Manager Customer Service

623-***-**** **********@*******.***

Product Sourcing / Negotiations ( Forecasting ( Strategic Business

Planning

Career Summary

Accomplished professional with demonstrated expertise leading all aspects

of purchasing operations. Background includes leading the development and

execution of strategic operating, quality control, and customer service

plans to optimize service and product offering and capture strong and

sustainable revenue growth. Skilled at leading process improvement to

enhance operating efficiency, reduce costs, and impact the bottom line.

Adept at building relationships with business partners, vendors, and staff

at all levels. Objective and progressive with dynamic leadership and

business acumen to produce extraordinary results. Areas of expertise

include:

Forecasting Strategic Planning Budget Administration

Process Improvement P & L Management Staff Leadership & Management

Professional History

STARWOOD Hotels and Resorts 2007-PRESENT

Director of Purchasing, Opening Team 2009 - Present

ST. REGIS DEER CREST, Park City, Utah

Manage purchasing operations for the newly opened ski-in, ski-out resort

with 181 guest rooms, 67 suites, 27 residences, and 2,814 square feet of

meeting space.

V Serve as an integral member of the leadership team charged with

defining corporate policies and procedures while holding full

accountability for training resort new hires.

V Oversee the receipt and load in schedule of $3 million in building

materials, furniture, fixtures, equipment, and accessories, ensuring

accuracy of incoming goods.

V Managed the implementation of the StarSource One purchasing system and

trained users in usage and maintenance.

V Provided strong administrative management charged with managing

outgoing funds, scheduling of personnel, and processing payroll.

V Collaborated with culinary staff to identify new menu items to ensure

variety and creativity in selections.

V Served as the health department t& EcoSure training leader to ensure

compliance with regulatory guidelines.

Director of Purchasing 2007 - 2009

WIGWAM GOLF RESORT & SPA, Litchfield Park, Arizona

Oversaw food and beverage procurement operations, supporting a four

diamond, luxury property with 331 rooms, six outlets, and 43,000 square

feet of meeting space. Verify the quality of incoming items, ensuring

specifications were met and partner with executive leadership in sourcing,

selecting, and purchasing new high-end standard goods.

V Enhanced operations by streamlining the liquor inventory process and

creating a centralized storage facility and custom requisitions to

ensure operating needs were met.

V Improved property compliance 22% by driving corporate control efforts

and evaluating and replacing non-compliant goods and services as

warranted.

V Captured cost savings of $10,000 annually by developing and

implementing an eco-friendly waste management recycling program.

V Conducted professional development programs by creating a purchasing

principles seminar for the Associates Development Program; served as

mentor to participants, building a high-performing infrastructure.

V Administered and tracked a $450,000 food, beverage, china, glass,

flatware, equipment, furniture, and smallwares budget with P&L

accountability.

V Achieved recognition for achievement and success, receiving the

Manager of the 3rd Quarter award in 2009.

Hyatt Hotels Corporation 2001-2007

Executive Steward 2006 - 2007

HYATT REGENCY PHOENIX, Phoenix, Arizona

Oversaw $300,000 in food and beverage equipment and expendable inventories

for a property with 712 rooms, three outlets, and 42,000 square feet of

meeting space. Spearheaded the efficient and cost effective operation of

labor management, work performed, inventory control, and product selection

while maintaining optimal food and beverage, equipment quality, and

sanitation levels. Managed scheduling and payroll for 21-staff.

V Communicated daily status of activities, functions, and upcoming

events to the executive chef, banquet chef, and outlet and banquet

managers.

V Led inventory control and forecasting efforts by defining par levels

and controlling $300,000 in food and beverage, china, glass, silver,

cookware, and service equipment inventories to ensure needs were met.

V Held full accountability for approving departmental storeroom and

purchase requisitions, aligning operational costs and forecasted

budgets.

Director of Purchasing 2004 - 2006

HYATT REGENCY COLUMBUS, Columbus, Ohio

Directed purchasing, supporting operations of a 631 room hotel with 60,000

square feet of convention meeting space and $31 million in annual revenues.

Administered and tracked a $8.5 million procurement budget to meet needs.

Enhanced operating efficiency and guest satisfaction by maintaining open

and ongoing communications among staff to support seamless operations.

Scheduled, mentored, and trained three purchasing staff.

V Cultivated and fostered effective working relationships with vendors;

led pricing negotiations, securing optimal terms, verified quality,

and ensured the timely delivery of goods.

V Teamed with the culinary and catering staff to optimize product use,

identify needs, and source new products.

V Prepared, approved, and reconciled invoice purchase orders for month-

end closing and oversaw the receipt of all guest and residential

packages in a high volume environment.

V Improved operating efficiency by drafting and implementing department

standards and a procedural manual to achieve corporate objectives.

Director of Purchasing 2001 - 2004

HYATT ON CAPITOL SQUARE, Columbus, Ohio

Managed purchasing for a property with 400 rooms, 16,500 square feet of

meeting space, and a $12 million annual budget. Controlled food and

beverage costs and inventory to maximize profits. Trained three staff on

food quality checks and requisition systems, ensuring an understanding of

procedures and practices.

V Oversaw restaurant operations for breakfast two days weekly,

supporting the Director of Food and Beverage.

V Increased sales and revenues 11% in six months at the facility sports

bar by developing and executing promotions and programs to optimize

exposure.

V Awarded Manager of the Year in 2003, Manager of the 3rd Quarter in

2003, and Manager of the 2nd Quarter in 2002 in recognition for

consistent performance and success.

Foodservice Distribution Experience

Merchandiser ABBOTT FOODS, Columbus, Ohio 1995 - 2001

Oversaw grocery, commodity, and non-food item procurement for inventories

of $1.8+ million. Built strong relationships with 125 vendors, securing

competitive prices for 1,700+ line items. Led strategic planning

initiatives by developing action plans and goals. Maintained and reviewed

par stock levels to meet operating requirements.

Merchandiser

DIPALO/SYSCO 1993 - 1995

Education & Training

THE OHIO STATE UNIVERSITY, Columbus, Ohio, Physical Education and Business

Training: Hospitality Management and Finance, Technical Institute;

Merchandising, Leadership, Leadership Training, Total Quality Management,

Hospitality Skills, Coaching and Counseling, Diversity, Serve Safe, TIPS,

Food and Wine Pairing, Service Essentials, ADA, Safety and Security, Six

Sigma, Effective Communicator, Oz Principal, Harassment Education, Union

Avoidance, EXCEL, MICROS, and POS Coursework, Certified Starwood

R.E.C.E.I.V.E. & S.T.O.R.E

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