Marco Novoa Dallas, Texas. 75236 § 469-664-4154 § LinkedIn URL
Detail-oriented and quality-focused leader with proven success directing food and beverage operations, motivating culturally
diversified staff, maximizing productivity, and efficiently reducing cost.
Track record of creating bottom line impact through targeted customer service initiatives aligned with emergent hotel
strategies. Record of accomplishment of leading the hospitality business to achieve company’s long-term success and
profitability by exercising a strong commitment to excellence. Adept at delivering food and beverage services and devising
tactical business solutions.
Highlights of Expertise
• Hotel Planning & Management
• Banquet/ Catering Revenue Optimization
• Guest Satisfaction & Team Productivity
• Marketing Plans & Pricing Strategies
• Team Recognition & Safety Recognition Program
• Labor Cost & Expenses Reduction
• Health & Hygiene Standards
• Business Administration & Accounting
• Luxury & Hospitality Initiatives
• Staff Training & Development
Career Experience
The Adolphus Hotel, Dallas, TX
Plan, update, and direct business tasks to ensure key completion BOH operations as per federal, state and local laws.
Accumulate accurate information based on labor and supplies for creating hotel’s business plans. Examine hotel BOH
areas, kitchen areas, hallways, rooms, exterior, and parking lots on regular basis. Design, initiate, and implement team
member recognition and safety recognition program to recognize employees for their positive behaviors and actions.
? Increased 60% banquet/ catering revenue by pre-opening and opening the eight F&B renovated outlets in terms
of service and equipment.
? Gained Trip Advisor from #165 position to top #10 by working in company’s Head Office for design and
enforcement of business strategies.
? Contributed to expand guest satisfaction and team member’s productivity through initiation of techniques.
? Formulated national/international marketing plans and pricing strategies that doubled rooms and F&B revenue.
? Decreased operating expense by implementing inventories, celebrating with the team, and Educating/training
team members on proper usage of operating supplies like chemicals and paper/plastic.
? Promoted successful logistics for F&B, housekeeping, and hotel staff through execution of BOH operations.
? Collaborated with finance department to lead and adjust hotel financials for meeting forecast.
Hilton Anatole, Dallas, TX
POOL RESORT MANAGER/EXECUTIVE STEWARD (Task Force) (12/2015 to 07/2016)
Introduced and established pre-opening and grand opening of a pool resort with a restaurant. Streamlined wide
spectrum of F&B operations, including operating supplies and performing inventory of all glass, china, and silverware
for all food and beverage areas. Increased team awareness and knowledge through training and motivational
programs. Led highly experienced team of 85 staff and eight supervisors.
? Achieved financial goals with value of $75,000,000 million for F&B revenue by liaising with hotel management.

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? Saved cost by 25 % and regulated cleaning supplies and chemicals through delivery of effective trainings on
proper usage of chemicals to team members and formulation of control plan.
? Credited for creating work consistency, driving productivity, and reducing labor cost by developing SOPs that
resulted in reduction of temporal labor by 30%.
? Attained health inspection and city of Dallas health inspection scores were 92.6 and 93.1 in line with standards.
? Organized wide variety of banquet events up to 3500 cover with maximum customer satisfaction.
? Promoted over communication with departments to help guests in house by steering various pre-shift meeting,
F&B weekly, BEO, and group resume meetings with department.
Dallas Sheraton Hotel. Dallas, TX
Managed banquet procedures pertaining to ordering and performing inventory of all operating supplies and cleaning
supplies and chemicals for stewarding equipment. Opened and ran all F&B outlets and banquet department for
attaining business success and appealing maximum customers. Regulated highly talented teams of 45 associates, four
supervisors and three assistant managers.
? Instigated and executed inventory process for banquet equipment, cleaning supplies, chemicals, and operating
supplies that resulted in reduction of operating expenses 25%.
? Reduced 40% temporal labor by following SOPs for different associates’ duties to improve work consistency,
boost business productivity, and slash labor cost.
? Met maximum guest and stakeholders’ expectations by leading highly skilled team in hotels departments.
? Recognized for key contribution in executing operations in the hotel and community, such as Safety Committee,
Associate Engagement Committee, North Texas Food Bank, and Scrolling for Epilepsy.
Additional Experience
RESTAURANT/BAR MANAGER (2010 to 2011) § Dallas Sheraton Hotel. Dallas, TX
RESTAURANT MANAGER/SUPERVISOR (2005 to 2010) § Hilton Anatole, Dallas, TX
Education & Credentials
Bachelor Degree in International Business Administration/Spanish
The University of Texas at Arlington, Texas
Associate Degree in Science in Business & 12 Credit Hours in Accounting and Economics
Richland College DCCCD, Dallas, Texas
Professional Development
• Certified Food Service Manager with the city of Dallas, Completed Leadership training courses, TABC certified,
Guest Satisfaction training course.
• Completed the Associate Development Program (ADP) at the Dallas Sheraton Hotel in 2011.
• Rewarded as the employee of the year (2011) and of the month several times at the Dallas Sheraton Hotel and
Hilton Anatole Hotel.
• Summer school 2003 at Costa Rica, through the “University of Texas at Arlington study abroad program” to
complete my business degree at Barceló Costa Rica Resort.
IT & Language Proficiencies
MS Word, Excel, Access, Outlook, PowerPoint, Starguest, Lightspeed, Starshift, StarSource and Publisher, Quick Books
Accounting software and Micros software, and Conversational fluently in Spanish