Cory Amman

Lead executive operations for one of the Northeast's premier independent luxury resorts, overseeing a 32 key Relais & Châteaux property generating approximately $14 million in annual revenue . Responsible for all operational, financial, and commercial performance while partnering directly with ownership to ensure long-term success.

• Provide executive leadership for all resort departments including Rooms, Food & Beverage, Revenue Management, Sales & Marketing, Finance, Human Resources, Engineering, and Guest Experience.
• Lead an executive leadership team consisting of seven department heads while overseeing 80 full-time and 120 seasonal employees .
• Partner directly with ownership on annual business planning, financial performance, strategic initiatives, capital investment planning, and operational priorities.
• Direct a $3.5–4 million Food & Beverage operation , ensuring alignment between exceptional guest experiences, luxury standards, and financial performance.
• Successfully oversee $5–10 million in capital improvement and renovation projects , maintaining uninterrupted luxury operations throughout construction.
• Collaborate on pricing and commercial strategy that consistently delivers 78–82% occupancy , average ADR exceeding $1,250 , and RevPAR averaging approximately $850 .
• Consistently achieve 95% guest satisfaction while maintaining Relais & Châteaux quality inspection scores exceeding 90% .
• Position the resort among New York's most recognized luxury destinations, earning Travel + Leisure Top 10 Resort recognition for three consecutive years, including #2 Resort in New York .
• Earn Condé Nast Traveler recognition for three consecutive years through exceptional operational execution and guest satisfaction.
• Foster a leadership culture centered on accountability, service excellence, continuous improvement, and long-term talent development.

Selected to lead the successful opening and launch of a luxury boutique hotel owned by Williams College, overseeing both commercial strategy and hotel operations while establishing the property's long-term operational foundation.

• Directed the successful opening of a new 64-room boutique luxury hotel , guiding the project from pre-opening through stabilization.
• Recruited, hired, trained, and developed the hotel's inaugural leadership team and operational departments.
• Designed and implemented all Standard Operating Procedures, operational policies, service standards, and departmental workflows.
• Established annual budgets, forecasting models, financial reporting processes, and operational controls.
• Developed comprehensive sales, marketing, and revenue management strategies to maximize market penetration.
• Created strategic partnerships with Williams College, tourism organizations, local businesses, and community leaders.
• Oversaw Rooms Division, Food & Beverage, Sales, Marketing, Engineering, Human Resources, and Finance.
• Successfully positioned the Williams Inn as one of the Berkshires' premier boutique hospitality destinations.

Provided executive leadership for one of Pennsylvania's premier boutique hotels and event destinations, overseeing hotel operations, commercial strategy, financial performance, and organizational development. Led all facets of the business while positioning the property as a market leader in weddings, events, and boutique hospitality.

• Directed all aspects of hotel operations, including Rooms, Food & Beverage, Sales, Marketing, Revenue Strategy, Housekeeping, Engineering, Maintenance, and Special Events.
• Led an organization of approximately 100 associates , developing department leaders through coaching, performance management, and succession planning while fostering a culture of accountability, collaboration, and service excellence.
• Developed and executed the property's sales, pricing, and revenue strategy, increasing hotel and event revenue by 40% within two years while strengthening market share and long-term profitability.
• Oversaw one of the region's premier wedding and event venues, successfully executing approximately 150 weddings annually , in addition to corporate meetings, social events, and overnight accommodations.
• Managed annual operating budgets, forecasting, labor management, departmental financial performance, and cost controls while maintaining exceptional guest satisfaction.
• Partnered closely with ownership to identify growth opportunities, implement operational improvements, and support long-term business planning.
• Spearheaded the opening of multiple hospitality concepts, including an upscale restaurant and wine bar, expanding revenue streams and enhancing the overall guest experience.
• Cultivated strong relationships with local businesses, community organizations, and tourism partners to increase visibility and drive new business opportunities.
• Earned The Knot #1 Best of Weddings recognition for six consecutive years , reinforcing the property's reputation as one of Pennsylvania's premier wedding destinations.
• Mentored and developed future hospitality leaders, creating a strong leadership pipeline and a culture of continuous improvement.

Progressed into executive Food & Beverage leadership at a full-service Hilton property, directing one of the region's largest hospitality operations while building expertise in financial management, large-scale event execution, and cross-functional leadership.

• Directed a $12 million annual Food & Beverage operation , overseeing restaurants, lounges, catering, banquets, conferences, weddings, and large-scale special events.
• Managed annual operating budgets, labor planning, purchasing, inventory controls, menu development, and departmental financial performance to maximize profitability.
• Successfully led Food & Beverage operations through the property's transition to the DoubleTree by Hilton brand, maintaining operational continuity and high guest satisfaction throughout the conversion.
• Partnered with hotel leadership, Sales, and Event Management teams to execute corporate conferences, conventions, weddings, and social events, delivering seamless guest experiences for events of varying size and complexity.
• Strengthened operational efficiencies through process improvements, cost controls, and staff development initiatives while maintaining Hilton brand standards.
• Recruited, coached, and mentored department managers and supervisors, developing future hospitality leaders who advanced into management roles.
• Developed and implemented innovative menu offerings, enhancing culinary diversity and customer satisfaction.