Hansen Fredrick - fhansen2
Instant messagingProfessional Hotelier and Food & Beverage Professional with expertise in Food & Beverage, Guest Service, P&L Management, colleague development, property management, and business growth.
Only Silicon Valley hotel in 50 mile radius to achieve Four Star / Four Diamond status for guest service. Increase ADR by 20% in one year, while maintaining an 80% occupancy. Achieved Hotel Employer of Choice status through unparalleled Colleague learning & growth opportunities. Provided $14,000,000 in cash returns to ownership, an increase of $6,000,000 in one year.
Solid leader and problem solver who understands the balance of service and financial management. • Negotiated unprecedented union contracts that based pay increases on productivity and task ability. • Spearheaded a yield management effort that achieved #1 status in competitive set for market share, occupancy, and ADR. • Earned the distinction of the leader in Meeting Planner, Guest, and Colleague satisfaction in the Silicon Valley hotel community. • Demonstrated success in reversing negative trends in distressed operations from a service, product quality, and financial results perspective. Innovator who leverages cutting-edge “firsts” to increase competitive edge. • Increased GOP by over 5% by implementing a daily payroll and productivity worksheet that projected labor dollar percentages needed to achieve service and financial goals. • Restructured the performance evaluation process to make it more interactive with the Colleague and Manager in identifying pertinent goals that affected Guest, Meeting Planner, Colleague, and Owner satisfaction. • Implemented sales incentives that were paid quarterly, and were linked to hotel need times, rate, & profitability. • Consistently recognized as an innovator in the Food & Beverage area, being noted for the “Top 10 Restaurants in South Florida” by South Florida Magazine, being awarded the AAA 4-Diamond Award both for the Pier House Restaurant in Key West and Masons Restaurant at the Fairmont San Francisco during my tenure.
PROFESSIONAL EXPERIENCE
SANDALS ROYAL BAHAMIAN SPA RESORT & OFFSHORE ISLAND Destination adult / couples resort in Nassau, Bahamas Hotel Manager, 2007 – present Nassau, Bahamas Hotel Manager of the premier adult only, couples all-inclusive resort in Nassau, Bahamas. 9 restaurants, 7 bars, full-service spa, photos shop, and multiple retail outlets. Catering to the luxury market, specializing in weddings and honeymoons. 403 guestrooms, 45 suites, with unparalleled view of the Caribbean.
LOEB REALTY PARTNERS Destination resorts in Longboat Key, Florida and Galena, Illinois General Manager, 2005 – 2006 Eagle Ridge Resort & Spa, Galena, Illinois General Manager of a destination Golf Resort producing $30,000,000+ revenues. 63 holes of golf, luxury spa, meeting and banquet facilities, 3 restaurants, 2 bars. Lodging in 80 Inn rooms as well as a diverse group of private homes, condominiums, golf villas and townhouses supplying over 900 bedrooms in the Galena Territiories. The General Golf Course is the #60 rated golf course by golf Magazine of courses that can be played in the United States. Recognized as the #1 golf Resort in the Midwest. Involved in securing the Illinois PGA Championship with a 4 year commitment at Eagle Ridge
Director of Food & Beverage, 2004-2005 Longboat Key Club & Resort, Longboat Key, Florida • Responsible for day-to-day operation of a five restaurants, four bars, in-room dining, 20,000 square feet of meeting / banquet space, and golf course food & beverage. Creation of events for 2000+ private club members, giving additional value to membership $7,000,000+ in total Food & Beverage revenues, generating over 25% Food & Beverage profits consistently Developed and operated the Annual Sarasota Sports Foundation Celebrity Golf Tournament to benfit Child Abuse featuring celebrities from the Sports, Arts and Business world.
ARNOLD PALMER’S BAY HILL CLUB & LODGE Exclusive Private Country Club located in Orlando, Florida
Director of Food & Beverage, 2001-2004 Orlando, Florida • Responsible for day-to-day operation of a Fine Dining Restaurant, Spa Café, Lounge, 24-Hour Room Service, 10,000 square feet of meeting space, and Golf Course Food & Beverage • $5,000,000+ in total Food & Beverage revenues, generating over 28% Food & Beverage profits consistently • Planned and operated the annual Bay Hill Invitational (aka Arnold palmer Invitational) held by the PGA Tour each March
FAIRMONT HOTELS & RESORTS International luxury hotel company, known for its icon hotels and unprecedented service and quality.
General Manager, 1999 – 2001, Fairmont San Jose San Jose, California • General Manager of an 805 room luxury hotel producing $60,000,000+ in revenues and 44+% in GOP, and at the same time being a service and quality leader in the Silicon Valley hotel market. • Directed the expansion from 541 guestrooms, with 45,000 square feet of meeting space to 805 guestrooms and 70,000 square feet of meeting space while still operating at full capacity and Four Star / Four Diamond levels of service and quality. • Achieved #1 status in Guest, Meeting Planner, and Colleague satisfaction within Fairmont and the Silicon Valley hotel community, using JD Power & Associates as the satisfaction measurement tool.
Hotel Manager, 1998 – 1999, Fairmont San Jose San Jose, California • Responsible for a $32,000,000 rooms operation that achieved 75.5% profitability and #1 status in guest service in the Silicon Valley hotel community. • Assisted General Manager in implementing training programs that stressed service and quality, while still providing maximum financial returns to ownership group.
Director of Food & Beverage, 1995 – 1998, Fairmont San Francisco San Francisco, California • $27,000,000 Food & Beverage operation with 3 restaurants, entertainment lounge, 50,000 square feet of flexible meeting and catering space. • Increased profitability of division from a –5% to a +25%, while improving quality of food & beverage product and service.
PIER HOUSE RESORT AND CARIBBEAN SPA Luxury Four Star / Four Diamond Resort with ten restaurants and bars
Director of Food and Beverage, 1990 – 1995 Key West, Florida • Increased revenues from $5,000,000 in 1989 to $8,000,000 in 1994 through a strategic plan focusing on group and social catering. • Implemented processes and controls that increased profits from below 10% in 1989 to 34% in 1994
RADISSON HOTELS AND RESORTS Upscale hotel company serving gateway cities and primary resort areas.
Executive Assistant Manager, Food and Beverage, 1988 – 1990, Radisson Harbour Inn Sandusky, Ohio • Exceeded budgeted food & beverage revenues through an innovative locals dining program by 30%, and budgeted food & beverage profits by 17%. • Recognized as the leader in food & beverage guest satisfaction within corporate managed Radisson Hotels.
Assistant Director of Food & Beverage, 1987-1988, Radisson Plaza Hotel Orlando Orlando, Florida • Reduced beverage costs from 23.5% to 21% through increased purchasing efficiencies and training in proper pouring techniques for all beverage colleagues.
Board Member of Jo Daviess County / Galena CVB Advisory Board, Galena Chamber of Commerce, San Jose Chamber of Commerce, Silicon Valley Workforce Investment Board, San Jose Repertory Theater, San Jose Jazz Society, San Jose Convention and Visitors Bureau, Silicon Valley YMCA.
Numerous Awards including AAA 4-Diamond Award – 1991- 2004, Food & Beverage Director of the Year – 1993, Mobil 4-Star Award – 1995 –2004, Top Ten South Florida Restaurants – 1990 - 1995
Hofstra University, Hempstead, New York, Accounting
References provided on request.
Only Silicon Valley hotel in 50 mile radius to achieve Four Star / Four Diamond status for guest service. Increase ADR by 20% in one year, while maintaining an 80% occupancy. Achieved Hotel Employer of Choice status through unparalleled Colleague learning & growth opportunities. Provided $14,000,000 in cash returns to ownership, an increase of $6,000,000 in one year.
Solid leader and problem solver who understands the balance of service and financial management. • Negotiated unprecedented union contracts that based pay increases on productivity and task ability. • Spearheaded a yield management effort that achieved #1 status in competitive set for market share, occupancy, and ADR. • Earned the distinction of the leader in Meeting Planner, Guest, and Colleague satisfaction in the Silicon Valley hotel community. • Demonstrated success in reversing negative trends in distressed operations from a service, product quality, and financial results perspective. Innovator who leverages cutting-edge “firsts” to increase competitive edge. • Increased GOP by over 5% by implementing a daily payroll and productivity worksheet that projected labor dollar percentages needed to achieve service and financial goals. • Restructured the performance evaluation process to make it more interactive with the Colleague and Manager in identifying pertinent goals that affected Guest, Meeting Planner, Colleague, and Owner satisfaction. • Implemented sales incentives that were paid quarterly, and were linked to hotel need times, rate, & profitability. • Consistently recognized as an innovator in the Food & Beverage area, being noted for the “Top 10 Restaurants in South Florida” by South Florida Magazine, being awarded the AAA 4-Diamond Award both for the Pier House Restaurant in Key West and Masons Restaurant at the Fairmont San Francisco during my tenure.
PROFESSIONAL EXPERIENCE
SANDALS ROYAL BAHAMIAN SPA RESORT & OFFSHORE ISLAND Destination adult / couples resort in Nassau, Bahamas Hotel Manager, 2007 – present Nassau, Bahamas Hotel Manager of the premier adult only, couples all-inclusive resort in Nassau, Bahamas. 9 restaurants, 7 bars, full-service spa, photos shop, and multiple retail outlets. Catering to the luxury market, specializing in weddings and honeymoons. 403 guestrooms, 45 suites, with unparalleled view of the Caribbean.
LOEB REALTY PARTNERS Destination resorts in Longboat Key, Florida and Galena, Illinois General Manager, 2005 – 2006 Eagle Ridge Resort & Spa, Galena, Illinois General Manager of a destination Golf Resort producing $30,000,000+ revenues. 63 holes of golf, luxury spa, meeting and banquet facilities, 3 restaurants, 2 bars. Lodging in 80 Inn rooms as well as a diverse group of private homes, condominiums, golf villas and townhouses supplying over 900 bedrooms in the Galena Territiories. The General Golf Course is the #60 rated golf course by golf Magazine of courses that can be played in the United States. Recognized as the #1 golf Resort in the Midwest. Involved in securing the Illinois PGA Championship with a 4 year commitment at Eagle Ridge
Director of Food & Beverage, 2004-2005 Longboat Key Club & Resort, Longboat Key, Florida • Responsible for day-to-day operation of a five restaurants, four bars, in-room dining, 20,000 square feet of meeting / banquet space, and golf course food & beverage. Creation of events for 2000+ private club members, giving additional value to membership $7,000,000+ in total Food & Beverage revenues, generating over 25% Food & Beverage profits consistently Developed and operated the Annual Sarasota Sports Foundation Celebrity Golf Tournament to benfit Child Abuse featuring celebrities from the Sports, Arts and Business world.
ARNOLD PALMER’S BAY HILL CLUB & LODGE Exclusive Private Country Club located in Orlando, Florida
Director of Food & Beverage, 2001-2004 Orlando, Florida • Responsible for day-to-day operation of a Fine Dining Restaurant, Spa Café, Lounge, 24-Hour Room Service, 10,000 square feet of meeting space, and Golf Course Food & Beverage • $5,000,000+ in total Food & Beverage revenues, generating over 28% Food & Beverage profits consistently • Planned and operated the annual Bay Hill Invitational (aka Arnold palmer Invitational) held by the PGA Tour each March
FAIRMONT HOTELS & RESORTS International luxury hotel company, known for its icon hotels and unprecedented service and quality.
General Manager, 1999 – 2001, Fairmont San Jose San Jose, California • General Manager of an 805 room luxury hotel producing $60,000,000+ in revenues and 44+% in GOP, and at the same time being a service and quality leader in the Silicon Valley hotel market. • Directed the expansion from 541 guestrooms, with 45,000 square feet of meeting space to 805 guestrooms and 70,000 square feet of meeting space while still operating at full capacity and Four Star / Four Diamond levels of service and quality. • Achieved #1 status in Guest, Meeting Planner, and Colleague satisfaction within Fairmont and the Silicon Valley hotel community, using JD Power & Associates as the satisfaction measurement tool.
Hotel Manager, 1998 – 1999, Fairmont San Jose San Jose, California • Responsible for a $32,000,000 rooms operation that achieved 75.5% profitability and #1 status in guest service in the Silicon Valley hotel community. • Assisted General Manager in implementing training programs that stressed service and quality, while still providing maximum financial returns to ownership group.
Director of Food & Beverage, 1995 – 1998, Fairmont San Francisco San Francisco, California • $27,000,000 Food & Beverage operation with 3 restaurants, entertainment lounge, 50,000 square feet of flexible meeting and catering space. • Increased profitability of division from a –5% to a +25%, while improving quality of food & beverage product and service.
PIER HOUSE RESORT AND CARIBBEAN SPA Luxury Four Star / Four Diamond Resort with ten restaurants and bars
Director of Food and Beverage, 1990 – 1995 Key West, Florida • Increased revenues from $5,000,000 in 1989 to $8,000,000 in 1994 through a strategic plan focusing on group and social catering. • Implemented processes and controls that increased profits from below 10% in 1989 to 34% in 1994
RADISSON HOTELS AND RESORTS Upscale hotel company serving gateway cities and primary resort areas.
Executive Assistant Manager, Food and Beverage, 1988 – 1990, Radisson Harbour Inn Sandusky, Ohio • Exceeded budgeted food & beverage revenues through an innovative locals dining program by 30%, and budgeted food & beverage profits by 17%. • Recognized as the leader in food & beverage guest satisfaction within corporate managed Radisson Hotels.
Assistant Director of Food & Beverage, 1987-1988, Radisson Plaza Hotel Orlando Orlando, Florida • Reduced beverage costs from 23.5% to 21% through increased purchasing efficiencies and training in proper pouring techniques for all beverage colleagues.
Board Member of Jo Daviess County / Galena CVB Advisory Board, Galena Chamber of Commerce, San Jose Chamber of Commerce, Silicon Valley Workforce Investment Board, San Jose Repertory Theater, San Jose Jazz Society, San Jose Convention and Visitors Bureau, Silicon Valley YMCA.
Numerous Awards including AAA 4-Diamond Award – 1991- 2004, Food & Beverage Director of the Year – 1993, Mobil 4-Star Award – 1995 –2004, Top Ten South Florida Restaurants – 1990 - 1995
Hofstra University, Hempstead, New York, Accounting
References provided on request.
