Jason Aulds

• Managed Daily operations of a 127 Room Flagship Upscale Brand hotel, including meeting space, a rooftop bar & restaurant
• Stay current with industry trends and monitors strengths and weakness of competition; explore new business opportunities; develops business plans designed to maximize property customer satisfaction, profitability, and market share; ensure property business plans are aligned with the hotel’s business strategies; translates Choice global strategic plan into one that can be executed on property
• Execute business plans designed to maximize property customer satisfaction, profitability, and market share; ensures that property business plans and employees are aligned with business strategies; holds property leadership team accountable for successful delivery of business plans; experiments with new ideas and takes calculated risks to improve guest satisfaction and profitability; evaluate the success of property business strategies to inform future business plan enhancements; continually ensure business plans and actions have a positive impact on property performance
• Work closely with Sales and Marketing team to develop revenue generating strategies for property.
• Review business related data such as market share, financial performance, inventory, employee engagement, and customer satisfaction; analyzes business information to proactively address changing market conditions, ensure property operates within budgetary guidelines, and achieves profit margin goals; uses business information to identify indicators of product and service successes and opportunities for improvement; integrates business information into business plans
• Verify that all employees are treated fairly, and with respect; builds rapport with employees by fostering an environment of open communication and spending time with employees on the frontlines.
• Work with Revenue Management team to develop effective pricing strategies, balancing seasonality, economy, customer segments, property objectives and customer satisfaction; established revenue strategy that supports the hotel’s positioning in local market; ensures demand forecasting and sound revenue practices are in place to maximize yield; identifies ways to grow occupancy, RevPAR, and market share by researching and staying aware of competitor strategies; controls labor and capital expenses
• Interact with guests and other customers on a frequent basis to obtain feedback about their experiences on property.
• Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
• Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.

• Managed daily operations of a 167 room Conference Hotel
• Was the Project Manager and General Contractor during a total renovation of hotel
• Serve as a liaison between owners and sub-contractors during a complete $4 million renovation
• Formulated policies and procedures to streamline operations.
• Managed budget implementations, employee evaluations, and contract details.
• Directed comprehensive sales efforts to exceed revenue targets consistently while maintaining customer satisfaction levels.
• Drove the successful execution of numerous large-scale events/promotions while closely managing costs/budgetary constraints associated with event planning/management activities.

• Manage daily operations of a 229 room Conference Center Hotel
• Served as Food & Beverage Director of a restaurant and 17,000 sq of banquet facilities
• Coach, lead and develop staff
• Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
• Serve as a liaison between owners, contractor, and sub-contractors during a complete $7 million renovation
• Creating policies, procedures, and budgets
• Won IHG Torch Bearer Hotel 5 years

Hotel Blackhawk (Autograph Collection Marriott)

• While serving as GM of Route 66, I participated in a special project for the owner. I assisted in the redesign and renovation of a $65 Million 5 Diamond Boutique Hotel. I worked with the Senior VP of F&B in creating the F&B Menu for Bix Bistro, Beignet Done That and the Martini Lounge. I also served as a liaison between owners and contractors and negotiated contracts with vendors.

• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
• Developed and implemented strategies to increase sales and profitability.
• Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
• Served as Food and Beverage Director