Eugene M. Fitzgerald

Hotel Operational Task Force.

Marriott | Hilton | IHG | Independent Portfolios

Director of Food & Beverage – Task Force (Marriott - Hyatt)

Sheraton Anchorage Alaska - 375 rooms, 5 outlets, and 26,000sqft of meeting space. Leading all things food and beverage with 4 direct reports. The property boasts 4 million dollar F&B operation. The departmental oversight includes all of FOH and BOH, restaurant operations, brand standards, service and quality metrics/scores, cost and inventory controls. banquets-catering, and retail outlet. Managed during a renovation and brand flag change. February 2026 - early September 2026 (contract end)

Partnered with Peakstar Hospitality & Remington Hospitality.

Director of Food & Beverage – Task Force (Marriott)

Moxy Washington, DC • 205 Rooms • Signature Rooftop: Lucha Rosa October 2024 – February 2026

• Provided full operational oversight of a high-volume rooftop restaurant and bar, including scheduling, purchasing, inventory controls, labor optimization, menu engineering, training, menu development, and event execution while driving service score goals.
• Execute financial controls including P&L review, cost of goods optimization, labor forecasting, and inventory accuracy; daily use of CI/TY, Toast POS

Partnered with Peakstar Hospitality, Remington Hospitality, and supported transition into Magna Hospitality.

Director of Food & Beverage – Task Force (IHG)

Crowne Plaza College Park, MD • 300 Rooms • 11,000 Sq. Ft. Meeting Space September 2024 – October 2024

• Oversaw full-service restaurant, lounge, bar, and banquet operations with responsibility for staffing, scheduling, purchasing, training banquet execution, and service standards.

Partnered with Peakstar Hospitality & Remington Hospitality.

Director of Food & Beverage – Task Force (Marriott)

Sky Rock, a Tribute Portfolio Hotel • Sedona, AZ 105 Rooms • 3 Outlets May 2024 – August 2024

• Led all food and beverage operations in a boutique resort environment, balancing guest experience with margin performance. implemented a new menu with training. Maintained cost controls within purchasing, inventory, and menu development.

Partnered with Remington Hospitality

Director of Catering-Banquets – Task Force (Hilton)

Hilton Fort Lauderdale Beach Resort • 595 Rooms • 4 Outlets April 2024 – May 2024

· Supported day-to-day leadership of multi-outlet food and beverage operations at a high-volume beachfront resort, ensuring service execution, stabilization of FOH and BOH, labor alignment, training, menu optimization, maintained operational consistency across restaurants, bars, and banquets-catering.

Partnered with Peakstar Consulting.

Director of Food & Beverage & Operations – Task Force (Marriott)

Omaha Marriott • Omaha, NE 320 Rooms • 3 Outlets October 2023 – April 2024

Oversaw full hotel operational performance across food & beverage to include FOH & BOH, catering, banquets, and restaurant operations. Assisted and led rooms division, service delivery, financial controls, and day-to-day leadership, ensuring alignment with Marriott brand standards and management expectations.

Partnered with Carver Hotel Group - Remington Hospitality.

Cross Department Operations Manager - September 2022 - June 2023

Front Office Manager June 2023 - June 2024