Skamania Lodge

General Manager & Regional Area Director

Constructed a $1.6MM Outdoor Pavilion that at current pace, will pay back on a profit basis in 3 years. 

Developed 6 treehouses. Investment per treehouse north of $600K. Payback average in 5 years.

Converted 18 Hole Golf Course to 9-Hole Short Course and 18 hole putting course. $ 4MM investment, targeting families and group experiences. Will develop the vacated land.

Led team to grow NOI by an average of $850K per year over the past 7 years. 

Flow through average above 50% YoY.

Created 4th Floor strategy that grew ADR by $24.00 for the floor. 

Designed and recruited a Leisure sales department that is currently resulting in strong ADR growth and strong conversion rates.

Designed and implemented a company leading green program that drives profitability.

Led multiple Capex projects that 1) Show strong ROI or 2) Improve an aging asset.

zermatt Resort

Opening General Manager

This was a “New Build” Condo-Hotel consisting of 471 guest rooms, 26,000 square ft of conference space, 13,000 square ft of exhibit space and a 17,000 square ft spa. The resort is of Swiss influence built to Mobil 4-Star and AAA 4-Diamond standards. Hired and led the entire operations team and developed sales initiatives that resulted in contracting 11,000 group room nights between June and December of 2006. 

the Salish Lodge

Assistant General Manager/Food & Beverage Director

As the Assistant General Manager I was responsible for hotel operations as well as leading a Food and Beverage team to create a very successful operation that competed with the very best in the greater Puget Sound area. 

salishan Lodge

Food and Beverage

Salishan was a Mobil 5-Star / AAA 5-Diamond property during my entire tenure. I was drawn to Salishan because of the emphasis on fine cuisine and an amazing wine program. Franz Buck, CEC was the Executive Chef when I started and his reputation in high-end resorts was unmatched. Working under Chef Buck provided a deep culinary education that I have taken with me my entire career. Working in the Wine Cellar with Phil DeVito provided multiple opportunities to learn the wine business at the highest level.