Manager Management

Matthew P. Gabree

** **** ****** #**** ? New York, NY 10005 ? 646. 239. 0027 ?

*******.******@*****.*** ? www.linkedin.com/in/mattpgab

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OBJECTIVE: To obtain a hospitality operations leadership role, where

I can apply my 15 years of hands-on restaurant, hotel and

corporate office experience.

EXPERIENCE:

AUG 2007 - Present Global Guest Initiatives Manager

Starwood Hotels & Resorts - New York, New York

Corporate Office, Brand Management; The Luxury

Collection & St. Regis Hotels & Resorts

> Direct divisional teams to ensure worldwide on-brand experience

delivery

> Develop and support global guest experience programs and

processes

> Manage brand standards development, maintenance and QA processes

> Spec and source branded operating supplies and equipment

> Guide cross-functional teams on branded projects and initiatives

> Provide operational guidance for new-build hotels and

conversions

JUN 2006 - AUG 2007 Front Office Manager

The Ritz-Carlton, South Beach - Miami Beach, Florida

375 guest rooms, AAA Rating 4 Diamond

> Directed a team of three Managers/Supervisors and 20 staff

> Ensured services, products and facilities met AAA and Forbes

lodging standards

> Coordinated Front Office and Guest Services operation for high-

volume resort hotel

> Maintained P&L accountability for labor and expense dollars

> Co-managed PMS conversion project to Opera version 4.0

JUL 2004 - MAY 2006 Front of the House Manager

The Ritz-Carlton, Boston Common - Boston, Massachusetts

193 guest rooms, 304 condominiums, AAA Rating 4

Diamond

> Managed Concierge, Guest Services, Front Office, PBX and Club

Lounge operations

> Directed a team of five Managers/Supervisors and 35 staff

> Achieved 93.7% guest satisfaction with efficient check-in time

> Developed a Rooms Division internship program with Boston

University

> Maintained P&L accountability for labor and expense dollars

> Sourced, interviewed, developed and certified all

service staff

JUL 2001 - JUL 2004 Assistant Director of Dining Services

The Ritz-Carlton, Boston Common - Boston, Massachusetts

193 guest rooms, 304 condominiums, AAA Rating 4

Diamond

> Directed a team of three Managers/Supervisors and 20 staff

> Established pre-opening F&B processes and product delivery

> Administered TIPS training and Wine Quest beverage training

programs

> Sourced, evaluated, procured and controlled hotel-wide beverage

program

> Maintained complete knowledge of hotel Union's collective

bargaining agreement

> Managed property-programmer processes for Fidelio-Micros based

POS

> Performed monthly revenue and payroll forecasting for $1.3

million bar operation

> Developed and implemented labor standards for payroll

management process

OCT 2000 - MAR 2001 Hotel/Restaurant Manager

Hotel d'Urville - Marlborough, New Zealand

> Managed all aspects of a nine-room, boutique luxury hotel

> Achieved projected food, beverage and labor costs

> Developed wine list and menu programming for 60-seat

hotel bistro

> Gained hands-on viticulture and viniculture experience at Ponder

Estate Wines

SEP 1999 - SEP 2000 Restaurant Manager

The Museum of Fine Arts - Boston, Massachusetts

> Directed team of ten service staff in 100-seat lunch venue; The

Fraser Garden Court Terrace

> Planned, organized and facilitated wine-themed specialty dinners

> Performed wine list and menu engineering, pricing and design

> Ensured weekly labor and beverage cost performance

SEP 1997 - AUG 1998 Assistant Store Manager

Forever Green Market - Bronxville, Westchester County, New

York

> Selected and procured nutritional supplements, specialty

produce, health foods and raw ingredients for 6,000-square foot

retail operation

> Designed health-conscious juice bar menus for busy lunch

operation

> Supervised cash handling and small business accounting processes

MAR1995 - MAY 1997 Line Cook/Chef Tournant

Domaine Chandon - Yountville, Napa Valley, California

> Performed in all culinary disciplines; Garde Manger, Hot Line

and Pastry

> Expedited incoming and outgoing orders for high volume lunch and

dinner operation

> Mastered French cooking techniques; sauces, soups, terrines and

pastry arts

EDUCATION:

2010 Six Sigma

Green Belt Certification

2009 - 2010 eCornell - www.ecornell.com

Project Management coursework

2003 Advanced Certificate, Wines & Spirits - www.wset.co.uk

Wines & Spirits Education Trust, Boston University

1998 - 2000 BA, Food & Beverage Management - www.neci.edu

New England Culinary Institute, Montpelier, Vermont

1993 - 1995 AOS, Culinary Arts - www.neci.edu

New England Culinary Institute, Montpelier, Vermont

HONORS:

2004 Recipient - The Ritz-Carlton Leader of the Quarter, Third Quarter.

2000 Recipient - New England Culinary Institute Business Leader Award.

SKILLS:

> Working knowledge of Spanish

> Certified in Quality Selection Process (Ritz-Carlton

staff interview)

> Certified in LMS (Ritz-Carlton labor management)

> Pre-opening food and beverage experience at The Ritz-

Carlton, South Beach, Miami

> Pre-opening front office experience at The Ritz-Carlton,

Grand Cayman

> Highly computer literate with various platforms and

hospitality software applications

> Hands on winemaking experience in California, Oregon,

New Zealand and Spain

References available upon request

Contact this candidate