Experience

B. F. Saul Company Hospitality Group

• United States
• Hospitality
• 100 - 200 Employee

• Regional Director of Revenue Manaagement - BF Saul Hospitality Group

  • Nov 2020 - Present



Hilton Hotels & Resorts

• United States
• Hospitality
• 700 & Above Employee

• Director Of Revenue Management

  • Dec 2013 - Nov 2020

  January 2019 to Present - Director of Revenue, Hilton Denver City Center. Upscale City Center hotel with 613 rooms and 32K meeting space December 2017 to January 2019 - Director of Revenue, DoubleTree Denver and DoubleTree Denver - Stapleton North. Complex position overseeing 2 hotels totaling 861 rooms and 40K+ square feet of space. December 2016 to December 2017 - Director of Revenue, Conrad Fort Lauderdale Beach and Hilton Fort Lauderdale Beach. Oversaw opening of 290 room Conrad hotel, first Conrad Resort Property in US. Complex Position with 664 Guestrooms at two beachfront resorts in Fort Lauderdale with 20K of meeting space December 2015 to December 2016 - Director of Revenue, Hilton McLean Tyson's Corner. 4 Diamond Upscale Business Park hotel featuring 458 guestrooms and 28K meeting space. December 2013 - December 2015 - Revenue Manager, DoubleTree Denver Complex Show less



The Curtis Hotel

• United States
• Hospitality
• 1 - 100 Employee

• Group Rooms and Revenue Coordinator

  • Nov 2012 - Dec 2013

  Handle Group reservations as well as revenue trends Handle Group reservations as well as revenue trends



Pizza Gallery & Grill

• Hospitality
• 1 - 100 Employee

• Operations and Bar Manager

  • Jun 2007 - Jul 2010

  At the standalone restaurant, I was in charge of streamlining operations and creating standard procedures for both front and back of house. I implemented a new side work system that uses the trust and track method of accountability. I created training programs that had day by day detail for each position to ensure accurate training and to ensure each position was fully trained. I also took part in interviewing and hiring for all positions and worked on promotions. At the standalone restaurant, I was in charge of streamlining operations and creating standard procedures for both front and back of house. I implemented a new side work system that uses the trust and track method of accountability. I created training programs that had day by day detail for each position to ensure accurate training and to ensure each position was fully trained. I also took part in interviewing and hiring for all positions and worked on promotions.