Gary Obligacion
Chicago,IL
Summary
Energetic leader promotes 38 years of industry experience with superior record of accomplishment. Ambitious and highly motivated hospitality executive surpasses demanding objectives and achieves or exceeds set goals. Encouraging manager and analytical problem-solver with talents for team building, leading and motivating, as well as excellent customer relations aptitude and relationship-building skills. Proficient in using independent decision-making skills and sound judgment to positively impact company success. Dedicated to applying training, monitoring and morale-building abilities to enhance employee engagement and boost performance.
Overview
20
20
years of professional experience
4
4
years of post-secondary education
Work History
Director of Development and Special Projects
The Alinea Group
Chicago, IL
11.2020 - Current
- Spearheaded innovative approaches to resource allocation and strategic planning.
- Worked closely with organizational leadership to guide operational strategy.
- Formed strategic partnerships to drive business development.
- Assisted with sales and marketing strategies to foster achievement of revenue goals.
- Monitored expenditures to mitigate risk of overages.
- Oversaw operations and provided corrective feedback to achieve daily and long-term goals.
- Established departmental performance goals and provided feedback for underperforming areas.
General Manager
Post Ranch Inn
Big Sur, United States
05.2018 - 10.2020
- Drove year-over-year business growth while leading operations, strategic vision and long-range planning.
- Prepared annual budgets with controls to prevent overages.
- Reduced process bottlenecks by training and coaching employees on practices, procedures and performance strategies.
- Maximized operational excellence mentoring personnel on management principles, industry practices and company procedures.
- Assessed reports to evaluate performance, develop targeted improvements and implement changes.
- Implemented operational strategies and effectively built guest and employee loyalty.
- Developed systems and procedures to improve operational quality and team efficiency.
- Designed modern employee recognition program which boosted productivity and improved morale.
Director of Service Operations
The Alinea Group
Chicago, United States
01.2013 - 05.2018
- Defined, implemented and revised operational policies and guidelines.
- Oversaw day-to-day Front of House and Support Operations in accordance with business objectives.
- Set team and individual KPIs and provided regular, actionable feedback.
- Monitored budget and utilized operational resources.
- Kept up-to-date with industry trends and identified areas of opportunity to drive improvements.
- Worked collaboratively with functional leaders to implement new procedures and corrective actions to improve quality.
- Documented processes and drafted SOPs to comply with regulations and company policies.
- Evaluated performance, adjusted strategies and maintained agile, sustainable operations.
- Managed 200+ team members across four restaurants, resulting in approximate 40% increase in annual revenue over a 5-year span.
- Monitored and coordinated workflows to optimize resources.
Resort Manager
The Sebastian Vail
Vail, CO
12.2010 - 01.2013
- Handled guest complaints and offered complimentary services to maintain high guest satisfaction rates.
- Greeted and assisted guests by gathering information pertaining to reservations or requests.
- Oversaw day-to-day operations of 100 hotel rooms and 45 residences with staff of ~100 employees.
- Participated in financial activities such as setting room rates, establishing budgets and allocating funds to departments.
- Increased customer satisfaction by resolving issues.
- Hired and trained new employees, demonstrating best methods for serving clients and guests.
Vice President of Operations
Coastal Luxury Management
Carmel-by-the-Sea, CA
11.2007 - 12.2010
- Strategically coordinated operations according to objectives and capabilities, effectively allocating resources to meet demands
- Prepared annual budgets with controls to prevent overages.
- Identified issues with production, workforce and material sourcing and implemented successful solutions.
- Spearheaded cross-functional initiatives across departments to achieve business goals for bottom-line profits.
- Supported project management team for optimal performance.
- Set clear goals to monitor targets and offered real-time input on performance and motivation.
- Integrated marketing plans to reach wider audience and push business prospects closer to conversion.
- Supported Executive Team in reviewing, identifying and prioritizing strategic initiatives.
- Built and strengthened relationships across functional leadership areas to keep revenue development and operational plans interconnected and effective.
- Drove short-term and advanced promotional initiatives and planning processes.
Director of Restaurants
Bernardus Lodge
Carmel Valley, CA
07.2004 - 11.2007
- Sourced vendors, negotiated contracts and managed efficient deliveries of high-quality supplies.
- Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Set employee schedules, delegated work and monitored food quality and service performance.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Recruited, hired and trained talented staff to fill vacancies.
- Supervised daily activities of restaurant and 75 employees.
- Managed payroll, daily deposits and cost controls.
- Developed unique events and special promotions to drive sales.
Senior Restaurant Manager
Pebble Beach Resorts
Pebble Beach, CA
06.2002 - 07.2004
- Developed, implemented and managed business plans to promote profitable food and beverage sales.
- Purchased adequate quantities of food, beverages, equipment and supplies.
- Created and deployed successful strategies to boost restaurant performance and reduce waste.
- Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
- Actively participated in ongoing customer service programs.
- Interacted positively with customers while promoting hotel facilities and services.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Carefully interviewed, selected, trained and supervised staff.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Maintained safe working and guest environment to reduce risk of injury and accidents.
- Reconciled cash and credit card transactions to maintain accurate records.
- Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Education
Bachelor of Science - Biochemistry
UC Berkeley
Berkeley 08.1984 - 05.1988
Skills
Strategic planning
undefinedTimeline
Director of Development and Special Projects
The Alinea Group
11.2020 - Current
General Manager
Post Ranch Inn
05.2018 - 10.2020
Director of Service Operations
The Alinea Group
01.2013 - 05.2018
Resort Manager
The Sebastian Vail
12.2010 - 01.2013
Vice President of Operations
Coastal Luxury Management
11.2007 - 12.2010
Director of Restaurants
Bernardus Lodge
07.2004 - 11.2007
Senior Restaurant Manager
Pebble Beach Resorts
06.2002 - 07.2004
Bachelor of Science - Biochemistry
UC Berkeley
08.1984 - 05.1988
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