Thomas A. Schmitz, CMP * Calle Lantana, Palm Desert,

CA 92260

Home: 760-***-**** Mobile: 760-***-**** email:

abm9wl@r.postjobfree.com

QUALIFICATIONS SUMMARY

Twenty plus years of multi-faceted experience in the hospitality industry.

Held key positions with multiple unit responsibility in management of food

and beverage operations, marketing and sales, convention, meetings and

event management. Accomplished in concept development, project management,

team building, and training and development. A strong entrepreneurial and

democratic style of management with the ability to assemble and lead teams

towards accomplishing desired goals.

PROFESSIONAL PROFILE

T&M HOSPITALITY CONSULTANTS Palm Desert, CA

October 2008 to Present

President

- Complete professional Food & Beverage consulting services, including

project management, concept and

menu development, equipment specification/selection, development of

materials/ training manuals,

staffing/ on-site service training, marketing/ promotion and special

events, restaurant launch assistance.

THE BOULDERS RESORT AND CLUB Carefree, AZ

March 2008 to October 2008

Director of Food and Beverage

- Directed all food and beverage operations for this world class Five-

Diamond resort and private club including the Lodge, Clubhouse, Golden

Door Spa and El Pedregal retail complex, representing 6 restaurants,

3 lounges/pool operations, banquets, Conference Service, Catering,

Destination Service and other related departments.

- Current revenues exceed $18 million, with division profits

exceeding 32%.

LA QUINTA RESORT AND CLUB La Quinta, CA

April 2004 to February 2008

Director of Food and Beverage

Directed the successful operation of all food and beverage operations for

this historic 1000+ room resort and affiliated PGA West complex, including

nine restaurants, banquets and golf F&B operations.

Generated revenues of over $41 million in 2007, while achieving a division-

wide profit of 42%.

Directed the efforts of Culinary, Conference Service, Catering,

Restaurants, Banquet, Destination Service and other related departments to

achieve highest historical ratings for quality and customer satisfaction.

THE NATIONAL CONFERENCE CENTER Lansdowne, VA March 2001

to March 2003

Director of Food and Beverage

Responsible for directing all food and beverage operations for the largest

commercial conference center complex in the U.S., servicing 950 guest

rooms, over 200 meeting/function rooms, a 32,000 sq. ft. sports center,

800-seat food court, caf , bar and grill and catering operations located

on 110 acres.

Developed food and beverage outlet concepts with design team as part of a

comprehensive $29 million renovation, including re-design of food

court/dining room, expansion of lobby store, addition of Starbucks caf ,

remodel of bar and grill, and final design of 10,000 sq. ft. ballroom.

In 2002, increased total division revenue by 28% to over $7.2 Million,

while increasing profitability to $2.8 Million, reflecting a 48%

improvement over previous year.

RENAISSANCE WASHINGTON DC HOTEL Washington, DC April

1996 to March 2001

Director of Food and Beverage

Directed all food and beverage, convention service and catering operations

for this 807 room convention hotel with over 70,000 sq. ft. of

meeting/banquet facilities, five restaurants and bars, in-room dining and

a private club-level lounge.

Earned company-wide "F&B Outstanding Achievement" Award in 2000 for

overall division performance and profitability, leading the operation to

28.5% profitability on annual sales exceeding $17 million. Established in-

house multi-media department that generated over $2 million in additional

revenue in first year.

Directed the service efforts of 41 managers and over 280 hourly staff in

improving guest satisfaction by 22% over previous year as measured by

independent guest survey.

BOCA RATON RESORT AND CLUB Boca Raton, FL

September 1992 to July 1995

Director of Food and Beverage

Directed all food and beverage, catering and conference service operations

for this historic Five-Star, Five-Diamond 963 room resort complex and

private club, including nine restaurants, four lounges, on and off-site

catering, 25-slip marina, and beach club as well as restaurant and banquet

operations for the Boca Country Club, Deer Creek Golf Club and Carolina

Country Club.

Directed the efforts of 83 managers and over 600 hourly staff. Managed

the division to 26% profitability on total annual revenues exceeding $38

million.

Received National "Best Banquet Menu Design" 2nd Place Award at 1994

National Restaurant Association Industry Show.

Director of Convention Services

As Director of Convention Services, led the efforts of convention

services, catering, audio visual and convention center departments

utilizing over 75,000 sq. ft. of function space. Responsible for total

group-related sales exceeding $19 million annually.

Created standards of operation for meetings and events; established

guidelines for facilitating repeat business.

THE POINTE HILTON RESORTS Phoenix, AZ October

1986 to September 1992

Director of Convention Services, Pointe Resort on South Mountain

Directed convention group service for this 640 all-suite destination

resort, utilizing over 85,000 sq. ft. of function space, five restaurants,

championship golf course, tennis and world class fitness and recreation

facility.

Managed annual group food and beverage sales exceeding $10 million, and

directed the efforts of 9 convention and catering managers and Director of

audio visual services; reported directly to the General Manager.

Convention Service Manager, Pointe Resorts on South Mountain and Squaw

Peak

Responsible for pre-planning and on-site supervision of all phases of

incentive, corporate and association meetings, including room

reservations, function space, food and beverage, audio visual,

transportation, recreation, special events and billing requirements.

Performed as primary resort liaison with group clients to ensure

successful meetings and events, with the goal of achieving repeat

bookings.

LOEWS PARADISE VALLEY RESORT Scottsdale, AZ September 1985

to October 1986

General Manager, Palm Pavilion Restaurant

Managed daily operations and overall profitability of this 250 seat

upscale three-meal restaurant.

Duties included hiring and comprehensive training program, payroll,

purchasing, monthly forecasts and annual budget. Redesigned menu concept,

increasing revenue by 26%.

MEMBERSHIP AND AWARDS

Certified Meeting Professional (CMP) by the Convention Industry Council

since 1996.

Member, Association for Convention Operations Management (ACOM).

Nominated "Convention Manager of the Year" by Successful Meetings

Magazine, 1989 and 1990.

EDUCATION

COLUMBIA UNIVERSITY New York, NY

General Studies, 1982

HOBART COLLEGE Geneva, NY

Bachelor of Arts, Psychology, 1978

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