LORI A.

CROWLEY
5684 Campo Walk * Long Beach, Ca. 90803 * Home (562) 438-7120 * Cell (310) 877
-3697 lc4eaf72@westpost.net
EXECUTIVE MANAGER / SENIOR DIRECTOR OF F&B
Hotel/Hospitality Professional seeks Vice President, Regional Food and Beverage,
GM position

Core competencies include:

* Corporate F&B Operations* Restaurant, Catering and CS * Rooms and Revenue Mana
gement* Quality Standards & Controls* Market Planning / Analysis* Customer / Own
er / Employee Relations* Purchasing and Procurement * Cost Containment Programs*
Regulatory Compliance & Controls* Environmental Programs * Management Training
Programs* Budget Planning & Management * Policies, Practices & Procedures* Renov
ation and New Site Development

PROFESSIONAL EXPERIENCE

HYATT HOTELS CORPORATION, OCTOBER 1990 TO PRESENT

EXECUTIVE ASSISTANT MANAGER, SENIOR DIRECTOR OF FOOD AND BEVERAGE
OCTOBER 2005 - PRESENT
HYATT REGENCY CENTURY PLAZA, Los Angeles, CA
AAA 4-Diamond Award for 27 years
Original member of the Hyatt flag takeover team in October 2005. The Century Pla
za has 726 newly renovated guest rooms and suites, over 110,000 square feet of i
ndoor meeting space with additional space in the outdoor gardens and pool areas.
Current revenue centers and my operational/financial responsibilities at this
4-star property include Breeze Restaurant and Sushi Bar, Lobby Court Lounge and
Patio, Pool Bar, X bar Lounge, Starbucks, Regency Club, 24-hour Private Dining,
Mini Bar, Purchasing and Receiving, Culinary, Stewarding, Employee Dining, Banqu
ets, Meeting Concierge, Catering and Convention Services.
Accountable for the leadership, performance and development of 25 operations man
agers, 13 Catering/CS managers and 350 union F&B associates; dedicated to commun
icating and executing corporate standards, directives and vision, being an advoc
ate of change, reinforcing core and cultural values and mentoring all hotel coll
eagues in general/global hotel operations and philosophies. Must deliver accura
te forecasts and plan schedules designed to flex with the business demands to re
turn anticipated profitability. Complete annual Business Plan, FFE planning, 5
and 10-year Capital Expenditure budgets, annual forecast and monthly P&L analysi
s for ownership review.
Selected accomplishments:
* Nominated for the prestigious Hyatt Hotels Operations Achievement Award for 20
07.
* Recipient of the 2008 Century City Chamber of Commerce Woman of Achievement Aw
ard.
* Initiated the Green movement at this hotel in 2008 in conjunction with the Cit
y of Los Angeles, starting with basic recycling efforts in all areas of hotel.
o Efforts benefited local Crysalis Organization that assists in employing less f
ortunate individuals and instilling their sense of pride and worth.
o Completed extensive recycling training for all associates in 2009 regarding pr
oper handling of plastic/glass/metal, paper/cardboard
o Century Plaza was the host hotel of the 2009 Governor's Global Climate Summit
that focused on our green practices and extreme recycling efforts in the hotel t
o set the benchmark for large hotels in the industry. For the conference, Centur
y Plaza installed the first state-of-the-art food digester that turns 1800 lbs.
of wet food waste into disposable water daily.
* Maintain positive and solid relationships with local police, fire and Board of
Health departments of LA County, consistently keeping the property in complianc
e with "A" ratings.
* Consistently maintain score of 90% or above from Ecosure, a corporate-directed
quality assurance program focused on food handling and food safety training.
* Achieved top F&B Maritz scores in the Convention Segment in the company in 200
8 through creative and consistent associate training.
* Purchased and installed automated Bartech minibars in all guest rooms with cus
tom logo products.
* Rolled over POS operation and installed Micros 9700 in July 2006.
* Opened Starbucks Licensed Coffee Store in March 2007, maintaining 5 star servi
ce on a consistent basis.
* Designed and renovated the exclusive Regency Club in April 2007 that establish
ed the new standard for the company.
* Opened the highly anticipated X Bar in April 2007; awarded the Best New Sanctu
ary by Los Angeles Magazine, July 2007. Developed Special Event Sales manager
position to drive revenues. Exceeded forecast of $2.5 million in the first 2 yea
rs.
* Completed renovation of the Lobby Court Bar and Patio in March 2008.
* Completed budget, design and procurement for the pool area to include all new
FFE and VIP cabanas. Completion date: Winter 2008.
* Community involvement includes fund-raising activities for the local Warner El
ementary School, planning and execution of annual holiday feasts for local polic
e and fire companies, participation in Century City Chamber of Commerce events,
annual participation in the Fox Studios Backlot Fundraiser, Jumpstart Read for t
he Record Volunteer and Hyatt FORCE Program Participant.
* Responsible for successful training and placement of 2 Corporate Management Tr
ainees annually.
* Mentored and promoted 2 Asst. Directors, 2 Department Managers, 3 Asst. Manage
rs between 2007-09.
CORPORATE DIRECTOR OF FOOD & BEVERAGE
2001 - 2005
HYATT HOTELS CORPORATION, Chicago, IL
Developed short and long term plans, strategies, objectives and standards aligne
d with corporate objectives to ensure superior quality, consistency and profitab
ility in the Food and Beverage Operations across 128 Hyatt Hotels and Resorts in
North America, Canada and the Caribbean.
Accountable for the performance of the field Directors managing 55,000 employees
as well as program evaluation to continually build on superior value and guest/
employee satisfaction levels.
Designed and analyzed annual hotel F&B Marketing Plans.
Reviewed, analyzed and approved 10-yr. capital plans and FFE for all hotels.
Facilitated annual Senior and Regional Director and Chef meetings to strategize
and plan future development.
Forged positive relations with businesses and vendor partners.
Reviewed contracts and conferred with appropriate personnel on legal, accounting
and Human Resource matters.
Remained current on corporate and federal food and beverage standards.
Selected accomplishments:
* Spearheaded pre-opening activities, completed critical paths and launched 8 ne
w Hyatt Hotels and Resorts as well as oversaw 11 renovations, expansions and tak
eovers including: Grand Hyatt Seattle, Cleveland Arcade, Montreal, Huntington Be
ach Resort/Spa, Crowne Center, Regency New Jersey Pier at Hudson, Coconut Point
Resort/Spa, Chesapeake Bay Resort/Spa, Hotel Victor South Beach, Grand Hyatt DFW
, Vancouver, Islandia, Irvine, Boston Financial, Grand Hyatt Manchester San Dieg
o, Vineyard Creek, Wind Watch, Jacksonville Riverfront and Grand Champions Resor
t and Spa.
* Designed training programs and developed management-training teams equipped to
educate employees on policies, practices, and standards in preparation of new a
nd renovated hotel openings.
* Researched and evaluated new technologies to increase efficiencies including M
icros, Infogenesis, MiniBar and Bartech.
* Developed Gold Passport programs with Marketing, researched new/innovative pro
ducts and presented ideas to field directors.
* Developed Park Hyatt and Regency Club standards and manuals.
* Oversaw concept design, research, selection and pricing for tabletops and expe
ndables for new hotels and renovations; communicated closely with interior desig
ners, architects, and kitchen designers.
* Championed nationwide wine training program as well as introduced new Hyatt co
re wine and recommended lists to all hotels.
* Worked on corporate team to develop the new Profit Improvement Team, designed
to evaluate performance and opportunities within each hotel annually.
* Designed 4 annual Food and Beverage promotions in conjunction with new vendor
partners allowing for lower cost menus and incremental revenues for the hotels.
* Created the first property evaluation program for Senior Rooms and Food and Be
verage Directors that enabled them to travel to their assigned properties once a
year to conduct an internal evaluation of that hotel's performance and to provi
de guidance and suggestions to the Director and GM for continued improvement.
* Developed the current Property Evaluation program with LRA International, a co
mpany that is contracted by Hyatt Hotels to annually gauge the performance of ea
ch hotel as it relates to following

EXECUTIVE ASSISTANT GENERAL MANAGER / DIRECTOR OF OPERATIONS

1997 - 2001
HYATT ARLINGTON, Arlington, VA
Directly responsible for Rooms Division and Food & Beverage Operations. Managed
performance of 35-person management team to drive key functions, including Reser
vations, Revenue and Yield Management, Front Office Operations, Housekeeping, La
undry, Guest Services, and all Food and Beverage/Catering Operations. Establishe
d and maintained the highest of product standards and guest experiences.
Selected accomplishments:
* Oversaw full range of construction projects to ensure specifications, budget,
and time commitments were met; included full guest room renovation, updated fitn
ess center, elevators, parking garage, lobby lounge and the construction of cont
emporary and creative Mediterranean restaurant (Mezza9) designed to generate new
revenue stream.
* Drove Marketing efforts and played a central role in Mezza9 being ranked in th
e top 100 restaurants located in Washington, D.C. in selective Washingtonian Mag
azine for 4 years consecutively.
* Mezza9 won multiple awards, including Lodging Hospitality's Upscale Restaurant
/ Bar Design as well as the prestigious Concept and Design Award from Cornell's
Hospitality Division (from 3000 entrants).
ADDITIONAL WORK EXPERIENCE
* Assistant Food & Beverage Director, HYATT REGENCY RESTON, Reston, VA. 1995 - 1
997
AAA 4-diamond Award
* Catering & Convention Services Manager, Prince Resorts Hawaii, HAPUNA BEACH PR
INCE HOTEL & GOLF RESORT, Kamuela, Hi., 350 rooms, 1995 ; AAA 5-Diamond Award
* Director of Food & Beverage, HYATT REGENCY LOS ANGELES, Los Angeles, Ca.
485-Room Downtown Union Property, 1993-1994
* Assistant Director of Food & Beverage, HYATT REGENCY WAIKOLOA RESORT AND SPA,
Waikoloa, HI, 1200 rooms, 1990-1993, AAA 4-Diamond property set on 63 acres on t
he Gold Coast of the Big Island of Hawaii.
* Pre-Opening F&B Manager, 5 high volume restaurants, Trump Taj Mahal, Atlantic
City, NJ
* Restaurant Services Manager, Atlantis Casino/Hotel, Atlantic City, NJ
* Beverage Supervisor, Harrah's Marina Hotel and Casino, Atlantic City, NJ
* Food & Beverage Asst. Manager, multiple positions, Claridge Hotel and Casino,
Atlantic City, NJ
Education & Credentials
BS Degree in Business Administration - Rider University, Lawrenceville, New Jers
ey, February, 1981
Computer Skills: Word * Excel * PowerPoint * Lotus Notes * Delphi * Groupwise *
Outlook
Professional Development
Court of Master Sommeliers, 2004
HyPerformance Management
Steadman Graham's Leadership Development Workshop
Hyatt Hotels Revenue Management System
Professional Business Correspondence
Hyatt Hotels Property Management System
Mastering the Middle Management Challenge
Hyatt University
Food & Beverage Cost Controls
Time and Productivity Management
California ServSafe Certified Food Handler
through 2012.
CPR and First Aid Certified through 2010