Creative Director General Manager

Charles D. Holt

Cell: 703-***-****

Email: *******@*****.***

Executive Profile

Results-oriented leader with twenty plus years of proven success maximizing operating profits while building and training highly motivated teams. Core accomplishments include significantly increasing sales over budget while reducing staff levels; streamlining the business planning process; and enhancing operations management while providing for short- and long-term maintenance and capital expense budgeting. Professional Experience

The Inn at Elon, Elon, NC., July 2023 – Present

Director of Food & Beverage

Responsible for all food & beverage operations throughout the 80 room boutique hotel, including The Mark Restaruant and catering operations. Successfully rebuilt the team to achieve revenue goals with an increase in revenue of $450K in two years. Reduced food cost by 13.5%, labor by 9.8% and overall expenses by 11.2% while driving local participation of new programming and increasing Google, Coil and RevPar reviews. Boutique Hospitality Consultants, LLC, Alexandria, Va. March 2014 to July 2023 (Self-Employed) Consulting Interim General Manager/Creative Director of Operations, Multiple Boutique Resorts, Golf & Country Clubs and both on & off premise Catering Organizations: Provide visionary direction & leadership from conceptualization or initial rebranding of hospitality based organizations with a focus on the overall improvement of service, performance and financial projections. Experienced in managing construction &/or renovation projects of up to $12.5M, strategic planning to execution of goals, developing performance standards, sourcing providers of goods, services & vendors, contract negotiation, talent resourcing, acquisition & development, Creation of “critical steps to recruiting solutions”. Building new service standards, developing financial reporting structure, menu development & costing, marketing and operational plans. P&L analysis, building of operational policies and procedures, market research to support the business development practices for overall revenue growth during the 1, 3 & 5-year planning cycles. Catering by LT, A Division of the Lebanese Taverna Group, Fairfax, Va. October, 2016 to September, 2020 General Manager / Creative Director: Orchestrated and led the conversion of Catering department to become highly competitive within the off-premise market. Established self-sufficient kitchen operations with focus on both off-premise catering and commissary production for the LT brand. Provided leadership & direction for culinary, sales & operations team resulting in a 46% growth over a 3year period. TPC Potomac at Avenel Farm, Potomac, Md.

Director Food & Beverage/Clubhouse Manager, January 2005 to March 2014 Responsible for all food & beverage operations and clubhouse activity of a private golf club: 800 members and 24,000 rounds per year. Implemented management plans to maximize financial control of all individual cost areas; structured coaching and career development goals for team of 60-100, resulting in lower turnover and employee loyalty; working with the design-build team - oversaw $8.5M renovation project; lead in-house executive committee to identify and secure sponsorships for PGA Charities initiatives, including local golf events and raising over $1.2M for the US Military’s “Wounded Warrior Program:” in just 5 years. Created the performance standards for all areas of service, including daily grille, fine dining and special event rentals. Implemented marketing & operational plans for both internal club and external events and served as lead liaison for all events. Implemented on course tournament operations resulting in an average annual growth rate of 15% per club over a 5-year period. Festive Foods Catering, Bethesda, MD

Director of Sales, December 2001-December 2004

Catering Sales Consultant, February 1994-December 2001 Operations Manager, March 1991-February 1994

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AWARDS:

• 2005 Revenue Management Award / 2005 Grand Cru Award for Service Excellence / TPC Network, Rookie of the Year

• 2006 Revenue Management; Grand Cru Award for Service Excellence Award / 2007 Revenue Management Award

• 2008 Food & Beverage Operation of the Year

• 2009 Revenue Management / Member Satisfaction Award / 2010 Revenue & Cost Containment Management Award

• 2012 Club Operation of the Year, PGA Golf Course Properties, Platinum Award Winner, F&B Department

• 2013 Food & Beverage Operation of the Year

SKILLS:

• Sales, marketing and execution of both internal and external special event needs

• Coaching, mentoring, individual & team development

• Creating and bringing visions to life throughout all areas of hospitality lifestyles and special events

• Proficient in Microsoft Office, including Word, Excel and Power Point presentations and utilization of analytical data

• Analytical forecasting, budgeting and cost containment methods

• Entrepreneurial spirit and proven experience to exceed company’s performance and financial goals CORE COMPETENCIES:

• Branding: Design and Implementation Processes

• Creation and Implementation of SOP’s

• F&B Menu Development/Design

• F&B Menu Recipe Costing / Production Implementation

• Creating Workplace Safety Protocols, Sanitation Standards according to Health Department, Compliancy with OSHA

• Catering Organization for Off-Premise Operations

• Catering Sales / Operational Integrity Leadership

• Client Portfolio Management

• Operational Forecasting / Planning

• Fiscal Responsibility for FF&E

• Vendor / Client Liaison

• Contract Negotiation

• Creating Value Perception

• Board Reporting

• Team Building / Coaching / Development

• Guest Services / Guest Experience Creativity / Management

• Venue & Asset Protection / Maintenance Plans

• Thought Leadership

• Financial Reporting

• Profit and Loss Analysis / Recovery Implementation EDUCATION:

• The Culinary Institute of America, Hyde Park, NY, 1998 AA Degree in Business Management and Occupational Studies of the Culinary Arts

• Certificate, Level’s 2 & 3, W.S.E.T., 2008/2009

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