Manager Management
Resume:
ROLLAND COLE
**** ****** ****** **** 210-***-**** Cell 210-***-****
San Antonio, TX 78248 abnj66@r.postjobfree.com
Experienced senior management executive with a successful history in general management, business development,
and strategic planning. Demonstrated leadership ability and creative problem solver enabling rapid growth within
organizations. Areas of expertise include: leadership, contracts and contract negotiation, business strategy, operations
management, special projects, human resources, budget planning, forecasting, performance modeling and financial
analysis. A solid contributor who is driven to meet and exceed organizational objectives.
PROFESSIONAL STRENGTHS
Cost Reduction Strategies Market Specific Assessments Budget Planning
Policy Development Feasibility / Pricing Studies Financial Analysis
Profit / Loss Responsibility Organizational Development Forecasting
Strategic Planning Contract Negotiations Performance Improvement
SELECTED ACHIEVEMENTS
Cost Reduction Stategies. Established and implemented operational and strategy reviews. Facilitated training
in all aspects of operational management to attain the company goals for achieving the optimum balance
between profit contribution upwards of 35% and operational excellence AAA four diamond award.
Policy Development. Evaluated and revised policies and procedures. Revised performance measurement procedures
in order to support the overall operating strategy of the organization. Improved overall operational cost by 10%.
Performance Improvement. Organized and direct the hotels Guest Satisfaction index. Under my leadership the
hotel achieved Top 10 ranking in “Meeting Satisfaction Index” and “Best Guest Satisfaction Scores” for 2005.
Special Projects. Responsible for collaborating all aspects of special project initiatives that have had a
significant impact on the success of multiple hotel properties. Special projects have included: Two major hotel
openings, four large-scale property renovations and improvements, emergency and crisis management, and eight
high profile events. With cost and or revenues of fifty thousand to six million dollars.
Human Resources. Demonstrated the entire human resource lifecycle from the identification of property-
specific needs, interviewing and hiring candidates, training, supervison, and motivation and retention of
management and support staff. This resolved in a 40% reduction in turnover.
Business Strategy. Oversaw analysis, testing, and launching of business development and cost reduction
strategies across the entire business enterprise. Lead a team of professional staff towards conducting market-
specific assessments, departmental appraisals, feasibility studies, pricing studies, and performance / process
improvement strategies. Delivered a 20% increase in revenue.
Organizational Development. Devised and implemented yield strategies with the management group to support
targeted revenue growth. Lead team in the development and implementation of customized business plans to
improve bottom-line performance. Implemented a labor restructuring process which included determining
staffing needs in all departments and assessing all management staffing levels. Devised and implemented a new
management training program to increase awareness and effectiveness of management. Increased overall
productivity by 15%.
Operations Management. Responsible for the management of every day operations to include: budget
planning, forecasting, performance modeling and financial analysis. Served as the primary point of contact for
vendor contract negotiations and cost effective purchasing.
EXPERIENCE
ROLLAND COLE CONSULTING 2009-PRESENT
DIRECTOR OF FOOD AND BEVERAGE 2007-2009
El Tropicano Hotel, San Antonio, Texas
• Four outlets and banquets
• Revenue of $4M in food and beverage
• Banquet space 37,000 sq. ft.
• Staff of 60 associates with 6 managers
DIRECTOR OF FOOD AND BEVERAGE 2004-2007
Crowne Plaza Hotel, San Antonio, Texas
• Five outlets and banquets
• Revenue of $6M to $8M in food and beverage
• Banquet space 37,000 sq. ft.
• Staff of 100 associates with 12 managers
DIRECTOR OF FOOD AND BEVERAGE 1997-2004
Adams Mark Hotels & Resorts, San Antonio, Texas
• Four outlets and banquets
• Revenue of $4M to $6M in food and beverage
• Banquet space 37,000 sq. ft.
• Staff of 120 associates with 16 managers
GENERAL MANAGER 1991-1997
Marriott Management Services, Chicago, Illinois
• John G. Shedd Aquarium three outlets and banquets
• Revenue of $5M in food and beverage
• Staff of 100 associates with 12 managers
FOOD AND BEVERAGE 1982-1991
Marriott Hotels & Resorts
• Downers Grove Suites – Director of Food & Beverage
o Two outlets and banquets
o Revenue of $1.5M in food and beverage
o Staff of 40 associates with 6 managers
• Chicago Downtown Hotel – Director of Restaurant Operations
o Six outlets
o Revenue of $11M in food and beverage
o Staff of 120 associates with 9 managers
• Chicago O’Hare Hotel – Restaurant Manager
o Three outlets
o Revenue of $3M in food and beverage
o Staff of 30 associates with 3 managers
• Des Moines Hotel – Director of Restaurant Operations and Banquet Manager
o Four outlets
o Revenue of $3.5M in food and beverage
o Staff of 60 associates with 5 managers
• Omaha Hotel – Restaurant Manager
o Three outlets
Revenue of $2.5M
o
Staff of 25 associates with 2 managers
o
RESTAURANT MANAGER 1976-1982
Hoffman House Restaurant St. Louis, MO.
• Restaurant with live entertainment show bar
• Revenue of $3M in food and beverage
Win Schuler’s Restaurant Corporation Marshall, MI.
• Five Restaurants in Michigan
• Revenue of $3M to $5M in food and beverage
Cole’s Town and Country Restaurant Albion, MI.
• Family owned restaurant.
• Revenue of $250K
EDUCATION
Bachelor of Arts in History / Psychology Albion College, Albion, Michigan
Certified Food and Beverage Executive (CFBE)
Certified Train the Trainer Marriott Corporation (Guest Satisfaction)
ASSOCIATIONS
Chicago Business Council
San Antonio Downtown Business Council
San Antonio North Side Chamber of Commerce
Boy Scouts of America
Delta Tau Delta National Fraternity
Knights of Columbus
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