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The sample below is for a General Manager and Hospitality CV Resume Sample. This resume CV was written by a ResumeMyCareer professional CV resume writer, and demonstrates how a CV resume for an Executive Management CV Resume Sample should properly be created. Our Certified Professional CV Resume Writers can assist you in creating a professional document for the job or industry of your choice.

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General Manager │ Hospitality

 A strategic, visionary, and innovative make it happen leader who creates a “Customer Destination” business through creative and avant-garde “branding” strategies. Extensive track record of driving consumer loyalty, and brand equity in the hospitality industry, seeking a forward thinking organization where leadership, overall direction, and experience will create a powerful and engaging value proposition.
 Exhibit high visibility, capable of moving business to the “next level”, building a strong customer-centric staff, strong brand and value initiatives that will create a unique and compelling destination for consumers. Able to effectively and efficiently manage all regional hotel operations that achieve planned goals for integrity, revenue, house profit, and maintain company standards for guest satisfaction, quality assurance, and asset protection.


 Staff Training/Development
 Performance Enhancement
 Conflict Resolution
 Quality Assurance/Asset Protection
 Leadership/Integrity
 Customer Satisfaction
 Hotel Operations
 Customer Destination Experience

General Manager – Regus Management Group, New York, NY 2010 to Present
 Oversee all business operations for one of the largest Regus locations on the Eastern Seaboard, in the heart of Time Square in New York City.
 Manage all sales/marketing, client relations, and yield management efforts and serve as property representative to current and prospective clients requiring office space rent, virtual offices, and meeting space.
 Cultivate client relations and respond to all sales inquiries, new sales initiatives, prospects, and qualified leads.
 Successfully solicit future clients, provide entertainment to potential clients, and conduct site visits.
 Accurately determine rates, prepare proposals, negotiate contracts, services accounts and analyze business for the property, and prepare annual operating budget and full P&L reports.
General Manager – The Westport Inn, Westport, CT 2007 to 2009
 Provided strategic oversight for busy 115-room hotel, with 4,000 sq. ft. meeting space, and managed by Meyer Jabara Hotels.
 Initiated staff training and promotion programs, and strategically upgraded overall hotel renovation and product.
 Developed and implemented compelling sales and marketing campaigns that included electronic sales channels and Website “foot print”.
 Cultivated strategic partnerships that provided new guest services and increased revenue
 Secured restaurant space leasing, with Conte’s Restaurant, to run hotel restaurant and catering operations, resulting in increased house profits, and ongoing customer return.
General Manager – The George Washington University Inn, Washington, D.C. 2004 to 2007
 Managed full service hotel and restaurant that catered to international clientele in historic Foggy Bottom, 6 blocks from The White House, boasting $5.6M in revenue.
 Successfully managed time sensitive and expansive $2M guest room renovation.
 Communicated critical standards of operations information including customer service, safety, quality and standards; identified and resolved staff and vendor performance issues and collaborated with Hotel owners to recommend ways to improve business outcomes.
General Manager – The Savoy Suites Georgetown Hotel, Washington, D.C. 2000 to 2004
 Drove full management of full service corporate hotel, with $4M in annual revenue.
 Supervised all business operations, including 152 suites, and mentored all managers in creating a team environment through execution of skilled coaching, open communication, and motivational techniques.

 Maximized staff performance by creating a loyal and productive team environment that promoted a “customer destination” experience and a loyal customer base.
 Presented monthly and annual forecasts, and recommended strategies for operational and financial improvements.
 Directed 70 staff members, instituting daily function and preparatory meetings, and analyzed and adjusted calendar rates, anticipating demand for 60 to 90 days in advance.
 Enhanced customer satisfactions by paying special attention to needs and comfort
Senior Guest Services Manager -Club Quarters Hotel, Washington, D.C./Philadelphia, PA 1996 to 2000
 Directed opening of new location, containing 275 rooms for a members-only corporate business hotel.
 Managed all aspects of daily operations; hired, trained and evaluated all staff, including desk managers.
 Provided strategic oversight to completion of building renovations.
 Formulated budget for Front Office Operations, and evaluated daily revenue and management reports, detailing quarterly cost analyses.
 Cultivated relationships with Member Company contacts, establishing trusted alliances, and focused on identification of potential Member organizations, assembling future client sales.
 Collaborated with management for new location opening in Boston.
 Assigned to manage opening of new location in Philadelphia, and created productive team environment using strategic management techniques.

Early Career:
Front Office Manager/Restaurant Manager – Loews L’Enfant Plaza Hotel, Washington D.C. 1988 to 1996

Associate of Applied Science in Restaurant Management
State University of New York College of Agriculture and Technology, Cobleskill, NY

→ Member of Westport Sunrise Rotary 2008 to Present
→ Board Member – annual Taste of Westport 2008 to 2009
→ Board of Directors, Westport/Weston Chambers of Commerce 2008 to 2009
→ Volunteer Recognition Award Recipient (CLASP Homes Westport, CT) 2008

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