John G. Onsa - Director of Food and Beverage

Responsible for overseeing the direction of Brimhouse, The Heights, R-Bar, and the banquets operation.
Total revenue $7.3 million.
Total rooms 245
Increased profit by $250k.
Reached the top 10 in guest service and food quality in brand rankings.
Created a chef table dinner series which increased local market awareness and generated $30k in top line revenue for 2019.
Created a lobby espresso bar branded with local coffee roaster, Flying Rhino Coffee.

Responsible for overseeing the direction of Coton and Rye, Riverside Hearth, Fanny's Garden, Piedmont's, and Turnberry's.
Total revenue $6.1 million.
Total Rooms 296.
Managed a total staff of 75, including servers, assistant servers, bartenders, and 3 outlet managers.
Improved guest service scores by 20% in first four months of employment.
Partnered with Catoctin Creek Distillery on a exclusive signature rye whiskey.
Reason for Leaving: Hotel brand was sold to Hyatt Hotels, property retained independence from Hyatt.

Oversaw the operations of the Legacy and Founders Clubhouses.
Successfully implemented new pre prohibition cocktail menu in Cellar 91.
Assisted in the 2018 Regions Tradition, a senior PGA tour event.
Reason for Leaving: Pursued new opportunity with Destination Hotels to work in lifestyle hotel brands.

Responsible for overseeing the direction of Jefferson's, Woody's, The Dining Room, Kober's, Rubino's, Martha's Market, and the Lobby Bar.
Total revenue $23 million.
483 total guest rooms.
Managed a total staff of 125, including servers, assistant servers, bartenders, and event staff.
Raised guest experience scores by 20% in first 6 months of employment.
Created auxiliary dining venues during peak transit season.

Food and Beverage Manager of The Gallery, The Grille at Lakeside, and banquet operations.
Total revenue of $4 million.
Membership included 700 residential homes.
Oversaw beverage program. Improved member satisfaction and increased beverage revenue by $4k.
Managed a total staff of 65, including: servers, assistant servers, bartenders and event staff.
Awarded the 2016 CMAA Award of Merit for club's wine program.

Managed food and beverage operations in both the resort and autograph portfolio's. Locations included; the Marco Island Marriott Resort & Spa and the Mansion on Forsyth Park, in Savannah, GA.
Food and Beverage Manager at Quinn's on the Beach, at The Marco Island Marriott. Annual revenue of $9 million.
Food and Beverage Clubhouse Manager at the Hammock Bay Golf and Country Club and The Rookery at Marco. Combined revenues of $1.4 million.
Food and Beverage Manager at The Mansion on Forsyth Park, Savannah GA. Total revenue of $3.1 million.

Concentration in public relations