Kyle Goebel
Cleves
Summary
As an experienced hotel General Manager, Kyle oversees the entire operations on property, bringing a world-class experience for all visitors and guests. Kyle maintains extensive skills in operations, and management & employee training, making him an exceptional addition to any leadership team. Kyle Goebel brings a wealth of food & beverage service and hospitality knowledge, having previously worked in fine dining restaurants, luxury hotels and upscale country club venues. His past service includes multiple roles as General Manager and Executive Chef where he exhibited the highest level of professional hospitality, elevating the dining and guest experience. Kyle places a high priority on investment in employee proficiency, having developed his own leadership-in-training program for supervisors, managers and food & beverage professionals. An accomplished culinarian, Kyle has personally created several menus across multiple restaurants, each varied in their cuisine options. Much of his past professional development has also centered around sourcing, receiving and storing quality ingredients used to make in-house recipes. Additionally, Kyle is certified in food, beverage and labor cost controls; supervision of the hospitality industry; and ServSafe, all through the National Restaurant Association Educational Foundation. He is also a certified Chef de Cuisine through the American Culinary Association and a certified Sommelier through The Court of Master Sommeliers. Kyle’s eduction and professional work experience has prepared him for this position as the General Manager, leading our team of professionals across various departments.
Overview
17
17
years of professional experience
Work History
General Manager
Keystone Hotel Group
05.2024 - 11.2024
- Managed financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Maximized hotel's revenue by analyzing market trends, forecasting demand, developing pricing strategies, managing room inventory, and collaborating with sales and marketing teams to optimize room rates and distribution channels, ensuring the hotel achieves the highest possible profitability & ADR through data-driven decision making.
- Maintained #1 rank for REVPAR, occupancy and ADR versus competitive set as recognized on STR report while guiding the property through a full Property Improvement Plan in coordination with Hilton Brand Standards.
General Manager
Columbus Hospitality Management
05.2023 - 05.2024
- Led a team of 110+ employees to achieve and exceed sales targets by 15% within a fiscal year
- Implemented cost-saving initiatives resulting in a 10% reduction in operational expenses
- Developed and executed strategic business plans to drive business growth and increase market share
- Oversaw all aspects of daily operations, including inventory management, budgeting, and customer service
- Conducted regular performance evaluations and provided coaching to ensure team members were meeting and exceeding performance expectations
Executive Chef | F&B Director
The Summit, A Dolce Hotel | Wyndham Hotels & Resorts
10.2018 - 02.2024
- Generated the forecast and budget for all Food & Beverage outlets, both pre-opening and daily operations, for this 240-room lifestyle hotel
- Hired the full F&B team including Senior F&B Manager, Restaurant Manager, two Sous Chefs, outlet managers & supervisors and all hourly associates
- Procured all Operating Supplies and Equipment for this $80 million new-build hotel
- Created all menus (including over 20 pages of banquet menus), presentations and concepts for seven different F&B outlets
- Managed all aspects of ordering, receiving and storing for the entire F&B team
- Developed a leadership-in-training program for managers and supervisors within the F&B department
- Chosen to be one of only seven members on The Summit’s Strategic Leadership Team
- Recognized by Cincinnati Enquirer’s resident food critic, Polly Campbell: 'Chef Kyle Goebel’s food is high enough to call for a bit of ceremony and trained service.'
Assistant General Manager
Pyramid Hotel Group
12.2017 - 10.2018
- Assisted General Manager in overseeing daily operations of a high-volume restaurant, ensuring exceptional customer service, and maintaining quality standards
- Played a key role in developing and implementing strategic plans to drive sales and meet revenue targets, resulting in a 15% increase in profitability
- Collaborated with cross-functional teams to coordinate marketing campaigns, special events, and promotional activities to enhance brand awareness and attract new customers
Executive Chef / Restaurant Manager
Cooper's Hawk Winery and Restaurants
03.2013 - 11.2016
- Earned a promotion from Restaurant Manager to Executive Kitchen Manager within the first 3 months as a salaried team member with Cooper’s Hawk Winery & Restaurants
- Trained for a total of 5 months at 2 separate Cooper’s Hawk locations, both averaging over $7 million annual revenue, respectively
- Hired, trained, developed and managed over 50 kitchen team members in this high-volume, from-scratch, professional kitchen
- Reduced overtime from an average of 60 hours per week to less than 10 hours per week in first 2 months as EKM
- Decreased AvsT from 3.5% to 2.5% during my short tenure as EKM
Chef Instructor
Cincinnati State Technical and Community College
04.2008 - 10.2013
- Taught Cooking 1- Skills Development, Cooking 2- Stocks, Sauces and Soups, Cooking 3- Meat, Fish & Poultry, Cooking 4- Restaurant Cooking, and Cooking 5- Butchery & Fish Management
- Appointed to the Culinary Advisory Committee within first year
- Performed multiple wine dinners, community classes, and team-building exercises as lead chef
- Hosted a kitchen and participated as part of the 'Faculty Team' in '1 Night, 12 Kitchens'
Assistant Managing Partner / Executive Chef
Seasons 52 | Darden
08.2011 - 03.2013
- Responsible for leading restaurant operations through a team of 7 managers and over 60 hourly team members
- Deliver consistently, balanced performance earnings results over 11.5% through Seasons 52 systems, methods and procedures
- Utilized key tools including the P&L statement, AvsT report, labor forecast and HotSchedules to manage prime costs under 63% of sales
- Maintained 90 team member files in a human resources compliant manner
- Developed my personal and leadership skills, including time management, delegation, stress management, setting goals and conducting effective meetings through the Certified Restaurateur Guide
- Created an environment where motivation and teamwork can grow
- Ran focused and disciplined shifts
- Developed individuals and teams by hiring, conducting new team member orientation, training, rewarding and retaining team members that build guest loyalty
- Sustained a Food Cost under 31% during the first quarter FY15, ranking in the top 5 throughout the entire company
- Managed an Actual vs
- Theoretical percentage of 5.3 during first quarter of FY15, scoring in the top 10 throughout all Seasons 52
- Achieved a score of 7 in our latest Total Quality audit, 3 points better than the company target
- Earned a 79% top box culinary score on Electronic Guest Satisfaction Surveys during the month of July, FY15, which, was first overall in Seasons 52 and an Oak Brook, Seasons 52 record
- Promoted to from Sous Chef to Executive Chef Partner within my first 7 months with Seasons 52
- Trained proficiently at every position in this innovative full service restaurant in Plano, Texas exceeding $500,000 in sales during the month of March, 2013
- Completed a comprehensive and intense 'Manager in Training' program at the Darden Restaurant support center in Orlando, Florida including: Labor Management System, Restaurant Manager Diversity Learning Experience, and Customer Relationship Management, in my first 6 weeks
Banquet Sous Chef / Kitchen Supervisor - Orchids at Palm Court
Hilton Cincinnati Netherland Plaza
08.2011 - 03.2013
- Executed and organized all aspects of the $6.7 million banquet operation for Hilton Hotel Corporation’s number one food and beverage hotel in the United States
- Managed all facets of banquet event operations including garde manger, pastry and butchery
- Became proficient in every kitchen station position at the number one rated restaurant in Cincinnati within my first 2 months
- Trained multiple chef de partie at one of the top 50 overall restaurants in the United States
- Worked directly under and next to the 2011 ACF’s Chef of the Year, Todd Kelly
- Performed and oversaw purchasing, ordering and inventory for this major downtown Cincinnati hotel
Education
Dual Associates - Culinary Arts Technology, Restaurant Management Technology
Cincinnati State Technical and Community College
Cincinnati, OH04.2006
Skills
- Financial Analysis
- Sales & Marketing
- Operations Management
- Leadership & Team Building
- Customer Service
- Revenue Management & Cost Controls
Timeline
General Manager
Keystone Hotel Group
05.2024 - 11.2024
General Manager
Columbus Hospitality Management
05.2023 - 05.2024
Executive Chef | F&B Director
The Summit, A Dolce Hotel | Wyndham Hotels & Resorts
10.2018 - 02.2024
Assistant General Manager
Pyramid Hotel Group
12.2017 - 10.2018
Executive Chef / Restaurant Manager
Cooper's Hawk Winery and Restaurants
03.2013 - 11.2016
Assistant Managing Partner / Executive Chef
Seasons 52 | Darden
08.2011 - 03.2013
Banquet Sous Chef / Kitchen Supervisor - Orchids at Palm Court
Hilton Cincinnati Netherland Plaza
08.2011 - 03.2013
Chef Instructor
Cincinnati State Technical and Community College
04.2008 - 10.2013
Dual Associates - Culinary Arts Technology, Restaurant Management Technology
Cincinnati State Technical and Community College
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