John Reynders

Background

About John Reynders

I am a Dynamic, results oriented professional with extensive broad-based experience in all facets of Hospitality Operations Management. I have demonstrated effectiveness streamlining operations, improving time management, and utilizing resources to maximize quality and drive dollars to the bottom line. I have the proven ability to develop proactive teams, manage multiple projects and functions, and resolve complex issues in a timely manner. My qualifications also include highly developed communications, analytical, motivational, and organizational skills. My ability to cultivate positive relationships with individuals at all levels in and outside the organization allows me to gain cohesiveness within an organization while maximizing customer satisfaction and brand loyalty. KEY STRENGTHS: Internal & External Customer and Client Relations Member Connect and Retention Standard Operating Policies, Procedures & Processes Strategic Planning & Implementation Quality Assurance - Best Practices Operations Leadership Restaurant Operations Employee Training, Development, & Management Retention & Succession Planning Budgets, Forecasting, Cost & Internal Controls Revenue Generation – Sales, Marketing & Promotion PROFICINCIES: Microsoft Office 365 POS Systems Financial Reporting Systems Contract Creation and Execution CERTIFICATIONS: ServSafe TABC My objective is to pursue a career with an organization where I can utilize my skills as a hospitality specialist to enhance that organization and grow it to its fullest potential. RELEVANT WORK HISTORY: Director of Catering Sales, Centerplate at the Kay Baily Hutchison Convention Center, Dallas Director of Operations, Las Colinas Country Club, Irving Food and Beverage Director, TPC Craig Ranch, McKinney Food and Beverage Director, The Harvey Hotel, Irving Assistant Director of Food and Beverage, Hilton Anatole, Dallas, and Hyatt Regency DFW