Executive Assistant Hotel Manager

JOEL WEISS

Rockville, MD ***** 301-***-****

*********@*****.*** https://www.linkedin.com/in/joel-weiss-2a2b6518/

HOTEL GENERAL MANAGER

Purpose driven and motivated hospitality executive with a strong record of building relationships and trust with stakeholders while leading upscale and destination operations. Proven ability to focus on team member success, and communication to deliver profitable results. Skilled in building high performing cross-functional teams that delivered service excellence. Flexible and transformational leader with multi-unit, pre-opening, transition, renovation, and expansion experience. Recognized as an energetic leader with strong verbal and written communication skills as well as superior business acumen.

CORE COMPETENCIES

Competitive Trends Business Development Financial Performance Financial Statements & Reporting

Project Management ServSafe Certified Guest Satisfaction Index Strategic Planning & Implementation

Personnel Resource Management Hotel/Restaurant Concept & Design

Incident & Problem Management Revenue Management Operating & Capital Budgets Compliance, Safety, & Security

Team Building & Ethics Staff Development & Training Recruitment & Hiring Inventory Control

Annual Budgeting Key Performance Indicators (KPIs) Brand Standards Profit & Loss

Sales & Marketing Initiatives Operating Expenses Employee Discipline Performance Reviews Labor Costs

Inventory Control Owner Asset Management Union Labor Relations

TECHNICAL COMPETENCIES

Opera V5/V9 Amadeus Delphi Oracle Hyperion Financial Management MICROS Symphony POS Systems

Maestro (HMS) Hotel Property Management Software (PMS) MS Word, Excel, PowerPoint

HotSOS Service Optimization Enterprise Software Solution Pro Forma Analytics Adaco Envision

PROFESSIONAL EXPERIENCE

GEORGETOWN HOTEL AND CONFERENCE CENTER, Washington, D.C. 2019 – Present

A 146 room conference facility with multiple free standing restaurants that includes 196 employees on the University of Georgetown Campus revenues exceeding $25 million dollars.

General Manager

Directed and managed property operations to assure optimum performance and continual improvement in the Five Key Result Areas (guest services, employees, sales/marketing, property appearance, and profit/financial control).

Guided the executive leadership team to manage all activities of the property including employees, property maintenance budget and capital forecasting, sales, and profit/loss controls.

Partnered with hotel department heads to establish goals and objectives that coordinated with the overall hotel-wide goals and objectives.

Promoted teamwork among all management and staff; fostered a working environment that cultivated an associate’s full potential.

Delivered compliance and critical business projects on time and on budget.

Evaluated changes to guest's needs, the hotel's guest mix and competitive trends to recommend appropriate products/services and operational changes to ensure guest and employee satisfaction.

Initiated cost effective controls and revenue management techniques; developed annual budget and business plan.

Acted as liaison for property retention, produced monthly operational and annual presentations to review state of health of the property as it relates to meeting annual budget and contractual agreements.

JOEL WEISS PAGE TWO

WILLIAM F BOLGER HOTEL AND CONFERENCE CENTER, Potomac, MD 2012 – 2019

A 430 room hotel and conference facility that includes 240 employees, with operational oversight of a weapons range, facility and grounds maintenance of 83 acres and 70,000 square feet of meeting space with revenues exceeding $20 million dollars.

General Manager

Delivered results that contributed to the mission and overall success of the hotel by accomplishing performance objectives focused on business revenues, guest and associate satisfaction and effectiveness and efficiencies.

Coordinated, directed and managed the hotel operation to achieve maximum profitability, ensured guest satisfaction, protected the financial aspects of the business and maintained a multi-purpose property consisting of 83 acres and 6 buildings.

Fine-tuned the guest service function to ensure corrective action was taken to resolve guest complaints and ensured superior guest service was delivered.

Accelerated and successfully implemented a proficient division productivity staffing matrix that led to a 15% boost in bottom-line profitability.

Compiled multiple ROI business case presentations to property ownership; secured additional capital expense funding.

Assisted in developing strategies for retaining expiring management agreements; secured new contract valued at $2.3B as member of the Aramark Development Team.

Functioned as transition General Manager for a 939 Hotel and Conference Center including oversight and “on-lining” of all key departments which include, accounting, food & beverage, front desk operations, housekeeping, IT, engineering., as well as the hiring of all key management positions.

Directed the complete oversight of renovation, design and construction of multiple restaurant and guest rooms and meeting room spaces.

THE RITZ CARLTON HOTEL CORPORATION, Arlington, VA 2010 – 2012

An American multinational company that operates the luxury hotel chain known as The Ritz-Carlton; 108 luxury hotels and resorts in 30 countries.

Food and Beverage Director and Executive Assistant Manager

Offered comprehensive management of the food and beverage division, including meetings and special event management. Administered oversight for 80 employees in a 366-room luxury hotel with 17,000 square feet of meeting space, with annual food and beverage revenues of $14 million. Diametrically accountable for the development of 12 managers and 12 supervisors.

Increased service scores for both Individual traveler and meeting planner; raised standing of division to top 15 in all critical key success categories established by the company and substantiated by Gallup organization.

Created a sustainable strategic plan to repair operational gaps specifically targeting OS&E to position the Division.

Employed initiatives focused on menu engineering for food and beverage and product specifications to address hotel cost of goods volatility, the results produced a savings of $105,000.

Enhanced employee engagement scores by 13% year-over-year through reinforced quality assurance processes.

AVENDRA LLC, Rockville, MD 2007 – 2010

Avendra is the largest hotel procurement, FF&E and hospitality supplies company in North America.

Director, Business Development Discovery and Hospitality Services Group Consulting

Spearheaded the Discovery Team for business development of prospective customers in the hospitality industry. Requirements included analysis and deliverables such as quantitative and qualitative measures; devised innovative solutions that exceeded company ROI and property success goals.

Directed several high-profile hotel projects that produced $225 million in anticipated new spend revenue.

Launched a highly complex global specifications project that produced $10 million in savings for international hotel conglomerate.

Facilitated operational due diligence for existing customers and corporate offices to improve overall profitability.

Evaluated and created strategic action plans that optimize food and beverage performance while integrating best practices and a sustainable business plan.

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HYATT HOTELS & RESORTS CORPORATION, Washington, D.C. 1987 – 2007

Global Hyatt Corporation is one of the leading luxury hotel companies in the world. Hyatt manages or licenses the management of more than 210 hotels and resorts

Senior Executive Assistant Manager (EAM), Hotel Manager

Managed an 834-room full-service Union Convention Hotel with $75M in annual revenue. Included responsibilities; yield and revenue management, budget forecasting, facility maintenance, front office/housekeeping oversight. High volume food and beverage operation with 41,000 square feet of meeting space and annual food and beverage revenues of $25 million.

Bolstered customer service satisfaction ranking from 119 within the brand to Top 20 in the nation.

Developed and implemented cost containment strategy; improved food and beverage profit by 6% year-over-year.

Improved and drove employee satisfaction from last in company to 27th in first year.

Served in Regional Director’s position with 14 property food and beverage directors reporting.

EDUCATION

Bachelor of Science, Business and Marketing Management

Bachelor of Arts, Hotel and Restaurant Management

Davis and Elkins College, Elkins, WV

TRAININGS, CERTIFICATES AND LICENSURES

Certified IMPACT Service Training, The Brooks Group

Certified ServSafe, National Restaurant Association

Certified TIPS, TIPS Corporation

Certified Sommelier, WESET Wine & Spirits Education Trust

Certified Meeting Planner, Certified Meeting Planners Academy

Hotels and Hospitality Master, Certified Meeting Planners Academy

Advisory Board Member, Transformative Leadership Certificate Program, George Washington University

CAREER ACHIEVEMENTS

2019 General Manager of the Year, Aramark Corporation

Outstanding Partner of the Year Award; Georgetown University

Two Time Platinum Award Recipient: Aramark Corporation

Director of the Year, Ritz Carlton Hotels

Director of the Year, Hyatt Hotels Corporation

Food and Beverage Team of the Year, Hyatt Hotels Corporation

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