Sales Management

Robert J. Freeman

*** **** *****, **. ******, Pa. 18347

H-443-***-****/****************@*****.***

Objective: To utilize my operational, people skills and revenue management experience to better an operation and enhance its image and reputation to the desired audience.

Camelback Resort And Aquatics

August 2017-Present

Food and Beverage Director, Tannersville, PA.

Hired by the Resort to oversee buildout of 2 external Restaurants and setup operations.

Oversee the internal operations of Resort which generates 22 million dollars a year.

Instituted training modules for 6 outlets and the Banquet department.

Assisting the Culinary team implement current menus and flow of products.

Established budgets for food and beverage for 2018 and trained management

in fiscal responsibility and payroll controls.

Implemented enhanced sanitation schedules and opening and closing procedures.

Work in concert with staff to continually improve the guest experience and products.

Actively involved with Managing Director to find a permanent Director of Food and Beverage.

Improved Guest scores by 32 percent for outlets in the first 4 months by establishing incentive plans for the staff and management team.

RJF Consulting and Construction

July 2010-Present

Managing Partner, Baltimore, Maryland

Created Company to assist resturant and commercial sites to improve their facilities and image to potential buyers and consumers.

Solicit business through telemarketing and hands on visitation.

Consultwith Restaurants on menu development, staffing guidelines and marketing.

Procure materials for crew chief in order to properly execute jobs.

Train staff on product presentation and product knowledge.

Project planning, maintenance of facilities, coordinated efforts with subcontractor Establish budgets, timelines that coincide with owner needs and wants.

Gauge performance levels with owners and shared productivity results .

GF Hotels, Philadelphia, Pennsylvania

June 2008-June 2010 Sheraton Baltimore North, Towson, Maryland

Oct. 2007- June 2008 Lakeview Resort, Cheat Lake, West Virginia

General Manager/Director Of Operations

Implemented and performed renovation plans, budgetary guidelines, recruit all necessary

staff to take properties to the next level.

Enhanced training manuals and guidelines specific to property and brand standards that

Improved the guest scores dramatically to ensure repeat business.

Created and rolled out action plans and steps per department to grow revenues through

creative marketing plans, outside sales solicitations, trade shows, and bridal shows for this

285 room, 26,000 square feet of meeting space with annual revenues exceeding 12 million

dollars in annual top line revenues.

Involved in sales blitzes, own the hotel programs through our competitive set, call around

procedures and every measure to drive the STAR report.

Responsible for all planning and direction to implement Starwood / Sheraton initiatives

from the LINK to the White Bedding package within the last year.

Oversee all aspects of property financial reports from the cash flow reports to profit and

loss as well as capital projects and budgets. Report and review all aspects of financial

outcomes to the corporate office and ownership.

Turned gross operating profit year over year from 28.7 percent to 35.1 percent with little

turnover focusing on cost containment.

Work closely with facilities management and the rooms division on internal and external

guest proactive plans. Guest scores in both areas are amongst the top twenty percentile for

the Sheraton brand.

Engage with guests and top ten accounts on a regular basis and help the sales team

identify key accounts to solicit and utilize Knowland report results to lure the

competitions accounts our way.

Baltimore Marriott Hunt Valley, Maryland

Oct 2005-August 2007

Director of Operations

Directed staff of 240 associates, 27 Managers within an 18 acre property with 394 rooms

and 40,000 square feet of meeting space with annual revenues of 19 million dollars.

Part of company task force team traveling to recently acquired hotels and assisting the

transition to an HEI hotel and potentially re-branding the property per competitive set

evaluations and city/state demographics and needs.

Responsible for the overall service and operations of the hotel to include training,

recruiting, and development of associates and the managerial team.

Maintained expected flow through numbers in accordance to company standards while

delivering a high quality product and exceptional service to our guests

Developed supervisors, interns, and management in all facets of financial expectations

and performance and how to run a successful operation through training classes.

Oversaw all purchasing and procurement for all facets of the property per

Marriot standards. Ensured all anticipated costs for all departments were in line to

budgeted guidelines as

Implemented new concepts for outlets as well as the Banquet Beyond program developed

by the hotel company corporate office.

Worked cohesively with asset management through a 9 million dollar renovation to

include public space as well as rooms.

Four West Brasserie/ Catering, Baltimore, Md.

Nov. 2002-October 2005

Owner/Operator

Earned top Zagat restaurant review remarks as well as Wine Spectator and Sante’,Wine

and Spirits awards.

Designed and expanded existing space to include a 60 seat bar and 185 seat restaurant.

First year sales exceeded 4.0 million dollars through enhanced marketing programs and

advertising as well as strong training and up selling procedures.

Developed an outside catering company in year two that increased top line sales by 1.2

million and delivered flow through percentages of 42 percent.

Polo Grill Restaurant, Baltimore, Md.

March 1997-Nov. 2002

Managing Partner

Education: 1984-1987 Associates Degree, Johnson and Wales, Providence, Rhode Island, Hotel and Restaurant Management

1988-1990 Associates Degree, Middlesex Community College, Edison, N.J., Culinary Arts

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