Summary
Overview
Work History
Education
Skills
Professional Highlights
References
Timeline
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REBECCA A. BROWN

Maryland Heights,MO

Summary

Dynamic hospitality leader with a history of successfully transforming food service operations through performance improvements and cost reductions to maximize service and profits. Forward-thinking leader with analytical and critical thinking skills to solve all types of routine and complex business problems. many years dedicated to food service.

Overview

19
19
years of professional experience

Work History

Task Force Hotel General Manager

TPG Hotels, Resorts and Marinas
01.2025 - Current
  • Provided overall leadership and management to property team to enhance operational efficiency.
  • Reopened food and beverage operations for two seasonal outlets, boosting guest engagement.
  • Streamlined catering events for multi-million-dollar banquet facility to optimize resource utilization.
  • Ensured adherence to company policies across departments to maintain brand integrity.
  • Forecasted and controlled costs, achieving positive financial outcomes while ensuring guest satisfaction.
  • Identified and implemented processes to address operational inefficiencies, enhancing future success.
  • Monitored staffing levels to ensure adequate coverage while effectively controlling labor costs.

Task Force Country Club General Manager

TPG Hotels and Resorts Port Jefferson Country Club
05.2024 - 01.2025
  • Reopened food and beverage operations for two seasonal outlets, enhancing overall guest experience.
  • Streamlined catering services for multimillion-dollar banquet facility to maximize efficiency.
  • Hired and trained front-of-house and culinary teams, elevating service quality and food standards.
  • Developed detailed food and drink menus with comprehensive recipe cards for consistent training.
  • Implemented standardized order guides to maintain menu consistency and precise pricing.
  • Negotiated with liquor vendors to secure optimal pricing arrangements and discounts.
  • Collaborated with membership and Village of Port Jefferson to exceed service expectations for members and residents.

Corporate Director of Food and Beverage

MCR Development
06.2018 - 05.2024
  • Oversaw food and beverage operations for 57 hotels, ensuring brand compliance and profitability.
  • Designed menus and concepts for independent hotel offerings, enhancing guest experience.
  • Trained teams to improve guest service and achieve optimal Gross Operating Profit (GOP).
  • Managed recruitment and onboarding processes for associates and management positions.
  • Standardized order guides across portfolio, strengthening buying power and consistency.
  • Reviewed monthly inventories with teams, ensuring accuracy and operational efficiency.
  • Prepared reports for senior leadership detailing key performance metrics for operational success.
  • Negotiated contracts with suppliers to lower costs while maintaining quality.

Independent Consultant

RBrown & Associates
Maryland Hts. , MO
06.2017 - 05.2018
  • Prepared teams for quality assurance audits to ensure compliance and excellence.
  • Coordinated daily operations to maximize efficiency and service standards.
  • Identified barriers hindering guest service scores and positive GOP flow.
  • Implemented training on policies and procedures to support organizational success.
  • Onboarded incoming leadership to facilitate smooth transitions within teams.
  • Coached and mentored team members to enhance performance and development.
  • Developed menus and designed service areas for both front and back of house.
  • Assisted in opening new high-profile hotel with a 4-star steakhouse and catering facility, overseeing all phases from conception to launch.

Task Force Director of Food and Beverage, Director of Operations and General Manager

TPG Hotels, Resorts and Marinas
03.2010 - 06.2017
  • Multi-Unit leader experienced multiple hotel brands, both full and select service, within the TPG family.
  • Work directly with the Vice President of Food and Beverage and the Regional Vice Presidents.
  • Identify inefficiencies in the operations, develop a plan to correct the opportunities and then execute the plan.
  • Ensure all hotels with in my care where meeting or exceeding expectations.
  • Support all the hotels ensuring they have all the knowledge and the resources they need to correctly execute their positions to be successful.
  • Assisted in transitions and takeovers in all new hotels.
  • Purchased smallware’s as needed to refresh the look.

Director of Food and Beverage, Director of Operations

TPG Hotels and Resorts Marriott West
Town And Country, MO
12.2005 - 03.2010
  • Implemented cost control systems for food, liquor, and labor expenses to enhance profitability.
  • Achieved monthly GOP targets for operations exceeding $7 million in food and beverage.
  • Developed and modified menus and special events to drive consistent revenue growth.
  • Established processes for opening, operating, and closing seasonal operations to ensure seamless transitions.
  • Provided leadership and support at property level, prioritizing customer service and quality standards.
  • Fostered open communication culture with management and corporate leadership teams to enhance collaboration.

Education

Business Hotel, Restaurant and Travel Administration -

Holyoke College
Holyoke, MA

Marriott Management Training Program -

Marriott Corporate

Brand Crisis Management Certified -

Marriott

Certified in Hilton Brand Programs -

Skills

  • Cost reduction and control
  • Inventory management
  • Quality assurance and compliance
  • Menu development and concept design
  • Strategic planning and execution
  • Profit and loss management
  • Purchasing and procurement
  • Vendor negotiation
  • Budget management
  • Team engagement and development
  • Guest experience enhancement
  • Front-of-house operations training
  • Back-of-house operations oversight and training

Professional Highlights

  • Completed Marriott Management Training Program
  • Member or leader of 36 transitions and takeovers, to include all major Brands
  • Designed and developed food and beverage operations and standards for several independent hotels from inception to opening.
  • Hotelier of the Year for the St. Louis Hotel Motel Association

References

References available upon request.

Timeline

Task Force Hotel General Manager

TPG Hotels, Resorts and Marinas
01.2025 - Current

Task Force Country Club General Manager

TPG Hotels and Resorts Port Jefferson Country Club
05.2024 - 01.2025

Corporate Director of Food and Beverage

MCR Development
06.2018 - 05.2024

Independent Consultant

RBrown & Associates
06.2017 - 05.2018

Task Force Director of Food and Beverage, Director of Operations and General Manager

TPG Hotels, Resorts and Marinas
03.2010 - 06.2017

Director of Food and Beverage, Director of Operations

TPG Hotels and Resorts Marriott West
12.2005 - 03.2010

Business Hotel, Restaurant and Travel Administration -

Holyoke College

Marriott Management Training Program -

Marriott Corporate

Brand Crisis Management Certified -

Marriott

Certified in Hilton Brand Programs -

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REBECCA A. BROWN