SPENCER G. LANE27818 Bradford Ridge Dr.Katy, TX 77494713.405.0902spencerglane@gmail.comCAREER PROFILEExperienced Executive level hospitality manager and business professional with a proven track record in fostering and nurturing long-term relationships. Ability to maximize profitability, along with the skills needed to effectively lead teams’ success and career progression. Seeking an executive committee level role to apply strong team management along with operational expertise to the growth of a top hotel.AREAS OF STRENGTH AND EXPERTISE•Budgeting and Forecasting •Team Management •Bilingual (Spanish)•Process Implementation•Strategic Planning & Analysis•Certified Sommelier•Development Specialist•Project Management•Relationship BuildingPROFESSIONAL EXPERIENCERetirement Center Management2020 to Present Vice President of Operations and Executive Director Key Accomplishments:•Direct responsibility for 45MM in Revenue across the luxury communities.•Improved NOI, YOY at all communities managed.•Improved overall Resident Satisfaction YOYHilton Houston Post Oak2018 to 2020Director of Hotel Operations Key Accomplishments:•Manage all aspect of the hotel’s daily operations including 450 Rooms•Improved GTMS and SALT score two consecutive years •Budgeting and Forecasting responsibilities of 25MM in Revenue, ADR of $350,Bunkhouse Group, Austin, TX September 2016 to August 2018Corporate Director of Food and Beverage OperationsProvide management and direction/oversight for all hotel and Jo’s coffee shop operations including budget, payroll, scheduling and training. Provide analysis and strategic planning for monthly financials at all properties. Budget development for all Food and Beverage programs across three coffee shops and five hotels. Provided management oversight and direction of all operations, maintained costs within budgeted guidelines. JW Marriott Houston, TX2014 to 2016Director of Food and Beverage OperationsProvided management and direction for all operations including budget, payroll, scheduling and training. Maintained P&L for entire department. Budget management, payroll, scheduling and P&L development and management for entire Food & Beverage department. Provided management oversight and direction of all operations, maintained costs within budgeted guidelines, and managed a team of 8 managers and 4 chefs successfullyKey Accomplishments:•Improved Guest Satisfaction Scores by 10 amongst all properties in the brand•Improved Employee Satisfaction Scores by 25% in first quarter of employmentHotel ZaZa, Houston, TX2011 to 2014Director of Food and Beverage OperationsBudget management, payroll, scheduling and P&L development and management for entire Food & Beverage department. Provided management oversight and direction of all operations, maintained costs within budgeted guidelines, and managed a team of 8 managers and 4 chefs successfullyKey Accomplishments:•Achieved $10million in Annual Banquet Revenue•Improved Guest Satisfaction Scores for 2 Consecutive Years•Improved Employee Satisfaction Scores for 2 Consecutive YearsKauri Cliffs, Matauri Bay, New Zealand2009 – 2011Food and Beverage ManagerProvided management and direction for all operations including budget, payroll, scheduling and training. Maintained P&L for entire department. Key Accomplishments:•Produced, Developed, and Implemented the Training & Service Manual for Food and Beverage Department•Managed Inventory and Selection of In-House Wine List•Averaged 20% Beverage cost on a remote Island Property.Blantyre, Lenox, MA2008-2009Food and Beverage ManagerProvided direction and management of restaurant staff in all aspects, including payroll, scheduling, training, and development. Responsible for all restaurant operations in Front of House. Key Accomplishments:•Achieved Relais-Gourmand distinction•Managed Selection and Inventory of Award-Winning 21,000 Bottle Wine Cellar•Developed and Implemented Comprehensive Service & Training ManualCastle Hill Inn & Resort, Newport, RI2006-2008Assistant Restaurant ManagerKey Accomplishments:•Managed a Staff of 40 Employees, Including All Aspects of Hiring, Training and Supervision•Maintained Inventory Within Budget Guidelines•Achieved Highest Level of Guest Satisfaction ScoresEDUCATION AND TRAININGHotel Management, Johnson & Wales University, Providence, RI
