Thomas Santaniello

Thomas Santaniello

Work History

Work History

Corporate Director of Food and Beverage Opeartions

InterContinental Hotels

·        Managed and provided strategic direction and support for the Food and Beverage operation within the InterContinental, Crowne Plaza, Hotel Indigo, Holiday Inn and Holiday Inn Express brands in both the company managed and franchise portfolios. <?xml:namespace prefix = "o" ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p>

·        Worked Regional teams to monitor property performance and create strategies and action plans to address and improve existing F&B programs including cost controls, quality, operational standards, service standards, guest satisfaction and financial results. Scheduled and facilitated property visits as needed.<o:p></o:p>

·        Provided subject matter expertise and consult on pre-openings, brand standards manuals, recruitment, and product sourcing and budgeting. Developed and implemented tools to assist hotels in menu development and pricing.<o:p></o:p>

·        Performed research and data analysis on external market, internal programs, competitive set, relevant market pricing for F&B products, or economic factors affecting F&B. Prepared reports or presentations summarizing this data, and made recommendations for new programs or changes to existing programs based on findings and trends.<o:p></o:p>

·        Served as an active member of the Food and Beverage Operations Council, which included key representatives from our company managed, franchise communities and ownership groups. The focus of the council was to maintain brand alignment, foster communication and continue to develop and implement F&B programs that would address and improve property performance and drive food and beverage revenues.<o:p></o:p>

·        Interpreted F&B financial data with F&B directors, brand managers and company senior management to identify trends in F&B and then develop, test and implement new food and beverage concepts for both company managed and franchise portfolios.<o:p></o:p>

·        Performed due diligence work and translate existing F&B figures into budget data, providing a comparison to existing IHG hotels and an assessment of strengths and weaknesses.  Prepared related reports and presentations for principal correspondents, senior management and ownership groups.<o:p></o:p>

·        Conducted and lead special projects in various F&B program areas. Drove the implementation of the major F&B initiatives, developing tools or presentations for new F&B programs and rollouts.<o:p></o:p>

·        Directly managed and coordinated, along with the Design and Construction team, all new build and renovation projects pertaining to the Food and Beverage. Managed the client stakeholders, team members, or contract personnel to design a solution and establish associated project timelines and budgets that allow for the delivery of the most strategic functionality within the project constraints. <o:p></o:p>

<o:p></o:p>

·        Directly supervised and manage the relationship with procurement regarding the purchasing for F&B outlets, and as needed, translated purchasing specifications for kitchen equipment, bars, and restaurants, other outlets and banquet operations to the field, assisted in answering daily inquiries and questions<o:p></o:p>

·        Coached and counseled hotel staff and participated in marketing opportunities for Hotel F&B operations. Created regional incentives in order to grow revenues and decrease cost where feasible.<o:p></o:p>

·        Created and open forum to foster communication within our food and beverage management team. Through this forum we were able unify the teams within each brand as well as familiarize them with other brands within the company and the overall mission of IHG. Through this program we were able to significantly improve our management engagement and satisfaction scores, improve our hiring process and decrease turnover in our management team.<o:p></o:p>

·        Worked closely with corporate Human Resources team to implement a new “Heart of the House” program, which focused on improving the workplace for our management and line associates. The program was developed to communicate the important contribution that our associates make to IHG and show appreciation for that contribution. The “beautification” of the back of the house areas was implemented in our cafeteria areas and new menu programs were established based on associate feedback. As a result employee engagement / satisfaction increased across our company managed portfolio.<o:p></o:p>

·        Created and implemented a focus program directed toward improving guest satisfaction scores throughout the company managed portfolio. The program focused on identifying key touch points and implementing specific action plans to address the specific needs and preferences of our guests. Through this program food and beverage satisfaction scores increased significantly across the company managed portfolio and best practices were established that could be utilized in our franchise portfolio.<o:p></o:p>

Corporate Director of Food and Beverage Opeartions

InterContinental Hotels

·        Managed and provided strategic direction and support for the Food and Beverage operation within the InterContinental, Crowne Plaza, Hotel Indigo, Holiday Inn and Holiday Inn Express brands in both the company managed and franchise portfolios. <?xml:namespace prefix = "o" ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p>

·        Worked Regional teams to monitor property performance and create strategies and action plans to address and improve existing F&B programs including cost controls, quality, operational standards, service standards, guest satisfaction and financial results. Scheduled and facilitated property visits as needed.<o:p></o:p>

·        Provided subject matter expertise and consult on pre-openings, brand standards manuals, recruitment, and product sourcing and budgeting. Developed and implemented tools to assist hotels in menu development and pricing.<o:p></o:p>

·        Performed research and data analysis on external market, internal programs, competitive set, relevant market pricing for F&B products, or economic factors affecting F&B. Prepared reports or presentations summarizing this data, and made recommendations for new programs or changes to existing programs based on findings and trends.<o:p></o:p>

·        Served as an active member of the Food and Beverage Operations Council, which included key representatives from our company managed, franchise communities and ownership groups. The focus of the council was to maintain brand alignment, foster communication and continue to develop and implement F&B programs that would address and improve property performance and drive food and beverage revenues.<o:p></o:p>

·        Interpreted F&B financial data with F&B directors, brand managers and company senior management to identify trends in F&B and then develop, test and implement new food and beverage concepts for both company managed and franchise portfolios.<o:p></o:p>

·        Performed due diligence work and translate existing F&B figures into budget data, providing a comparison to existing IHG hotels and an assessment of strengths and weaknesses.  Prepared related reports and presentations for principal correspondents, senior management and ownership groups.<o:p></o:p>

·        Conducted and lead special projects in various F&B program areas. Drove the implementation of the major F&B initiatives, developing tools or presentations for new F&B programs and rollouts.<o:p></o:p>

·        Directly managed and coordinated, along with the Design and Construction team, all new build and renovation projects pertaining to the Food and Beverage. Managed the client stakeholders, team members, or contract personnel to design a solution and establish associated project timelines and budgets that allow for the delivery of the most strategic functionality within the project constraints. <o:p></o:p>

<o:p></o:p>

·        Directly supervised and manage the relationship with procurement regarding the purchasing for F&B outlets, and as needed, translated purchasing specifications for kitchen equipment, bars, and restaurants, other outlets and banquet operations to the field, assisted in answering daily inquiries and questions<o:p></o:p>

·        Coached and counseled hotel staff and participated in marketing opportunities for Hotel F&B operations. Created regional incentives in order to grow revenues and decrease cost where feasible.<o:p></o:p>

·        Created and open forum to foster communication within our food and beverage management team. Through this forum we were able unify the teams within each brand as well as familiarize them with other brands within the company and the overall mission of IHG. Through this program we were able to significantly improve our management engagement and satisfaction scores, improve our hiring process and decrease turnover in our management team.<o:p></o:p>

·        Worked closely with corporate Human Resources team to implement a new “Heart of the House” program, which focused on improving the workplace for our management and line associates. The program was developed to communicate the important contribution that our associates make to IHG and show appreciation for that contribution. The “beautification” of the back of the house areas was implemented in our cafeteria areas and new menu programs were established based on associate feedback. As a result employee engagement / satisfaction increased across our company managed portfolio.<o:p></o:p>

·        Created and implemented a focus program directed toward improving guest satisfaction scores throughout the company managed portfolio. The program focused on identifying key touch points and implementing specific action plans to address the specific needs and preferences of our guests. Through this program food and beverage satisfaction scores increased significantly across the company managed portfolio and best practices were established that could be utilized in our franchise portfolio.<o:p></o:p>

Corporate Director of Food and Beverage Opeartions

InterContinental Hotels

·        Managed and provided strategic direction and support for the Food and Beverage operation within the InterContinental, Crowne Plaza, Hotel Indigo, Holiday Inn and Holiday Inn Express brands in both the company managed and franchise portfolios. <?xml:namespace prefix = "o" ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p>

·        Worked Regional teams to monitor property performance and create strategies and action plans to address and improve existing F&B programs including cost controls, quality, operational standards, service standards, guest satisfaction and financial results. Scheduled and facilitated property visits as needed.<o:p></o:p>

·        Provided subject matter expertise and consult on pre-openings, brand standards manuals, recruitment, and product sourcing and budgeting. Developed and implemented tools to assist hotels in menu development and pricing.<o:p></o:p>

·        Performed research and data analysis on external market, internal programs, competitive set, relevant market pricing for F&B products, or economic factors affecting F&B. Prepared reports or presentations summarizing this data, and made recommendations for new programs or changes to existing programs based on findings and trends.<o:p></o:p>

·        Served as an active member of the Food and Beverage Operations Council, which included key representatives from our company managed, franchise communities and ownership groups. The focus of the council was to maintain brand alignment, foster communication and continue to develop and implement F&B programs that would address and improve property performance and drive food and beverage revenues.<o:p></o:p>

·        Interpreted F&B financial data with F&B directors, brand managers and company senior management to identify trends in F&B and then develop, test and implement new food and beverage concepts for both company managed and franchise portfolios.<o:p></o:p>

·        Performed due diligence work and translate existing F&B figures into budget data, providing a comparison to existing IHG hotels and an assessment of strengths and weaknesses.  Prepared related reports and presentations for principal correspondents, senior management and ownership groups.<o:p></o:p>

·        Conducted and lead special projects in various F&B program areas. Drove the implementation of the major F&B initiatives, developing tools or presentations for new F&B programs and rollouts.<o:p></o:p>

·        Directly managed and coordinated, along with the Design and Construction team, all new build and renovation projects pertaining to the Food and Beverage. Managed the client stakeholders, team members, or contract personnel to design a solution and establish associated project timelines and budgets that allow for the delivery of the most strategic functionality within the project constraints. <o:p></o:p>

<o:p></o:p>

·        Directly supervised and manage the relationship with procurement regarding the purchasing for F&B outlets, and as needed, translated purchasing specifications for kitchen equipment, bars, and restaurants, other outlets and banquet operations to the field, assisted in answering daily inquiries and questions<o:p></o:p>

·        Coached and counseled hotel staff and participated in marketing opportunities for Hotel F&B operations. Created regional incentives in order to grow revenues and decrease cost where feasible.<o:p></o:p>

·        Created and open forum to foster communication within our food and beverage management team. Through this forum we were able unify the teams within each brand as well as familiarize them with other brands within the company and the overall mission of IHG. Through this program we were able to significantly improve our management engagement and satisfaction scores, improve our hiring process and decrease turnover in our management team.<o:p></o:p>

·        Worked closely with corporate Human Resources team to implement a new “Heart of the House” program, which focused on improving the workplace for our management and line associates. The program was developed to communicate the important contribution that our associates make to IHG and show appreciation for that contribution. The “beautification” of the back of the house areas was implemented in our cafeteria areas and new menu programs were established based on associate feedback. As a result employee engagement / satisfaction increased across our company managed portfolio.<o:p></o:p>

·        Created and implemented a focus program directed toward improving guest satisfaction scores throughout the company managed portfolio. The program focused on identifying key touch points and implementing specific action plans to address the specific needs and preferences of our guests. Through this program food and beverage satisfaction scores increased significantly across the company managed portfolio and best practices were established that could be utilized in our franchise portfolio.<o:p></o:p>

Corporate Director of Food and Beverage Opeartions

InterContinental Hotels

Education

Education

Bachelor

Western New England College, Springfield, Ma.

Interest

Group Affiliations; Atlanta Foodies, Atlanta Wine Society, F&B Professionals Network, Hoteliers, Hospitality Professionals Network, Hotel Pros, Metro Atlanta Business Network, Atlanta Entrepreneurs, DeKalb Chamber of Commerce, Vinings Chamber of Commerce, Eurocircle, GHCC (Georgia Hispanic Chamber of Commerce among others.