Resume 2016

1. BRAD FEFFER
1016 Wyntergrace Farm Rd.
Old Hickory, Tn. 37138
602-312-5400
brad.feffer@yahoo.com
Over 30 years of Hospitality Industry experience in top tier convention hotels.
Strengths include strong analytical, creative problem solving and leadership skills
with novel ideas for securing business and account development. Proven ability to
manage large projects, motivate team members and meet deadlines. Recognized for
ability to implement projects quickly, within budget and with excellent results.
Experienced in work environments with diverse populations. Able to effectively
communicate across all levels of an organization.
EDUCATION
Pennsylvania State University, State College, Pennsylvania
Bachelor of Science, Food Services and Hotel Administration 1976
AREAS OF EXPERTISE
 Customer Service
 Quality Control
 Operations Management
 Manager Development
 Building Client Relationships
 Organization and Execution
 Outstanding Vendor
Relationships
 Client follow-up
 Problem Solving
 Budgeting / Forecasting
 Accomplished Trainer
PROFESSIONAL EXPERIENCE
GAYLORD ENTERTAINMENT GROUP-OPRYLAND RESORT; NASHVILLE, TN
Director of Event Operations
October 2011 – Present
I am responsible for the hiring and performance management of the 350 member team
of our banquets operations staff. Oversee the daily banquet activities to insure
adherence to all established operational service standards. I work with the Banquet
Operations Team to continually improve upon presentations profiles, banquet
offerings and service methods. I lead the team’s process improvements in banquet
operations using post-convention reports and meeting planner surveys and to identify
areas of need and to measure improvements. Current focus is on updating our buffet
presentations, improving the coffee breaks look and to monitor the team’s adherence
to standards. We are focused on labor cost and efficiency through updating our
training materials and having training refreshes based on service audits. We are
implementing two systems utilizing new state of the art technology in both workforce
management and inventory software to reduce manual errors and improve labor and
beverage costs. Our beverage team is utilizing a fresh juice program for craft
cocktails that improved sales by upselling over $225,000 in the first year and at the
same time reducing costs, currently 2% under budget for 2015. Recognized for two
months of over 10 million dollars in sales while achieving 3% over budgeted profits
while scoring in the high 80’s in ESS, finished YTD 83.4.

2. 2.10 – 10.11 FAIRMONT SCOTTSDALE PRINCESS; SCOTTSDALE, AZ
Director of Banquets
As the director I was responsible for the planning and orchestration of all banquet
operations in conjunction with the Managers and the Captains, 15.6 million in 2010
with a 12.3% beverage cost and 5.4% service labor cost. We implemented a new
staffing ratio that will allow us to produce events that run flawlessly, served in a
timely manner and still ensure that we provide a Five Diamond Product. Banquets
timeliness of service in December was 9.86! I was responsible for the overall
financial success of the department, day to day payroll control, beverage costs,
planning yearly capital improvements, exercising control of fixed and variable
expenses, controlling turnover and ensuring a safe environment to work. I have
developed a training plan to improve service; we have rewarded the top echelon of
servers by adding them as part time captains to our staffing. I review the weekly
schedule and make daily adjustments to keep labor costs in line with budget. We are
all focused on partnering with Catering and Conferences, and our Meeting Planners
to produce positive JD Power scores. Scores trended well ahead of past years, in my
first year we finished with a 9.55 in overall food and beverage experience!
I expect us to work closely with support departments and maintain a relationship
based on mutual respect. We have representation at Precons based on our “follow
the bubble” philosophy. I have made significant changes in banquet presentation
and improved standards in keeping with a Five Diamond operation. I monitored
industry trends and incorporated new ideas into the operations to keep us
competitive. I began a wine education program for all banquet captains, CS and
Catering managers to improve their knowledge of the existing wine list. We have
improved the beverage offerings and improved our ability to up sell based on
product knowledge. I planned and executed the renovation of Crown P, our
western town, resulting in improving group capture and additional revenues of
$500,000.
10.05 - 2.10 SMITH HOSPITALITY GROUP; PHOENIX, AZ
Director of Operations
Responsible for all Sales & Operations of Rawhide Western Town, Monterra at
Westworld, Corona Ranch, Stoudemires and Bar Smith in both the restaurant &
catering areas. Increased sales 7% year over year at Monterra and Corona Ranch.
We developed new menus for each venue to increase versatility and profitability.
Facilitated renovation of each venue to include new equipment for each kitchen.
Designed and oversaw the installation of a computer network tying locations to one
network, and giving manager’s access from any location which has improved cross-
selling potential, response times and manager availability. We developed a banquet
sales operation at Stoudemires, which produced $400,000 in additional sales in the
first year. In conjunction with owner, developed three new restaurant concepts,
oversaw construction / renovation, hiring, training, marketing and opening of each
location to ensure profitability.

3. 11.78 – 10.05 ARIZONA BILTMORE RESORT & SPA; PHOENIX, AZ
Director of Catering, Conference and Destination Services 3.03 – 8.05
Director of Conference Services & Catering Operations 12.00-
3.03
Director of Conference Services & Catering 9.97-12.00
Director of Catering 10.87-
6.97
Directly Responsible for Overall Success of $37,000,000 in Catering, Conference and
Destination Services. Over saw the operation of the Banquet Department in 100,000
Square feet of indoor meeting space and 65,000 sq, ft. of outdoor space. Responsible
for 20 Managers, 7 Administrative Assistants as well as the Audio Visual Department.
Maintain the business relationships with a full range of supporting vendors. Negotiate
contractual agreements with upscale clientele and vendors. Provide full service
Catering and Event planning to organizations and individuals in a variety of settings.
Prepare proposals, organize and execute large scale social and corporate events such as
the NFL Owners Meeting, Celebrity Fight Night, Barrow Grand Ball and the Fiesta
Bowl / Frito Lay Coaches Meeting as well as upscale weddings and big budget off-
property events. Responsible for accuracy of all Catering, Conference and
Destination Services reports. Daily variance reports, pace report, and month end P&L
review. Executive committee responsibility for budgeting, strategic planning and
solving big picture operational challenges. Work with Executive Chef to develop
menus and themes that incorporate extensive entertainment and decor. Coordinate
all vendor and Audio Visual production efforts.
PERSONAL & PROFESSIONAL REFERENCES
• Gary Van Brunt Vice Chairman Discount Tire Corporation
• Al Molina Owner Molina Fine Jewelers
• Paul Glasser Owner VIP Passover
• Danny Jones Director of Operational Excellence
• Vincent Dreffs Chief Success Officer
• Hud Hinton President Troon Golf
PAST MEMBERSHIPS
• Phoenix Convention and Visitors Bureau
• Scottsdale Convention and Visitors Bureau
• Scottsdale Chamber of Commerce
• Arizona Weddings Magazine
• Hospitality Industry Professionals
• NACE Membership
• Serve Safe Instructor