Israel Y. Prado Rivas
Burlington
Summary
Dynamic hospitality leader with a proven track record at Hotel Champlain, driving a $22.5 million operation. Expert in revenue management and customer service, achieving a 25% revenue increase through strategic initiatives. Skilled in staff training and operations oversight, consistently enhancing guest experiences and optimizing profitability.
Overview
24
24
years of professional experience
Work History
Director of Hotel Operations - Director of Food & Beverage
Hotel Champlain, Curio Collection by Hilton
Burlington
01.2024 - Current
- Direct a comprehensive $22.5 million hotel operation, including direct oversight of a $6 million F&B portfolio.
- Elevated guest experience and service delivery, successfully driving the property's TripAdvisor ranking from #5 to #2 within the local competitive set.
- Commanded the property-wide transition of the Property Management System (PMS) from Hilton's legacy OnQ platform to PEP with zero operational downtime.
- Scaled operations and engineered margins for Lily Mays to surpass the property's signature restaurant, achieving 5% over budgeted net profit.
- Eliminated $100,000 in annual banquet linen expenditures by strategically investing in high-quality linenless tables and passing setup costs directly to groups and corporate clients.
- Optimized monthly Point-of-Sale (POS) software agreements and architecture, securing $21,000 in recurring annual operational savings.
- Collaborated with Sales and Revenue Management to optimize pricing, market segmentation, and channel mix to aggressively support property-wide RevPAR and GOP growth.
- Authored and enforced Standard Operating Procedures (SOPs) for floor coffee stations, measurably decreasing negative guest feedback and service variance.
- Collaborated with the Director of Housekeeping to stabilize Full-Time Equivalent (FTE) retention rates, systematically resolving staffing shortages and reducing room wait times.
- Partnered with the Director of Front Office to deploy strict labor control measures, successfully aligning departmental expenditures with target productivity metrics.
- Overhauled the property gift shop layout and merchandise, transitioning inventory from generic to local goods to drive a 15% increase in gross revenue and profit within 60 days.
- Engineered an operational turnaround for the property's signature restaurant, Original Skiff, generating a 25% Year-Over-Year (YoY) expansion in top-line revenue.
- Executed strict cost-containment measures and P&L discipline, reducing average monthly operating deficits by 50% YoY.
Complex Assistant Director of Food and Beverage
Viewline Resort Snowmass, Autograph Collection
Snowmass Aspen
01.2023 - 01.2024
- Directed a high-volume $15.5 million Food & Beverage revenue footprint.
- Stabilized cross-departmental operations and provided critical leadership continuity during a volatile 12-month period marked by extreme General Manager turnover.
- Launched breakfast service at Stark's to capture unmapped daypart volume, generating $15,000 monthly during shoulder periods and $45,000 monthly in-season.
- Spearheaded patio remodeling and secured an exclusive brand partnership with Moët & Chandon for "Après-Ski" and "Mud Season" programming, yielding a 35% revenue increase.
- Managed the operational integration of cafe F&B demand into the main lobby bar following an asset sale, creating a new beverage program that boosted lobby foot traffic by 10%.
- Directed onboarding, compliance, and training for international H2B and J1 visa cohorts, building an internal talent pipeline to develop line-level staff into managers.
- Standardized In-Room Dining (IRD) protocols and overhauled banquet service delivery, resulting in elevated service scores and a steep reduction in client complaints and revenue-draining concessions.
- Executed a strategic F&B repositioning for sister property, Wildwood Snowmass, to eliminate portfolio cannibalization, driving a 10% increase in outlet revenue via localized menu engineering.
- Maximized asset utilization by developing targeted banquet events and high-margin pool parties at Wildwood for group blocks housed at Viewline Resort.
- Directed complex housing allocations and logistical coordination for international J1 visa staff at the Wildwood property to ensure uninterrupted seasonal staffing levels.
- Optimized departmental margins through aggressive waste mitigation and inventory control, anchoring Cost of Goods Sold (COGS) at an industry-leading 24% for food and 18% for beverage.
Director of Restaurants / F&B Director
Marriott Lancaster Convention Center
Lancaster
01.2021 - 01.2023
- Oversaw a $25 million Food & Beverage revenue scope.
- Engineered aggressive commercial programming for core F&B assets, The Exchange and Plough, driving a 50% increase in top-line revenue and stabilizing monthly volumes at $180K and $250K respectively ($5.16 million combined annualized run rate).
- Restructured the outlet sales architecture by deploying a dedicated Catering Manager role, doubling average private event buyout revenue from $7,500 to $15,000 per execution.
- Standardized the property's franchised Starbucks outlet and launched a "Grab & Go" culinary program, capturing early morning demand to generate an additional $100,000 in annual sales.
- Spearheaded the operational reopening of multiple dormant profit centers, successfully reinstating breakfast at Two Kings, lunch at Plough, and full-scale IRD and M-Club.
Distribution Center GM
Krispy Kreme Doughnuts
Denver
01.2020 - 01.2021
- Directed regional logistics, supply chain infrastructure, and operational performance.
Director of Food and Beverage
The Sarasota Modern
Sarasota
01.2020 - 12.2020
- Directed a $5 million F&B operation.
- Engineered a localized poolside revenue strategy, launching a premium chair rental program paired with targeted F&B incentives to drive a 5% increase in signature restaurant revenue.
- Authored and enforced rigorous banquet service protocols and visual presentation standards, decreasing setup times and increasing overall departmental profitability by 3.5%.
- Spearheaded the conceptual rebranding and operational relaunch of the signature restaurant, increasing top-line revenue and guest satisfaction scores by 25%.
Assistant Director of Food and Beverage
Naples Grande Beach Resort
Naples
01.2018 - 01.2020
- Managed a $28 million F&B revenue scope.
- Commanded a high-volume footprint of 9 distinct outlets, successfully scaling operations across QSR, fine dining, and beachfront venues.
- Strategically internalized third-party beach operations, reclaiming previously surrendered profit centers to generate a $3 million increase in annual ancillary rental revenue.
Assistant Director - Banquets / Starbucks General Manager
Hilton Austin Hotels & Resorts
Austin
01.2015 - 01.2018
- Supported a massive $75 million F&B operation, directly supervising a $3.5 million franchised Starbucks outlet.
Restaurant Manager
DoubleTree By Hilton
Austin
01.2014 - 01.2015
- Managed $5 million in banquet and property F&B revenue.
Director Of Operations
El Chile Restaurant Group
Austin
01.2002 - 01.2014
- Directed $15 million in F&B revenue, leading a total portfolio of 12 restaurants and bars.
Education
Master of Science - Hospitality Administration/Management
Florida International University
Miami, FL12-2026
Bachelor's degree 4+1 - Hospitality Administration Management
Florida International University
Miami, FL12.2023
Associate's Degree - Hotel/Motel Restaurant Administration/ Management
Austin Community College
Austin, TX12.2014
Skills
- Revenue management
- Customer service
- Staff training
- Operations oversight
- Event planning
- Cost control
- Staff training and development
- Housekeeping management
- Front office operations
- Guest relations management
Timeline
Director of Hotel Operations - Director of Food & Beverage
Hotel Champlain, Curio Collection by Hilton
01.2024 - Current
Complex Assistant Director of Food and Beverage
Viewline Resort Snowmass, Autograph Collection
01.2023 - 01.2024
Director of Restaurants / F&B Director
Marriott Lancaster Convention Center
01.2021 - 01.2023
Distribution Center GM
Krispy Kreme Doughnuts
01.2020 - 01.2021
Director of Food and Beverage
The Sarasota Modern
01.2020 - 12.2020
Assistant Director of Food and Beverage
Naples Grande Beach Resort
01.2018 - 01.2020
Assistant Director - Banquets / Starbucks General Manager
Hilton Austin Hotels & Resorts
01.2015 - 01.2018
Restaurant Manager
DoubleTree By Hilton
01.2014 - 01.2015
Director Of Operations
El Chile Restaurant Group
01.2002 - 01.2014
Master of Science - Hospitality Administration/Management
Florida International University
Bachelor's degree 4+1 - Hospitality Administration Management
Florida International University
Associate's Degree - Hotel/Motel Restaurant Administration/ Management
Austin Community College