Hotel Food & Beverage Solutions
Hotel owners and GMs—if your food and beverage program is underperforming, leaking revenue, or failing to capture in-house guests, I'm your turnaround specialist. With experience opening and directing at properties like Eaton Workshop, Grand Hyatt, and Hilton Washington DC, I know the unique pressures of hotel environments: High-volume ops, brand standards, and integrating with room bookings.
Why partner with me?
I tackle profitability through dynamic pricing and forecasting, elevate guest satisfaction with personalized training and menu innovation, and maximize captures via cross-promotions. Average checks rise with seamless upselling, expenses drop through audits and vendor deals, and employee retention improves with incentive programs.
Profitability:
I analyze your financials to identify inefficiencies, implement budgeting and forecasting tools, and introduce revenue-maximizing tactics like dynamic pricing—helping hotels increase bottom-line results as seen in my past turnarounds.
Guest Satisfaction:
Through guest feedback audits and service training, I refine your team's approach to personalized interactions, menu innovation, and ambiance enhancements, turning one-time visitors into loyal advocates and boosting satisfaction scores like Medallia ratings from the 50s to the high 70s.
Guest Captures (from Hotel):
I optimize in-house marketing and cross-promotions with hotel amenities to capture more on-site guests, using data-driven strategies to convert room bookings into dining traffic and increase capture rates significantly.
Average Check:
By upselling techniques, menu engineering, and beverage pairings tailored to your brand, I help elevate average checks without alienating guests, drawing from my experience at Hilton and Hyatt to add dollars per transaction seamlessly.
Employee Retention and Satisfaction:
With customized training programs, leadership coaching, and incentive structures, I foster a positive culture that reduces turnover, improves morale, and ensures your team delivers exceptional service, inspired by my military and corporate background.
Expense Reduction and Control:
I conduct thorough audits of supplies, labor, and waste, introducing cost-control systems and vendor negotiations that slash expenses while maintaining quality—often reducing operational costs by 15-20%
Dodge the industry pitfalls and turn your F&B into a revenue powerhouse.
Contact me today for a free discovery call.