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Managed daily operations of fine dining restaurant, two full-service bars, in-room dining, banquets, concierge lounge, mini bar, and satellite restaurant. Oversaw guest experience, scheduled employees for all restaurants and bars, and coordinated private group events of up to a hundred and fifty attendees. Oversaw expenses and forecasted revenues. Led associate staffing needs for a team of 60, including hiring, coaching, and reviewing employees. 
Developed and implemented marketing strategies including promotional monthly events and daily social network updates of specials and promotions and worked with sales managers to anticipate group needs.

Department Head Restaurant Services

Oversaw daily operations of pool bar, restaurant, and upscale Japanese restaurant and assisted with fine dining steakhouse and 24-hour in-room dining with yearly gross revenue of more than $10M. Tracked expenses and forecasted revenues. Managed staff of 50 associates, including hiring, coaching, and evaluating performance. Supervised private group events. 
Directed the opening of high-end Japanese restaurant, including menu creation, staff training, uniform and supply ordering, forecast calculations, expense management, and hotel guest / local community marketing efforts. 
Created and monitored marketing plans.

Led restaurant and bar operations, in-room dining, banquet, stewarding, and culinary services. Supervised cost, productivity, cost per cover, average check, and variable expenses to ensure departmental profit and loss (P&L) was in-line and to forecast budget needs. Conducted coaching, review process, performance planning, and hiring initiatives for 30 staff members. Collaborated with sales team to develop specialty menus and reengineer offerings to competitive proposals.
Implemented new initiatives and programs to ensure departmental progression and brand consistency. 
Drove F&B marketing initiatives and global standard changes.

Food and Beverage Manager

Addressed accounting inquiries, billed clients, and managed payroll expense of $6.4M annually. Purchased and received banquet operating suppliers with an annual budget of $49K. Prepared staff schedules and provided mentorship for 100+ associates. 
Directed individual events for up to 1,000 people with event revenues reaching $150K.  
Led two different labor unions, including during three-day strike and multiple work disturbances.

Banquet Manager

•	Monitored agents as well as assisted them with questions/concerns.
•	Conducted behavioral interviews for front desk agent candidates.
•	Rectified any complaints or concerns from customers until total satisfaction was reached.
•	Coordinated with housekeeping to ensure each room was accounted for and the appropriate number of rooms were cleaned. 
•	Responded cautiously and expeditiously to emergency calls.
•	Oversaw and assisted neighboring departments i.e. bell stand, concierge, service express, etc.
•	Managed major league baseball team group check-ins i.e. blocking specific rooms, pre-registering, coordinating with sales to ensure every last minute request was attended to, setting up for satellite arrival.

Front Desk Manager on Duty

Find out detailed information about Timothy Hehman,  in San Diego, CA

Timothy Hehman: in San Diego, CA

Timothy Hehman

Kessler Collection

Starwood Hotels and Resorts

Starwood Hotels and Resorts

Starwood Hotels and Resorts

Starwood Hotels and Resorts

University of Denver