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The sample below is for a Hospitality General Management 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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HOSPITALITY GENERAL MANAGEMENT

→ A strategic, visionary, and award-winning make it happen leader who creates a “Customer Destination” business through creative and innovative “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. Proficient in MS Word, Excel, Access, PowerPoint, and Outlook, Visipay, Vincard Version 3.1, and POS (Microns 8700, Aloha).
→ Fluent in English, Spanish, German, Czech, Russian and French.

CORE STRENGTHS

 5-Star Quality Guest Services
 Leadership/Quality Assurance
 Vendor Management
 Increased Revenues
 Risk Management/Minimization
 Turnaround Expert
 Asset Protection
 Business Development
 Customer Satisfaction
 Staff Recruitment/Training
 Conflict Resolution
 Strong Marketing Promotions

PROFESSIONAL EXPERIENCE
Ci Hotel/Restaurant Management Company, Westlake Village, CA 1994 – Present
Privately held hotel/restaurant management company that operates destination hotels and several free-standing, corporate, white table cloth restaurants. Assigned to oversee various hotels as GM for the following destinations:
General Manager – Chateau Calamigos, Malibu, CA
 Hand-picked to manage and develop the pre-open and opening on a daily basis for 110 room, boutique destination property on 120 acres in Malibu, CA, boasting 3 freestanding bungalows and cottages.
 Direct P&L oversight for the resort operations and management, and multi-unit operations totaling 125 employees and $45M in annual sales.
 Aggressively improved occupancy by 27% within highly competitive corporate travel market, and created and launched the “Guest Value” program that increased guest retention from accounts as Disney, Sony Pictures, and 20th Century Insurance Company.

General Manager – River Rock Lodge, Big Sky, MT
 Assigned to a premium 4-star, 4-diamond, 29 suites and 1 Vista suite lodge in Big Sky, Montana, located in Meadow Village next to comprehensive golf course and tennis courts, and located 6 miles from Big Sky ski resort, boasting small conference and banquet facilities for up to 40 people.
 Strategically upgraded, in-room amenities and hotel’s reservation system and rate structure.
 Implemented new sales and marketing strategies with development of new Website and appropriate packages. Successfully increased occupancy and revenue to 70% at $110 ADR with 25% increase of annual revenue to $500K per annum—property sold and changed ownership.

General Manager – Carlyle Inn, Beverly Hills, CA
 Oversaw all planning, coordination, construction, pre-opening and opening of this boutique style 32 mini suites hotel minutes from Rodeo Drive, and maintained 5-star, 5-diamond rating.
 Hotel was operated under the philosophy of the late Thomas Carlyle, “Art of Living Well.”, and generated high end, well-heeled entertainment and movie industry accounts.
 Attained $115 ADR, and strategically initiated white table cloth 40-seat dining room that generated close to $200K per annum in revenue.

General Manager – Holiday Inn Crown Plaza LAX Year to Year
 Provide best-in-class “customer destination” experience for this major 613-room business hotel located eight minutes from LAX between the Forum and Hollywood Park Race Track and Casino.
 Situated between all major franchises (Marriott, Sheraton, Hilton, Hyatt) managed the preconstruction, pre opening, opening, and day-to-day management.
 Boasting a coffee shop, white table cloth dining, large banquet facilities and two Corporate floors and lounge.
 From hotel opening, this establishment has enjoyed high occupancy, several accounts with major airlines and local corporations.
 Transferred to the pre opening phases and opening of the Crown Plaza Burlingame, CA.

General Manager – Sheraton Royal Scandinavia Hotel, Solvang, CA Year to Year
 Managed all daily operations of resort hotel located in major tourist area of California, boasting 180 rooms, with 17 partners that had experienced severe cash flow problems, extensive operating costs, and low occupancy with no marketing plan or sales strategy.
 Aggressively developed comprehensive sales and marketing program.
 Revamped both restaurants and reorganized entire food and beverage operation.
 Strategically reduced labor expense and food cost, set room rates, developed work assignments, and established long-term lodging and dining agreements with a number of tour operators.
 Hotel changed the partnership structure 1987.

Worldwide travel and work experience in Europe, Canada, Africa, the Caribbean, Asia, and USA
Additional Related Experience:
Relocated from Southern Sun Hotels (SA) to LEX Hotels, the Whitehall Club in Chicago, IL. as a F&B Director and revitalized the hotel club with worn reputation and steady financial losses into a dynamic, economically buoyant award winning Hotel.
 Originated the highly successful “Guest Chef Series” with Frederick Sonnenschmidt of High Park Culinary Institute and Bernard Gaume, Executive Chef of Devonshire Hotel in London, England and introduced “Cuisine Novelle.”

Played a proactive role in the pre-opening and opening of Helmsley Palace in New York while serving as the Executive Assistant at the Helmsley Park Lane Hotel in New York, NY.
 Executed comprehensive plan to refocus and attract under the “Guest Value” program that increased the guest retention by more than 30% over two years and established the Five Star/Five Diamond as a “Signature Property” of Helmsley Hotels.

EDUCATION / TRAINING / CERTIFICATIONS
Diploma – Hotel Trade School, Vienna, Austria
Diploma – Ecole Hoteliere S.S.H., Lausanne, Switzerland
Diploma – Business Management, Lausanne, Switzerland

Culinary and Kitchen Training (CECH), Muerthe et Moselle, France

Hotel Catering & Institutional Management Association – Certification #L354876 (LHCIMA) – UK
Certified Hotel Administrator (CHA) – Michigan State, USA
Certified Food & Beverage Executive (CFBE) – Michigan State, USA

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