DAVID THISTLE

Austin, TX 78747 (206) 465-0332 david.thistle@yahoo.com

DIRECTOR of FOOD & BEVERAGE

Quality Assurance ~ Budget Management ~ Guest Satisfaction Motivated, quality-focused Professional with exceptional record of service in AAA Four Diamond Hotels & Resorts. Background includes over 15 years of experience (12 with Hyatt Hotel Corporation) in all facets of food and beverage management. Proven success in budget management, cost control and forecasting. Superior communication skills; possesses the highest integrity in dealing with guests, staff & vendors. Excels in training and supervising large staffs. Willing to relocate.

PROFESSIONAL EXPERIENCE THE RK GROUP, Business & Social Catering, Corporate Dining, Meeting Planning, Destination Management, Contract Food Service. 1/2013 7/2013 Director of Operations Responsibilitys to include the operation of Rosemarys Catering Austin, The Capital Grill, (Located in the States Capital Building) Story of Texas Caf (Located in the Bob Bullock Texas State History Museum), THE RAPHAEL HOTEL, Marriott Autograph Collection, Kansas City, MO 2011 2013
AAA Four Diamond Boutique Hotel. 126 Rooms, Chaz On The Plaza Restaurant & Lounge #1 rated hotel In Kansas City by U.S. News & World Report Travel 2011 Currently rated #1 hotel in Marriotts Autograph Collection Voted one of the 500 worlds best hotels by Travel + Leisure magazine for 2011 Director Of Food and Beverage Restaurants ranking on Trip Advisor moved from #14 in September of 2011 to #1 in February 2012. Is now consistently ranked in top 5. Restructured hotels beverage program. Lowered costs by 7% and increased revenues by over 18%. Made necessary management and staff changes in restaurant to exceed first quarter 2012 service and revenue goals. In first 12 months increased restaurant revenue by $309,000 and bottom line profit by $291,000 compared to previous year. This was the largest increase in both revenue and profitability over the previous 5 years.

HILTON PRESIDENT, Kansas City, MO

2009 2011 AAA Four Diamond Restored Boutique Hotel, Official Hotel of the Power & Light Entertainment District. 213 rooms, 12,000 sq. ft of function space, 2 restaurants, bar, coffee & gift shop. Director of Food and Beverage Implemented new staffing guidelines to reduce total food and beverage labor by 12% Introduced new concept and menu to poorly performing restaurant and bar increasing sales by 20% in first three months. Restaurant achieved its first outstanding review since its reopening in 2005. Increased Overall Food and Beverage Experience SALT (Satisfaction And Loyalty Tracking) scores 5pts above previous year and 13pts above Hilton average. Created Food & Beverage Budget for 2011. Revised all purchasing procedures and inventory controls.

AT&T EXECUTIVE EDUCATION AND CONFERENCE CENTER, Austin, TX

2008 2009 New $168 million dollar IACC certified 297 Room Hotel and Conference Center at the University of Texas at Austin. Home of McCombs School Of Business. 40,000 sq. ft of function space, 3 restaurants, bar, coffee shop, and outside catering division. Director of Food and Beverage Accepted position three weeks after opening. Successfully restructured all areas of food & beverage operation. Raised customer service scores based on Unifocus (an independent survey company) from mid 70s to a 95 point average exceeding all scores of competitive set hotels. Developed and implemented all food & beverage Standard Operating Procedures as well as training manuals and training programs for each department of the food and beverage operation. Established profitable off premise catering operation.

HYATT HOTEL CORPORATION 1996 2008 (12 yrs) HYATT REGENCY BELLEVUE, Bellevue, WA
2005 2008 AAA Four Diamond Hotel 382 rooms, 25,000 sq. ft. of function space, 2 restaurants and 2 bars. Executive Assistant Manager / Director of Food and Beverage Increased F&B profit from 18% in 2006 to 36% in 2007. Ranked in top 10% of company in 2007 for overall food and beverage customer satisfaction. In 2007 and 2008 maintained lowest percentage of overtime company-wide averaging less than 1% of total F&B hours. Designed and implemented cutting-edge banquet buffet presentation designating Hyatt Regency Bellevue as leader in banquet design and food presentation. Consulted on concept and design of new F&B outlet as part of hotel expansion project.

HYATT REGENCY DALLAS at REUNION, Dallas, TX

2002 2005 AAA Four Diamond Hotel 1,122 rooms, 160,000 sq. ft. of function space, 4 restaurants, 3 bars Assistant Director of Food & Beverage Led the companys primary convention hotel division in F&B profitability for 2004. Personally recognized by Vice President/CEO of Hyatt Hotels for demonstrating leadership in responding to the needs of the Hyatt Regency New Orleans during hurricane Katrina. Forecasted all areas of food and beverage. Developed and implemented manager mentoring and training program,

HYATT REGENCY HILL COUNTRY RESORT & SPA, San Antonio, TX

1999 2002 AAA Four Diamond Resort- 500 rooms, 33,000 sq. ft. of function space, 3 restaurants, 4 bars, 27-hole Championship Golf Course & World Class Spa. Assistant Director of Food & Beverage (2001 2002) Awarded Hotel Manager of the Year 2000; Hotel Manager of the Quarter 1999 & 2000. Led all North American Hyatt hotels in F&B profitability in 2001 and 2002. Was formally recognized for successfully managing all VIP functions at the Hyatt Regency New Orleans during Super Bowl XXXVI including Gala for 3,000 guests. Created monthly Wine Makers Dinners at Antlers the hotels fine Dining Restaurant. Banquet Manager (1999 2001) Formally recognized for successfully hosting Hyatt Hill Country Resorts first Confrerie de la Chaine Des Rotisseurs (Organization of International Culinary Experts) awards dinner for 500 members. Oversaw all banquet activities including room set-ups and service.

HYATT REGENCY at DFW INTERNATIONAL AIRPORT, TX

AAA Four Diamond Hotel- 1,400 rooms, 95,000 sq. ft. of function space, 3 restaurants, 3 bars, 2 Championship Golf Courses & Tennis Facility. Assistant Banquet Manager (1997 1999)

1996 1999

Supervised all banquet activities while ensuring product quality and guest satisfaction. Trained F&B Division on Hyatts Service that Sells customer service program. Outlet Manager (1995-1996) Managed three meal restaurant and Sports bar.

Hyatt Bear Creek Golf & Tennis Resort at DFW International Airport
2 Championship Golf Courses, 12 indoor tennis courts, Clubhouse with restaurant & bar Resort Food & Beverage Manager (1996-1997) Restructured clubhouse restaurant, bar, and on course F&B operation raising the average F&B revenue per golfer 40%.

EDUCATION MIDDLESEX COLLEGE, Middlesex, New Jersey, Associate Degree Liberal Arts