DANIEL JAN GOLDSCHMID

Education:	Cornell University Bachelor of Science School of Hotel Administration Academic Honors: Dean's List.
Fluent in English, Portuguese, Spanish and French. Proficient user of Macintosh and IBM PC software packages and Remanco, Tec, Delphi Restaurant-Hotel Systems and Timberline Construction Accounting Systems.
Business Experience:	August, 1999 to Present Moline Construction Management, Inc. – Director, Hospitality Division Developed the hospitality division for an established general contracting company. Services offered are construction project management, purchasing and general contracting with a focus on hotel redevelopment projects. Entirely responsible for marketing and sales, budgeting and accounting, and field operations. Current total business volume for the hospitality division exceeds $12,000,000.00. See list of completed projects and work in progress for contracting experience. October, 1997 to August, 1999 Bristol Hotels and Resorts, Inc. – Regional Capital Projects Manager Responsible for all capital improvement projects for the Western half of the United States for over 65 hotels and managing project budgets in excess of $45 million. Managed the entire budgeting, approval and capital improvement and renovation process and reported directly to the Chief Operating Officer. Met regularly with Regional Vice Presidents, Asset Managers and individual hotel owners to coordinate project activities. Directed all implementation efforts with various home office departments, outside vendors, sub-contractors and hotel operations, and was directly responsible for ensuring projects remained on time and under or within budget. Responsible for timely accurate budget reports, detailed project plans and status updates. February, 1995 to September, 1997 Bristol Hotels and Resorts, Inc. – Design & Construction Project Manager Successfully managed all aspects of the renovation process from start to finish on over 11 hotels, totaling in excess $35 million. Completed significant renovation projects in record time, enabling Bristol to successfully meet its two-year major expansion program. Responsible for project scope, detailed plans, budgets, staffing requirements and schedule documents for all renovation efforts. Directly negotiated with all major parties in renovation efforts, including various property owners and asset managers (such as New York Life) to ensure a smooth transition between the construction efforts and hotel operations. Managed all the members of both the construction and consultant project teams. November, 1994 to February, 1995 Harvey Hotels, Inc. – Corporate Food & Beverage Project Manager Reported directly to the Chief Operating Officer. Responsible for all special projects including the Executive Chef Program and the grand opening of the Harvey Hotels Select Greenway Plaza in Houston. Responsible for kitchen design and planning for all re-developed hotels. Acted as Banquet Manager during special events, such as Christmas Season, at the Harvey Hotel in Addison. Winter, 1992 to Winter, 1994 Rodizio’s Brazilian Steakhouse – Owner & General Manager Brought the Brazilian Steakhouse concept to Dallas for the first time in the city’s history. Total responsibility for the financial and operational activities of the Restaurant. The Restaurant received a coveted 3½ stars for service, food and atmosphere from the Dallas Morning News. Fall, 1991 to Winter, 1992 Harvey Hotels, Inc. – Banquet Services Manager Banquet Manager of Harvey Hotel’s Dallas Fort Worth Airport’s 35,000 square foot Convention Center. Directly responsible for six managers, fifty-five employees and an annual budget over $3 million. Winter, 1990 to Fall, 1991 Harvey Hotels, Inc. – Sales Manager, Catering & Convention Svc. Division Responsible for selling, planning, executing and servicing all conventions and catering functions at the Harvey Hotel Dallas Fort Worth Airport’s 35,000 square foot Convention Center. Nominated as sales TOP GUN after only two months, achieving 130% of budgeted sales goals. Winter, 1989 to Winter, 1990 Harvey Hotels, Inc. – Banquet Manager Responsible for running 12,000 square foot meeting function space at the Bristol Suites Hotel. Management and supervisory responsibilities for three managers, three supervisors and thirty employees. Generated the best department labor cost of the company while dramatically increasing services standards in less than one year. Summer, 1988 to Winter, 1989 Harvey Hotels, Inc. – Food and Beverage Manager Managed a 160-seat upscale French Restaurant at the Bristol Suites Hotel. Additional responsibilities included managing Room Service and Lobby Bar, as well as purchasing all beverage supplies for this 295 all-suite hotel. Directly responsible for hiring, training and developing three managers, two supervisors and twenty-eight employees.