Michael

Group Director of Banquet Operations

Talent

CummingMember since April 13, 2026

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About

To lead a passionate team to the next level in a luxury resort; where quality, guest and employee loyalty and profitability is the highest priority.

Group Director of Banquet Operations - Ocean House Resorts - Watch Hill, RI

(2021-01)

AAA Five Diamond / Forbes Five Star / Relais & Chateaux

Managed all Banquet Operations for Ocean House Hotel, Weekapaug Inn, Watch Hill Inn with staff of 20 in off season and 140 in peak season.
Multiple million-dollar weddings for high profile celebrities and NFL players.
Group satisfaction of 94%.
Revamped buffet presentations to eliminate use of chaffers by 80%.
Continuously kept labor to revenue in line with budget.
Cross utilization of all staff between banquets & outlets.
Executed multiple off property events, including 2 R&C conferences.

Director of Banquet Operations - Omni Mount Washington & Bretton Woods Ski Resort - Bretton Woods, NH

(2016-11 - 2020-12)

Held annual events for Massachusetts Food Association with 800 guests and 150 vendors.
Annual MathWorks conference for 1500 guests.
All Banquet Operations for Mount Washington, Presidential Conference Center, Base Mountain Lodge and Mountain Top Conference Center.
Implemented synchronized service for all events, elimination of tray carry service.
Off site July 4th events for 1500 guests.
Lowered beverage cost by 5 points in first year.

Director Of Banquet Operations - Ocean House Resorts - Watch Hill, RI

(2014-04 - 2016-10)

AAA Five Diamond / Forbes Five Star

Managed all Banquet Operations for Ocean House Hotel, Weekapaug Inn, Watch Hill Inn & Spicer Mansion with staff of 20 in off season and 140 in peak season.
Cross trained Banquet staff for utilization in outlets during off season for all properties.
Reduced labor by 2% in the first year.
Updated all operational SOP’s to be in line with Forbes Standards.
Updated service standards on all banquet service elements. Synchronized table service, coffee break presentation, etc.
Increased Group Satisfaction from 83% to 93% and Employee Satisfaction from 73% to 92%.
Updated all Serve Safe & Tips training for F&B division.
Exceeded Budget of 5.2 million by $140,000 through restructuring of Package & Cash Bars and updating Banquet menus to fall in line with competitive set.

Director of Banquet Operations - Ritz Carlton, Amelia Island - Amelia Island, FL

(2013-09 - 2014-03)

Exceeded 24 million in banquet revenue.
Responsible for direction and execution of all on and off property events up 1,500 guests.
Hotel ranked #1 in profitability within Ritz Carlton.
Upgraded all coffee break and buffet presentations.
Reduced Destination Services labor by 15% with cross utilization of set up team.
Increased Meeting Planner satisfaction from 94% to 97%.

Food & Beverage Director - Lodge & Club at Ponte Vedra - Ponte Vedra Beach, FL

(2012-03 - 2013-08)

Responsible for all F&B operations, Banquets, In Room Dining, Honor Bar, Innlet Dining Room, Beachfront Bistro, Surf Side Express.
Annual revenue 4 million.
Created a monthly P&L Snapshot to prelude official P&L from accounting.
Supervised all department leaders, including Director of Catering and Executive Chef.
Reduced liquor cost 8% in first two months with hotel.
Initiated cross training between all outlets to better utilize labor.
Moved banquet service to hand carry service and updated presentations.
Introduced wine series, with 5 specialized dinners in first year.
Introduced internal health inspections, resulting in the highest score in five years.
Reduced payroll by 5% over first year.
Revised all menus for property in first year.
Had all staff Serve Safe and Tips re-certified.
Represent the Lodge in NFHLA & FRLA.
Training initiatives based on Forbes 5-star standards for all staff.

Banquet Director - Sea Island Company - Sea Island, GA

(2006-08 - 2012-03)

AAA Five Diamond / Forbes Five Star

Responsible for all banquet events for Sea Island Resort, including two hotels and multiple off property sites
Coordinated and executed all Food & Beverage for PGA McGladrey Classic, including all dining and golf course concessions. Approx. 8,000 guests per day and outdoor concert with approx. 10,000 guests.
Operated 2 seasonal restaurants along with banquet operation.
Increased bottom line profit by 20%.
Created and implemented new service standards and product knowledge for banquet staff and catering team.
Restructured billing process for group events.
Decreased overtime through creation of On Call staffing for Banquets and Outlets.
Decreased overall expenses by 5%.
Responsible for 3 managers, 10 captain/supervisors, 85 staff.
Responsible for all hiring, reviews and training of banquet staff.
Approximate Meeting Space: 45,000 sq. ft. (inside) 40,000 sq. ft. (outside)
Annual Revenue: $25 Million
Assisted Vice President of Operations at the Lodge from Sept. ’08 through Aug. ’09 as Hotel Manager
Coordinated operations for all Food and Beverage: Luxury Steakhouse, 3-meal Restaurant, Exclusive Locker Room Dining, In-Room Dining, Golf Course F&B.
Responsible for Front Desk, Bellman, Valet, Engineering.
Reduced beverage cost by 10%, food cost by 6% and payroll by 21% vs. budget.

Banquet Director/Loss Prevention Coordinator - Le Meridien (Levy Restaurants) / Chicago/Conrad Chicago - Chicago, IL

(2005-01 - 2006-08)

AAA Four Diamond / Forbes Four Star

2006 Manager of the Quarter.
Selected for General Manager Training Program.
Responsible for Loss Prevention and Safety Training for Food & Beverage Division.
Responsible for manager, 3 captains and 24 staff.
Responsible for ordering and maintenance of all China, glass and silver equipment for Food and Beverage Division.
Transition from Le Meridien Brand to Conrad Brand with Grand Opening
Approximate Meeting Space: 14,000 sq. ft.
Annual Revenue: 5.8 million

Banquet/Outlets Director - Stoweflake Mountain Resort & Spa - Stowe, VT

(2003-09 - 2005-01)