Michael H.

Management of 513 room resort, producing over $160M in revenue with 42% EBITDA performance. Oversee all operational aspects of the resort and responsible for guest satisfaction, associate satisfaction, and financial performance. • Amenities include 75k sq ft of meeting space, eight F&B outlets, 43k sq ft spa, four retail outlets, 18-hole golf course, indoor and outdoor pools and 500 property acres of greenspace • Manage capital projects to include room renovations, IT infrastructure, golf course and mechanical • Achieved all property goals in 2023 to include guest, owner, and associate matrix • Marketing achievements with command demand events and a social media presence with over ten billion impressions in 2023 • Current member of the Omni Brand Technology Committee, Convention Services Committee, and completion of the Omni Executive training • Manage member and community HOA, lead meetings and community events

Lead all aspects of food and beverage at the eight onsite restaurants. Oversaw all resort amenities to include recreation, pools, activities, command demand events at this 900-room resort. • F&B budget exceeded $50M per year • Active member of the Omni Brand Beverage Committee. Worked on brand promotions for summer menus and beverage mandates • Award- winning labor management metrics ensuring Medallia guest satisfaction, high associate engagement, low labor cost and high profit margins • Prepare monthly forecast and present financial statements to the asset owners • Travel within brand to assist in hotel openings and task force

Lead a team of 40 event sales planners on conferences, local/social and restaurant private dining at a 2,800-room property, working with over 500,000 sq ft of meeting space, nine outlets, and $90M top line revenue budget

Successfully open the 800-room property, overseeing all aspects of meetings and events throughout over 80,000 sq ft event space. City liaison on permitting and CVB committees. • Prepare yearly budget of over $20M and monthly forecast as well as construct quarterly and yearly compensation plans and payouts • Procurement of opening operating supplies and equipment for banquets and assist with ordering of restaurant equipment • Design and implement brand standards and best practices to ensure culture and operations are successful

• Directly lead catering efforts for 600,000 sq. ft of meeting space, a 40,000 sq. ft. event center, 9 restaurant outlets, a 300 ft. showboat, and a championship golf course achieving revenues of over $70 million annually • Motivate 24 catering and local/social sales managers to meet and exceed budgets through training, effective communication, leadership and strong sales plans • Prepare top line revenue LRP, yearly budget and monthly forecast as well as construct quarterly and yearly compensation plans and payouts • Develop menus using applied analysis to improve average check by 4% year over year while reducing food, beverage and labor cost • Set expectations with Executive Chef, Banquet Director, Executive Steward, and Setup Manager to ensure flawless service to both internal and external customers • Partner with resort sales team to achieve aggressive Food and Beverage minimums, set appropriate concessions, and assist in closing business on site visits

• Opening team of the 2,000 room property developing convention catering efforts for 450,000 sq. ft. of meeting space with revenues of $50 million annually • Hired, trained, and mentored catering managers while instilling the Gaylord culture and upholding standard operating procedures and budgets • Managed large conventions personally handling $14 million in revenue annually

• Managed conventions in access of 3,000 attendees personally handling $9 million in revenue in 2006 • Served as primary contact for meeting and convention customers from planning and on-site execution through billing and re-booking • Specialized in all meeting details to include food and beverage functions, meeting room requirements, room block management, VIP needs, audio visual and accounting

• Produced successful incentive trips for corporate clients to include pharmaceutical, automotive, and financial industries for the 600- acre, 5- star property • Coordinated logistics with all departments for the 84 Lumber PGA Classic, mega concerts, skybox catering, and food and beverage concessions for 180,000 spectators • Additional positions held include front office, doorman, and butler between September 2001 to September 2004