John Onsa

• Our food and beverage consultation offers practical and innovative solutions to owners and operators in the hotel industry. We have the ability to confidently step into management or oversight roles to implement solutions and make necessary adjustments to improve operations and profitability.
• Focus on full service, resorts and boutique properties.

• Responsible for overseeing the direction of a total of eight food and beverage outlets.
• Total revenue 6.1 million.
• Total Rooms  296.
• Manage a total staff of 75, including servers, assistant servers, bartenders, and three outlet managers.
• Improved property restaurant guest service score by 30% in first four months of employment.
• Operated two pop up outlets during first two months of employment.  Café in lobby area and outdoor venue focused on farm to table cocktails.
• Partnered with Catoctin Creek Distillery on a signature rye whiskey blend exclusive to the property.
• Partnered with Two Roads Vice President of Beverage on implementing beverage service standards property wide. 
• F&B property expert for  property wide Info Genesis installation.

• Responsible for overseeing the co-direction of eight food and beverage outlets and banquet operations.
• Total revenue $23 million.
• 483 total guest rooms.
• Manage a total staff of 125, including servers, assistant servers, bartenders, and event staff.
• Instituted new service training for all incoming international staff. 20 in total.
• Raised  F&B guest experience scores by 20% in first 6 months of employment.
• Instrumental in creating and organizing auxiliary dining venues during peak transit season.

• Responsible for overseeing a fine dining room, casual dining outlet, beverage department and providing leadership in the catering and clubhouse operations.
• Total revenue of $4 million.
• Membership includes: 700 residential homes.
• Managed a total staff of 65, including: servers, assistant servers, bartenders and event staff.  
•  Assisted as training manager for all international staff. 50 in total.
• Created a new beverage program introducing membership to the craft cocktail culture.
• Chosen as club representative for all new hire recruiting assignments.
• Awarded the 2016 CMAA Award of Merit for wine program on behalf of the club.

• Responsible for helping to oversee the operations of three food and beverage outlets and providing oversight in the catering department. 
• Total revenue of $3.1 million.
• Manage a total staff of 55, including: servers, bartenders, baristas, banquet servers and event service staff.
• Chosen as department presenter for new hire orientation.

• During my six year tenure I was promoted through the positions of supervisor, restaurant manager and finally food and beverage manager of the golf resort.
• Played an intricate role in leading the operations of Quinn's on the Beach. Annual revenue of $9 million.
• Provided leadership and design direction during the renovation of the food and beverage facilities at the Hammock Bay Golf and Country Club and The Rookery at Marco.  Combined revenues of $1.4 million.
• Created, marketed and executed specialty dining events for a combined 500 person private golf and social membership. 
• Planned and executed catering events for resort groups during their conferences and programs at the Marco Island Marriott. 

Concentration in public relations