Dylan Beaumont

Fairfield Inn & Suites by Marriott

Member of pre-opening and opening management team. 
Previously Front Office Manager, Assistant General Manager.

General Manager

ALKO Hotels

My tenure at ALKO Hotels is currently 12 years and counting.

I've contributed to: 
Comfort Suites Eugene, Fairfield by Marriott Eugene, and when called upon University Inn & Suites.

It has been a pleasure to meet & work with talented, motivated professionals who have impacted my hospitality career.

Hospitality Manager

Dolphin Bay Resort & Spa

Revenue Manager, Night Manager

Hospitality General Manager - 
I aim to offer my best efforts to my employer and to my employees. 
I enjoy the study of my position and my industry as well as sharing my knowledge with
my colleagues when possible.
I'm grateful for the mentors who've helped me develop and aspire to offer the same to others.

Marriott International

Lead housekeeping and front desk operations of hotel and ensure smooth operations

Operations Manager

MGM Resorts International

Managed one to three floors overseeing 350 rooms daily and 22 housekeeper, inspected rooms, ran team projects, contribute to guest satisfaction scores over 83.5%. Delivered Forbes standard services.

Housekeeping Manager

Kimpton Hotels & Restaurants

Making housekeeping boards, ensuring all rooms are completed before check in time, checking public area spaces and creating the overall guest experience throughout the whole stay

Housekeeping Supervisor

Housekeeping Voyager

Aspen Meadows Resort

This summer I am a Food and Beverage Intern at Aspen Meadows Resort in Aspen Colorado, this internship is a rotational one in banquets and conference services while also gaining experience in serving breakfast, lunch, and dinner and barbacking experience. I am getting experience in being a banquet server, setting up conferences and conference hubs.

Food And Beverage Intern

American Cruise Lines

I was a hospitality steward intern onboard the America and I worked in housekeeping and food and beverage, I serviced up to six staterooms a day and served twelve to sixteen passengers for breakfast, lunch, and dinner. I enjoyed interacting with the passengers, it was a small ship with a maximum of 185 guests. That enabled me to have a closer connection and to meet all the passengers onboard both in the dining room and while housekeeping.

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The Battle

Dylan Beaumont

Meghan Schoener

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