<![CDATA[Gecko Hospitality: talent_showcase]]> https://TALENT.GECKOHOSPITALITY.COM/ en-us <![CDATA[Director of Operations/General Manager]]> Operator of restaurants and entertainment companies

Designed, conceptualized and operated high-end, and high-volume concepts in a variety of segments, from health and wellness, to family entertainment, to fine dining.
Re-conceptualizing and creating a new brand under the Life Time Fitness umbrella, and restoring the property to profitability.
Conceptualizing, developing, and creating the Victoria Burrow brand while also overseeing and operating the longstanding Gold Nugget Tavern location.
Driving the Crave Minneapolis location to record high revenue after being handed the reins in a 4 year revenue shrink pattern.

Mon, 21 Sep 2020 00:00:00 EDT 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-C42D0E99-B1B6-3FDA-A1A1-4EF5BD0F4BB6.jpg
<![CDATA[Executive Chef]]> I have been an Executive Chef in several different industries for the past 25+ years. I am hard working and dedicated and put care into each and every plate that leaves the kitchen.
Worked my way up through the hospitality industry from a culinary student to a cook to an Executive Chef.
Culinary Degree and ServSafe Certification.
Dedication and individualized service to all clients, customers, residents.

Wed, 13 Jan 2021 00:00:00 EST 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-AC3D2624-C53B-3E80-B421-D86735DBBD59.jpg
<![CDATA[Assistant General Manager]]> If you are looking for a hands- on, transformational leader and teammate, I'm positive I have the necessary skills and experience you are looking for, and will make a valuable addition to your company. I have led FOH management, operations and development to success in the restaurant industry for 10 plus years. My experience began at 18 years old and includes every FOH position and now General Management. In my most recent position, I am an Assistant General Manager of Bluewater Seafood, and now I want to be a part of your team. During my role I have overseen FOH operations including 54 table inside and outside dining, 60+ employees and an annual net income totaling 3.4 million and %9 growth since 2017.
Oversaw daily FOH operations including 54 table inside and outside dining, 16+ employees and a annual net income totaling 3.4 million and %9 growth since 2017.
During 2018 management transition I assisted in formalizing operational systems and procedures by developing and introducing employee handbook, detailed job descriptions, workflow plans, and job aids.
Missed 2020 Projected sales by $20,000.00 and broke even with 15.79% lower labor totaling $20,000.00.

Wed, 17 Feb 2021 00:00:00 EST 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-AE7D7A23-30D3-333C-BA6E-CCC1B4F9439E.jpg
<![CDATA[General Manager/ Assistant General Manager ]]> I am a very experienced restaurant operator with nearly 30 years invested. I have run everything from Fast Food with a drive-through, to a full-service SteakHouse. My strength is in customer service and Employee relationship building. I am currently an Assistant General Manager at a Sports Bar/Restaurant with 5 million annually in sales.
Opened the most profitable Whataburger in the history of the concept.
Was the Director of Training for the largest PapaJohns franchise in the late 90s
When working for Five Guys, held the record for the most weeks in a row for perfect Secret Shopper scores.27 weeks

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<![CDATA[Director of Operations / General Manager]]> Experienced in running a multitude of food service styles including catering and banquet operations, quick-service and full-service restaurants, bars, entertainment complexes and multi-unit, high-volume locations.

Holds a culinary degree from Le Cordon Bleu which affords me the working knowledge of food production, menu trends, recipe adherence, and culinary food distribution and service standards. 

Over 14 years of F&B experience providing strategic direction and leadership to high-volume restaurants

Experienced in menu development, concept rejuvenation, costing, forecasting, and general financial acumen

Guest centric business approach of providing an exceptional experience via a hands-on management approach with an emphasis on engaging the guest in order to drive guest loyalty, enhanced brand recognition, and increased profits

Cross utilization of departments and partners for increased efficiencies and optimal performances of all sources

Bilingual Fluent in Spanish including verbal, electronic and written communications

Continually delivering results and proficiently achieving solid financial results and meeting/exceeding financial targets

Effectual leader with proven ability to build sales and guest counts for increased profitable revenues


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<![CDATA[General Manager]]>
Increased to top-line revenue each year with creative packaging utilizing all facets of a family entertainment center's venues.
Ability to return to college to finish my bachelor's degree while maintaining full-time employment.
Awarded with Executive Awards in 2008 and 2009 while also receiving the John Mikusa Award for Excellence in 2008 and 2009 as the top-performing General Manager.

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<![CDATA[Director of Food & Beverage]]> Innovative and customer-focused hospitality expert with 20+ years experience in multi-unit operations, P&L management, concept development, project management, team leadership and efficiency, cost savings and performance improvement for fast-paced environments within the Food & Beverage industry. Change leader with proven ability to develop world class teams that engage and respond to diverse business needs and customer demands. Consistently increase service standards, quality, and profitability promoting operational excellence.
Project Management: Conceptualized large-scale property to completion rebranding a location into an authentic Italian Pizza Restaurant awarded by People Magazine as the Top 20 Amusement Park Food Fare in the country
People and Leadership Development: Mentored and developed 30+ Senior Managers and successfully promoted 15 supervisors through strategic coaching models for several award-winning properties
Operational Excellence: Managed $6M budgets and grew F&B revenue by implementing policies and trainings that optimize business operations and financial goals catapulting sales growth collectively to $12M+ throughout career

Wed, 02 Dec 2020 00:00:00 EST 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-05DF3904-A37C-3F33-9311-15F3B4050E45.jpg
<![CDATA[General Manager]]> My experience in a variety of hotels has helped to refine my leadership skills to provide the memorable level of service that guests desire and the financial results that owners require. I am committed to going the extra step to exceed the expectations of not only my guests, but also my employees. And as a previous Portfolio Manager overseeing multiple properties across the US, I am well-versed in the management of any size operation. With recent experience developing the LYRIC brand, I am proud to mention some notable achievements under my direct leadership, including: - Earned TripAdvisor Traveler Ranking #1 of 508 Hotels (New York City) - Awarded TripAdvisor s 2020 Award for Top 25 Hotels United States (New York City) - Reduced annual cleaning expense $242k (64%) by restructuring the operating model (Philadelphia) - Exceeded 1st Quarter opening revenue budget by 119% ($390k actual - $178k budget) (San Diego) Please explore my resume which details a dynamic and qualified individual, with experience in managing the customer experience, mentoring employees, driving revenue, analyzing sales strategies to maximize profitability, planning and implementing new programs, and overseeing the performance of multiple departments and properties. Also note that I am open to relocation in the US and abroad.
I am a master of managing guest experience. In addition to earning USA Today's "10 Best Hotels and Resorts" for 2020, I was directly responsible for achieving the following awards from TripAdvisor: - 'Best of the Best - Top 25 Hotels, United States' - Traveler ranked #1 of 511 New York City hotels - Traveler ranked #2 of 63 Philadelphia hotels
I have an excellent track record of improving operating efficiencies. In my last few roles I was directly responsible for: - Reducing cleaning costs $242k annually - Restructuring a staffing model for a $95k payroll savings annually - Renegotiating operating partnerships to actualize GOP 8% greater than budget
I have a special knack for driving revenue performance, as measured by STR performance. In recent roles I delivered the following results: - Grew STR in a declining market (Running 12 Month; +6.0% ADR growth, +7.1% RevPAR growth) - Ensured a leading STR position to the competitor set (105.5% RevPAR index, 2 of 7 RevPAR index) - Drove a leading STR position to the competitor set (104% RevPAR index, 2 of 9 RevPAR growth)

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<![CDATA[Vice President of Sales and Marketing]]> This impressive candidate comes with 25 years’ experience in the Hotel and Resort industry. Oversaw a broad portfolio of unique urban, resort, lifestyle and independent hotel properties generating over $300M in gross annual sales. While at a full-service resort he exceeded the annual room revenue by $1.2M and gross revenue by $1.6M as their Director of Sales & Marketing.

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<![CDATA[Director of Marketing]]> I am a Marketing Leader with strong franchised organization experience. The majority of my career has been within Branding, and Marketing with B2B and B2C focus with experience in traditional and digital advertising. Goal/Objective: Vice President of Marketing | Marketing Director | Field Marketing Director Years of Experience: 20 years Industry Experience: Hospitality Recent Job Titles: Brand Manager, Global | Director of Field Marketing, Americas Skills: Planning: strategic, annual marketing planning Customer focused: research, insights Results oriented: setting and attaining goals, constant optimization and review Leadership: building and maintaining an engaged, high performing team Franchised experience: understand balancing consumers and owners needs Geographic Preference: Minneapolis / St. Paul, Minn. | Remote Education: Executive Leadership Certification, Cornell | MBA, Concordia University, St. Paul | BA, Concordia University, St. Paul
Creating a New Marketing Function Situation: There is a area of opportunity between brand level marketing strategy and individual franchised local marketing activities within North and South America. Solution: Create a Field Marketing function that fits the portfolio (700+ locations), helps achieve company goals, and drives owner satisfaction. Results: Developed and implemented a Field Marketing function focused on three core areas: Regional Planning Develop regional marketing plans for Canada, and Latin America and the Caribbean as a subset of the Americas Brand Marketing Plan. Drive awareness and revenue while ensuring geographical variances in customer behavior and proper channel mix are top of mind. Education & Communication Marketing our Marketing to ensure franchisees were aware of, and saw value in, the brand and regional level marketing taking place to support their business; all while educating around What is Marketing? . Tools & Resources Arm and enable franchisees to market their individual business, easily, with a suite of turn-key marketing tools and resources ensuring brand consistency, and easy of implementation.
Enabling Success: Providing Turnkey Tools and Resources Situation: Requests for marketing assistance were frequent from individual owners; a portfolio of over 700 locations made providing individualized consultation and support difficult, especially when there wasn t a plan, for their own success, in place. Solution: Develop a new brand standard that required an active Sales & Marketing Plan be created and maintained by each owner, per location. Brand-provided training, tips, and tools ensured Plan development was possible. The completed Plan became the launch point for individualized consultation requests for all Commercial functions. Results: Developed and launched: Robust Sales & Marketing Plan template and established compliance process in collaboration with Sales, Revenue Optimization and Operations. New marketing tools, including a comprehensive A-Z Marketing Checklist Quarterly Marketing Webinars by region featuring brand highlights, marketing tips and more to support ongoing success; attendance was ~35% per region.
Presenting, Educating & Showcasing Marketing to Key Stakeholders Situation: Marketing isn t everyone s forte, marketing jargon is often used; not everyone understands what is marketing? . Solution: Create a consistent tone of voice (TOV) to marketing education and communications to ensure materials are crafted with the right audience in mind (owner-centric TOV). Results: Facilitated 25+ webinars annually. Shared marketing content at annual business conferences for franchisees. Hosted meetings, small and large to showcase marketing updates. Drafted all franchise facing marketing communications. Developed and presented marketing training sessions on broad, and instructional topics.

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<![CDATA[Full Service Hotel General Manager]]> High performing, results driven Full-Service General Manager who produced an increase in occupancy of 12% and room revenue up $1.2 million this year. 20 years of major flagged property General Manager experience.

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<![CDATA[General Manager - Boutique and Upscale Hotels]]> This General Manager comes with years of Hotel F&B and General Manager experience and a BA in Hotel Business. He started his Hospitality career in 1999 as the F&B Director and most recently the General Manager for an upscale property that does just under 10 million with an estimated 1.8 in F&B where he attained the highest AOS score in the region, grew revenue by 6% YOY and increased guest satisfaction scores.


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<![CDATA[Director of Human Resources]]> I am a seasoned human resources professional, executive leader and licensed attorney. I recently relocated to the Cape Coral/Fort Myers area and am seeking to continue my career in my new community. I have held top human resources leadership roles in various industries, including manufacturing, construction, banking, and building material supplies. I have managed teams of up to 15, and direct reports have included staff attorneys, VP of Human Resources and Directors of Training and Safety. I also have over 8 years' experience as a human resources consultant, providing HR expertise, compliance advice, leadership training, and HR solutions to clients of varying industries, including healthcare, education, and manufacturing. I am licensed to practice law and hold both SPHR and SHRM-SCP certifications. I am quite proficient in utilizing Microsoft Office software, including Word, Excel, PowerPoint, and Outlook.
I transformed 2 companies' human resources functions from purely administrative support departments to effective and respected business partners with seats at the executive leadership team tables.
Created, developed and implemented comprehensive, structured merit-based compensation plans for companies who previously had had no structured plans. The new plans assured that the companies' compensation was externally competitive, internally equitable and rewarded top performers.
Converted a 600-employee company's benefits package from a very basic offering with few choices, a high-cost structure and a number of "holes" in coverage to a comprehensive flexible benefits package that included a choice of medical plans with HSAs, FSAs, etc., new wellness plans, more voluntary benefits offerings and the introduction of a Paid Time Off ("PTO") program.

Wed, 11 Dec 2019 00:00:00 EST 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-DD2E98A3-9C01-35A2-A41E-FCFF5692E6AB.jpg
<![CDATA[Executive Chef - Luxury Property ]]> 8 years as Executive Chef at a luxury property. Shared responsibilities for banquet culinary operations of $38M, received QA Audit score of 97% in 2012, achieved Avendra compliance of 97 %, and Employee Engagement scores of 86%. Salute to Excellence award recipient from National Restaurant Association, National Gold Medal Winner of ACF, and competed as captain in the Orlando ACF team culinary challenge placing Bronze.


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<![CDATA[Assistant Executive Kitchen Manager]]> Industry for over 20 years, the last 13 with The Cheesecake Factory

All aspects of the hospitality industry; from hotels, bars, chain restaurants, fine dining, resorts and catering.

I have been Manager of the Quarter three times since 2017
I was selected to be in the women's network group
I was the the only female Assistant Executive Kitchen Manager in the San Diego area with the Cheesecake Factory.

Tue, 06 Oct 2020 00:00:00 EDT 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-9104B3C9-D591-3456-A567-F4162155B7A9.jpg
<![CDATA[Area Supervisor Multi Unit Leader]]> I'm a seasoned and skilled multi-unit leader in the quick-serve industry, looking for a brand charge. I've developed, taught, and executed systems that drive a positive guest experience - although I'm a people-person, I have learned that systematic behaviors reduce stress on our teams, in the long run, leading to improved morale, lower turnover, and happy employees. Happy employees lead to happy guests. To that end, I systematically check area schedules, plan training, and execute Local Area Marketing. I've been with my current brand for almost 13 years, and before that, I owned my own business for ten years. I'm energetic, young, and positive-minded, but I've also achieved wisdom in leadership and the development of people.
People - Development of multiple General Managers from the Team Member level, development of Training Managers, and the training and development of other Multi-Unit Leaders.
Sales- This year, through the challenges of Covid-19 and local civil unrest, I led my restaurant teams to safely operate their restaurants, and increase sales by an average of 33%, while exceeding labor and food cost P&L expectations.
I've taught much about basic and advanced leadership and teamwork skills, to many people. I also founded a diet group of several thousand people, who've successfully become healthier. I feel I've made a positive impact on this planet, and I will continue to do so. :-)

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<![CDATA[Director of Sales and Marketing]]> Accomplished and successful sales executive with more than 18 years of experience driving top-performing sales initiatives. Proven track record of success capturing large-scale, multimillion-dollar global contracts. Managed marketing initiatives that propelled revenue increases of up to $22M YOY.


Wed, 24 Apr 2019 00:00:00 EDT 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-959DD43F-A10B-3452-AFF0-810BE303CF4F.jpg
<![CDATA[Groups Account Manager]]> Successful record of accomplishment in project management, logistics, marketing, events management, computer systems, and sales.

Language skills include English (professional working proficiency), Spanish (native), and Italian (beginner).
Applied my knowledge of events coordination and logistics to successfully manage and organize an international operation of 3000 passengers from different cities and countries from point to point.
Increased sales by 20%, added commercial clients by 7% in less than a year.
Well respected in the travel industry.

Wed, 28 Oct 2020 00:00:00 EDT 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-E3A4E5EE-16EA-358A-9CBE-04CB012F265B.jpg
<![CDATA[Executive Chef - Upscale and Luxury Hotel/Fine Dining]]> Accomplished and experienced Executive Chef eager to manage and improve single or multiple venues. This Chef managed and increased the resort’s F&B sales to an annual revenue of 13.8 million (11% increase) and lowered the labor operating costs by 7%. This chef has made Multiple National Television Appearances and has several awards and accolades under his belt.

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<![CDATA[Chef]]> Professionally trained she completed her degree at Oregon s Culinary Institute in Portland, and she brings with her over 12 years of leadership experience in the culinary field. In senior living, she s worked directly with residents and nurses to create specially crafted meals with attention to specific dietary needs, respect, and most of all flavor! In her catering career, she s worked closely with guests and event planners to create and execute menus for up to 2500 guests. She combines her technical qualifications with her heart for people to curate and design special and varied menus for everyday meals as well as special events. Leading a team while providing the ultimate guest experience is a lifelong love and absolutely her biggest strength.
I've remained under all budgets in my current role as Culinary Director throughout the pandemic, and I've kept 90% of my employees since I was hired in 2019.
I created a 400+ page recipe guide and numerous SOPs that are still used today in a previous catering position, and other jobs as well.
I successfully managed the busiest breakfast kitchen in Bozeman, MT at age 24. It has held the title for "Best breakfast in Bozeman" for over a decade.

Wed, 10 Mar 2021 00:00:00 EST 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-47963E4D-417F-3E1F-AF25-A7E6304E0C74.jpg
<![CDATA[Regional Director of Sales and Marketing]]> Starting as the Sales and Catering Manager at a full service branded property within her current company’s portfolio she was quickly promoted after 2 years into a Regional Director of Sales and Marketing role where she has been since 2012. She currently leads and manages the Sales and Marketing for a portfolio of 32 hospitality units (hotels, restaurants, condominiums, retail and resorts) throughout United States. She comes with over 10 years of sales experience in resorts, hotels and country clubs.

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<![CDATA[Director of Engineering - Full Service/Resort]]> Polished engineering professional with 40+ years of supervisory and mechanical experience. Siemens Master Programmers Certification, Universal CFC License, Third Class Steam Boilers License, OSHA Certified and CPO certified. This candidate comes with 14 years of Hospitality DOE experience.

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<![CDATA[Assistant E-commerce Manager ]]>
  • Ten years as a hospitality management professional
  • Developed sales and marketing strategies that immensely improved our hotels performance and guest satisfaction
  • Utilized my background in graphic communications to develop attractive sales collateral for our sales teams and created an unmatched online presence for each of our hotels
  • ]]>
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    <![CDATA[Country Club Director of Food and Beverage ]]> Hands-on Country Club Director of Food and Beverage with extensive experience and a proven ability to direct large-scale operations and deliver measurable performance results. Tripled P&L results within a three-year period, Tripled banquet revenue within the same three-year period by increasing golf tournament revenue and grass root marketing in the community. Cut liquor cost 5.6% and food cost 14.4%.

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    <![CDATA[Executive Chef - High Volume Experience - Resort]]> Currently helping in the conversion of a 14 million Upscale Resort Property as the Task Force Executive Chef, this award winning Chef comes with High Volume experience ranging from 15-35 million annually in F&B. Prior to taskforce he ran one of Orlando’s most awarded restaurants with a volume of 18 million and ran a F&B department with a profit of 41 percent YTD.

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    <![CDATA[Director of Sales - Full Service Hotels]]> This is an accomplished hospitality sales professional with over 20 years industry experience . This DOS grew RevPAR by 34% and total Hotel Revenue by 31% over the first three years at his current property.  Has a strong background in the following markets:  Corporate & Association in Mid-Atlantic, Southeast, Northeast, South Central and West. NFL, MLB & NHL, SMERF.  He has extensive experience in preparing annual budget, and business plans and is an expert at revenue management practices. 

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    <![CDATA[Corporate Chef]]> Corporate Chef with 30 years experience in all areas of restaurant management, including R&D, Concept development, Food concept training, branding, Marketing, P&L, audit development. Our new concept won food-management magazines concept of the year. I was also a culinary arts instruct that taught the ProStart Program, the program was listed as a top 100 career and technical culinary program, 7 state culinary championships plus one national championship where the team was featured on the food network. I have also been an owner-operator of my own personal chef service, and had a very successful career in high-end country clubs. I have been a recipe contributor to many different, corporation's websites, and I am currently developing a food blog. Also completed various stages with many top chefs across the country
    2017 Food Management magazines concept of the year
    2007 Prostart National Champion, featured on the food network
    Starting my own business

    Wed, 04 Nov 2020 00:00:00 EST 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-4A88896B-16BA-359D-A170-760F240502AA.jpg
    <![CDATA[VP of Hotel Ops - Full Service Properties]]> Currently an Area General Manager for 3 full service branded properties (soon to be 5 in total) in the South Florida market. This GM spent an impressive 10 years with one of the nation’s largest management companies. He achieved the highest Guest Scores at all 3 hotels in over 5 years and increased revenue up $1.5M to Budget in 2017.

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    <![CDATA[Director of Finance - Upscale Hotels]]> Star DOF candidate who comes with a BA in accounting. Currently at a 261-room property with a restaurant and outside bar that does an average of 1.5 million and 20 million in revenue with rooms. He handles all accounting, prepares financials, balance sheets and bank account reconciliation. He is part of the executive committee and part of the decision-making process. This DOF is a loyal employee, spending a total of 23 years with the same management group in the D.C./Maryland area as Director of Operations, Controller and even DOS.


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    <![CDATA[Assistant Manager]]> For the past 10 years I've slowly been gaining experience in every aspect of the restaurant industry, from host and dishwasher to general manager. I've also acquired several skills I believe to be imperative to running a successful restaurant, including, CPR certification, IT Technical skills, and I am currently attempting to learn several languages including Spanish and French.
    I worked as the Supervisor of food and beverage in Talkeetna, Alaska with carnival cruise lines at one of their resorts for a seasonal job.
    I am currently taking classes for Information Technology, so that I may quickly and easily deal with computer and phone issues at my place of business in order to save a great deal of time and money that would be otherwise spent waiting for someone.
    I have been certified in CPR, and to use an AED in the case of an emergency with guests or employees of my place of business.

    Mon, 23 Nov 2020 00:00:00 EST 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-0FBCA297-275C-3A64-AC72-A0B32E197FF1.jpg
    <![CDATA[Executive Chef]]> This chef worked the last 6 years with Top Chef Finalist Brain Malarkey and opened the #1 restaurant in the country.  

    When speaking to him, you will find a creative and talented chef seasoned with a LARGE dose of humility. He has unbelievable talent and will relocate.

    When meeting this Executive Chef, you wouldn’t expect to discover he’s a Russian born American citizen that served our country with S.E.A.L. Team Six and now makes the best dill sauce you’ve ever tasted! Like so many pioneers in the food industry his days in a kitchen started as a child. He spent hour after hour in the kitchen alongside his grandmother and mother. His foundation built upon the secrets of tradition and history, he went on to study at the Culinary Art Institute of San Diego and to train with Top Chef Finalist, Brian Malarkey.  He continued his career at award winning restaurants and hotels such as Searsucker, Busalacci’s A Modo Mio, and Kimpton Hotels.

     At the age of nine Chef's family relocated to the United States and by fourteen he was working his first job at the local pizza joint. His talent was initially discovered at fifteen when he knocked over a tub of ranch dressing at the restaurant where he was working. This accident turned into success when he whipped up a new batch that proved to be better than the restaurant’s own chef.  After serving four deployments in the United States Navy, Chef came home and immediately returned to his love, the world of food. He joined forces with Brian Malarkey and became an integral part of his core team assisting in various events and the grand opening of Searsucker (reputed Time Magazine and OpenTable.com second best new national restaurant 2011). From the famous kitchen of Searsucker to the Banquet Department of Kimpton and the busy Busalacci A Modo Mio’s family establishment , Chef's experience brings it all to the table. Focus on the art of sous vide cooking and New American cuisine married with his traditional upbringing makes Chef Konstantin unique and reliable.

     A natural entrepreneur and cultured visionary, this chef keeps his eyes on the ever evolving market and trends. He’s personally and professionally committed to local and organic ingredients in his dishes. He’s invested his time to create and nurture relationships with local vendors and farmers choosing only the best.

     Understanding that it takes a village, chef is consistently looking for ways to give back to the community. A major focus is through children where he hopes to influence young artists to cook healthy and sustainability produced meals. As well, he believes in and supports the emotional and psychological reward / connection created when families eat together and share meals with neighbors and friends. It’s a communion seen worldwide and throughout the ages. This exiting chef loves being a part of this and looks forward to continued contribution. This is one Chef you’ll want to keep your eyes on!

    This chef did a tasting for a world renowned culinary judge and former leader of the US Culinary Olympic team and told me that this chef's blind tasting was the best he has ever experienced.


    Tue, 23 Feb 2021 00:00:00 EST 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-87ADA23C-327F-3BCA-B916-8F9C7C4AEF68.jpg
    <![CDATA[Executive Chef/Food & Beverage Manager]]> My passion is hospitality at all levels. I'm not just a Chef, I m a restaurateur. I have a lot of experience on both sides of the restaurant business: from setting contracts with purveyors to building critical paths for opening restaurants from ground up, and running multiple locations. I love working on building sales and pushing restaurants to achieve the highest sales possible. I'm looking for a company I can help grow: be a contributing factor and the leader, as well as the Chef. I bring passion and dedication to my craft. No one works harder than me.

    I was awarded Rising Star Chef and The Sustainability Award by StarChefs.com
    I was voted top 200 Chefs in America by Best Chefs America.
    James Beard Award for Outstanding Contribution to The Foundation- for being a featured chef when I prepared a sold-out dinner at the James Beard House in February 2020, with all proceeds going to the foundation.

    Mon, 11 Jan 2021 00:00:00 EST 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-65DABB3B-B115-3151-B846-8850CCA8A91F.jpg
    <![CDATA[Executive Chef]]> I am a Michelin Star awarded chef and formally trained in French/Japanese fusion, classical Italian, German and American techniques and have served as a prep cook, line cook, pastry chef, saucier, sommelier, sous and executive chef. Having served in both the United States Marine Corps and the 11th Special Forces Group, I bring to your organization a proven track record of teamwork. Additionally, with a current ServSafe certification from the International Restaurant Association and over thirty years of food service experience, I know that I can only prove to be an asset to your organization. My former employer in Japan, Makemann/Harimasku International, is a twenty-six floor retail facility containing within a supermarket, hotel and food venues throughout with the upper most floor housing a gourmet restaurant (Harimasku) and night club. As the Director of the Food & Beverage division I had prevalence over all food venues to include the supermarket and Harimasku. The food venues were additionally comprised of small soba and sushi stores, casual dining (similar to TGI Fridays or Applebees) and fast food establishments to include Shakey s Pizza, KFC, McDonald s and MOS Burger.

    Awarded Michelin Star

    Creation of food cost generator software to record recipes, present accurate food costs and to provide pricing in order to maintain and improve profit margins. Over two thousand ingredient prices are updated daily as reflected in the invoices of multiple restaurants spanning twenty-six purveyors.

    Hired, trained and managed a skilled kitchen team of seventy-two, including employee development, counseling, disciplinary action and conducting performance reviews. Established a standardized training and learning program for both new hire and existing personnel.

    Sat, 19 Dec 2020 00:00:00 EST 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-E9442D8A-EFB2-324D-A0C3-5378018CBBB0.jpg
    <![CDATA[Director of Food & Beverage]]> Bill is a "TOP NOTCH" Director of Food and Beverage and is very passionate about every aspect of the hospitality industry. In speaking with Bill, you will instantly get a large dose of humility and passion. He really enjoys training the staff and understands that the clients/members needs and the importance of building professional relationships. Some of his accomplishments have been hosting the James Beard Celebrity Chef dinner, he has won several awards, participated in hotel renovations, wrote full beverage menus and has his 1st Level Sommelier. Bill has had the honor to work for some of Kimpton's best properties for over 15 years where he has been very successful in the leading the teams in customer service excellence. 
    Bill and his team has won Best Food in Hotels and Best Rooftop Bars and is very passionate about food, beverage and service standards. He also brings experience in banquets and catering, on and off site, and understands the importance in working closely with the Executive Chef. He truly enjoys working with the chef to create a unique and memorable experience.
    Bill feels it is important to stay involved in the community whenever and where ever possible and has raised significant money for charities and he has hosted several local media dinners. 
    Bill is a solid hospitality manager and I feel would be a great addition to your team
    Tue, 23 Feb 2021 00:00:00 EST 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-EB13509E-0BDA-33AD-B076-9DB95A77ABE6.jpg
    <![CDATA[General Manager]]> I currently manage the premier clothing optional resort in the western United States with the largest membership in the country.

    Experience with planning and implementing large-scale events with up to 4000 guests

    Employee of the Year 2016 (Laguna del Sol)

    Marketing Certificate from the National Restaurant Association

    Thu, 29 Oct 2020 00:00:00 EDT 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-489D1DED-901F-3136-9220-F4F4EDB1BAFD.jpg
    <![CDATA[Experienced Hotel Director of Revenue]]> Hospitality leader with 16 years of experience in the Industry and over 10 years in a Revenue Leadership role. Responsible for achieving a $16M top line revenue between 2 two hotels while in a complex revenue title and achieving $8.5 M top line revenue for 2014 at a single property.

    Thu, 09 Apr 2020 00:00:00 EDT 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-8079DE61-845D-3C55-9375-951CB8E84EA5.jpg
    <![CDATA[Operations Manager - Owner/Operator]]> Since 2006, I have opened and operated 3 separate restaurants of my own. Having invested over 4 million dollars in total, I can easily look back on the time between 2006 and 2016 as the most expensive lesson of my life. Owning and managing 2 upscale restaurants and one QSR in that time span, I managed a workforce of over 150 employees. In addition, the financial accounting, shareholder responsibilities, and overall marketing efforts of each business was driven by me. Now, managing a luxury resort in the Caribbean, I have the diverse responsibility of overseeing 4 distinct concept restaurants, and an all-inclusive hotel property. To say my management skills are "battle-tested", is an understatement.

    Increased profitability of every company I ever worked for by an average of 100%
    Mentored former employees who became owners, directors, and managers of Restaurants, Hotels, and Medium-sized businesses across the country
    Recognized as an "innovator" by Florida Trend Magazine with my own business, the first multimedia prep sports company, (incorporating print, online, events, and development), with global distribution.

    Thu, 31 Oct 2019 00:00:00 EDT 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-97EB638F-6E46-31B2-AA53-FA7BB1BC6EA4.jpg
    <![CDATA[General Manager - Full-Service Hotel]]> Sharp, dedicated, and resourceful Full- Service General Manager who grew associate satisfaction scores to Top 15% with the company, had RevPar growth in excess of 7% and an average GOP growth of 10% year over year. He consistently exceeded comp-set in Index growth averaging more than 5% year over year. 

    Thu, 01 Aug 2019 00:00:00 EDT 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-2110D11A-6855-35F6-B14C-ACCAE4F377F1.jpg
    <![CDATA[Regional Manager]]> Certified Hospitality Administrator Senior multi-unit leader with 25-year background in hospitality and food industries. New construction, pro forma projections, renovations and hotel real estate sales. Specializing in team building, revenue growth and plant management.
    Developed leaders 14 hourly team members promoted to salaried roles / 2 are now GMs 14 first time GMs / 5 have been promoted to larger properties 3 GMs promoted to Drury corporate roles
    Identified, sighted, earned and shifted 1.5 million dollars worth of business within a market annually. This was a multi year opportunity.
    8 of 11 hotels #1 or #2 spots on TripAdvisor

    Mon, 22 Feb 2021 00:00:00 EST 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-E9D3B68A-9423-38CF-853C-31F122B04C8E.jpg
    <![CDATA[Hotel Controller- 20+ years Experience]]> Highly experienced, proficient, and dedicated Hotel Controller with 20+ years of progressive and successful experience in the field. This Controller achieved cost saving over $300K in administrative and operational costs and cut payroll/benefits administration costs 30% at his last company.

    Thu, 01 Aug 2019 00:00:00 EDT 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-0F59C5E2-51A2-3733-9E6C-A16C79A9CA03.jpg
    <![CDATA[Chef Manager/QSR Manager/ Multiple- Unit Manager]]> My skill set spans a multitude of areas to comprehensively assist professional kitchens, from preparing ingredients and monitoring inventory levels to training and developing staff and working collaboratively with chefs. With more than 25 years of experience in fast-paced restaurant kitchens, my complementary strengths in team leadership, communication, and quality control are sure to make me a positive asset to your establishment.

    Consider the following highlights of my experience: Promoted into Lead Allergen Chef position with Georgetown University campus following consecutive roles as a Server a Line Cook, respectively; managing day-to-day kitchen operations including staff scheduling, menu alterations/specials, inventory management, and c Training, coaching, developing, and supervising up to 28 diverse kitchen employees at a time; coaching and promoting three servers into kitchen assistant and line cook roles. Ensuring top-notch hygiene and food safety standards to maintain a clean, sanitary, and compliant restaurant kitchen. Working alongside restaurant owners to define goals, determine budgets, develop new marketing strategies, and reduce labor and food expenses. Driving outstanding customer service and satisfaction, addressing and resolving customer issues and concerns quickly and thoroughly as necessary. Maintaining a friendly rapport with chefs, servers, and peers across all work areas. Pursuing an Associate s I m Applied Science degree in Culinary Arts from Lincoln Tech Culinary Arts School.

    I have increased sales by 5%.
    I have reduced food costs by 3%.

    Tue, 24 Nov 2020 00:00:00 EST 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-C2F08E2A-129A-34E0-B74D-0901457F4694.jpg
    <![CDATA[Director of Food & Beverage]]> **** Looking to relocate to Orlando MSA ****

    Significantly improved member satisfaction as demonstrated by 45% year-over-year growth in member-driven revenue.
    Leveraged innate abilities in growing private event revenue in excess of 300% year-over-year.
    Recognized for delivering 30% year-over-year improvements to F&B Net.

    Fri, 02 Oct 2020 00:00:00 EDT 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-F2A84BE2-AA5B-3306-B6F4-ADF66F367E65.jpg
    <![CDATA[Head Golf Professional/ Manager ]]> A talented, experienced and award-winning Class-A Golf Professional whose background includes over thirty years of successfully managing premium golf operations. Responsible for increasing rounds of golf by 30% and revenue by 99% from 2011 to 2017. Increased revenue $1,107,000 in 2017.

    Thu, 01 Aug 2019 00:00:00 EDT 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-F0E0746D-7531-3570-B8A4-BEB750CEFFA8.jpg
    <![CDATA[Dining Room Supervisor ]]> Promoted within the first month to shift lead.
    Promoted to Dining Room Supervisor, in the first 6 months.
    I'm the only employee that has remained since our grand opening

    Sun, 22 Nov 2020 00:00:00 EST 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-44403E3D-A821-37B8-8AFA-F653ADD1DCD2.jpg
    <![CDATA[Regional Manager]]> Experienced multi-unit restaurant manager. Exceptional interpersonal skills. Passion for results. Strong understanding of what makes a restaurant successful. Superior skills in communicating the vision and direction of the company to managers and employees. Leadership skills that result in low turnover.
    Lowest employee turnover 5 years in a row
    Manager highest sales for the company 3 years now.
    20+ employees promoted to management.

    Thu, 21 Jan 2021 00:00:00 EST 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-98B01D2E-F004-36F2-A3E9-26A7632431D4.jpg
    <![CDATA[Executive chef]]> I started my culinary career at the early age of 17, working in Roland Liccioni's famed restaurant, Le Francais. Always eager and hungry for more, I pursued my career in culinary arts by attending Kendall college and consistently working with chef Roland anywhere he was. In 2010, I had the opportunity to go to France and train under a Michelin star chef, Simon Scott. It had always been my dream to achieve Michelin status in my life. At the age of 29, I garnered a coveted Michelin star for Temporis restaurant for the 2019 Chicago guide, making me one of the youngest chefs in the country to be given the honor of the star. I am also a Chicago Crain's 20 in my 20s for 2019.
    2019 Michelin Chicago guide one-star - One of the youngest chefs in the country to receive a star
    Crain's 20 in their 20s
    2018 Jean Banchet nominee for Rising star chef

    Tue, 20 Oct 2020 00:00:00 EDT 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-3A8BAE1E-1142-3460-A216-EF3F8276DE0A.jpg
    <![CDATA[General Manager - Upscale and Full Service Hotels]]> This GM offers more than 20 years of hotel top-level revenue and operations management experience. He has a history of successfully maximizing overall revenues and increasing REVPAR. As his resume dictates this GM has a very strong background in managing all distribution channels and has consistently exceeded budgeted revenue goals. He has extensive experience in budgeting, proven forecasting accuracy, increasing market share, and comp set analysis.  He's negotiated OTA contracts and has successfully reduced OTA commission percentages. He has consistently increased REVPAR, ADR, and overall group and transient revenues vs. budget and prior year. He was responsible for all company assets with over $158 million in revenues and due to his skilled revenue management direction, the company’s overall top-line room revenue grew from $123M to $158M with 79% NOI vs. prior 72 months. ]]> Mon, 06 Jan 2020 00:00:00 EST 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-778D4B8F-AB92-3955-83E4-D86D7EF4CFB2.jpg <![CDATA[General Manager]]> Strategic and hands-on bi-lingual executive, an accomplished change agent with a 25 year track record of revitalizing, restructuring, accelerating growth, and maintaining ROI for operations in intensely competitive markets. Key player in several successful business sales. Strong business acumen. Great people skills well valued throughout the organization. MBA from Tulane University.
    Successfully transformed two below performing restaurants
    Consistently Increased Performance earnings over previous year and currently leading the region and division in PE flow thru
    Lowered turnover from over 140% to mid 80% in first year as GM

    Tue, 29 Dec 2020 00:00:00 EST 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-955E3FAC-BAD2-3C1A-A12A-53880B307DA9.jpg
    <![CDATA[Executive Chef ]]> Trained with Roland Mesnier the White House Pastry Chef with whom I studied pastry and sugar sculpture.

    Extensive banquet and hotel experience with Hilton, Marriott, Rock Resorts and Preferred Hotels

    Have worked in Maryland, Washington Dc, Utah, Florida, Vermont, New Hampshire, New Mexico and the Virgin Islands, I am looking to relocate to a venue that is less remote than Taos NM

    Started and certificated by the FAA the first single engine, single pilot commuter airline in the United States called "Rio Grande Air"

    Owned and Operated the Fixed Base Operator at Taos Regional airport for 26 years. This is a hospitality bussiness that provides aviation fuels, rental cars, catering and aircraft support to aircraft and private jets

    Mon, 02 Nov 2020 00:00:00 EST 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-76508566-B7ED-345C-B028-91CF60AEC7F4.jpg
    <![CDATA[Experienced Director of Food & Beverage]]> This F&B Director is an accomplished hospitality professional with over 10 years of leadership experience in the Food & Beverage industry.  Her current location is projected to finish the year .5 million over budget.  She had previously been responsible for leading the daily operations of a four-star, four-diamond, 11MM, Food & Beverage operation and instituted practices which increased average wedding revenue by 21% and overall F&B profit by 4%. 

    Thu, 01 Aug 2019 00:00:00 EDT 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-1B5A4F8C-5DB9-3FFB-8EDF-61A98A9361FB.jpg
    <![CDATA[General Manager - Hotel/Condominium ]]> A seasoned General Manager of Hotel/Condominium rentals with experience with Association Management, Capital Project Management and Owner/Board relations. Grew Gross Revenues 15% over the past 5 years. Transitioned the Food and Beverage operations from third party vendor to in-house in 2013, generating about a million dollars of gross revenue per year.


    Thu, 01 Aug 2019 00:00:00 EDT 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-62AB9537-BCA7-398E-AE22-894313581A75.jpg
    <![CDATA[Group Sales Manager]]> An experienced sales and operations professional with over twenty years in hospitality offering diverse skill sets and background including extensive tour and travel, group and community managerial experience with a 4-diamond resort collection. As a goal-oriented sales and marketing expert whom is highly organized, this candidate offers strong problem solving and communication skills and is able to contribute established insight and understanding of increasing revenues and improving efficiencies. Effective and knowledgeable, with a variety of practical work experience, including: B2B / B2C Wholesale & Receptive Sales | Charity Event Organization & Fundraising | Creation of Brand Contracts and Promotions | Cross-Selling Multiple Properties | Customer Service and Client Relations | Database Management | Event Hospitality Representative | Execution of Health & Safety Reporting | Group Account & Performance Management | Group Meeting & Event Planning | Interactive Presentations | Multiple Resort Responsibilities | Proficiency in Microsoft Office 2010: Excel, FrontPage, Outlook, Photoshop, PowerPoint, Publisher & Word | Qualified Business Account Development | Servicing In-house Group | Site and FAM visit coordination for DMO, DMC, CVBs & Tour Operators | Sales & Staff Training | Tradeshows & Sales Blitz | Typing average: 64 WPM | Vacation Rental/Home Sales
    Exceeded budget for 2016 in Leisure Sales

    Successfully led a team to fulfill a $250,000 event contract at Avanti Palms Resort for 2019 weekend event and a $200,000 event contract at Margaritaville Resort Orlando for 2020 weekend event.

    Fri, 13 Dec 2019 00:00:00 EST 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-CC012F97-F84F-3BCE-A476-93EFB56D7100.jpg
    <![CDATA[General Manager]]> I am a 30 year restaurant manager with multiple brands and abilities that I feel will separate me from the rest. I have built sales and achieved positive comp growth in multiple brands. I also have training experience at the regional level along with multi u to experience as a lead GM and AD support GM. I enjoy working with and through my teams and growing people to the next level. I have developed multiple managers in multiple companies.
    Q3 award for growth in comp sales at McAlisters Deli in Harrison. We had a seven month consistent comps sales as high as 24% and achieved YTD metrics.
    Guest satisfaction award winner at Fridays s in 2016.
    Regional catering director and training manager at Friday s and Lone Star. I have worked in every market in Cinci, Dayton, Columbus, and Kentucky

    Fri, 12 Mar 2021 00:00:00 EST 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-F0E38A6F-25F8-31AD-BDE3-463FEA89AEDE.jpg
    <![CDATA[Director of Sales and Marketing]]> 24 year career in hospitality includes group sales, reservations, revenue, catering/conference services and marketing.

    Willing to relocate!
    Creating aggressive budgets and marketing plans and achieving bonus on these results.
    Rebranding and marketing the AAA Four Diamond Sanderling Resort during seven years of renovations and through several ownership and management company changes.
    Pre-owning Five Star Inn at Palmetto Bluff

    Sun, 25 Oct 2020 00:00:00 EDT 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-E5BF915E-F031-37E0-9D5B-F1077A97E768.jpg
    <![CDATA[Star General Manager]]> I have been a manager and leader of people for over 30 years. In that time, I have learned a great deal about leading wonderful people. I have a BA in Business Administration and have been the General Manager of a couple of different concepts. As a servant leader, I believe that all people have value and abilities that can be nurtured and grown. I enjoy the relationships that I build with my employees, guests and vendors. I know my experience and ability to develop and maintain these relationships would make me ideal for your organization. I have supervised as many as 300 employees and been responsible for the service of as many as 2000 guests a day. I have extensive experience in planning, organization, budgeting, inventory, hiring, training and coaching of staff members. I am comfortable with resolving problems and facilitating communication. But most importantly my joy of life makes me open and receptive to new experiences.
    My greatest accomplishments are the training and development of others. I have been a training manager at every concept I've worked. The managers I've trained have gone on to run locations of their own and even become Multi-Unit Managers
    Every location I've worked has consistently operated in the top 10% of the company and been nominated Location of the Year multiple times.
    Ran a $10,000,000 a year location that was in the top 3 of guest satisfaction, employee happiness and financial success twice in a 4 year period.

    Thu, 22 Oct 2020 00:00:00 EDT 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-AF72A423-E19A-3DBA-962A-51CFAC4B3FF4.jpg
    <![CDATA[General Manager - Boutique and Upscale Hotels]]> Dedicated Hotel General Manager with more than 20 years experience, 8 years executive level providing to hotel teams guidelines and leadership to achieve the company s financial results and guest satisfaction scores. Has European experience at French properties and American experience (brand hotels an independent hotels) Multi-property management (850+ rooms), Opening experience, Hotel renovations. Over the past 6 years, this GM has achieved profitability for hotel owners of exceeding 45 million in revenue. This GM devised and implemented operational procedures to increase F&B and other revenues of 2M. Achievement of the annual budget in revenues and hotel cost to 45% profitability year over year and maintained year over year a staff turnover of 30%.

    Thu, 01 Aug 2019 00:00:00 EDT 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-92A1060B-AA13-3078-8BAA-450D87627761.jpg
    <![CDATA[Director of Operations]]> Highly skilled and dedicated Director of Operations with a strong background in safety, security and problem solving. He has overseen full transition from one ownership group to another and helped create SOP's for a huge resort destination. Starting off as a security officer and corporal in his career he developed a love and passion for serving his community, hospitality and bringing a smile to families faces.

    Wed, 20 May 2020 00:00:00 EDT 1 https://talent.geckohospitality.com/images/talent/101097/thumbs/talent_thumb2x-FEFF9694-6653-3B72-9F78-C0F2B475777F.jpg