Rory Flot
RELIANCE HOSPITALITY
Buffalo Grove,IL
1
Certification
21
years of professional experience
Results-oriented hospitality leader with over 30 years of operations experience across full-service hotels, boutique properties, and convention centers. Drives operational efficiency through continuous improvement and cost reduction initiatives, utilizing data to refine business practices. Develops innovative sales and client management strategies that enhance revenue, occupancy, and market share while effectively managing large budgets and profit and loss statements.
Work History
CORPORATE DIRECTOR, OPERATIONS CONSULTANT
2 Years 3 Months- Lead a portfolio of full-service and select-service hotels, including Marriott, Hilton, and IHG, to include Marriott, Sheraton, DoubleTree, Hilton, Crowne Plaza, Holiday Inn & Boutique hotel
- Conducted on-site property visits for operational business reviews, mentoring general managers to enhance guest experience, service quality, and employee retention while driving revenue and profitability
- Oversight and approval of each hotel's forecasts, annual budget, business and sales and marketing plans, capital expenses, and plans to align the organization to projected goals
- Weekly General Manager call to review financial statements, balanced scorecard performance, sales and marketing initiatives, and other performance data to measure productivity and goal achievement, and to determine areas needing financial improvements
- Provided leadership and strategic direction to General Managers, Sales, Revenue Leaders, and F&B Directors, fostering a culture of excellence and collaboration across the portfolio
- Work with Food and Beverage leadership to develop and manage budgets for all food and beverage operations, analyzing financial reports to identify areas for improvement and ensuring effective cost control without compromising quality
- Set and drive strategic food and beverage sales initiatives, programming, and coordination between departments, including, but not limited to, creating, developing, and implementing department strategies and goals for both short-term and long-term food and beverage sales growth and service excellence
- Provide strategic insights based on market research and competitor analysis to deliver pricing and menu recommendations for all food and beverage offerings
- Developed food and beverage strategies aligned with brand goals, restaurant concepts, and ownership expectations, ensuring consistency and quality across all properties
- Ensure that brand standards and quality are consistently maintained across all properties, delivering a unified and exceptional guest experience
GENERAL MANAGER
1 Year 5 Months- 487 Room hotel, Four Diamond hotel, 30,000 square feet of meeting space
- Primary strategic business leader of the property responsible for all aspects of the operation, including guest and employee satisfaction, financial performance, sales, revenue generation, and delivering return on investment to property ownership
- Developed and managed annual hotel budgets and forecasts to ensure financial alignment with property goals
- Implemented Hyatt brand service strategy and initiatives to enhance guest satisfaction, optimize profit, and expand market share
- Holds the property leadership team accountable for the strategy and service execution
- Ambassador of the objectives and goals of the property owners to achieve a positioning
- Cultivated owner loyalty through proactive communication, managing expectations, and consistently delivering positive business outcomes
GENERAL MANAGER
1 Year 3 Months- 271-room hotel and suites, 20,000 square feet of event space, and Monroeville Convention Center featuring 100,000 square feet of event space
- Led operations of housekeeping, front desk, food & beverage, sales, and engineering departments to enhance financial performance and guest satisfaction while upholding brand standards and fostering team culture and leadership development
- Strategic leader of the hotel's forecasting, budgeting, planning service initiatives, balanced scorecard performance implementation, and compliance with all company policies and standards
- Oversaw sales and marketing initiatives, revenue management strategies, and market positioning to maximize RevPAR and strengthen competitive advantage
- Provided the vision and leadership to the Executive Committee to inspire associates and managers to foster genuine guest experiences, while driving financial success
- Oversaw service quality, operational efficiency, guest satisfaction, standards compliance, and financial measurements
- Managed hotel human resources functions to reduce turnover, enhance employee motivation, and prioritize employee development and retention
- Coordinate capital improvement projects to maintain upgraded quality standards, protect property image, and protect the asset from neglect, damage, or deterioration
- DOUBLE TREE BY HILTON & CONVENTION CENTER
GENERAL MANAGER
3 Years 1 Month- 200-room hotel and 15,000 square foot convention center
- Led operations of housekeeping, front desk, food & beverage, sales, and engineering departments to enhance financial performance and guest satisfaction, uphold brand standards, reinforce culture, and develop team members and future leaders
- Proactively led the operations of housekeeping, front desk, food & beverage, sales, and engineering departments to maximize financial performance and guest satisfaction while upholding brand standards, reinforcing culture, and developing team member and future leadership
- Oversaw all sales and Marketing initiatives, revenue management strategies, and positioning the hotel within the market to maximize RevPAR
- Provided the vision and leadership to the Executive Committee to inspire associates and managers to foster genuine guest experiences, while driving financial success
- Oversee service quality, operational efficiency, guest satisfaction, standards compliance, and financial measurements
- Oversaw human resources functions, reducing turnover, motivating employees, and prioritizing employee development and retention
- Coordinate capital improvement projects to maintain upgraded quality standards, protect property image, and protect the asset from neglect, damage, or deterioration
- HOLIDAY INN CHICAGO NORTH CONVENTION CENTER | GREATER CHICAGO
GENERAL MANAGER
1 Year 5 Months- 225 Room hotel, 25,000 square foot convention center
- Led hotel operations across front office, rooms, housekeeping, sales and marketing, food & beverage, and engineering departments to enhance overall performance
- Led the hotel from the Red Zone to Clear, achieving 96.5% QA evaluation and Brand Standards
- Ensure the highest level of guest satisfaction by overseeing the implementation of service and brand standards, personalized experiences, and swift resolution of any issues
- Strategic leader of the hotel's forecasting, budgeting, planning service initiatives, balanced scorecard performance implementation, and compliance with all company policies and standards
- Developed hotel's annual business plan and budget to align resources with strategic goals
- Maintain a seamless and efficient operation by overseeing all hotel management aspects, including sales and catering, rooms division, food and beverage, engineering, and maintenance
- Collaborated with executive leadership team to create and implement long-term strategies that supported company objectives and fostered sustainable growth
DIRECTOR OF FOOD AND BEVERAGE
2 Years- Collaborated with General Manager and corporate teams to develop and implement programming, marketing plans, sales, and pricing strategies
- Lead the selection, development, leadership, and retention of talented staff
- Create and execute service standards, exceeding member expectations
- Develop and implement cost controls across the F&B department for operational efficiency
- Implement and review guest experience, culture, and service standards within the Club
- Led and inspired team to achieve all goals and objectives set by the Board
- Work with subordinate department heads to schedule, supervise, and direct all club employees
- Welcome new club members and guests during their visits to the club
- Established and implemented service standards that consistently exceeded member expectations
- Created clubs within the club to drive top-line revenues, "Wine with Rory" and "The Wine Club."
- Fostered strong relationships with members and guests through personalized interactions.
DIRECTOR OF FOOD AND BEVERAGE
5 Years- 417-room four Diamond Downtown Chicago hotel, 17,000 square feet of event space
- Developed and implemented strategies to enhance food and beverage offerings, aligning with company vision and objectives
- Monitor budgets, cost controls, and revenue streams to achieve financial targets and maximize profitability while maintaining high-quality standards
- Manage relationships with suppliers, negotiate contracts, and source high-quality ingredients and beverages at competitive prices
- Ensure compliance with food safety regulations, health standards, and licensing requirements to guarantee a safe and hygienic working environment
- Created innovative food, cocktail, and wine menus that catered to diverse tastes and dietary preferences while ensuring consistency and quality
- Managed relationships with suppliers, negotiated contracts, and sourced high-quality ingredients and beverages at competitive prices to ensure optimal product quality
- Upheld guest service standards by promptly addressing feedback and driving initiatives for continuous improvement
Education
B.S. - Hospitality Management
Skills
Operations management
Revenue growth
Cost reduction
Revenue generation
Cost management
Financial forecasting
Operational optimization
Teamwork and collaboration
Guest experience
Employee motivation
Ethics and integrity
Accomplishments
- Appointed to Eastern Illinois University Hospitality and Tourism Council 2021
- Appointed to the Intercontinental Hotel Group Corporate Food and Beverage Advisory Board 2019
- Appointed to the Interstate Hotels & Resorts Corporate Food and Beverage Advisory Council 2013
- Assisted writing and testing the Top 25 SOPs for Interstate Hotels & Resorts 400+ hotel portfolio
- Opened and transitioned full-service hotels, re-concepted restaurants, lounges, and events
Certification
Food Manager Sanitation Certification, BASSET Liquor Certification
Timeline
CORPORATE DIRECTOR, OPERATIONS CONSULTANT
RELIANCE HOSPITALITY
06.2024 - CurrentRead More
GENERAL MANAGER
HYATT REGENCY
01.2023 - 06.2024Read More
GENERAL MANAGER
RELIANCE HOSPITALITY
10.2021 - 01.2023Read More
GENERAL MANAGER
RELIANCE HOSPITALITY
09.2018 - 10.2021Read More
GENERAL MANAGER
JOHN Q. HAMMONS HOTELS | MARRIOTT HOTELS & CONFERENCE CENTER
04.2017 - 09.2018Read More
DIRECTOR OF FOOD AND BEVERAGE
CLUB CORP
01.2015 - 01.2017Read More
DIRECTOR OF FOOD AND BEVERAGE
INTERSTATE HOTELS & RESORTS | WYNDHAM CHICAGO HOTEL | DOWNTOWN CHICAGO MAGNIFICENT MILE
01.2006 - 01.2011Read More
EASTERN ILLINOIS UNIVERSITY
B.S. from Hospitality Management
Read More
Key Achievements
Appointed to Eastern Illinois University’s Hospitality and Tourism Council in 2021
Appointed to the Intercontinental Hotel Group Corporate Food and Beverage Advisory Board in 2019
Appointed to the Interstate Hotels & Resorts Corporate Food and Beverage Advisory Council in 2013
Assisted in writing and testing the Top 25 SOPs for Interstate Hotels & Resorts' 400+ hotel portfolio
Opened and transitioned full-service hotels, re-conceptualized restaurants, lounges, and events
Serve Safe Food Sanitation Certification
BASSETT Certification