Manager Sales
Resume:
John A. Hines
**** ****** ***** ******, ** *****
**********@***.***
Objective: To obtain a senior level management position with a hospitality company that fosters personal growth and offers a quality driven environment
Work History
Task Force, Sheraton, Wyndham and Holiday Inn
October 2010 to August 2011
Operations Director Task Force
Assigned positions as hotels were taken over and went in to transition properties to a more quality environment. I was assigned three hotels and all went through major organizational and product changes. Changes included staffing, menu redeployment, sales goals increases and customer driven initiatives. Two of the hotels were Sheraton properties where I was directly involved in the rooms and food and beverage quality and Starwood standards mandates. I was a member of all EC teams and was a part of all quality driven initiatives.
Hilton DFW Lakes Hotel and Executive Conference Center, Grapevine, TX
August 2006 to July 2010
Food and Beverage Director
Divisional responsibility for this very high end conference center with annual food and beverage sales of $12,000,000. The hotel has 5 very busy outlets as well as 30,000 square feet of meeting space. I directly oversaw the catering sales effort which grew by 70% during my tenure. I was personally responsible for the build out of a new coffee shop and very busy sports bar which was able to return on the investment 2 years ahead of schedule. I managed approximately 100 full time employees and during the 2007 fiscal year, the hotel boasted its highest food and beverage profit margin at 54%. The hotel was ranked 8th on the year of my departure for the voice of the customer in the Hilton system.
Adam's Mark Hotels Dallas Texas
January 1999 to May 2006
Food and Beverage Director
I began my tenure with AMH in Houston, where I managed a 600 room convention hotel with $14,000,000 in annual food and beverage sales. The hotel had 4 outlets and 45,000 square feet of meeting space. We did very large corporate and association business and we were a favorite from a local catering perspective. Local catering sales alone were valued at $4,000,000 annually. I oversaw the local catering sales effort as well as convention services and all other divisional responsibility. I was promoted by the owner in July of 2001 to the 1840 room, 300,000 square foot Dallas Convention hotel, where I oversaw 11 outlets, Catering, Convention Services, Culinary, Banquets and Audio Visual. The annual revenues were $30,000,000. We designed new restaurant concepts, menu development and deployment. I was the lead in securing food and beverage product purchasing and the negotiation of high volume proteins, produce and dairy. The hotel won numerous gold key awards and was highly recognized by MPI and NACE.
Hyatt Regency Pier 66, Fort Lauderdale, FL
Director of F and B Operations
I began with the resort as the Director of Outlets, overseeing 6 high end restaurants and lounges as well as 20,000 square feet of meeting space. The resort was a very high end local favorite for weddings and social events. I was promoted to F and B Director in the spring of 1998 and was awarded manager of the quarter twice before being promoted to the Executive Committee Team
Marriott Hotels
1987 to July 1996
7/95 to 11/97, Tampa Airport Marriott, Specialty Restaurant manager and F and B manager overseeing direct responsibility for 3 outlets including CKs upscale steak house and lounge.
5/92 to 10/97, Chateau à lan Resort, Golf Club and Conference Center, Restaurant Operations Manager.Responible for 5 outlets at the resort with direct management for supervision of upscale public dining club house and opening responsibility for the private members club house for the Legends golf club. Initial membership for the legends was 300 members and owners of very high end homes on the resort. Managed a variety of tournaments including the Volvo sponsored Gene Sarazen World Open. Combined outlets revenue for the resort was $8,000,000.
1989 to 5/92, Marriott Midtown Suites, Atlanta. F and B Supervisor, responsible for daily operations of 2 outlets and room service, total revenue, $2,000,000. Part of the opening team of this 250 room all-suite hotel in the heart of the Atlanta Arts district.
1987 to 1999, Marriott Marquis Atlanta, Banquet bar back and bar tender.
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Education and Training
3 years of undergraduate study at Georgia State University
Successful completion of Marriott Management and Supervisory Development Programs
Hilton College Houston TX, advanced hotel management training
MICROS POS property trainer and expert
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