Experience

• 

  Woodhill Country Club

  • Greater Minneapolis-St. Paul Area

  • Assistant General Manager

    • Apr 2017 - Present
    • Greater Minneapolis-St. Paul Area

• 

  Minneapolis Marriott Northwest

  • United States
  • Hospitality
  • 1 - 100 Employee

  • Hotel Manager - Food and Beverage

    • Apr 2016 - Jun 2016

    Refined food and beverage operation to achieve 46.17% profit YTD (budget 40.86%) while improving brand standards, service and guest satisfaction.Progressively improved Event Satisfaction Scores over three years from 47% to 75% (brand average 72%) through providing leadership and mentoring supervisors.Ultimately responsible for 71 team members from the kitchen, stewarding, conference services, purchasing, bar and food service departments. Established and maintained task list for the engineering department to maintain and improve front and back of the house appearance for external and internal customers.

  • Director of Food and Beverage

    • Nov 2012 - Mar 2016

    Created food and beverage budgets and reviewed monthly P&L statements with corporate office. Organized monthly staff appreciation events as a member of the Executive Committee. Implemented and championed the Meeting Services App for the hotel. Restructured coffee break/banquet department to increase productivity and profitability.Trained existing staff and new hires on Marriott’s “Art of Hosting” program as the property coach. Decreased beverage cost through development of new cash bar procedures to ensure proper liquor reconciliation. Conducted weekly server trainings in the various food and beverage departments to standardize service based on brand standards, resulting in consistent scores in the 90th percentile during yearly brand standard audits for service and brand-specific items.Started profit and loss review meetings with outlet managers.Conceptualized “proudly brew” Caribou Coffee Shop - Boundary Waters Café.

• 

  Oak Ridge Hotel & Conference Center

  • United States
  • Hospitality
  • 400 - 500 Employee

  • Director of Food and Beverage

    • Oct 2010 - Oct 2012

    Updated, restructured and implemented rules, guidelines and expectation levels of the food and beverage department. Identified potential revenue growth opportunities as collaborative member of Strategic Team. Reviewed and analyzed budget and forecasts with Tactical Managers. Named to a task force team by corporate office to establish the Room Service department and start the Pool operation at a newly acquired Las Vegas hotel. Achieved highest engagement score for Oak Ridge Hotel in annual 2010 Engagement Survey.

  • Food & Beverage Manager

    • Apr 2009 - Sep 2010

    Reduced service department overtime through restructuring service and setting schedule and productivity guidelines. Analyzed guest and meeting comment cards to improve guest satisfaction. Created food and beverage cost analysis, displaying financial impact of modified meeting packages and changes in purchasing agreements, to establish baseline for future profit and loss reviews. Hired, trained, disciplined and oversaw operation to ensure adherence to all service, brand and productivity standards for service team of 48 associates.

• 

  Minneapolis Club

  • United States
  • Hospitality
  • 1 - 100 Employee

  • Assistant General Manager

    • Apr 2007 - Mar 2009

    Supervised operational management team, managed 32 team members including parking ramp, front desk and concierge, engineering and housekeeping departments. Determined capital expenditures and responsible for operational budgets as a member of the strategy team. Oversaw deadlines and budget for a two-phase $300k renovation of the 11 guest rooms of the club.

  • Food & Beverage Director

    • Sep 2002 - Mar 2007

    Restructured, created and implemented operational procedures and standards. Served as liaison between leaders of the "Clubs within the Club" and Club management. Achieved rank #7 for overall service and ambiance within the category of City Clubs in the U.S. by the Platinum Clubs Association of America. Implemented service knowledge tests during line-up to reinforce proper service procedures. Assisted with Union service contract negotiations for the Club in 2006.

• 

  The Drake Hotel

  • Chicago

  • Food & Beverage Director

    • 1997 - 2002
    • Chicago

    Food & Beverage Manager, 2000-2002Senior Food & Beverage Operations Manager, 1999-2000Food & Beverage Cost Analyst, 1998-1999Restaurant Manager, 1997-1998

• 

  Hilton Paris Charles de Gaulle

  • Charles de Gaulle Airport, Paris, France

  • Catering/Convention Service Manager

    • 1994 - 1997
    • Charles de Gaulle Airport, Paris, France

    Banquet ManagerExecutive StewardRoom Service/Restaurant Server