John G. Onsa

• Responsible for overseeing the direction of the following;
  • The Brimhouse
    • Three meal periods; breakfast, lunch and dinner.
    • A mixology driven bar with upscale dining and a local and seasonal inspired menu.
  • The Heights, Rooftop Bar and Restaurant 
    
    • Two meal periods; dinner and brunch. 
    • Signature craft cocktails, wood fired pizza, and seasonal pub style food. 
  • Banquet Operations
    • 13 event rooms, and 15,792 sq. ft. of event space.
• Total revenue $7.3 million.
• Total rooms 245. 
• Oversee a total staff of 85, including Executive Chef and culinary department.
• Responsible for department P&L and budget.
• Increased profit by $250k in 2019. 
• Created a Lobby espresso bar with partnership with local coffee roaster, Flying Rhino.
• Reached the top 10 in guest service and food quality in brand rankings.
  
• Created a chef table dinner series which generated $30k in top line revenue for 2019.

• 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.
• Responsible for all restaurants P&L.
• 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 direction of the Legacy and Founders Clubhouse's.
• Assisted in the member food and beverage event's for the 2018 Regions Tradition, a senior PGA tour event.
• Successfully Implemented new pre prohibition cocktail menu at Cellar 91. 
• Reason for Leaving: Took new opportunity to work in lifestyle branded hotels.

• Responsible for overseeing the direction of the following
• 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.
• Codirected a total staff of 100, including 3 restaurant gm's. 
• Raised guest experience scores by 20% in first 6 months of employment.

• Part of management team for The Gallery, The Grille at Lakeside, and banquet operations.
• Total revenue of $3 million.
• Membership included 700 residential homes.
• Managed a total staff of 65.
• Oversaw clubs beverage program.
• 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 Golf Resort 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