ANTHONY JARVIS, CFBE

Hospitality Industry Executive

52 Hubbard St.
Westerly, RI 02891
(203) 213-8468
aj689a90@westpost.net
A dynamic and experienced professional in every facet of the hospitality industr
y providing leadership as a General Manager, Director of Food and Beverage and c
onsultant. A proven record of success developing and operating traditional and e
ntrepreneurial venues. Creative use of real-world approaches to problem solving
as well as a deep well of experience to meet the challenges of todays industry.

EXECUTIVE PROFILE
Achievement oriented hospitality professional with diversified experience in al
l areas of full-service hotel operations and facility management
Demonstrated ability to plan and coordinate multiple projects simultaneously
Ability to work independently and balance effectiveness with efficiency
Committed to implementing quality improvement techniques that drive business op
erations to success
Proven team building and motivational methods
Management of multi-million dollar budgets and financial statements
Superior customer relations skills
Inspirational leadership style with a positive impact in the workplace environm
ent

PROFESSIONAL EXPERIENCE
Operations Consultant
United Capital dba DoubleTree Hotel; Windsor Locks, CT September 2008 May
2010
Conceived, planned, coordinated and managed the development of a new restaurant
including the operational outline of the concept, menu positioning, procurement
, POS systems, staffing, pro forma, budget, marketing and management
Restructured and directed food and beverage operations staff and management
Provided daily oversight of management, operations and communication
Provided immediate improvement to service standards, security, and cost control
s
Developed and implemented Standard Operation Procedure manual for the food and
beverage department
Task Force Operations Consultant
Crowne Plaza; Somerset-Bridgewater, NJ October 2007 - Ap
ril 2008
Directed the ownership and task force teams and all departmental operations thr
ough brand conversion.
Implemented practices and procedures for all departments
Conducted accounting reviews, budget planning, market planning, sales action pl
anning and reporting
Developed hotel web site
Converted hotel to IHG standards and implemented PIP
Prepared and transitioned operations to management company
 ANTHONY JARVIS, CFBE
Page 2
Property Manager/Realtor
Carpenter Properties LLC; Meriden, CT April 2005 September 2009
Negotiate lease and rental agreements, oversee capital improvements, maintenanc
e and modifications for 21 residential condominium units
Design and consult on building renovations, solicit and assess bids, hire and o
versee subcontractors
Worked as the project manager for the renovation of condominiums, ensuring fulf
illment of schedules and plans
Oversight of facility, interior and exterior care contractors and renovations
Maintained compliance with all local and state property codes/inspection requi
rements
Liaison between owners and tenants

General Manager
HillTop Inn & Suites; North Stonington, CT January 2001 December 2004
Provided general management, consulting and direction for newly constructed 139
-room luxury property
Developed and maintained key relationships with 3rd party major room night prod
ucers
Liaised with Foxwoods Resort Casino, Mohegan Sun, ABA, PBA, major tour companie
s, trade, and bus associations
Initiated and monitored all operational procedures and standards including the
creation of annual market plans and budgets
Designed and implemented the management plan, including human resource policy,
associated handbooks, tax/license applications and benefit plans
Developed the spreadsheets and procedures for property accounting and bookkeepi
ng including all practices for accounts receivable and payable
Defined and implemented sales structure, procedures, reporting, and measurement
of sales personnel, as well as the goals and quotas for calls and solicitations
Delivered STAR indexes for REVPAR and ADR in the mid to high 100s
Consulted on the brand selection and development of a 120-150 room hotel projec
t
Created Turtle Rock Spa and Reiki Center yielding revenue streams in excess of
$100K
Attained ~$4M in revenue by focusing on revenue development, constant applicati
on of market plans, key account development, relationship building, sales quotas
, targets, developing market mix, non casino venues, as well as internet retaile
rs and wholesalers

General Manager
Prime Hospitality dba Ramada Inn; Danbury CT
September 1998 December 2000
Provided management, training, financial & budget analysis, revenue management
and capital planning
Rebuilt and developed key market accounts through relationship building and own
ership of clienteles needs and concerns
Improved all quality standards, average daily rates, occupancy, and REVPAR in a
highly competitive market
 Selected and hired all key positions including Assistant General Manager, Contr
oller, Sales Manager, Director of Sales, and Sales Coordinator
Instituted consistent yield management strategies. Implemented procedures to ca
pitalize on Internet reservations and sales via third party sites
Coordinated the closing, liquidation and dismantling of existing food and bever
age operations. Contracted outside catering and support for ongoing catering com
mitments. Negotiated and coordinated long-term lease and build out with Outback
Steakhouse.
ANTHONY JARVIS, CFBE
Page 3

Regional Food & Beverage Director

Prime Hospitality dba Ramada Inn; Meriden, CT
May 1992 September 1998
Responsible for multi-location food and beverage operations and their directors
Primary trainer for all full service hotels
Regions operations consistently were top ranked of all F&B operations in Prime
Hospitality on service scores, costs and profit
Oversaw all catering and meeting operations in excess of 15K square feet, with
~$4M in revenue
TIPS train the trainer
Responsible for promotion development, marketing and advertising
Created standardized SOPs, purchasing specs, vendors and pricing
Standardized budgeting, reporting and analytical processes
Instituted inventory and cost control improvement initiatives
Continuously evaluated restaurant concepts and developed new programs where req
uired

Director of Operations
Lyman Orchards Middlefield, Connecticut (1983 -1992)
Chef Manager
Ellington Ridge Country Club Ellington, Connecticut (1982 -1983)
Executive Chef
Holiday Inn Meriden, Connecticut (1978 1982)
Executive Chef
Sheraton Sturbridge Sturbridge, Massachusetts (1975 1978)