Jason Skinner
North Conway
Summary
Dynamic leader with a proven track record in guiding teams, managing complex projects, and achieving strategic objectives. Expertise in developing streamlined processes that maintain high standards while aligning team efforts with organizational goals. Recognized for a collaborative approach that fosters teamwork and a commitment to excellence, consistently delivering results that exceed expectations.
Overview
28
28
years of professional experience
1
1
Certification
Work History
General Manager
Hotel Indigo North Conway
Conway-North Conway, NH
10.2025 - Current
- Opening General Manager - sole manager on property responsible for the coordination of all property operations
- OS&E, FF&E coordination, sourcing and purchasing
- Brand integration and planning
- All Hiring and Human resource functions including recruiting, hiring and training
- Coordinating with brand training expectations
- Serve as a liaison between ownership, management company and general contractor for all on site functions
- Coordinate, plan and review all food and beverage operations including menu planning, costing, POS contracting and scheduled training
- Coordinate all inspections, licenses, and change orders including life safety, occupancy, assembly, health inspection, liquor licensing, ordering, inventory and required training for serv-safe, state mandated training etc
- Obtain certified pool operator license, and all other required brand training as a certified IHG general Manager
- Above all; hire a team based on the principles of selfless service, attention to detail and a culture of caring for each other
District Operations Manager
The Common Man
Plymouth, NH
02.2022 - 08.2025
- Supports and directs the Front of House and Heart of House operations for five unique and distinct restaurants
- Oversees general operations of the Common Man Inn with 100 hotel rooms and banquet facilities
- Properties include Barn on the Pemi, an upscale events center, Fosters Boiler Room, a classic American bar and grill, the Italian Farmhouse, an Italian food destination, the Flying Monkey, a performing arts and dinner theater venue, and JJ's on the Common, a classic diner venue in the heart of Plymouth
- Responsibilities include financial review and planning, menu development, coaching, mentoring of 5 general managers, 5 kitchen managers, and one Innkeeper
- Coordinates with leadership team to maintain brand standards, promotions, and specials to maximize the guest and team experience
Dual Property General Manager
Holiday Inn Express
North Conway, NH
04.2020 - 08.2021
- Direct and supervise the daily operations of two hotels, a Branded Holiday Inn Express, and a boutique, mountain themed luxury inn, the Green Granite Inn, both located in North Conway, New Hampshire
- Conducts all ordering, inventory, payroll, accounts payable records, property maintenance, vendor relations and daily operations oversight for both properties
- Conducts all ordering for complimentary food and beverage operations, housekeeping and engineering functions to include brand compliance audits, room inspections and property maintenance logs
- Serves as the primary contact for both properties and owners representative
- Conducts all new hire orientation, Human resource related functions with a focus on a team driven culture of family, consistency and brand/cultural standards
Director of Operations
Sheraton hotel
Virginia Beach, VA
05.2019 - 03.2020
- Assist the General Manager in the daily operation of a 214 room beachfront resort, and acts in their absence
- Focus on revenue generation, forecasting and financial oversight including rev par, inventory, house balancing and general accounting
- Operate as a member of the hotel executive committee with direct supervision of hotel departments including Housekeeping, Engineering, Sales and Marketing, Front desk, and food and beverage (Culinary, Restaurant, Bar, Beverage, Banquets/Catering)
- Conduct all employee evaluations and hiring/disciplinary actions in conjunction with the HR department
- Monitor all invoices, ordering and inventory management for departments
- Conduct daily stand ups with each department with focus on Housekeeping POR budgeted guidelines and Guest voice surveys, addressing issues and proactively assigning tasks as needed
- Serve as property champion for GXP/Empower, Galaxy and sales POS
Director of Operations
Marriott International
Knoxville, TN
08.2017 - 05.2019
- Oversee the operations of a large 378 room hotel with 60,000 sq feet of banquet space during renovation and flag change
- Include engineering, front desk operations, food and beverage; banquets, culinary and restaurants and housekeeping department
- Support all departments through the transition
- Help maintain cost conscious actions, staffing and program development through the transition phase
- Provide leadership to department heads, focusing on GSS scores, financial management and departmental staffing and training
Director of Restaurants
Valley Forge Casino Resort
King of Prussia, PA
05.2013 - 08.2017
- Tavern Grill, Valley Beach Bar and Food Truck, Revolution Chop House, Asia Noodle
- Asian cuisine
- American Grill and Italian Market, Room Service and Beverage program for the Resort, with a combined annual revenue of over 20 Million Dollars
- Create and manage the budget, COGS, labor and other financial measures of the F&B Department
- Monitor and forecast food & beverage department revenues and expenses to ensure company goals are met on a weekly, monthly and yearly basis
- Manage and analyze all food and beverage Profit & Loss statements, reviewing month end division financial allocations and reports
Food and Beverage Director
New York Athletic Club
New York, NY
08.2010 - 04.2013
- Strategically direct and manage the food and beverage operations of an 8000+ member driven Private club consisting of two locations, city house and Travers Island
- Oversee both locations featuring main dining rooms, room service casual dining and banquet facilities with an overall annual revenue of $13 million dollars
- Manage the daily logistics of a large beverage program, inventory control, invoicing of intra clubs and social programs
- Maintain oversight of Kitchen operations via the executive and sous chefs in both locations, restaurant managers and banquets managers
- Ensure consistent customer service practices and maintain high standards
- Create and maintain annual and capital budgets
- Monitor payroll and scheduling for multiple departments
- Coordinate and execute training programs for each outlet and area while maintaining and promoting cooperation within a union environment
Sergeant First Class
United States Army
Location
04.1998 - 04.2013
- MOS 92Y40 - duties include inspecting completed work for accuracy and compliance with established procedures
- Posting transactions to organizational and installation property books and supporting transaction files
- Determine methods of obtaining relief from responsibility for lost, damaged and destroyed supplies/equipment
- Inspect Arms Rooms
- Final duty station served as Billeting Manager for large combined forces reserve and active duty station
- Managing all billeting operations for enlisted, NCO and officer Billeting temporary stay, drill weekend and maintenance of all base property, barracks and housing to include HHC motor pool and fuel depot maintenance
- Ordering and issue records
Food and Beverage Director
Crowne Plaza Somerset
Bridgewater-Bridgwater, NJ
03.2007 - 06.2010
- Direct the daily operations of the food and beverage department including kitchen, restaurant, lounge, room service and 14000 sq.feet of banquet space
- Directs all financial control of operating including inventory management, sales and marketing of venues
- Oversees all food service operations and manage the hiring, training, and development of all food service employees
- Ensure that all mandated training programs are implemented as well as full compliance with corporate purchasing procedures
- Responsible for achieving the department's budgeted financial goals throughout the year through proper forecasting, cost controls, labor management and revenue generating programs
Director of Restaurants
Marriott Frenchman's Reef & Morning
St. Thomas, VI
09.2005 - 03.2007
- Managed and directed the operations of five unique food and beverage outlets, room service and convenience stores through strategic management
- Ensured high levels of customer service, consistency of product, and adherence to financial goals through hands on supervision, delegation of duties to subordinate managers and conducting daily audits of outlets and departments
- Created and maintained individual budgets for each outlet through P&L reviews with outlet managers and staff, weekly review of payroll and expenses
- Conducted sales challenges for staff to increase check averages
- Conducted daily outlet meetings and monthly service training seminars for union staff and managers alike
- Filled in for F&B Director in his absence
Education
Bachelor of Science - Hotel, hospitality & Institutional Management
Johnson & Wales University
Providence, RI08-1998
Skills
- Guest relations
- Program Development
- Purchasing
- Executive leadership
- Change management
- Budgeting
- Performance management
- Process improvement
- Forecasting
- Senior leadership
- Financial management
- Risk management
Certification
- Aed certification
- BLS certification
- Cpr certification
- Servsafe Food Manager, Allergen, Alcohol certification
- OSHA 30
LANGUAGES
English
Advanced
Interests
Cooking
Timeline
General Manager
Hotel Indigo North Conway
10.2025 - Current
District Operations Manager
The Common Man
02.2022 - 08.2025
Dual Property General Manager
Holiday Inn Express
04.2020 - 08.2021
Director of Operations
Sheraton hotel
05.2019 - 03.2020
Director of Operations
Marriott International
08.2017 - 05.2019
Director of Restaurants
Valley Forge Casino Resort
05.2013 - 08.2017
Food and Beverage Director
New York Athletic Club
08.2010 - 04.2013
Food and Beverage Director
Crowne Plaza Somerset
03.2007 - 06.2010
Director of Restaurants
Marriott Frenchman's Reef & Morning
09.2005 - 03.2007
Sergeant First Class
United States Army
04.1998 - 04.2013
Bachelor of Science - Hotel, hospitality & Institutional Management
Johnson & Wales University
KEY ACHIEVEMENTS
- Team Leadership Excellence
- Led a team of over 20 members, improving departmental KPIs by 25% at The Common Man.
- Revenue Growth Success
- Achieved 20% revenue growth annually through strategic events at Valley Forge Casino Resort.
- Cost Efficiency Leader
- Reduced operational costs by 10% while maintaining service quality at Marriott International.
TRAINING / COURSES
Course Title