John Onsa - Director of Food and Beverage

Responsible for overseeing the direction of the entire food and beverage operation of the Marriott Toledo Renaissance Downtown.
Total revenue $7.3 million.
Total rooms 245
Increased profit by $250k in 2019.
Reached the top 10 in guest service and food quality in the Marriott Renaissance brand rankings.
Created a new lobby espresso bar branded with local coffee roaster, Flying Rhino Coffee ®.

Responsible for overseeing the direction of four 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 20% in first four months of employment.
In first six months brought an additional $5,000 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.

Responsible for overseeing the co-direction of eight food and beverage outlets and banquet operations.
Total revenue $23 million. 483 total guest rooms.
Managed 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.

Part of management team that oversaw 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.

During my eight year tenure with Marriott I assisted and oversaw various 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.
Played an intricate role in leading the operations of Quinn's on the Beach, at The Marco Island Marriott. 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.
Responsible for helping to oversee the operations of three food and beverage outlets at The Mansion on Forsyth Park, Savannah GA. Total revenue of $3.1 million.

Concentration in public relations