LAWRENCE A. POLI180 Malone Street Houston, Texas 77007 • 845-417-7947 • poli.larry@gmail.comHOTEL AND RESORT MANAGEMENTSenior Operating & General Management Executive Effective at translating conceptual business models into specific growth strategies and business development campaigns to grow market share and increase sales revenues and EBITDA. Successful at turnaround situations with a record of accomplishment in producing significant profitability through increased productivity, revenue generation and cost control.Key Operational and General Management Qualifications Include:Budget Creation and ImplementationMarketing, Sales and Promotion CampaignsQuality Assurance and Customer Service/RetentionCreative Branding and New Product IntroductionProfit and Loss Statement Management ExpertExtensive Turnaround Success/Start Up ExperienceStrategic, Operational and Financial Business PlanningCrisis Management and Organizational Restructuring The Culinary Institute of America • Hyde Park, NY PROFESSIONAL EXPERIENCE RESIDENTIAL CENTER MANAGEMENTTHE VILLAGE OF SOUTHAMPTONJanuary 2021-February 2022Houston, TexasDirector of Food and Beverage The Village of Southampton is the crown jewel of RCM who manages 38 communities throughout Texas,Oklahoma and Arkansas. The director oversaw the FOH and BOH of four separate dining neighborhoods throughout this luxury senior living community. The department services independent living, assisted living, optimized care and memory care residents with a five-star dining experience, in addition to private events and daily culinary life enrichment activities. Performed all responsibilities of director and executive chef concurrently.Full purchasing responsibilities in all areas. Cost of goods and labor cost at or below budget.Developed SOP’s and opened satellite kitchens for assisted living, memory care and optimized care resident neighborhoods.Created menus to provide exceptional selections for the residents.HILTON TUCSON EAST September 2018-July 2020Tucson, ArizonaDirector of Food and Beverage Departmental director overseeing the food and beverage department of a 232-room property including a full-service restaurant, outlets, and 11,000 square feet of meeting space.Total Food and Beverage Profit 2019 up 265k over 2018. Profit 23.3%92% SALT Restaurant Satisfaction 2019Annual COS Food 27.7% – COS Beverage 20.6% TURK HOSPITALITY May 2016 – January 2018Rocking Horse Ranch Resort and Splashdown Beach, Highland, NY Director of Food and BeverageHeld total responsibilities of the F&B department of a 20M resort in the Hudson Valley, NY. Directed a team of 120 at the flagship company Rocking Horse Ranch and assisted in the management of the Splashdown Beach water park in Fishkill, NY. Improved team retention from 45% to 78%.Increased food and beverage profitability by $65,000 in18 months.Trip Advisor 2018 Voted Best Family Resort 2nd United States, 9th in World.ADVENTURES WV LLC. March 2010 – May 2016Adventures on the Gorge, Fayetteville, West Virginia Director of Food and BeverageDirected all strategic planning initiatives and held P&L responsibility for the food and beverage department of a 14M high adventure resort. Managed 100 direct reports in operations throughout three restaurants, and four outlets including on and off premise catering. Executive committee member responsible for evolving brand strategies, developing revenue generating concepts and financial performance. Led the strategic revitalization and rollout of the restaurant brand achieving a 13% increase in profits.Slashed total departmental operating costs 11% by instituting stringent inventory controls and more cost-effective purchasing, operational and general administrative procedures, while redefining quality standards.GREAT WOLF RESORTS INC., Williamsburg, VA January 2008 – November 2009Director of Food and BeverageHeld full profit and loss responsibility for the food and beverage department of this 405-suite hotel with an annual revenue of 30 million and a departmental budget of 7 million. Directed all strategic planning and budgeting initiatives for a team of 200 direct reports. Managed facility operations of three separate dining concepts, four outlets and a 9,000 square foot, convention center. Controlled all field management, marketing, sales, purchasing, customer care, training, risk management, and departmental human resources. Increased convention center sales by $420,000 by developing new marketing and networking strategies with the local Convention and Visitor Bureau and various tourism planning commissions. VolunteerismShare our Strength – No Kid HungryCertificationServe Safe Manager Certification Houston Foodservice Management Certification