This document is a resume for Hal Scott, who has over 30 years of experience in hotel management, event planning, and food and beverage operations. His most recent role was as Senior Event Manager at the Hilton Anatole Hotel, where he managed $22 million in annual revenue and implemented new programs. Prior experience includes positions as Director of Banquets and Director of Restaurants at other major hotels. He has received several awards for his work and management accomplishments.

1. Hal Scott
6329 Richmond Avenue
Dallas,Texas 75214
214-243-4202
Halcaymen29@yahoo.com
Hilton Anatole Hotel
Senior Event Manager – September 2003 to Present: Manage all service aspects of each conference including
guest rooms, billing, menu creation and implementation, audiovisual, telecommunications, internet,
branding/merchandising.
 Upsold and managed 50% of Event Department’s overall $43 million budget reflected in $22 million in rooms and
food and beverage revenue for 2014.
 Participate in customer planning meetings, site inspections, property tours, tastings and proposal presentations.
 Implemented Hotel’s Off Premise Catering program to further generate revenues for Hotel.
 Responsible for creating Hotel’s published banquet menus since 2008. Includes costing model.
 Responsible for adhering to HWI Corporate reporting standards including revenue forecasting (=/- 3%).
 Participate in sales blitzes quarterly including soliciting conference affiliate business.
 Sell and service affiliate business using rental and food and beverage minimums.
 Promote vendor partner relationships generating additional commission revenue for Hotel.
 Sell branding opportunities throughout the Hotel ranging from elevator/window clings, column wraps, outlet
promotional materials, etc. to create additional revenue streams.
 Excellent professional relationships with executives, management and operating department personnel.
 Attended National Association of Catering and Events social functions.
 Extremely proficient in Microsoft Office, NewMarket suite of products, Passkey/GroupMax, Social Tables,
getPlanning.
Director of Banquets & Meeting Services – November 1994 through September 2003: Managed $43 million
dollar banquet operation for 1,600 room, 350,000 square foot “Big Box” Hotel:
 Innovations: Created and implemented both a standardized Banquet Guide and Meeting Services Guide; oversaw
management & employee development.
 Banquet Standards: initiated staff to guest operational labor standard reducing cost from 9% to 3%, focus on
operational efficiencies including initiating formal service standard manual for each position: server, captain,
manager; developed “punch list” program for all banquet functions; instituted banquet décor program;
standardized coffee break displays; created and maintained minimum inventory pars for all
china/glass/linen/silver.
 Beverage Standards: created storeroom inventory and holding standards, pour standards, service standards
reducing beverage cost from 19% to 14.1%.
 Meeting Services: created Hotel meeting room uniformity regulations, linen standards, staffing standards,
implemented meeting room condition “punch list” which was communicated to Property Operations, labor
forecasting, linen inventory and management, laundry coordination, equipment maintenance, capital projects,
capital investments.
 Worked with Executive Chef and Executive Banquet Chef on food recovery program which reduced food cost from
23% to 16%.
 Created “Doing the Right Thing” employee program: Banquet staff to earn points awarded by their peers if
observed giving service above and beyond their job description.
SHERATON Woodley Park, Washington D.C. – May 1991 through November 1994:
Director of Restaurants & Hospitality Services – Managed six retail outlets generating annual revenues of $18
million. Also encompassed in room dining supervision including hospitality services for 120 suites and 15 meeting rooms
with annual revenues of $2 million. Supervised staff of 150.

2. HYATT Hotels – 1984 through 1991
General Manager Program: Setting standards, procedures, policies, menus, hiring policies for all departments
associated with new hotel opening including food, beverage, rooms, reservations, housekeeping, etc.
 Additional positions held during program:
o Hyatt New Orleans – Director of Banquets
o Hyatt Scottsdale Gainey Ranch – Beverage Manager, Director of Restaurants
o Hyatt Waikoloa – opening task force with food and beverage focus
o Hyatt La Jolla – opening task force with food and beverage focus
o Hyatt Monterey – Director of Restaurants
o Hyatt Burlingame – Manager of Three Meal Restaurant, Manager of Dawson’s (new dinner theatre
concept, implemented in specific Hyatt Hotel markets) , Beverage Manager
o Hyatt Austin – Restaurant Supervisor & In Room Dining Manager
PROFESSIONAL ACHIEVEMENT:
Nominee, Event Service Manager of the Year, Meeting Professionals International, 2006, 2007, 2008
Spirit of Hilton Award Winner, 2011
Wyndham Anatole Manager of the Year, 2002
ITT Silver Medal for Excellence in Management, Sheraton Woodley Plaza, Washington D.C., 1993
Sheraton Manager of the Quarter, 1991
Hyatt Manager of the Year, 1989
UNT Hospitality Program Associate
EDUCATION:
Bachelor of Arts Degree, Summa Cum Laude, Southern Illinois University
Ruth Slenczynska Music Achievement Award, 1978
Masters of Music Degree, Summa Cum Laude, Rice University, Houston, Texas
Dean’s College for Scholastic Achievement Rice University & Southern Illinois University, 1974 - 1978
American Institute of Musical Studies, Graz, Austria
Doctoral Candidate, Summa Cum Laude, University of Texas, Austin, Texas
Phi Mu Alpha Honor Society, 1984
Soloist with the Jackson, Rice University, SIU, Webster Groves, University City Orchestras
REFERENCES:
Carolyn Dent
Hotel Manager
Omni Dallas Downtown
972.869.4300
(972) 869-4300
Pete Boyd
Sr. VP Operations
Venetian Hotel
3355 S Las Vegas Blvd, Las Vegas, NV 89109
Pete.boyd@venetian.com
702.414.1000
Dusky Norsworthy
President, Behind the Scenes
7850 Stage Hills Blvd, Suite 103
Bartlett, TN 38133
Dusky@btsmemphis.com
901.624.7047
Susan Owens
Associate Director, Global Congress & Meeting Services
Boehringer Ingelheim Pharmaceutical Inc.
900 Ridgebury Rd
Ridgefield, CT 06877
susan.owens@boehringer-ingelheim.com
203.798.4673