Scott Derby 319-431-6656 Sdderby61@gmail.com Career Highlights Summary of Qualifications Corporate & Regional roles in a variety of hotel companies, have helped me expand my leadership qualities and experience.Overseeing, Directing, and delegating large properties, remodels, complexes and re-branding of restaurants and hotel concepts. Regional Cuisine Concept Driven Hotels, Restaurants, with inspired Mixology features, infused cocktails with culinary features. Corporate Director of Food and Beverage (Hotels, Restaurants & Venues)Hawkeye Hotel & RestaurantsJuly 2019 – PresentCorporate Director of F&B overseeing Hotels/Restaurants/Retail operations for growing Hotel & Investment Group 50+ Hotels, 5 Independent Restaurants.Current New Builds Hotel Fort Des Moines, Des Moines, IA, Hyatt Mall of America, Re-Brand (Hilton) Hotel Chauncey (Tapestry), SpareMe, 2 Level Bowling Concept., Hotel Vetro, (Tapestry), Radisson Quad Cities to DT Hilton.Direct and oversee Critical Path, OS&E, Capital, New Hire process for the Portfolio, Culinary Sales to New Concepts.Food and Beverage Division is separate from the Hotel Division, 68+mil in Rev, 41% profit. Destination restaurants at 31% profit. Budget oversight, Assumptions to Business Strategies, Labor models and Profit centers. Platforms include IBE/Avendra, HE, ASANAWork with Multiple Ownership Groups, LLC’s, Corp Executive Team(s) for current and upcoming Hotels & Projects. Viability and ROI assessments.Create and Oversee the SOP process, ensure continuity and clarity of all Food and Beverage Divisions and DepartmentsHilton Pensacola Beach, Fl Area Director of Food and Beverage September 2017 – July 2019Director of Food and Beverage for Hilton Pensacola Beach. Base hotel F&B Rev of +11mil, work with other Innisfree Hotel F&B Divisions/Ownership to leverage the Brand and Beach presence.Banquet space of 30k, two towers, outlets include H2O restaurant/private wine room, Bonsai Sushi Bar, Latitudes Pool Bar, Butler’s Pantry & Retail. Starbucks and New Hershey Ice cream concept.Create New SOP programs for Base property, Area and Existing Hotels.Re-Brand H20 and Sushi Concept for Bonsai BarLegacy/Flag Ship Hotel with a Unique Ownership group looking to stabilize Brand and future projects.DoubleTree by Hilton, Cedar Rapids Convention Complex Cedar Rapids, IA Complex Director of Food and Beverage September 2014 – September 2017 Oversee food and beverage operations and revenues for the Complex, which includes the DoubleTree Hotel (267rm, Meeting space and Parlor ballroom), Cedar Rapids Convention Center (90,000 sq. ft.), in conjunction with US Cellular Arena, 9,000 seating capacity for arena events. Overall revenues exceed 21.2mil in F&B annually, including Arena. Rotating wine menu, Cut Club and Monthly Wine Dinners, Perfect 10 Lunch Menu. Events at the Complex included 2500 guests Corp. party for Go Daddy (headliner Pit Bull), 1800 United Way & HES luncheon and 4000 Trans America events including 250k Xmas Dinner/Dance. Arena events include Presidential Events, Clinton to Trump, Al Gore International Climate Conference (green).ExxonMobil Corp HQ and Conference Center (GREF) Irving, TX General Manager of Food and Beverage Operations (Area) July 2007 – August 2014 Total F&B operational revenues exceeding 11.2mil (combined properties); with off property revenues consisting of 1.2mil. Venues include HQ, Pegasus Place, Masters Golf Tournament, ExxonMobil Planes, Domestic (ExxonMobil facilities) and international travel.Exxon Corporate hospitality division consisted of 95 FTE’s and 10 Direct reports. Three restaurants, Starbuck’s, Conference Center, and Twenty-one separate meeting rooms, Gym, PBX along with housekeeping services and five airplanes (24/7). The Corporate HQ functioned like an 800 room 4 Star Hotel without rooms. Involved in design and concept for New Starbucks Cafe, Conference Center, Restaurant and Scan and Go deli concept, total project 2.5milCreated seamless cohesive relationship between ExxonMobil (GREF) and contractor Sodexo, thus eliminating RFI / RFP process and overall GREF involvement. Fuse the two cultures to become one from F&B operations to ExxonMobil operational efficiencies and Safety driven programs. Gemstone Resorts and Hotels Dallas, TX Regional Director of Food and Beverage (Zaza Hotels, Gemstone properties) Jan 2002 – July 2007Regional responsibilities included Zaza hotels (Dallas, Houston build).F&B revenues for Zaza Dallas, 6.5mil, regional 20mil,Helped transition Gemstone properties, Pala Mesa Resort, House of Blues Chicago, Hotel Washington, DC, Hotel Andaluz, NMProfits and margins for Gemstone properties including Zaza’s were driven through high end food products, upscale beverage programs and sales. Potentials and Theoretical cost programs were used at all properties with all F&B divisions using online checkbooks to create flex and flow profits.Overall Regional F&B profit sat at 32%, with Gemstone properties at 34%.Upper scale cuisine aligned with experimental cocktails and high-end service, in a unique setting created a one of kind experience. MeriStar Hotel and Resorts Rosemont, IL & Colorado Springs, COArea/Lead Director of Food and Beverage (December 1997 – Dec 2001) As Lead / Area Dir. of F&B for this ever changing and growing hotel company my journey started with running a medium size Hilton (Capstar) generating 3.75mil in F&B revenues and ended with overseeing 10 properties and 5 different brands, with revenues as Area/Lead exceeding 23mil. Area profits exceeded expectations during my tenure earning Area/Lead Dir. of F&B of the year.Understanding Budgets, Capitol / FF&E, Owner relations, CBA’s and Property reviews allowed me to be successful in building Teams and relationships within the hotels and for the future. Strong leadership mentors on properties including GM’s, Controller, Sr VP and the VP of F&B help navigate my career through the pitfalls of growth. Being a part of a growing company allowed me the space to grow as an Executive. Sitting on Core beverage, coffee, catering committees and transition Teams help me learn the art of negotiation and the ability to secure the best possible results for my company. Education: West Valley College, Los Gatos, CA JUCO All American (football), Dean’s List University of Utah, Salt Lake City, UT, Scholarship James Beard Member Serve SafeLevel 2 wine Cert, Activities Golf, Basketball, Fitness, Coach (Soccer, Basketball) Volunteer (Prisons / Jails, North Texas Food Bank, YMCA)
