Brian Bruce

• Follow up on completion of energy management projects and communicate progress to Area Director.
• Ensure compliance with relevant laws, regulations, and policies by managing annual inspections and contracts.
• Promote energy management solutions in resort through use of custom audit programs.
• Determined appropriate energy management system for company needs, focus on reducing annual energy consumption by 6%.
• Analyze, interpret and create graphical representations of energy data with custom built / developed energy tracking software.
• Performed audits on building systems to collect data on energy used by HVAC, electrical and lighting controls.

• Built company from concept to current operating status (4 years of strong financial performance)
• Developed all marketing, programmed all website SEO / flash marketing and designed company logo / branding (digital and printed)
• Worked with strategic partners to develop PCI complaint transaction solutions allowing cash, card, cash app or check settlements
• Programmed all estimate software
• Vendor relationship expert - proudly maintain a 5 star rating on Angie's List / Home Advisor and developed strong product resource partners
• Cross functional coordinator - responsible for developing all payroll, taxes, recruiting, purchasing, estimates, billing and marketing relationships
• Scheduled all projects based on forecast deadlines and revised as needed to ensure maximum efficiency with a custom change management approach to business
• Managed job supply inventory and maintained a regular preventive maintenance program for all equipment
• Worked with QA software to extract and measure project results (Yardbook)

• Programmed all Point of Sale terminals for Lobby Bar, Lobby Grill, Aunt Chilada's, Marketplace Café, Room Service and Mini Bar
• Worked with various software partners (Infogensis, Micros, Open Table, Uber Eats, Grub Hub) to ensure all ergonomic design options and new features were fully integrated across the property
• Managed all projects, special events and holiday features for the resort
• Worked with city task force teams and resort legal team to ensure license compliance and site diagrams were filed accurately
• Custom built and programmed all forecasting, budgets and checkbook accounting models
• Scheduled and sourced all capital purchases annually
• Managed customer service training programs based on customer reviews to ensure on-going positive growth with our customer intimacy program
• Utilized QA data to develop and implement new CS standards and programs
• Member of the executive committee

• Project management lead for a multi million dollar transformation of T. Cook's and The Mix Up Bar by launching a new approach to Mediterranean cuisine, Mixology, wine service and entertainment
• Identified critical strategic beverage partners to ensure our new program received appropriate positive influence from experts in mixology
• Continuously evaluated business operations to effectively align workflows for optimal performance and customer satisfaction
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines
• Programmed point of sale system for all outlets (POS – Micros)
• Programmed and managed all forecasting, budgets and checkbook accounting tools
• Managed customer service training programs and utilized all data to allow signal vs. noise exercises leading to program modifications as required to maintain QA success
• Monitored and processed payroll for 125 associates
• Member of the executive committee responsible for global change management

• Managed all aspects of daily food and beverage operations including banquet facilities, Harry's Lounge, Mission Grille, Room Service and the Cabana Bar
• Programmed point of sale system for all outlets (POS – Micros)
• Responsible for creation and management of all forecasting and checkbook accounting tools
• Managed customer service training programs to ensure on-going compliance with our customer intimacy program via survey data base extraction review
• Member of the executive committee
• Coordinated all in-house and external promotions for the Mission Grille, Room Service, the Cabana and Harry's Lounge

• Led the food and beverage programming team during the introduction of "The Oasis Waterpark" which increased guest counts from a few hundred to several thousand guests over the weekends demanding a new approach to both service and product management
• Produced change management processes to ensure our service teams continued to understand how to evolve with the changing guest volume and how to focus on challenge resolution during this exciting transition
• Active member of the Quality Committee
• Effectively managed service levels to a 4 diamond AAA standard
• Organized all promotions including special events, holiday features and media efforts
• Coordinated and executed all capital expenses

Temporarily managed both Latitude 30 and the Phantom Horse Grill and Sports Bar simultaneously for one of the five years at the Pointe South Mountain Resort

• Managed daily outlet operations for Latitude 30 and the Fusion Bar
• Developed and executed all live entertainment programs
• Organized all promotions including special events, holiday features and media efforts
• Effectively managed service levels to a 4 diamond AAA standard

• Programmed all POS systems
• Monitored all product mix reports via data base extraction to determine product sales mix
• Managed all aspects of daily food and beverage outlet operations including Copper Creek Bar and Grill, room service and the lobby lounge
• Managed payroll, daily deposits, and cost controls
• Spearheaded menu and staff development through detailed training and facilitation of staff meetings

Completed Manager In Development training program. Trained at three properties during the MID program. Directly responsible for all aspects of food and beverage operations at each of the properties listed below:

• Wyndham Garden Hotel North Phoenix
• Phoenix Airport Hotel by Wyndham International
• Seattle-Tacoma Hotel by Wyndham International

• One of four task force members responsible for opening Kitchen 1540
• Programmed all POS systems for each revenue center
• Developed and managed all CS software to ensure all aspects of restaurant service and product quality were consistently evaluated
• Created appropriate action plans, training programs, investment strategies and service adjustments as opportunities for improvement were identified during UAT evaluations

• Food and beverage manager responsible for outlet and banquet operations during the opening phases of a newly acquired Wyndham Hotel
• Ensured customer expectations were met by creating exciting food and beverage features delivered via professional and efficient service