Qualifications of
Matthew A. Kent, CHA
Executive Vice President
AREAS OF EXPERTISE
· Over 18 years of management experience in the hospitality industry including extensive experience in Food & Beverage, Rooms Division Operations, Marketing, Openings and Renovations.
· Major recent projects include assuming the management of numerous Full Service and Limited Service hotels managed by the company on both short and long terms contracts. Concepting, menu development, pre-opening training and opening five food & Beverage outlets for 350-room hotel adjacent to Native American casino in conjunction with other Rooms Division pre-opening services.
· Knowledgeable in the development and execution of a comprehensive business plan. All details of that plan including sales and marketing strategies, human resources, and financial administration.
· First hand experience in development and implementation of budgets, monthly P & L reports, and point of sale reports and procedures.
· Knowledgeable in the conception and implementation of an effective marketing plan. Able to conduct market evaluations, target group surveys, and media relations. Trained in commercial art and advertising production as well as creatively producing promotions and marketing that work.
PROFESSIONAL EXPERIENCE
Executive Vice President
HVS/American Hospitality Management Company, Tiverton, RI (Working out of Wellington, FL)
1998 – Present
Responsible for the supervision of the operations of the various hotels operated by the company through the individual hotel General Managers. Also responsible for working with the hotels’ staffs to develop and implement marketing and training programs, insuring that the company’s policies and procedures are adhered to in all areas. Joined the company as a General Manager for a 102 Holiday Inn Express in Florida and subsequently promoted to Regional Supervisor until assuming current responsibilities in early 2000.
Catering Sales Manager
The Sheraton-Downtown West Palm Beach, Florida
1997 – 1998
Responsible for securing new business for a 225 room downtown hotel for the local social and SMERF markets. Developed new menus and packages and implemented creative marketing plans.
Catering Director
Embassy Suites, Singer Island, Florida
1997
Responsible for the catering department of this 250-room ocean front resort including marketing, sales administration and service delivery. (The resort converted to time-share and Mr. Kent joined many of the staff in joining senior management at the Sheraton noted previously.)
Operations Manager
Burt Reynolds Institute for Theatre Training, West Palm Beach, Florida
1996 – 1997
Responsible for the day-to-day operations of all of the company’s facilities. This includes a 375-seat theatre, off-site rehearsal hall and student housing. Daily tasks included, supervision of all front of house functions for performances, which involved ticketing, customer service, security, maintenance, and a volunteer program of over 300 participants. On going responsibilities were coordinating the completion of construction, the handling and booking of rental inquiries and the acting system analyst for all company systems, including the box office network.
Corporate Food & Beverage Manager
PGA Golf Properties, Saint Lucie, Florida
1995 – 1996
Responsible for the overall development of food & beverage programs for a new subsidiary of PGA of America, a golf course and club development company. Developed and maintained budgets and departmental reports. Created all operational procedures and training.
Theatre Resource Manager
Raymond F. Kravis Center for the Performing Arts
1992 – 1994
Hired as the Assistant House Manager prior to opening. Promoted to Associate House Manager and then finally to Theatre Resources Manager. Responsibilities were the administration of contracts with organizations that rented the Facility. This included Pace Theatrical Group-FL, Inc. (Broadway Series), Palm Beach Opera, Miami City Ballet and Ballet Florida. Also responsible for the negotiation and administration of food and beverage contracts.
Director of Operations
Pirates Cove Resort, Stuart, Florida
1990 – 1992
Oversaw the opening and operation of a first class marina resort on the Intra-Coastal Waterway. The resort featured 50 suites, 60-slip marina, two food & beverage outlets and yacht sales.
General Manager / Food & Beverage Director
Lindquist & Craig Hotels & Resorts, Lawrence, Kansas
1987 – 1989
Served in two capacities for this hotel management company: General Manager Holiday Inn Westwood Plaza, Beverly Hills, CA; and Traveling Food & Beverage Director handling assignments at the Journey’s End Hotel, Bessemer, AL and the Crown Plaza, Beverly Hills, CA.
General Manager
Holiday Inn, Plant City, Florida
1983 – 1986
Started as Guest Services Manager and subsequently promoted to General Manager in 1984 of this 300-room full service hotel and conference center.
EDUCATION
Educational Institute of the American Hotel & Lodging Association (AH&LA)
Intercontinental Hotel Group (Formerly 6Continents Hotels & Resorts, Bass and Holiday Inns) – Various training programs including General Manager, Food & Beverage, Guest Service, Marketing and others. Regular attendance at seminars at their annual convention.
UCLA – Short Course, “The Negotiation & Administration of Management Contracts”, 1988
HITEC – Seminars and Workshops, 2001
Florida Hotel & Motel Association Annual Convention Seminars, 1998, to Present
Tampa Technical Institute – Commercial Art 1984
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