William Rienks

Experience

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  Hyatt Regency St John - USVI

  Feb 1992 - May 1993

  Beverage Manager

  HYATT HOTELS AND RESORTSOther experience included managing Specialty Restaurant.

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  Hyatt Regency Hill Country Resort & Spa

  May 1993 - May 1996

  Executive Steward

  HYATT HOTELS AND RESORTS4-Diamond. Opened resort as Hotel Income Auditor also served as Beverage Manager. Other experience included managing 3-Meal Restaurant and Specialty Restaurant.

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  Grand Hyatt Tampa - Westshore

  May 1996 - Jun 1997

  Banquet Manager

  HYATT HOTELS AND RESORTS4-Diamond. MPI Gold Key for Conference Services 2 consecutive years.

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  Hilton Worldwide

  Jun 1997 - Jul 1999

  Food & Beverage Director

  HILTON ST. PETERSBURG BAYFRONTREMINGTON HOTELS

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  Holiday Inn Atrium Plaza - Beaumont

  Jul 1999 - Jan 2002

  Asst General Manager – Rooms Division

  JOHN Q. HAMMONS HOTELS AND RESORTSStarted as AGM-F&B Director then promoted to AGM-Rooms.

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  John Q. Hammons Hotels & Resorts

  Jul 1999 - Aug 2014

  Corp Taskforce / Corp F&B Ops Consultant

  Interim GMRenaissance Resort World Golf Village, 2003Marriott Coral Springs, 2005Embassy Suites Montgomery, 2007F&B Operations Consultation Raddison Coral Springs, 2000 & 2001Renaissance Resort World Golf Village, 2002Marriott Coral Springs, 2012Embassy Suites Montgomery, 2012Embassy Suites Tampa/USF, 2013Restaurant Concept DevelopmentMarriott Coral Springs, 2012Embassy Suites Des Moines, 2012Embassy Suites Montgomery, 2012Embassy Suites Tampa/USF, 2013Embassy Suites Columbia/Greystone, 2013 Show less

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  Embassy Suites Montgomery

  Jan 2002 - Sept 2002

  Asst General Manager - Operations

  JOHN Q. HAMMONS HOTELS AND RESORTSManaged all hotel operations. Doubled F&B profits on same revenues in 9 month period. Increased SALT Customer Services scores in all F&B areas by 10% points consistently exceeding brand average.

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  World Golf Village Renaissance

  Sept 2002 - Oct 2006

  Asst General Manager - Operations

  JOHN Q. HAMMONS HOTELS AND RESORTS4-Diamond. Managed all hotel operations. Hosted New England Patriots for Superbowl XXXVX, generating F&B revenues in excess of $1mil in 3 days. Hotel also hosts annual Induction Ceremony for World Golf Hall of Fame. Hotel exceeded F&B revenue goal in 2005 by $3mil while exceeding F&B profit goal by $2mil. Consistently top ranked in financial performance and in 2005 was ranked in top 10 for breakfast and room service operations for Renaissance Hotels. Manager of the Year 2004. Show less

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  Embassy Suites Charlotte-Concord Golf Resort & Spa

  Oct 2006 - Aug 2014

  Assistant General Manager/F&B Director and Golf Ops Director / Corp F&B Ops Consultant

  Spearheaded successful opening of 308-room hotel in January 2007, recruiting and developing 300+ associates to ensure operational excellence and guest satisfaction●Established robust food and beverage operation, achieving annual revenues exceeding $10 million●Led hotel to consistent top-ranking positions in both service quality and financial performance●Corporate F&B Operations Consultant●Recognized as Manager of the Year in 2008 for outstanding leadership

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  Peace -N- Hominy Q Shack

  Aug 2014 - Mar 2020

  Owner/Operator/General Manager

  ● Owned and operated an authentic neighborhood BBQ & brunch joint, achieving year over year sales growth of 20%● Leveraged food and beverage knowledge and hospitality expertise while mentoring 20+ employees ● Dealt with customer queries, providing quick solutions, contributing to consistent 5-star achievement in guest satisfaction● Utilized key metrics to measure and enhance restaurant's performance and standing

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  Shaner Hotels

  May 2021 - Jun 2024

  GM of Food & Beverage

  ● Manage food and beverage operations of 150-room property with $12+ million in annual revenue and consistently ranking at top spot for service and financial performance ● Lead and motivate 30+ employees to ensure optimal understanding of service delivery and develop key competencies ● Train and coach new hires on customer service practices, instilling cohesive teams focused on exceeding guests’ expectations and achieving 80% employee retention rate● Take charge of $2m budget, making substantial contributions in strengthening revenue by 20% through new initiatives and cost-saving measures ● Regional F&B Operations Consultant Show less