Eric Caley has over 15 years of experience managing recreation programs, hotel operations, and food service for military installations. He has overseen facilities with up to 425 guest rooms and 5,500 recreation program participants. Caley is skilled in budgeting, facility management, customer satisfaction, and building high-performing teams. He has consistently generated millions in annual revenue and received high customer satisfaction ratings.

1. ERIC D. CALEY
623.523.1627 • ericcaley@centurylink.net
Recreation & Hospitality Manager
Customer relationship manager dedicated to creating a pleasant guest experience with engaging recreational activities,
effective facility management, and timely resolution of issues. 15+ years of experience managing recreation programs for
up to 5,500 customers & overseeing hotel operations for up to 425 guest rooms/suites. Team-focused leader who creates
a positive work environment keeping employee turnover rate below 25% (far below industry standards).
Skills
Hotel/Resort Management Hospitality Management Food Service Management Recreation Management
MS Office Lodging Touch Aloha Point of Sales Income & Expense Reports
Problem Solving Interviewing Leadership Event Planning & Coordination
Budgeting Marketing Forecasting Budget Hotel Operations
Business Planning Project Management Food Service Management OSHA Standards-Hospitality
Customer Satisfaction Revenue Generation Sales Procurement
Team Building Customer Service Auditing & Balancing Analytical
Billing Reports Deposit Preparation Expense Management Facility Management
Professional Experience
Restaurant, Hotel and Recreation Management Specialist – United States Air Force, 1/1996 to 8/2016
Hotel & Hospitality Management
• Oversaw operations for lodging facilities 400+ guest rooms & 25 long-term living suites. Supervised 15 hotel
personnel including front desk, guest relations, housekeeping, & maintenance staff.
• Managed hotel front desk operations consistently exceeding 80% occupancy rate goal.
• Received 4.8/5 customer satisfaction score. Listened & proactively resolved customer concerns to ensure a
positive experience.
• Generated more than $2M revenue annually by controlling labor & maintaining high occupancy rates.
• Directed equipment purchases as well as capital improvement, renovation, maintenance/repair projects with
budgets up to $70K. Supervised renovations to ensure quality & timely completion.
• Utilized sound hiring and respectful communication to build a positive, team-focused work environment.
Recreation Program Management
• Planned and implemented major events and programs for up to 700 participants: supervised up to 30 recreation
staff, obtained sponsorships & funding, scheduled event flow, arranged entertainment, set operational schedule.
• Created diverse recreation programs targeted towards customer demographics up to 5,500+ that engaged guests
with interactive experiences. Increased recreation revenues by up to 20%.
Restaurant & Dining Facility Management
• Supervised up to 65 food services personnel in 2 restaurant facilities (dining hall seating 300 & fast food/take-
out restaurant serving average of 1,000 meals daily) in a 24/7/365 operation.
• Forecasted and allocated $3M food inventory budget and $1.3M labor/operating expense budget. Balanced food,
labor, maintenance, and capital expenditure costs. Controlled waste to meet annual revenue goals.
• Analyzed earned income ratio to cost of food and established pricing to achieve financial goals.
• Created daily menu, scheduled food production for up to 75 food items daily. Oversaw food quality,
presentation, compliance with specifications, timely preparation to meet customer needs.
• Received 95% “outstanding” or “excellent” customer service ratings due to food quality, selection, service.
• Recognized as 2010 Top Dining Facility out of 8 USAF bases nationwide due to cleanliness of facility,
freshness & quality of food, fiscal controls, & customer service satisfaction rating.
Education & Certifications
Bachelor of Science in Business Administration, Concentration in Hospitality, DeVry University, August 2016
Certified Hospitality Supervisor, The Educational Institute of the American Hotel and Lodging Association

2. Certified Sous Chef • ServSafe Certified Food Handler • CPR/First Aid Certified