Management Manager

Robert Danhauer

**** ********* *****, ******, ** 75034

EMAIL: ************@***.***

PHONE: 469-***-****

ACCOMPLISHED HOSPITALITY INDUSTRY EXECUTIVE

Qualifications: Liability Reduction & Revenue Increase – Hotel Food & Beverage + Event Management Expert

Compliance – Standards, Information, Program & Project Management

SUMMARY OF QUALIFICATIONS

20 years of hospitality management experience within industry leading corporations to include a Fortune 500 company

Thorough applied knowledge of event management and food services procedures, standards, and objectives

Effectual communicator: Manager, Leader, Trainer

Highly-motivated self-starter

Exceedingly professional and ethical demeanor

Detail-oriented, extremely organized project/task coordinator

PROGRAM MANAGEMENT EXPERTISE

Operations Management

Research, Analysis & Classification

Turnaround &/or Creation; Execution

Budgetary Analysis

Vendor Relations

Staff Training & Management

Customer Support

Conflict Resolution

Logistics Management

Production Management

Event Technology Administrator

Database Utilization & Management

Computer Hardware & Software Proficiency

Verbal & Written Communication

PROFESSIONAL DISTINCTIONS

Awarded Seven (7) Bill Tiefel Awards, Marriott International

PROFESSIONAL PORTFOLIO

Director of Food and Nutrition February 2010 – January 2012

Morrison Healthcare Foodservice @ Centennial Medical Center

Managed Regional Learning Center, new managers, director and chefs attend a working operation for two month durations to learn the Morrison philosophy and operations

Retrained kitchen staff on proper cooking methods, record keeping, cleaning standards and uniform hygiene standards

Identified deficiencies in daily retail operation (work flow, menus, service standards and overall appearance) and retrained staff, introduced new healthy menus, organized and reworked café

Regenerated Morrison’s relationship with hospital officials allowing resigning of contract and increase in pay for hourly associates at Ethicus Hospital while temporarily assigned in Directors absence

General Manager, Food & Beverage Director March 2005 – October 2009

Culinaire International @ UT Southwestern Medical Center, Dallas, TX

A privately held food and beverage corporation offering onsite services to a leading academic medical center, patient-care provider and research institute

Increased company clientele by successfully gaining a new account with the University of Texas Dallas with multiple food and beverage outlets and full service catered events.

Managed diverse client account ranging from box lunch deliveries of 14,000 boxes annually to high end catering serving governors, university officials and multi million dollar donors to the university

Established and maintained a high level positive relationship with university allowing further opportunity for growth within the first year of contract

Implemented fresh working concepts that met diverse challenges and all major objectives

Assistant Food & Beverage Director November 2003 – March 2005

Culinaire International @ Belo Mansion, Dallas, TX

A privately held food and beverage corporation offering onsite services to a historical, luxury meeting and events venue

Revamped meeting and banquet standards to elevate perception for more opportunity for future business

Ensured financial success of the operation

Oversaw the daily operations of the restaurant, kitchen and banquets

Monitored and motivated staff’s performance ensuring cleanliness and sanitation standards were maintained

Director of Event Management August 2002 – June 2003

Renaissance Dallas Hotel, Dallas, TX

An upmarket/luxury hotel; a brand of Marriott International, a Fortune 500 company (Rank: 208)

Directed all hotel events with seamless turnover from sales to operations back to sales.

Managed and maintained catering budget of $3.9 million.

Gained customer loyalty and positive feedback by ensuring event management team provided quality service and satisfaction at all times.

Organized and delegated tasks around 518-room establishment furbished with 18,000 sq. ft. convention area. Monitored and motivated staff’s performance ensuring cleanliness and sanitation standards were maintained. Ensured teams operated at highest standard and adhered to a strict safety/policy code.

Developed excellent working rapport with culinary team.

Communicated effectively with individuals of varying ages, status, and cultural backgrounds either in person by telephone or by written correspondence.

Director of Event Management September 2000 – August 2002

Harrisburg-Hershey Marriott

An upmarket/luxury hotel; a brand of Marriott International, a Fortune 500 company (Rank: 208)

Executed all hotel events; ensured event management team delivered elite service throughout each event.

Applied fresh working concepts that met diverse challenges and all major objectives.

Monitored and assessed staff’s performance throughout a 348-room establishment furbished with 13,000 sq. ft. convention area.

Identified, established, and managed strategic relationships that leveraged substantial long-term business growth.

Superior risk management ability: always on the alert for potential conflicts, examined underlying causes and swiftly executed resolutions.

Assistant Director of Convention Services March 1994 – September 2002

Marriott’s Marco Island Resort & Golf Club

An upmarket/luxury island retreat; a brand of Marriott International, a Fortune 500 company (Rank: 208)

Directed staff of 25, including 2 Managers and 3 supervisors at world class 735-room resort furbished with 50,000+ sq. ft. convention area.

Collaborated consistently with Director of Convention Services, Director of Catering, and Director of Audio Visual to ensure a flawless convention experience.

Co-directed the support of 1,800 guests with meeting planners.

Coordinated and managed transportation services, recreational activities, management meetings, rooming lists and room reservation blocks.

Interacted effectively with multi-national guests, all levels of staff and personnel.

Communicated concise and effective information to all departments regularly.

EXTRACURRICULAR ACTIVITIES

Member - Children’s Miracle Network Planning Committee, Annual Miracle Ball in Hershey, Pennsylvania, PA

Volunteer Cook - Meals on Wheels - Mechanicsburg & Pennsylvania, PA

Committee Member - DACUM (Developing a Curriculum) committee, Hotel and Lodging Management Curriculum for Harrisburg Area Community College development, Harrisburg, PA

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