Sales Manager

NICHOLAS ABRUSCATO

**** ******** ***** • CARLSBAD CA. 92010

**********@*****.*** • 760-***-****

PROFESSIONAL SUMMARY

Customer service professional and leader of hotel, resort, and regional operations in large-scale complex hospitality corporations.

Highly motivated, independent thinker with strong interpersonal, financial and communications skills, who operates with

uncompromising integrity. Results-oriented leadership has proven transferable between operations and effective in making a

positive impact in short period across different operational challenges.

WORK EXPERIENCE

KSL Resorts Food & Beverage Operations (2008–2009)

Food & Beverage Director La Costa Resort & Spa – Carlsbad, California. A 650-room, resort property with Food &

Beverage sales of $35 million annually, 12 revenue operations plus banquet operations. Mentoring and training for 18 direct

reports.

• Annual and monthly budget development of revenues, costs and KPI (Key Performance Indicators) statistical analysis of

projections for the $35 million division. Reconciliation of profit and loss results versus expectations monthly to CFO.

• Project cost analysis and ROI assessment for a re-concept and renovation of retail space for additional food service

opportunities.

• Directly managed the development and training of the Convention Services and Catering team to include training the

Director in his role. Process created new sales tactics and greater efficiencies.

• Guest service scores for every food and beverage operation Q4 2008 showed significant increase over same time

period in 2007. Year-end scores were all above 2007.

• Employee satisfaction increased while turnover decreased through the same time period.

• Created new revenue streams to increased sales and profit in the division to record levels.

Hyatt Hotels & Resorts Food & Beverage Operations Executive (1992–2008)

Senior Executive Assistant Manager Maui, Hawaii. An 800-room resort property with Food & Beverage sales of $38 million

annually, 13 revenue operations plus banquet operations. Mentoring and training for 18 direct reports.

• Senior responsibility included analyzing KPI results and reporting findings to regional and corporate officers.

Benchmarking tools created opportunities for greater profits through the group.

• Annual and monthly budget development of revenues, costs and KPI statistical analysis of projections for the $38 million

division. Reconciliation of profit and loss results versus expectations monthly to CFO.

• Directly responsible for the coordination of the outside contractor teams to provide concepts, budgets, designs and start

construction of 3 renovation projects totaling $13.9 million.

• Project cost analysis and ROI assessment for additional revenue venue at local golf course. Potential gain of $6 million in

revenues.

• Implemented !mpact service initiative training for restaurants, guest room dining and banquets. All areas showed

significant growth in guest satisfaction year over year.

• Significantly increased revenues for the division in excess of $500,000.

Food & Beverage Director Chesapeake Bay, Maryland. A 400-room resort property with Food & Beverage sales of $20

million, 12 revenue operations plus banquet operations. Mentoring and training for 13 direct reports.

• Annual and monthly budget development of revenues, costs and KPI statistical analysis of projections for the $20 million

division. Reconciliation of profit and loss results versus expectations monthly to CFO.

• Implemented !mpact service initiative training for restaurants and banquets. These areas showed significant growth in

guest satisfaction year over year.

• Increased local cover counts recording $400,000 in increased sales.

• Three direct reports were promoted to Executive positions.

• Implemented a mentoring system for entry-level hires to better control staff turnover ratios.

• Selected by corporate office to team lead a “Hyatt Pool Services Standards” development project.

Food & Beverage Director Arlington, Virginia. A 685-room hotel with Food & Beverage sales of $13.5 million.

Six revenue operations and banquet operations. Mentoring and training for 10 direct reports.

• Annual and monthly budget development of revenues, costs and KPI statistical analysis of projections for the $13.5

million division. Reconciliation of profit and loss results versus expectations monthly to CFO.

• Developed tactics to handle groups to 2,500 plated meals and groups up to 10,000 for exhibits.

• Implemented a new concept for the fine dining operation. Increased covers by an average of 40 per night and eliminated

the operational loss.

• One direct report promoted to Executive position.

• Selected as the “training hotel of choice” for sales and catering / CS managers by introducing new ideas for

all events.

• Selected as “Opening Manager” for Pittsburg hotel

Food & Beverage Director Los Angeles, California. A 425-room hotel with Food & Beverage sales of $6.5 million.

Five revenue operations and banquet operations. Mentoring and training for 7 direct reports.

• Annual and monthly budget development of revenues, costs and KPI statistical analysis of projections for the $6.5 million

division. Reconciliation of profit and loss results versus expectations monthly to CFO.

• Budget analysis revealed opportunity in revenues; an action plan was developed to raise revenues in upscale social

catering. This eliminated a divisional loss of profit at $360,000.

• Instituted the enhanced standards of Hyatt products and services. Guest satisfaction scores showed steady positive

results from these trainings.

Hyatt Hotels & Resorts Food & Beverage Operations Assistant Executive (1990–1992)

Assistant Food & Beverage Director Aruba N.A. and Miami, Florida. Responsible for the operation of the division under the

leadership of the Director.

• Implemented Hyatt standards of service. Guest satisfaction scores showed steady positive results from these trainings.

• Implemented standards of revenue controls resulting in $325,000 additional sales.

• Mentored young and new managers in their new roles in a Hyatt operation.

• Selected to Ryder Cup Operations Team. Managed the General Admissions tent the serviced 10,000 daily.

• Selected to Superbowl Operations Team. Oversaw Commissioners Ball and managed hotel sports bar. Exceeded

revenue goals by $15,000 for the day.

Hyatt Hotels & Resorts Food & Beverage Operations Management (1984–1990)

Manager New Orleans, La./Chicago, IL./Grand Cayman, B.W.I./Oakbrook, IL./O’Hare, IL.

Departments included: Four-Meal, Three-Meal, Beverage, Banquets, Guest Room Dining, Stewarding and Fine Dining.

• Responsible for re-opening of renovated three-meal restaurant in Oakbrook.

• Selected as “Opening Manager” for Oakbrook and Grand Cayman hotels

• Two-time Manager of the Month. Hyatt Regency New Orleans.

ACADEMICS

Florida International University, Miami Florida, Bachelor of Science Business Hospitality (1984)

William Rainey Harper College, Palatine, Illinois, Associates of Science Business (1982)

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