Whitni Barnett

Key Responsibilities:

• Lead and manage a team of 40, including managers, leads, and front-line staff, ensuring operational excellence and high-performance culture.
• Develop and manage a $2M departmental budget, including venue rentals, restaurant and beverage operations, and new initiatives such as a mobile food trailer and expanded concessions offerings.
• Develop and execute strategic initiatives across food, beverage, and event programs to maximize revenue and operational efficiency.
• Design creative concepts and programs that elevate guest experiences, including menu development, themed events, and recurring initiatives like a monthly tea series.
• Oversee budgeting, accounting, and financial reporting, ensuring accuracy, accountability, and profitability.
• Collaborate cross-departmentally to align initiatives, improve operational consistency, and achieve organizational goals.
• Mentor and develop managers and staff, fostering leadership growth and team cohesion.

Key Achievements:

• Immediate Budget Impact: Inherited a $100,000 year-to-date budget deficit in July; within five months, corrected the deficit and achieved full-year budget compliance while driving revenue growth.
• Revenue Growth: Increased departmental sales 12% year-over-year, doubled beverage revenue, and grew our 28-day fundraiser concessions revenue from $123,000 to over $260,000 in less than 2 years.
• Successfully managed operations and staffing during extreme turnover, including covering multiple managerial, lead, and front-line roles, maintaining service standards and profitability.
• Designed and implemented data-driven menu and program strategies to reduce ticket times, lower costs, and improve operational consistency.
• Launched and sustained recurring initiatives that enhanced guest engagement and generated long-term revenue.
• Refined processes and procedures to cut down on error and expenses.
• Opened and operated a mobile food trailer, expanding departmental reach and revenue streams.
• Created innovative programs and concepts that improved guest experience and differentiated the organization’s offerings.
• Stabilized and turned underperforming programs profitable through operational improvements and cross-department collaboration.

Skills & Competencies:

• Revenue & P&L Management ($2M Budget, including creation)
• Strategic Planning & Program Development
• Creative Concept Development & Implementation
• Large Team Leadership & Staff Development
• Operational Optimization & Process Improvement
• Data-Driven Decision Making
• Cross-Functional Collaboration

• Lead all aspects of hotel operations, including guest services, sales, marketing, human resources, finance, and facilities management.
• Successfully manage a team of 40 staff members, providing guidance, coaching, and performance evaluations to ensure exceptional service delivery.
• Oversee the planning and execution of a comprehensive renovation project, including budgeting, scheduling, and coordinating with contractors and vendors.
• Implement strategies to minimize guest disruptions during the renovation process, ensuring a seamless and positive experience for all guests.
• Collaborate with the corporate office and ownership group to develop renovation plans aligned with guest expectations.
• Utilize guest feedback and market trends to identify opportunities for improvement and drive revenue growth.
• Foster a positive work environment based on teamwork, communication, and employee development, resulting in high staff morale and low turnover rates.
• Represent the hotel in the local community and build relationships with key stakeholders to enhance the hotel's reputation and drive business.

• Oversee operations of multiple Full and Select Service hotels across 9 states, implementing effective strategies and procedures.
• Develop innovative food and beverage concepts for openings and rebranding, driving profitability.
• Achieve financial targets, guest satisfaction goals, and key performance indicators.
• Manage property budgets, collaborating with corporate finance to meet financial objectives.
• Conduct regular site visits, ensuring adherence to standards and addressing operational challenges.

• Successfully launched three new hotels simultaneously, achieving profitability, while transitioning existing hotels into new management.
• Created training plans for new employees to ensure exceptional service.
• Built strong relationships with local vendors, securing group blocks and event space.
• Orchestrated events to celebrate openings, increasing brand awareness.
• Managed a team of 55+ associates across all properties.
• Resolved guest complaints with professionalism and exceptional customer service.

• Managed all departments, including front desk, breakfast, housekeeping, and maintenance.
• Oversaw revenue and profit and loss review.
• Maintained food cost at 32% or less consistently.
• Provided leadership, training, and development for a team of 40+ associates.
• Resolved guest complaints and feedback, ensuring high satisfaction.
• Managed weekly food and beverage and housekeeping orders and inventory.

• Managed all departments, including front desk, restaurant, housekeeping, and maintenance.
• Trained and onboarded new employees, ensuring smooth integration.
• Processed payroll and tax documents for a team of 20+ associates.
• Prepared and served craft cocktails, showcasing mixology expertise.
• Handled monetary transactions and addressed guest complaints promptly.
• Managed weekly food and beverage orders and implemented inventory control.

• Prepare craft cocktails for upwards of 100 guests at times
• Prepare catering orders for major events
• Check guests in and offer welcome cocktail
• Maintain bar and lobby cleanliness
• Handle all 3rd party reservations to prevent swipe overs
• Proficient at Fosse, Marsha, and Micros POS system
• Clean guest rooms
• Enter group blocks and handle group billing

• Catered events for up to 5,000 soldiers, overseeing set up, service, and breakdown
• Assisted with leading outlet restaurants as needed
• Managed cash handling, accounting, and nightly deposits for all outlets
• Maintained accurate data records through daily Excel spreadsheet updates
• Oversaw food ordering and managed all aspects of catered events
• Handled bill payments and performed weekly/monthly inventory management