Summary
Overview
Work History
Education
Skills
Timeline
Generic

Shawn Fitzgerald

Danbury

Summary

Experience in: Professional with extensive experience in hospitality management, prepared to lead hotel operations with focus on excellence and efficiency. Skilled in team leadership, customer service, and strategic planning, ensuring seamless operations and high guest satisfaction. Known for adaptability, strong communication, and fostering collaborative work environment. Consistently achieves results through effective problem-solving and innovative approaches

Overview

24
24
years of professional experience

Work History

General Manager

Danbury Hotels LLC
08.2023 - Current
  • Directed hotel operations, ensuring adherence to quality standards and guest satisfaction.
  • Implemented cost control measures, optimizing budget allocation and resource management.
  • Analyzed market trends, adjusting pricing strategies to maximize revenue and occupancy rates.
  • Established strong vendor relationships, negotiating contracts for favorable terms and services.
  • Oversaw compliance with health and safety regulations, maintaining high operational standards.
  • Developed comprehensive budget plans, closely monitoring expenses and optimizing cost-saving opportunities.
  • Collaborated with sales teams on targeted campaigns to increase bookings from corporate clients or group travelers during low-occupancy periods.
  • Handled guest complaints and offered complimentary services to maintain high guest satisfaction rates.
  • Implemented preventive maintenance programs, assuring optimal condition and functionality of hotel facilities and equipment.
  • Oversaw renovations and refurbishments, ensuring minimal disruption to guests while enhancing overall property aesthetics and functionality.
  • Analyzed financial performance of property and adjusted strategies or processes as needed to improve outcomes.
  • Managed day-to-day operations of lodging facility, scheduling staff and overseeing budgets.

Assistant General Manager Holiday INN

Prestige Hotel Group
07.2022 - 08.2023
  • Resolved problems promptly to elevate customer approval.
  • Handled cash accurately and prepared deposits.
  • Motivated, trained and disciplined employees to maximize performance.
  • Managed team schedule with eye for coverage needs and individual strengths.
  • Mentored and motivated team members to achieve challenging business goals.
  • Handled guest complaints and offered complimentary services to maintain high guest satisfaction rates.
  • Provided exceptional service and assistance to guests upon check-in.
  • Hired and trained new employees, demonstrating best methods for serving clients and guests.
  • Greeted and assisted guests by gathering information pertaining to reservations or requests.
  • Oversaw day-to-day operations 112-room hotel with staff of 35 employees.
  • Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
  • Inspected guest rooms, lobbies and common areas to verify cleanliness and tidiness.
  • Streamlined operational processes to enhance guest satisfaction and service efficiency.
  • Implemented staff training programs focusing on customer service excellence and conflict resolution.

F&B Manager

HOOK'd On The Sound
04.2022 - 07.2022
  • Prepared variety of different written communications, reports and documents.
  • Worked flexible hours across night, weekend and holiday shifts.
  • Created spreadsheets using Microsoft Excel for daily, weekly and monthly reporting.
  • Managed company inventory to keep stock levels.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Kept facility compliant with health codes, sanitation requirements and license regulations

Parts Associate

Liberty Oil Equipment Inc
08.2019 - 04.2022
    • Organized parts storage and stocked inventory according to established guidelines.
    • Adhered to company guidelines for performance and compliance.
    • Greeted customers via telephone and in person to answer questions, resolve concerns and complete sales.
    • Stocked and managed stock of parts.
    • Assisted customers in finding appropriate parts promptly.
    • Ordered parts from various distributors to fulfill demands.
    • Identified specific replacement parts to meet customers' needs, making accurate suggestions with confidence.
    • Maintained clean and neat parts counter and sales floor.
    • Ordered parts for customers, repair shop and new build department for use in builds and repair of equipment.

Bar Manager

Czecho
08.2018 - 08.2019
    • Inventory and ordering of liquor maintaining par levels and cost controls
    • Took customer orders and capitalized on opportunities to sell special beverage and food options.
    • Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks and customer-focused events.
    • Created effective employee schedules maintaining coverage at peak times and minimizing labor costs.
    • Closed out cash register and prepared cashier report at close of business.
    • Kept alcoholic beverages well-stocked and organized to meet expected demands.
    • Adhered to state laws regarding alcoholic beverage services and customer regulations.

Director of Operations

Shelton Courtyard by Marriott
11.2014 - 08.2018
  • Managed breakfast, Lunch and dinner operation with 6,000 square feet of banquet space
  • Inventory and ordering of liquor and food, maintaining par levels and cost controls
  • Kitchen, restaurant, lounge, banquet, housekeeping, front desk and Maintenance scheduling 65 to 85 employees
  • Managed hotel market inventory, order placing and ensuring cost controls
  • SS Champion, Liaison to housekeeping, front desk, and maintenance department ensuring guest satisfaction
  • Insured proper running of housekeeping and Maintenance in absents of department heads
  • Order supplies for all departments bringing hotel to operational levels
  • Monitored budget and utilized operational resources.
  • Oversaw day-to-day production activities in accordance with business objectives.
  • Defined, implemented and revised operational policies and guidelines.
  • Evaluated performance, adjusted strategies and maintained agile, sustainable operations.
  • Worked collaboratively with functional leaders to implement new procedures and corrective actions to improve quality.
  • Achieved team goals through formalized training plans, coaching and performance management.
  • Modernized and improved operational procedures to increase productivity and profitability while tightly controlling costs.
  • Monitored office workflow and administrative processes to keep operations running smoothly.
  • Kept up-to-date with industry trends and identified areas of opportunity to drive improvements.
  • Maintained cleanliness and organization of workspaces and guest areas, working closely with employees to systemize tasks.
  • Director of Food & Beverage November 2014 to August 2016
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Placed orders to restock items before supplies ran out.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Work for Task force filling in as General manager

Service Manager

Buffalo Wild Wings
06.2014 - 11.2014
    • Daily quality service checks
    • Enforced all Food & Beverage and service standards
    • Coached staff with strong emphasis on retaining current staffing
    • Weekly inventories of food and beverage
    • Maintained team productivity and quality of service by establishing and maintaining clear benchmarks.
    • Hired and trained new workers to improve efficiency of departments and productive work atmosphere.
    • Managed opening and closing shift kitchen tasks.
    • Prepared food orders to support waitstaff and other team members.
    • Trained and assisted new kitchen staff members.
    • Practiced proper safety and sanitation standards.
    • Cooked menu items according to specified instructions.

Director of Food & Beverage

Waterbury Courtyard by Marriott
12.2009 - 06.2014
    • Managed breakfast, Lunch and dinner operation with 10,000 square feet of banquet space
    • Launch fastest growing QSR food chain since 2006 with Courtyard Bistro
    • Inventory and ordering of liquor and food, maintaining par levels and cost controls
    • Kitchen, restaurant, lounge and banquet scheduling for 40
    • Responsible for training and development of staff
    • Managed $6,500 hotel market inventory, placed ordering and ensuring cost controls
    • Put in place upscale amenities to sell to guest to help drive revenue
    • Trained and assisted new kitchen staff members.
    • Practiced proper safety and sanitation standards.
    • Understood cooking techniques and fundamentals to maximize safe food handling.
    • Worked in fast-paced environment with sense of urgency to serve guests quickly.
    • Handled portion control activities
    • Checked temperature of foods to guarantee doneness and prevent food-borne illnesses.
    • Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
    • Managed bar and wait staff and directed hiring program.
    • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
    • Built stronger wine list aligned with trends, improved credibility of restaurant's program, and raised profitability per glass.
    • Purchased beverage stock and handled all inventory needs.
    • Monitored line processes to maintain consistency in quality, quantity and presentation.
    • Planned promotional menu additions based on seasonal pricing and product availability.
    • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
    • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
    • Generated employee schedules, work assignments and determined appropriate compensation rates.
    • Restaurant Supervisor December2009-March 2010
    • Restaurant/Banquet Manager March 2010 to February 201

Kitchen Owner

Tryst & The Loft
01.2013 - 05.2014
    • Owned kitchen at multiple floor bar
    • Prepared food for customers and provided custom menus for private functions
    • Worked with bar owner to drive revenue running ads in newspaper and using build boards to promote Happy hours
    • Exceeded goals through effective task prioritization and great work ethic
    • Used Microsoft Word and other software tools to create documents and other communications
    • Developed and implemented performance improvement strategies and plans to promote continuous improvement
    • Oversaw daily operations to ensure high levels of productivity

Assistant Club House Manager

Rock Ridge Country Club
05.2009 - 11.2009
    • Managed lunch and dinner operations
    • Supervised banquet functions to ensure member satisfaction
    • Restaurant, lounge and banquet
    • Increased staff performance and engagement via motivational leadership.
    • Planned, organized and coordinated special events and celebrations.
    • Scheduled employees for shifts for restaurant, lounge and banquet, taking into account customer traffic and employee strengths.
    • Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
    • Assisted in recruiting, hiring and training of team members.

Food and Beverage Supervisor

Shelton Courtyard by Marriott
08.2001 - 05.2009
  • Managed night operations in restaurant and lounge
  • Supervised all banquet functions ensuring guest satisfaction
  • Developed end of month inventory for all beverages
  • Reviewed weekly and daily inventories to ensure accuracy
  • Restaurant, lounge and banquet scheduling for 31 employees
  • Liquor and equipment ordering
  • Other positions held Banquet Houseman, Banquet Captain, Engineer and Van Driver

Education

Diploma -

Shelton High School
Shelton, CT
2000

Skills

  • Training and Development
  • Conflict Resolution
  • Safe food handling
  • Kitchen staff coordination
  • Strategic planning
  • Recipes and menu planning
  • Workflow planning
  • Performance assessments
  • Payroll and scheduling
  • Forecasting and Planning
  • Budgeting and Cost Control
  • Food Preparation and Safety
  • Food inventories
  • Operations management
  • Problem-solving
  • Menu planning
  • Guest experiences
  • Time Management
  • Planning and Coordination
  • POS systems operations

Timeline

General Manager

Danbury Hotels LLC
08.2023 - Current

Assistant General Manager Holiday INN

Prestige Hotel Group
07.2022 - 08.2023

F&B Manager

HOOK'd On The Sound
04.2022 - 07.2022

Parts Associate

Liberty Oil Equipment Inc
08.2019 - 04.2022

Bar Manager

Czecho
08.2018 - 08.2019

Director of Operations

Shelton Courtyard by Marriott
11.2014 - 08.2018

Service Manager

Buffalo Wild Wings
06.2014 - 11.2014

Kitchen Owner

Tryst & The Loft
01.2013 - 05.2014

Director of Food & Beverage

Waterbury Courtyard by Marriott
12.2009 - 06.2014

Assistant Club House Manager

Rock Ridge Country Club
05.2009 - 11.2009

Food and Beverage Supervisor

Shelton Courtyard by Marriott
08.2001 - 05.2009

Diploma -

Shelton High School

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