Adam Smith

• Coached and developed team of 8 managers, 4 supervisors, and 90 associates to enhance leadership capabilities.
• Led hotel and team through full multi-million-dollar renovation of property and guest rooms in 2025.
• Set 4 consecutive rooms revenue records for 25+ year-old property in 2026.
• Ranked top 25 in brand for overall guest satisfaction among 332 properties and #1 Marriott in guest event satisfaction for 2024 at Aimbridge Hospitality.
• Achieved highest guest event satisfaction ranking at Marriott for 2024
• Collaborated with team to elevate guest satisfaction from red zone to brand average in under 1 year.
• Earned Marriott Clean Slate recognition for quality assurance and guest satisfaction score improvement, moving hotel out of red zone status in 2024.
• Oversaw revenue processes, including forecasting, budget setting, capital planning, and asset improvement initiatives.
• Managed 3rd-party security operations and 24-hour transportation services across 7 hotels.

• Led and developed team of 4 managers, 3 supervisors, and 60 associates to achieve operational excellence.
• Collaborated with team & successfully moved out of red zone Guest Satisfaction to Clear Zone & brand average in less than 1 year. Staff service was ranked #11 (top 3%) out of 335 hotels in April 2022.
• Managed revenue strategies for optimal financial performance.
• Achieved compliance by passing 1st Brand Standards Audit within 6 months of starting position.
• Reopened Copper Fox restaurant, expanding dining service to 2 meal periods.
• Successfully relaunched the concierge lounge operation

• Increased annual revenue by nearly $1M in 3 years
• Set daily sales records 3 years in a row and 1 world record on Valentine's Day
• Directed revenue management, forecasting, budgeting, and capital planning to optimize financial performance
• Managed daily restaurant operations, ensuring efficient service and customer satisfaction
• Led team through an 8 week, $1M front of house renovation without closing restaurant
• Coach & mentor team of 5 managers, 3 supervisors and 95-110 associates
• Passed all brand audits & state health inspections with no failures
• Facilitated smooth transition of operations and team during two changes in third-party management within three years

• Directed front and back of house operations for a three-meal restaurant, including catering and banquet services and Starbucks Café.
• Exceeded budget and achieved year-over-year sales growth for first time in 4 years for restaurant concept.
• Revamped culinary and service strategies to enhance approachability and improve service speed during breakfast and lunch.
• Developed targeted marketing strategy for restaurant and Starbucks operation that engaged front desk, in-room collateral, and local residential high rises.

Director of Event Operations (09/11 - 04/12).

Outlets Manager & Theatre F&B Manager (10/10 - 09/11).

Director of Event Operations (05/07 - 10/10).

Assistant Banquet/Event Operations Manager (02/06 - 05/07).

• Directed event operations across 35,000 square feet of flexible meeting and catering space.
• Planned and executed more than 300 wedding receptions for groups of 50-700 attendees.
• Managed meetings and social events for up to 2,000 guests on site and off site.
• Partnered with GM and Director of F&B to secure exclusive catering contract with local 36-hole golf course, expanding service offerings.
• Recruited staff and coordinated temp agency support to deliver setup and service for all functions.
• Supervised, coached, and scheduled team of 2 managers, 8 banquet captains, and 100+ associates.
• Produced themed holiday events that generated over $20k in revenue per event and contributed to hotel profitability.
• Outlets Manager & Theatre F&B Manager.
• Led front-of-house operations for 2 meal Irish pub, breakfast and dinner buffet restaurant, full-service Starbucks, atrium bar, Wisecrackers Comedy Club, and Star Plaza Theatre F&B operations.
• Relaunched comedy club within breakfast restaurant on weekends, increasing monthly ticket and F&B revenue by $50-80k.
• Built corporate restaurant-style service training and bartending programs.
• Managed food and beverage operations for 3,400-seat theater, including 21 mobile bars and 2 concession stands.
• Controlled $50k-$100k in liquor, beer, and wine inventory and purchasing.
• Order & manage costs on $50k-$100k of liquor/beer/wine inventory

• Promoted from Supervisor to Kitchen Manager & again to Senior Kitchen Manager in 3 years
• Achieved budgeted food cost through effective ordering, receiving, and accountability practices.
• Fostered strong culture among BOH team members, reducing turnover and enhancing productivity.
• Mentored staff for leadership roles, supporting career advancement within the kitchen.
• Maintained cleanliness and organization within the BOH
• Conducted food inventories