General Manager

GENARRO R. MOTEN

Cell: 785-***-**** *******@*****.***

HOSPITALITY HISTORY

General Manager ~ Corporate Task Force F&B Director / Executive Chef

Results-driven and highly personable hospitality executive with consistent history of rapid promotion and success in individual and chain hospitality operations management. Proven ability to simultaneously increase sales and profitability in regional operations management and corporate operations management roles. Demonstrated track record of over-achieving corporate and site goals. Persuasive and motivational communicator with strong sense of urgency, initiative and competitive drive. Outside-the-box thinker open to travel and relocation.

PROFESSIONAL EXPERIENCE

SAGE HOSPITALITY 2010-PRESENT

General Manager, Sheraton Tucson Hotel & Suites Tucson, AZ

• Decentralized Accounting/ Cash Hotel.

• Tucson top 10 hotels to stay at, 10Best.com

Transitional General Manager Hotel Ivy Minneapolis, MN

• Transitioned 4 star 4 diamond hotel into Sage portfolio

• Overcame obstacles of transitioning a union hotel

• Maintained all standards of the Starwood Luxury collection

General Manager, Crowne Plaza Minneapolis North Minneapolis, MN

• #1 meeting service scores in Crowne Plaza North America.

• 33% RevPar lift YTD.

• Green Zone on IHG QE inspection/audit .

• Decentralized Accounting/ Cash Hotel.

• Brought hotel SQI from last in company to 8th overall in six months.

Assistant General Manager/Bench GM, Marriott Gateway Park Denver, CO

• Moved GSS Scores from 35th to 14th out of 337 hotels #1 in CO.

• Green zone on Marriott QA inspection.

• Bench General Manager Courtyard Marriott Tulsa, OK.

REMINGTON, INC. 2009-2010

Hotel Manager/Bench GM, Embassy Suites Airport Philadelphia, PA

• Rev Par index growth award Airport Embassy Americas.

• Experience working in a union hotel

Bench General Manager, Embassy Suites Galleria Dallas, TX

• Outstanding on Hilton QA inspection.

PRESIDIAN, INC. 2008- 2009

Food & Beverage Director, Hilton President (Four Diamond) Kansas City, MO

• Meeting Planners choice award 2008.

• Rev Par index growth award Commercial Hilton Americas 2008.

• Outstanding rating on all Hilton QA inspections.

• Increased SALT overall food and beverage score from below to above bench mark by 9 points.

• Increased YOY bottom line F&B profit from $618,716 (24%) to $1,000,304 (35%) in first year.

LODGIAN, INC. 2004-2008

General Manager, Holiday Inn Frisco, CO

• Record room revenue during the season up $72,000 over previous best year.

• Increased ADR by $12 a room during season YOY.

• Highest flow through variance in 43 Unit Company first two quarters.

• Increased Rev Par by 3% during season.

• Increased bottom line Gross Operating Profit 15% YOY.

General Manager, Courtyard Marriott Paducah, KY

Raised guest satisfaction scores from yellow action required to clear passing in 2 months time.

Corporate Task Force F&B Director/Executive Chef Various Areas, United States

• Recruited to develop and lead implementation of more effective corporate food & beverage strategy for 43 Hilton, Crowne Plaza, Holiday Inn, Wyndham, Radisson, and Marriott hotels.

• Managed all aspects of corporate Food & Beverage Department; develop annual plans and hire / train / managed 46 cross-functional professionals.

• Slashed nationwide costs $870,000 in one year by evaluating and renegotiating national vendor contracts to secure substantial rebates.

• Increased total banquet revenue 14% in one year by crafting and launching industry-leading banquet & catering program (Banquetology™) now trademarked by Lodgian Inc.

• Drove outlet revenue to 8.6% over LY by developing comprehensive outlet marketing plans targeting niche opportunities in every region.

• Significantly increased revenue per occupied room by launching wine & beer pairing program.

• Launched Chef Tec for 32 properties including writing and implementation of all Banquetology recipes.

F&B Director/Executive Chef, Holiday Inn Frisco, CO

• Manager of the quarter during 07’ season.

• Consistently exceeded budgeted revenue.

• Reduced all aspects of food and beverage costs.

• Increased average check by 50% through use of food promotions and wine pairings.

• Reduced labor cost by 15%.

Assistant General Manager, Holiday Inn Lancaster, PA

• Reduced maids minutes by 8 minutes per room.

• Negotiated and arranged $500,000 contract with yellow freight trucking.

• Raised GSTS scores from action required to hotel history high of 80%.

F&B Director/Executive Chef, Holiday Inn Lawrence, KS

• First place finish Salute’ wine and hors d’oeuvre party two years running.

• Significantly cut all F&B cost.

• 750 person plated annual Chamber event received standing ovation.

• 450 person plated governor’s luncheon.

• 350 person 5 course plated Chancellors Ball.

ELDRIDGE HOTEL Lawrence, KS

Executive Chef 2002-2004

• Created and recreated menus seasonally for a 36 seat fine dining restaurant.

• Drastically increased year to year holiday revenues including a 7 course valentine meal that increased YOY revenue from $7,000 to $14,000.

• Drastically reduced food costs by 8% YOY.

SUCCESS MEALS Kansas City, MO

Sous Chef 2002-2002

• Created low fat nutritionally balanced meals using alternative ingredients.

• Supervised production and packaging of 1500 meals per day.

• Helped increase monthly revenues from 217K to 315K over six months.

COMMUNITY MERCINTILE CO-OP Lawrence, KS

Food service Manager 2001-2002

• Designed and created new (Meat, Seafood, Cheese, and Deli) department for a new larger natural and organic grocery store.

• Worked with local farmers to buy and butcher fresh organic beef and poultry.

• Developed and launched new menu concepts throughout deli and bakery departments.

KITCHEN EXPERINCE Various Locations, Lawrence, KS

Sous Chef, Eldridge Hotel, 1997-2001

• Created and produced specials for a fine dining restaurant.

• Created banquet food for various social events including weddings.

Kitchen Manager, Jesters 24 hour dinner, 1997-1997

• Designed and created kitchen lay out for 24 hour kitchen.

• Designed and implemented all aspects of new starter kitchen.

Training Table Manager, University of Kansas Athletics’ Training Table, 1996-1997

• Prepared nutritionally balanced meals for all KU athletes.

• Consistently exceeded budgeted revenue and profitability goals.

• Prepared specialty foods for sport specific diets.

Assistant Kitchen Manager, Free State Brewing Company, 1994-1996

• Developed several tools to increase staff productivity as well as designing and implementing all daily specials.

• Personally cooked around 200 sauté covers per night.

EDUCATION

Johnson County Community College, Overland Park, Kansas A.A. F&B/Hotel Management 1997 to 1999

~ IMPECCABLE REFERENCES AVAILABLE UPON REQUEST ~

Contact this candidate