JEFFREY M.

TUCCI
909-634-4627 jmtucci@gmail.com
www.linkedin.com/in/jefftucci

SUMMARY

Highly experienced hospitality, restaurant and entertainment venue executive, senior leader and multi-
business operator with particular expertise in hotel operations and all levels of restaurant/food & beverage
operations. Held senior positions with several of countrys finest hotels, restaurants and entertainment
venues. Proven history of consistent revenue growth, profit improvement and increased guest satisfaction.
Started four new businesses; reconcepted several others. Responsible for up to $1M in daily revenue and
as many as 2800 staff. Graduate of the Cornell University School of Hotel Administration and The
Culinary Institute of America.

WORK EXPERIENCE

FAIRPLEX, Southern Californias largest entertainment/event complex, Pomona, CA 2006 - 2013
Vice President of Hospitality Operations
Formalized, improved and expanded companys hospitality division. Grew annual hospitality revenue
45% through continuous fine tuning of operations, aggressive pursuit of new business and creation of
complementary businesses. 543-acre multi-purpose campus featuring 300,000 SF of indoor trade show &
exhibition space; 85,000 SF state-of-the-art, LEED-engineered conference center; branded, full-service
hotel; multiple restaurants, food & beverage concepts and catering venues. Full P&L responsibility for
multiple businesses with combined $44M annual revenue.
Asset-managed on-site Sheraton Fairplex Hotel & Conference Center. $15M annual revenue, 244
rooms. Co-designed and opened Conference Center resulting in 20% Y1 hotel revenue growth.
Worked very closely with Starwood Hotels & Resorts ensuring hotel/conference center operates
optimally and well above competition. Sheraton North Americas 2012 Hotel of the Year for
outstanding performance in guest experience, quality assurance, revenue management and
profitability. Starwood (all brands) North Americas 2012 Outstanding RevPAR Index (173.7)
Award. Ranked #4 of 200+ North American Sheraton Hotels in guest experience index.
Led multi-dimensional Food & Beverage company featuring restaurants, bars, retail and on-/off-site
catering. Grew annual sales 39% to $25M (in a region especially hard hit by the housing crisis)
through development of operating standards, introduction of cutting edge products, constant
(re)evaluation, and insistence upon the delivery of a consistently excellent guest experience.
Turned around fledgling and failing Cornucopia Foods, LLC, through implementation of strict
controls, comprehensive training and innovative selling techniques. Grew annual sales 66% to $11M
and dramatically improved bottom line performance from (-$700K) to (+$1.5M).
Created Finish Line Sports Grill, Southern Californias premier sports-themed restaurant-bar
destination, featuring satellite wagering, pay-per-view broadcasts and live on-site boxing cards.
Reconcepted staid, underperforming hotel restaurant into farm-to-table destination featuring
sustainable ingredients and on-site organic farm.
Led $2.2M Select Service Lodging operation including award-winning, 180-unit KOA
(Kampgrounds of America) RV Resort franchise. Managed franchisor relationship. 60% profit.
Led successful planning/execution of 300+ annual events, including L.A. County Fair (1.4M guests,
24 days), the worlds largest county fair and a major event in Southern California marketplace
competing with Disneyland, Universal Studios, L.A. Dodgers, etc. Led planning, execution and
advancement of major sporting events, festivals, concerts, and consumer and trade shows.
Created Event Production Solutions, a full-service equipment rental business. $1M annual revenue.
Created a hospitality-driven culture wherein the companys vision became We Provide World-Class
Experiences, resulting in Guest Satisfaction Index improvement from 3.50 to 4.10 on a 5-scale
(Scarborough Research considers 3.85 or greater exceptional guest satisfaction).
JEFFREY M. TUCCI jmtucci@gmail.com (909) 634-4627

LOEWS HOTELS 2003 - 2006
LOEWS BEVERLY HILLS HOTEL, Los Angeles, CA (now Mr. C

Beverly Hills)
General Manager
Hand-selected to oversee entire operation including financial performance, sales, positioning, operations,
& guest satisfaction. $10M revenue, 137 guest rooms/suites. 85% occupancy, $161 ADR, $136 RevPAR.
Increased ADR by $30 (month to month, year over year) through aggressive yield management
strategy in very short-term booking and highly competitive market.

LOEWS CORONADO BAY RESORT & SPA, San Diego, CA
Resort Manager
Led operation of 4-diamond resort, including: rooms, food & beverage, engineering, spa, retail and
marina. $46M revenue; 439 guest rooms & suites. 75% annual occupancy, $191 ADR, $143 RevPAR.
Exceeded $17M food & beverage revenue/$5.2M profit for first time in resorts 15-year history.
Restructured therapists compensation resulting in spas first operating profit; retained 95% of staff.
Launched highly successful local club membership program resulting in $130K in Y1 initiation fees
and $110K in Y1 dues. Y2 annual dues >$265K.
Negotiated $75K contract with local timeshare resort in exchange for limited use of resort facilities.
Implemented voluntary in-room linen recycling program resulting in significant cost savings in
laundry (reduced volume) and housekeeping (increased credits) departments.

OCEAN EDGE RESORT & GOLF CLUB, Cape Cod, MA 2000 - 2002
General Manager
Repositioned resort. Led all resort operations including financial performance, sales, positioning,
operations, golf and guest/member satisfaction. $20.5M annual revenue, 90 traditional hotel rooms &
suites, 245 one-, two- and three-bedroom villas. 71% occupancy, $290 ADR, $206 RevPAR (in season).
Increased ADR 13% by implementing effective yield management strategies, individual and team
incentives (sales & reservations) and on-line booking capabilities. Implemented stricter cancellation
and attrition policies (rooms) and food & beverage minimums and facility fees (catering).

HOTEL CRESCENT COURT, CRESCENT CLUB, & SPA, Dallas, TX 1996 - 2000
Hotel Manager
Rehired by Rosewood Hotels to manage all operating divisions: Rooms, Food & Beverage, Crescent Club
and Spa. $33M revenue, 218 ultra-luxury guest rooms/suites. 76% occupancy, $219 ADR, $166 RevPAR.
Turned around underperforming food & beverage division from 7% profit to 24% profit in <4 years.
Renovated laundry: increased capacity, decreased operating hours & reduced labor/utility costs 15%.

AUBERGE DU SOLEIL, Napa Valley, CA 1992 - 1996
Director of Food & Beverage

THE MANSION ON TURTLE CREEK, Dallas, TX 1987 - 1992
Assistant Director of Food & Beverage

EDUCATION

CORNELL UNIVERSITY, SCHOOL OF HOTEL ADMINISTRATION, Ithaca, NY
Bachelor of Science Degree. Dean's List.

THE CULINARY INSTITUTE OF AMERICA, Hyde Park, NY
Associate of Occupational Studies Degree. Dean's List. Outstanding Student of Wines and Spirits.