John Onsa

• Responsible for overseeing the direction of the entire food and beverage operation of the Marriott Toledo Renaissance Downtown.
• Total revenue 7.3 million dollars.
• Total rooms 245
• Assigned to provide corporate task force support for vice president of food and beverage .
• Improved Marriott GSS score by 30% in first six months of employment.  
• Collaborating with property sales and marketing to sell signature food and
  beverage events to generate top line revenue and increase customer awareness to
  the local, regional, and national markets.
• Increased department profit  by 40% in first two quarters of employment. 
• In charge of hiring and training hourly positions, leadership, and creating and
  implementing department SOP’s.

• Our food and beverage consultation offers practical and innovative solutions to owners and operators in the food and beverage 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, country clubs and boutique properties, and restaurant startups. 

• Responsible for overseeing the direction 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.
• In first three months brought an additional $20,000 in top line revenue to the department. 
• Partnered with Catoctin Creek Distillery on a signature rye whiskey blend exclusive to the property.
• F&B property expert for  property wide Info Genesis installation.
• Left property due  existing management company dissolving.

• 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