/FF&E for all hotels; evaluated contracts and conferred with senior decision makers on legal, accounting and human resource issues. • Monitored all operations for compliance with corporate policies and federal/state regulations.• Designed training programs and led regional training teams in preparation of new/renovated hotel openings; developed property evaluation programs for regional senior directors.• Created and implemented frequent guest programs with marketing that included new and innovative product offerings and delivered multiple program presentations to regional directors. • Developed Park Hyatt and Regency Club standards and manuals.

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  Hyatt Arlington

  • Arlington, Virginia

  • Director of Operations

    • Apr 1997 - Apr 2001
    • Arlington, Virginia

    Directed the performance of 35-member management team overseeing rooms/food and beverage, including revenue/yield management, front office, guest services, housekeeping, restaurants/bars, and banquets/catering.• Served as Project Manager for the total renovation of a 317-room property.• Oversaw full range of construction projects to ensure specifications, budget, and time commitments were met; renovations included guest rooms, fitness center, elevators, parking garage, lobby lounge, catering/sales offices, business center, and completion of contemporary and creative, award-winning Mezza9 Mediterranean restaurant.• Drove marketing efforts and played a central role in Mezza9 being consistently ranked as a “Top 100” restaurant in the Washingtonian Magazine; restaurant received multiple awards including Lodging Hospitality’s Upscale Restaurant/Bar Design and the prestigious Concept and Design Award from Cornell University Hospitality Division.

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  Hyatt Regency Reston, Reston, Va.

  • Reston, Virginia

  • Asst. Director of Food and Beverage

    • Dec 1995 - Apr 1997
    • Reston, Virginia

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  Prince Resorts Hawaii, Hapuna Prince Hotel and Resort

  • Big Island of Hawaii

  • Catering and Convention Services Manager

    • 1994 - 1995
    • Big Island of Hawaii

    Responsible for small groups and wedding market.

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  Hyatt Regency Los Angeles Downtown

  • Los Angeles, California

  • Director of Food and Beverage

    • 1993 - 1994
    • Los Angeles, California

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  Hyatt Regency Waikoloa Resort and Spa

  • Big Island of Hawaii

  • Asst. Director of Food and Beverage

    • 1990 - 1993
    • Big Island of Hawaii

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  Atlantic City Hotels and Casinos

  • Atlantic City, New Jersey

  • Food and Beverage Manager

    • Feb 1981 - Oct 1990
    • Atlantic City, New Jersey

    Trump Taj Mahal, Harrah's Marina, Claridge and Atlantis Hotels