DEE RICHARDSON

• GM of the year 2023 for Tuscaloosa AL Tourism
• Quality Assurance Score 2023 93% out of 100%
• In the top 10 - performing Embassy Suites in 2021 to current out of 259 Hotels worldwide.
• Received 2021 Award for Service Excellence for Embassy Suites
• Flowed Hotel 65% from May to YE
• Worked with F&B team and increased year-over-year profitability by 20% driving $90K additional into F&B outlets
• 8% RevPAR index growth in STR 2021 coming out of COVID-19.
• Forecasting & Budgets.
• Managing a full 10M renovation including full plumbing change out.
• Manage operating and capital budgets.
• Worked with Sales creating incentives for BT travelers to increase production on key accounts.

• From Schulte transition increased GOP YOY by 220K.
• Flowed Hotel 72% from June to YE and 55% for full 2018.
• 14% RevPAR index growth in STR 2018.
• Forecasting & Budgets.
• Oversaw Rooftop Restaurant Renovation and concept change.
• Manage operating and capital budgets.
• Taskforce GM with the transition of Graduate Hotel with Schulte Management.
• Designed sales and service strategies to improve revenue and retention.

• From Schulte transition Increased Revenue YOY by 1.5M.
• From Schulte transition increased GOP YOY by 982K.
• Flowed Hotel 83% for full-year 2017.
• 38.5% RevPAR index growth in Star 2017.
• Forecasting & Budgets.
• Guest Satisfaction Key Metrics all above brand average by 5 points.
• Scored an Excellent in QA for Admiral in 2017.
• Developing New Coffee Shop Outlet Concept with Local Brewers HILL & BROOKS.
• Manage operating and capital budgets.
• Taskforce GM with thetransition of Graduate Charlottesville Hotel to Schulte Management.
• Coordinated monthly budgets, managed profit and loss and consistently met desired margin targets.

• Oversee all aspects of operations of a hotel with over 16 million in revenue annually.
• Knowledgeable of Condo owned hotels.
• Managing P&L's.
• Productivity.
• Forecasting & Budgets.
• Work Closely with Revenue Management to meet goals.
• Manage guest satisfaction.
• Developing and creating menus for Beverage and Food.
• Manage operating and capital budgets.
• Evaluated operational trends and made proactive strategy adjustments to maintain alignment between performance and objectives.
• Reviewed daily financial reports and reconciled accounts to keep information current and accurate.

• Oversaw all aspects of operations (Front Office, Housekeeping, Engineering, Culinary, Banquets, Starbucks, & Restaurant).
• Acting GM for a total of 6 months in 2 different 3-month periods.
• Managing P&L's.
• Productivity.
• Forecasting & Budgets.
• Revenue Management.
• Manage guest satisfaction.
• Developing and creating menus for Beverage and Food.
• Manage annual operating and capital budgets.

• Selling coordinating, and marketing private events in Private Dining Room.
• Directed all aspects of convention services, and banquet operations.
• Maintained top-performing Serves scores in brand.

• Oversaw 6 million in banquet at a High End Luxury Hotel.
• Directed all aspects of convention services, and banquet operations.
• Managed a renovation of banquet space and capital purchases.

Winston Salem Complex-Marriott, Embassy Suites, & Benton Convention Center | Raleigh Marriott | Macon Complex – Marriott, Centre Plex (Auditorium, Coliseum, Convention)

• Coordinated events in high volume Complex of two hotels and one convention center with combined square footage of 170,000 ft of flexible meeting space- Twin City Quarter Winston Salem, NC
• Managed & Operated multiple outlets with a high volume bar, In-Room Dining in 400 room hotel
• Worked with the website developer and managed website marketing efforts
• Task forced Raliegh, NC Marriott City Center for F&B operations and Catering Sales

• Created and implemented targeted marketing campaigns to increase sales.
• Continuously met or exceeded corporate sales goals for annual and quarterly timelines.
• Upheld food safety standards at all times.
• Closely adhere to food safety and sanitation procedures established by thecompany and regulatory agencies.
• Coordinated preparation of customer meals and monitored food handling for safety purposes.