Robert Baugh
Chief Operating Officer
Bradenton,FL
Summary
A highly accomplished and strategic Chief Operating Officer (COO) with a proven track record in the hospitality industry. Adept at driving operational excellence and maximizing business performance. Demonstrated expertise in overseeing all aspects of operations, including customer service, revenue management, cost control, and employee development. Skilled in leading cross-functional teams, fostering collaboration, and implementing innovative strategies to optimize efficiency and profitability. Committed to delivering exceptional guest experiences while maintaining a strong focus on financial objectives. Strong leadership, communication, and problem-solving make me an ideal candidate for driving operational success in the hospitality sector.
Overview
10
10
years of professional experience
1
1
Certification
Work History
EXECUTIVE DIRECTOR OF OPERATIONS
Oysters Rock Hospitality
07.2022 - 03.2024
- Assumed immediate Leadership of five construction/renovation projects at various preliminary stages of completion
- Revamped Menu offerings and acquired the Wine Spectator Award of Excellence within months of assuming the helm
- Restructured the Leadership Team through internal development, streamlining and talent acquisition
- Increased Top Line Revenues, NOI, and Guest Satisfaction in year one of onboarding
- Renegotiated Broadliner and Beverage Program Contracts bringing untapped Discounting and Marketing Funds to immediately impact NOI
- Implemented an Executive Committee, Culinary Council and Project Management Program to effectively enhance Performance and Communication
- Created a Brand-wide Wine/Spirits and Protein Program trimming $200k from COGS in year one
- Provide Direction and Leadership for supporting Departments (Finance, Human Resources, Retail, Special Events & Marketing).
CHIEF OPERATING OFFICER
Chiles Hospitality Group
07.2015 - 07.2022
- Restructured entire Leadership Team through succession, development, training, and attraction of outside talent
- Increased Top Line Revenues 28% utilizing existing footprints and without increasing seating capacity
- Decreased COGS 2-4% annually YOY through aggressive Bulk Purchasing, Local/Regional/Domestic Sourcing, Contract Negotiations, Waste Mitigation and Recipe/Portion Controls
- Implemented a comprehensive Sustainability Program addressing All areas of operations (procurement, facilities, people, and processes without adversely impacting Profitability
- Introduced a broad spectrum of efficient initiatives to streamline processes addressing Revenue/Labor Tracking, Human Resources, Waste, Software Integration, Space Management, Training & Development, Composting & Recycling, Guest Satisfaction and Community Involvement
- Sourced, acquired and fulfilled various Grant Opportunities offered to the Hospitality and Agricultural Industries
- Led All Operating Divisions as well as Human Resources, Real Estate, Development, Facilities Management, Food & Beverage, and Crisis Management
- Applied Operational Excellence platforms to create efficiencies in All areas of the Brand.
RESORT GENERAL MANAGER
Charleston Harbor Resort and Marina
04.2014 - 07.2015
- Led the operational divisions to ensure efficient and profitable operations in all Food & Beverage outlets and kitchens, Convention Services and Catering Sales, Banquet Operations, Events, Rooms, Sales, Retail, and the Marina
- Spearheaded all Sustainability Initiatives and Partnerships
- Created annual budgets, monthly/weekly forecasts and executed within established expense parameters to achieve and exceed revenue, profit margin and net operating income
- Developed restaurant and lounge concepts and menus for the existing hotel and luxury boutique facility under construction in conjunction with the owners and culinary teams
- Restructured entire operational team to create efficiencies, improve productivity and increase guest satisfaction
- Oversaw expansion, design, development, and construction of all operational spaces of resort expansion
- Recruited, developed & mentored future leaders with rapid results
- Increased net profit 62.9% YOY
- Increased Food & Beverage Revenues 24.8% YOY
- Decreased Cost of Sales 5.7% YOY
- Decreased Payroll and Related Expenses 5.3% YOY
- Decreased Operating Expenses 14.9% YOY.
Education
B.S. Food Service Management -
JOHNSON & WALES UNIVERSITY
Charleston, SC08.2001
A.A.S. Culinary Arts -
JOHNSON & WALES UNIVERSITY
Charleston, SC12.2000
Skills
- Goal Setting
- Policy Development
- Business Growth Initiatives
- Business Leadership
- Executive Leadership
- Performance Improvement
- Business Forecasting
- Staff Development
- Team Building
- Planning and execution
- Revenue Forecasting
- Budget Development
Certification
- Certified Food And Beverage Executive
- Food Service Management Professional
- SHRM-Certified Professional
- Certified Servsafe Instructor & Exam Proctor
- Certified Administrator/Practitioner of One Planet Living Framework
- Certified in Project Management For Sustainable Development
- Level One Sommelier
Board
SUNCOAST CHAPTER FRLA, Treasurer and Board Member, 5
Military Service
UNITED STATES MARINE CORPS, Parris Island, SC, 02/1992
Timeline
EXECUTIVE DIRECTOR OF OPERATIONS
Oysters Rock Hospitality
07.2022 - 03.2024
CHIEF OPERATING OFFICER
Chiles Hospitality Group
07.2015 - 07.2022
RESORT GENERAL MANAGER
Charleston Harbor Resort and Marina
04.2014 - 07.2015
B.S. Food Service Management -
JOHNSON & WALES UNIVERSITY
A.A.S. Culinary Arts -
JOHNSON & WALES UNIVERSITY
- CERTIFIED FOOD & BEVERAGE EXECUTIVE
- FOOD SERVICE MANAGEMENT PROFESSIONAL
- SHRM-CERTIFIED PROFESSIONAL
- CERTIFIED SERVSAFE INSTRUCTOR & EXAM PROCTOR
- CERTIFIED ADMINISTRATOR/PRACTIONER OF ONE PLANET LIVING FRAMEWORK
- CERTIFIED IN PROJECT MANAGEMENT FOR SUSTAINABLE DEVELOPMENT
- LEVEL ONE SOMMELIER
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