Hired September 10, 2005
First Evo Position: Director of Operations
Current Evo Position: Senior Vice President of Operations
HOW DID YOU COME TO WORK WITH OUR COMPANY? TELL US YOUR STORY.
I had been working for Marriott International for 23 years and was in charge of hotel operations when Tarsadia began managing the Renaissance Denver Stapleton Hotel. John Murphy, President of Evolution, asked me to take a leap of faith and leave Marriott to join Evo. The rest is history. I was soon after promoted to General Manager of the Renaissance Denver and successfully led the team to produce the highest GOP the hotel had ever produced. When the hotel was sold, I joined the Evolution Hospitality management team as a jack-of-all-trades, stepping in as either interim GM, Regional Director of F&B or Operations at a number of hotels during opening or repositioning. Recently I was promoted to SVP of Operations.
THINGS YOU LIKE ABOUT YOUR JOB OR WORKING FOR EVOLUTION HOSPITALITY
I thrive on challenge and change. One of the things I like best about working at Evolution Hospitality is that no day is ever the same – not even close. Because of my experience I am often called on to be involved in a variety of different capacities. Today I might be working with a property team to build better leaders, tomorrow guiding a new development or acquisition, and the next day interacting with Evo’s ownership group. I think my experience and “roll-up-your-sleeves and get ‘er done” leadership style helps build better teams. Likewise, I like to get in the mix and build strong relationships at all levels of the organization.
FAVORITE GUIDING PRINCIPLE: NONE OF US IS AS GOOD AS ALL OF US.
My favorite Guiding Principle is “None of us is as good as all of us.” Collaboration is key to our success as a company, and the more sets of eyes, thoughts and ideas we have on a situation or opportunity to improve a process, the better the solution or results.
MOST INTERESTING THING ABOUT YOU THAT’S NOT WORK-RELATED
When people see me suited up in my extreme hunting gear they may think I’m all macho. But my culinary training and early kitchen experience serve up a totally different side of me. Cooking and canning (his salsa, chili, jams and jellies are office favorites), ice carving, and tending my arbor and gardens are some of my favorite ways to relax.