Manager Service

GLENN L. ADDIS

**** ** **** ****** **. Lauderdale, FL 33308 Home 954-***-**** Cell 954-***-**** Email: ********@***.***

PROFESSIONAL EXPERIENCE

Director of Catering & Convention Services 2014 - Present

Westin Fort Lauderdale, Ft. Lauderdale, FL (Driftwood Hospitality – taken over by Procaccanti Group/TPG as of March 2015)

325 rooms, 30,000 sq. ft. event space; $7M annual catering revenue; manage a team of 6

Work with two Social Catering Managers and two CSM’s in order to properly sell and service functions at the

Hotel

Conduct daily BEO meetings to make sure all revisions and pop-up’s were in order

Helped train employees on Isac and make sure events were entered properly

Work with catering coordinator to create daily and weekly spread sheets

Update forecasts on a monthly basis and explained variances

Personally book all events over 50 guests with no sleeping rooms

Meet with all weekly meeting planners and updated their menus and pricing so the hotel would make money

Create files from the past because no files were created for events since January 2014

Meet with lost business contacts and solved their issues so they would return to the hotel

Created a “WOW” effect with methods learned from Davidson Hotels

Director of Catering & Convention Services 2013– 2014

Westin Colonnade Hotel, Coral Gables, FL (Davidson Hotels)

287 rooms, 27,000 sq. ft. event space; $10M annual catering revenue; managed a staff of 4

Oversee Social Catering Managers and sign off on all contracts before they are turned definite

Run daily BEO meeting to make sure all events are detailed properly and all prices are correct

Coordinate with CSM to ensure events are scheduled properly and group resumes correct

Work with catering coordinator in tracking payments through a weekly payment tracker

Revise weekly, forecasts for catering and banquets in order to make sure we are on target

Attend weekly meetings with Executive Chef and Banquet Manager to ensure that operations and BOH

are on the same page

Personally book all Galas, Fundraisers, Kosher Events and many weddings. I have exceeded my

Booking goals by more than 20% each month

Network at as many local events as possible in order to become known in the local market

Solicit business that has not been at the hotel within the past 12 months and try and get them to return

Constantly keep up on current events and new trends in the market in order to keep the “WOW” effect alive

Director of Food & Beverage 2013 – 2013

Deauville Beach Resort, Miami, FL

In charge of all food and beverage of this Oceanside Resort, including Café’ Del Mar, Jazz Club’ Lobby Bar, Tike Bar and all

beachside food and beverage service and catering. Addressed menus for all outlets and revised as necessary. Oversee

renovations in all catering areas in order to bring the venues up to first class standards. Implemented training in all food and

beverage outlets including catering. Addressed uniform issues and put in very strict guidelines. Implemented new kosher

guidelines for catering and put the hotel under the supervision of the ORB. Worked closely with the Executive in order to

create catering menus which are designed specifically for upcoming conventions and meetings.

Director of Food & Beverage 2011 – 2012

Embassy Suites Resort and Spa, Deerfield Beach, FL

In charge of all food and beverage operations of this Four Diamond Resort, including BT’s restaurant, Seaside lounge and pool,

catering and In-Suite dining. Created and implemented a unique menu for the pool and changed the pool service from Styrofoam and

plastic to an upscale unbreakable china and glassware in order to make the presentation more appealing. This changed increased the

pool sales by more than 40% and added to the hotel’s Green environment. Added a new Appetizer and Cocktail Menu for use in all of

the outlets. This menu became very popular during the daily manager’s reception and added cash sales to a previously free two hour

reception. Worked with the Executive Chef in creating recipes and pictures for all menu items in order to improve consistency.

Upgraded the Embassy Suite Breakfast Buffet to include made to order waffles which eliminated pre-made pancakes and French toast.

I added a sausage patty, home fries and a larger selection of juices. Changed the image of the restaurant by adding linen and candles in

the evening and a very up-scale wine list that is paired to evening dinner selections. All food and beverage employees were put in new

uniforms which fit in nicely with our resort atmosphere. Implemented proper food safety standards and very strict guidelines in order

to insure cleanliness in all food and beverage areas. The State Health Department gave the hotel 100% in its last inspection and we

exceeded Eco-Sure and QA scores by more than 15%.

Director of Catering & Convention Services 2005 – 2011

Hilton Miami Downtown, Miami, FL (managed by Driftwood Hospitality for 4 years; then Pyramid Hotel Group)

525 rooms, 42,000 sq. ft. event space; managed a team of 6; $12.5M annual catering revenue

Schedule and direct work for Convention Service Managers, Conference Service Managers, Set-Up Staff and

meet and coordinate work with Third Party Suppliers.

Review all Convention Resumes before distribution to the Convention Service Managers.

Review and revise as necessary all BEOs and Group Resumes prior to Pre-Cons to make sure everything is in

order.

Resume of Glenn L. Addis

Page Two

Director of Catering & Convention Services (continued)

Hilton Miami Downtown, Miami, FL (managed by Driftwood Hospitality for 4 years; Pyramid Hotel Group and then a private

investor)

Oversee the Catering Sales Department and Operations – Increased sales 35% in second year.

Participate in all BEO Meetings to make sure the follow thru from Catering to Operations is done correctly.

Personally book and oversee all Kosher Events – 12 to 15 weddings per year plus 6 Kosher Galas.

Participate in final arrangements for all Galas and make sure the hotel is meeting clients’ expectations –

Recruited Baptist Hospital; Jackson Memorial Hospital; Miami Children’s Hospital; Miami Dade Community College

and Boston Scientific for their Galas.

Hold daily stand up meetings with Catering and Convention Services.

Coach and train staff to further develop their selling and up-selling techniques.

Director of Food & Beverage 2002 - 2005

Sheraton Yankee Trader, Ft. Lauderdale, FL

Oversaw all food and beverage operations of 459 room property, including Shula’s restaurant, 24-hour deli, pool bar and grill, and

room service. Defined the position and established and implemented food guidelines for the hotel where they did not previously

exist (this position had not existed for a number of years). Coached catering and restaurant members in working more closely

together to improve productivity and foster a team environment. Profitably added Starbucks products to all food service outlets.

Improved standards of service at Shula’s including tabletop upgrades, upscale beverage and food service. Improved work

environment at Shula’s through rotating day and night staffs as well as fostering better relations between the front and back of the

house. Designed and created wine cellar and lobster tank as a focal point of Shula’s. Developed and designed enticing new menus

including lunch and dinner, reserve wines and specialty martinis. Increased revenues from private dining functions through

redesigned private dining menus and new state-of-the-art projection system with drop down screen and projector. Upgraded catering

apparel for improved presentation at formal events.

Assistant General Manager and Director of Food & Beverage 2001 - 2002

Fort Lauderdale Hilton, Sunrise, FL

Successfully addressed severe issues with sales and catering at this 300 room Hilton hotel. Implemented new Front Office - System 21

(also known as ON Q). Responsible for all updates to Micros installation which interfaced System 21 with all outlets. Oversee all

areas of hotel to include Front Office; Food and Beverage; Housekeeping and Engineering. Worked with Accounting to create Budgets

and Forecasts for all areas of the hotel. Took over complete operations of hotel in the absence of the General Manager.

Director of Food & Beverage 1999 - 2001

Clinton Inn Hotel, Tenafly, NJ

Oversaw Christino’s, 130-seat Tuscan Bistro. Responsible for upscale 15,000 sq. ft. catering area. Prepared all budgets and forecasts

for corporate headquarters. Controlled purchasing to keep food and beverage costs in line. Revitalized catering office in upselling;

monitored banquet event orders. Successfully designed menus and procedures to entice Jewish clientele to use this boutique hotel for

their weekend Bar/Bat Mitzvahs. Personally directed all procedures for kosher weekends including all necessary set up, security and

staff to make our hotel one of the best recommended hotels by the New Jersey synagogues.

Regional Director of Operations 1996 - 1999

All American Food Group, Plainfield, NJ

Recruited by Board of Directors of publicly traded bagel company to train all new franchisees and help them with the opening of their

stores. Directed operations of six corporate stores and twenty six franchisees nationwide.

Food & Beverage Director and Assistant General Manager 1994 - 1996

Holiday Inn, Ft. Lauderdale, FL

Responsible for all hiring of staff of 260 room hotel. Supervised all food and beverage outlets. Created new menus for all areas of the

hotel. Assisted sales department in order to promote and Market this property properly. Developed and implemented meeting planner’s

kit to include room rental, meals and breaks. Trained in all areas of the hotel including Front Desk (Encore System which interfaced

with Micros) and Housekeeping. These outlets became my responsibility after six months. Assisted in preparing all forecasts and

budgets for the hotel. Took over all of operations of the hotel on a regular basis since the General Manager was also a Regional

Manager.

EDUCATION

Bachelor’s Degree in Business Administration from the University of Wisconsin, LaCrosse.

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