Santa Barbara City College

CEO/Hospitality Guru at Q Hospitality Management + The Q Hotel Group, Founder of RV + Glamping Concept/Brand - Launching in 2021

Missoula, Montana, United States

LAUNCHING in 2021We are excited to announce that we are in the early stages of launching an "Elevated Glamping + RV Concept/Brand" (not revealing the brand name or concept details yet) in key destinations and urban locations around the US. With our 30+ years of independent hotel and hospitality experience, we believe we will bring a different dynamic and unique experience to the RV + Glamping destination parks space. We are currently sourcing investors and/or partners and/or RV/Glamping Park owners, interested in supporting our #outdoorhospitality concept. For those interested in learning more, please reach out via LinkedIn or @ <a href="mailto:quentin@Qhospitalitymanagement.com">quentin@Qhospitalitymanagement.com</a>

TBD Glamping + RV Concept/Brand - LAUNCHING in 2021

Founder

We are a collective of passionate hoteliers focused on having fun, creating an amazingly empowered hospitality team, and assisting our hotel, glamping, and high-end RV resort owners to maximize the value of their assets. We started out in 2012 as Q Hospitality Management,  a boutique hotel + restaurant consulting company focused on unique and distinctive independent hotels. With the recent addition of our hospitality management division, The Q Hotel Group, we continue to grow and innovate.We focus on the management of unique and distinctive, independent hotels between 50-150 rooms as well as Glamping Destinations of all sizes.We look for hotels and glamping experiences that fit our focus on an “authentic experience”, and properties that are located in or near great destinations.Visit us @ <a href="http://www.theqhotelgroup.comFormally">www.theqhotelgroup.comFormally</a> under management: <a href="http://www.captainwhidbey.comcoming">www.captainwhidbey.comcoming</a> soon: <a href="http://www.theqhotelgroup.com">www.theqhotelgroup.com</a> click on "destinations"

The Q Hotel Group

Hospitality Guru (aka: CEO)

WHAT WE DO: By leveraging our resources, expertise and passion, we provide Hotel + Glamping and high-end RV resort consulting and operational support solutions that will improve your business and assist you in delivering a memorable guest experience.WHO WE WORK WITH: Montana based Q Hospitality Management provides consulting and operational support to unique & distinctive independent hotels and restaurants.WHY IT WORKS: With a collective 99+ years’ of diverse experience in all aspects of hotel + restaurant operations, including pre-opening + technical services, technology, concept development, marketing, sales, revenue management, beverage, culinary, operations and finance, the team at Q Hospitality Management has the ability to apply itself to a wide variety of responsibilities. We have a collaborative management style and a drive for perfection, equally matched by our good humor. We love what we do, so get ready; we plan on exceeding your expectations!WHAT MAKES US DIFFERENT: We believe the answer is YES and if it’s not yes it’s YES, and if it’s still not yes it’s YES!SOME OF OUR SERVICES: Hotel Operations ConsultingHotel ManagementAsset ManagementRestaurant Operations ConsultingEvent Management + OrganizationPre-Opening + Technical Services - HotelManagement RecruitingInterim Executive ManagementProduct SourcingPurchasing + Supply Chain Assessment/Cost Containment....for a complete list visit our web site and/or see above PDF'sHOW IT WORKS: You tell us what type of hospitality support you need and the team at QHM will tell you how we can support your current and future needs.READY TO TALK? Reach out to us via LinkedInE-mail us - <a href="mailto:info@Qhospitalitymanagement.comVisit">info@Qhospitalitymanagement.comVisit</a> us - <a href="http://www.Qhospitalitymanagement.com">www.Qhospitalitymanagement.com</a> Call us at 425-654-5555

Q Hospitality Management

Happily accepted an offer to join the Advisory Board of  Le Cordon Bleu Seattle.

Le Cordon Bleu College of Culinary Arts, Seattle

Advisory Board

Hotel 1000, one of the world’s leading technology hotels, has quickly become an icon and a leader in the Seattle Luxury market. Opened in June 2006 it features 120 luxury guest rooms, BOKA KITCHEN + BAR, Spaahh, The Golf Club and 9,100 SF of meeting and banquet space. Responsible for all aspects of food & beverage operations including marketing & promotionImplement branded guest, event & staff surveys with point increases in all areasResponsible for Restaurant website content, enhancements, functionality and database growthIncreased hotel revenues and profitability over 2010 by 10%Increased F&B revenues by a quarter million dollars over 2010Decreased costs for non revenue generating departments Responsible for selection and implementation of a new F&B point of sale platformIncreased restaurant Yelp rating from 4 to 5 stars and the #3 most reviewed restaurantIncreased restaurant Open Table rating from 3.5 to 4.1 out of 5 starsServed as Field Service Supervisor for management company portfolio

Hotel 1000 (Benchmark Hospitality International)

Director of Operations

100 room luxury hotel located on the shores of Lake Washington on Carillon Point. Beautiful banquet facilities on the lake, 2 restaurants, 3 bars and Room Service.Directed +8 million dollar F&B operations with 2 restaurants, 1 bar, room service & banquets Increased 2010 annual F&B revenue by 1.25 millionIncreased 2010 profit at bin on the lake (wine bar/dinner restaurant) by 26%Tripled 2010 profitability at Beach CaféLaunched the locally acclaimed “Bin On the Move” pop-up dinner series Co-directed the launch of two stand-alone branded restaurant websitesManaged 140K kitchen renovation including interior redesignDirected annual summer staff increase of +40 including fall staff reductions

Woodmark Hotel Yacht Club & Spa - mTm & Destination Resorts & Hotels

Director of Food & Beverage

Pre-opening task force for LEED platinum certified Bardessono, Napa Valley (1.5 years)Responsible for pre-opening hiring for all operational positions.Pre-opening task force for Liberty Hotel, Boston; responsible for HEOS installationOperational oversight for 6 high profile, luxury properties in Napa, Seattle, Boston & San DiegoCreated company-wide uniform quarterly inventory system Implement and monitor cost control measures company-wideResponsible for sourcing and bidding large capital purchases company-wideCreate and improve company standard operating procedures; focus on F&B and purchasingParticipant at industry events; HITEC, BITAC, HOTEC, invited panel member on subjects such as Green Technology, Green Sourcing and Green Purchasing

MTM Luxury Lodging

Willows Lodge, an 84 room Northwest style, luxury lodgelocated in Woodinville Wine Country. Outlets included the award winning Barking Frog Restaurant, Fireside Cellars, Banquets and a Spa. The famous Herb Farm Restaurant was also on site.Responsible for daily operations of all F&B outlets, 84 room luxury lodge & spaOversaw development and opening of Fireside Cellars, a successful lobby wine bar & loungeCreated a revenue/profit generating in room honor bar and bath program, increased RPOROverall revenue increase of 3 million by end of 2007Designed and oversaw building of Willows Lodge’s first wine cellarReceived awards from Condé Nast, Travel & Leisure, Wine Spectator, Wine Enthusiast & WA Wine Commission

Willows Lodge (mTm Luxury Lodging)

Operations Manager

After assisting in the running of Stillwater Bar & Grill, I was promoted to Restaurant Manager and took over the Gallery Restaurant. Located on 17 Mile Drive and the 1st Tee of the famous Pebble Beach Golf Links, the Gallery serves all American fare to golfers, travelers and hotels guests alike.Managed restaurant operations located on 1st tee of Pebble Beach Golf CourseReduced payroll costs by restructuring schedule of union teamImproved operational efficiencies through cross utilization of productsImproved service levels through effective staff training and developmentParticipated in operation of the world famous Pebble Beach Concourse d’Elegance

Pebble Beach Company

Restaurant Manager

Managed +3 million dollar restaurant operation on the 18th green of Pebble Beach Golf CourseManaged the Terrace Lounge and Bar with live entertainment and outdoor patioResponsible for a union staff of +40, payroll, scheduling, hiring, coaching and counselingStreamlined group booking procedures leading to an increase in reservations & revenueDirected holiday brunch (400-600 guests) on Easter, Mother’s Day and ThanksgivingImplemented company-wide (+1700 employees) employee discount programPromoted to restaurant GM of Gallery Restaurant

Assistant Manager

Assisted in the creation and building of a 31 room, 3 Diamond Boutique style hotel. As chief liaison (and sole employee) between contractor and owners, I worked closely on all aspects of the project.  I was instrumental in creating the interior decor of the hotel, including carpet design, paint colors, purchase of case goods, style of amenities and type of bathroom hardware.  Assisted in the installation and training of the PMS and PBX systems, initialized all sales and marketing efforts. Helped to create the hotels web site and attained a 3 Diamond rating after being open only 4 days. Food & Beverage, Banquet & Meeting rooms, Grand Ballroom, Restaurant and Bar were all available in adjacent building on the property.

Mallozzi's Belvedere Hotel

General Manager

As Director of Operations of this 400-room Times Square tourist class Hotel, I was directly responsible for the day-to-day operations. In this capacity I oversaw the running of the Front Office, Human Resources, Reservations Department, Belvedere Café, Executive Meeting Room and Sales & Marketing.  I was instrumental in guiding the hotel through it’s final phase of renovation which helped us attain a 3 Diamond rating. Through increased sales, marketing and the addition of on-line reservations and many new corporate accounts, we were able to bring in over one million dollars in room revenue eight out of twelve months, compared to five months in 1999. (no relation to Malozzi’s Belvedere Hotel)

Belvedere Hotel (Empire Hotel Group)

I led my team through a $150 million renovation and conversion of this 720 room hotel into Starwood Hotels and Resorts first W Hotel

Quentin Incao

Quentin Incao