Paul Landry, Vice President

Professional History

Director, The Shelter Group, Washington, D.C.

Area General Manager, The Kimpton Hotel and Restaurant Group, Washington, D.C.

General Manager, ClubCorp, Inc., Jacksonville, FL

Areas of Expertise

Hotel and food service operations, as well as economic feasibility and development and acquisition-related market and financial analysis, operational reviews, appraisals and valuations, in addition to asset management  for all types of hospitality-related real estate for the public and private sector clients.  In addition, he has extensive experience redesigning restaurant operations and heading opening and development teams for various food and beverage operations at full-service hotel and restaurant properties throughout the U.S.

Major Projects

Prepared market demand and feasibility studies for all types of hotel products throughout the United States.  Projects included determining the level of hotel/facility demand that currently and prospectively exists in the market and whether or not it is sufficient to support the development of the proposed project; verifying the size and type of facility that should be developed; determining franchise affiliation and other support services and amenities; estimating the future operating potential; estimating development costs, determining a fair lease structure and/or amount; and identifying appropriate hotel developers/operators. 

Prepared valuations and full narrative appraisals for hospitality-related real estate located nationwide.

Undertook due diligence to ascertain the proper size and potential operating performance of a conference center to be developed alongside a 150-room full-service hotel on the main campus of George Mason University in Fairfax, Virginia.  The analysis included determining the preferred site location based on the two sites provided; an appropriate size for the conference center at GMU to complement the 150-room hotel; indicated demand and quality level of facility; importance of branding versus independent hotel; usage estimates by segment for conference center; and pricing and top-line revenue estimates for the hotel/conference.

Prepared market and financial reviews for several food and beverage facilities with various ownership/operating options. Our studies included a  review of appropriate (and non-appropriate) restaurant concepts under multiple ownership/operating options; trends in the national and local market regarding food and beverage to make sure that the concept applied maximizes its appeal to the targeted user population; competitive analysis; summary of pertinent lease terms and lease income; preparation of estimated financial operating performance including IRR and Net Present Value analysis; and listing the tangible and intangible factors affecting the various ownership/operating options that should be evaluated prior to making a final decision on which option is the most appropriate.

Redesigned restaurant operations in multiple upscale, full-service properties, which cut controllable costs by over 10 percent while increasing customer satisfaction and secret shopper reports.

Headed numerous opening and development teams for food and beverage operations at full-service hotel and restaurant properties.

Education

B.S., Business Administration with a Major in Hospitality Administration, Florida State University