The YES Team!
We believe the answer is YES and if it’s not yes it’s YES, and if it’s still not yes it’s YES!
Q Hospitality Management has curated a diverse team of PNW based, passionate hospitality professionals focused on exceeding your expectations. By leveraging our resources, expertise and passion, we provide consulting solutions that will improve your business and assist you in delivering a memorable guest experience.
With a collective 99+ years’ of diverse experience in all aspects of hotel + restaurant operations, including pre-opening + technical services, technology, concept development, marketing, sales, revenue management, beverage, culinary, operations and finance, the team at Q Hospitality Management has the ability to apply itself to a wide variety of responsibilities. We have a collaborative management style and a drive for perfection, equally matched by our good humor. We love what we do, so get ready, we plan on exceeding your expectations!
For a complete list of hospitality consulting services available from Quentin Incao & the QHM team, please read further or click on What We Do. For insight into Quentin’s hospitality background, please visit Who We Are.
Sales & Marketing Management Recruiting
Interim Sales Management and Support
Interim Director of Sales & Marketing
Brand Design, Marketing Strategy, Search Engine Optimization, Collateral Design and Execution, Website Design and Execution
Event Strategy and Management – restaurant/hotel opening events, customer events & trade show strategy
Audrey Fan joins the team with progressive sales, marketing & branding experience. She has a closer mentality while delivering the highest level of customer service fostering strong client relationships & repeat clientele. Audrey has strong experience with association, government, non-profit & corporate accounts including Fortune 100 companies. Audrey’s background includes time spent at the Seattle Grand Hyatt, Paramount Hotel, ARF Productions and EVenues. Audrey has worked with such sales/RFP systems as Envision, Cvent, Starlit, SpeedRFP as well as Salesforce.
Pre-Opening Support for new hotels
Interim Support for existing hotels (on site + remote)
Ongoing support for operating hotels
Revenue Management Oversight + Asset Revenue Management
In 1998, Kathryn assumed the role of Regional Director of Revenue Management for Starwood Hotels at the time of the Sheraton and Westin integration. Kathryn supervised revenue management in the Mid-Atlantic region, which was comprised of 40+ hotels within seven different brands ranging from small airport hotels to resorts and conference hotels.
As the corporate Director of Revenue Management in 2000 for the Lodging Division of Intrawest Corporation, Kathryn introduced Revenue Management as a culture and discipline to Intrawest’s North American resorts as the company increased its inventory to over 10,000 available units. In this capacity Kathryn facilitated training on revenue management and sales topics to audiences large and small, co-facilitated the Intrawest Destination Sales School, as well as created Intrawest’s Revenue Management University and managed its annual meetings.
The past few years Kathryn has taken on a consulting role, assisting clients with widely varied revenue management needs, consulting on both development and existing projects for hotels and resorts from 26 rooms to full-service, multi-unit resorts. Projects have included revenue management oversight for hotel asset managers, training and establishment of the revenue management discipline, transition management, and task force property revenue management. Kathryn has worked with such systems as Opera, Maestro, RoomMaster, Visual Matrix (PMS), CRS/BE – MyFidelio, Synxis, iHotelier and numerous partner extranets.
Acting Director of Finance (Controller) – hotels, resorts and mixed use properties
Turnover and Training of new DoF (Controller) – hotels, resorts and mixed use properties
Hotel /Resort/Ranch Openings (including mixed use development) – domestic and international
Due Diligence for transitioning properties
Acting Corporate VP of Finance for new hotel management companies
- Create financial structure for hotels, including COA, reporting structure,
- Opening Critical Path.
- Pre-Opening Budgets and tracking (use the back office system for smooth transition from pre-opening to post-opening), set up of back office system
- Assist in hiring Controller/DoFs for opening and takeover properties, etc. (domestic and international)
Back office system transitions
Standard Operating Procedures and Policies for Finance Division
Balance sheet reconciliations
Paula has been in the hotel accounting arena for over 30 years and brings a depth and breadth of experience to the team. She spent ten years with The Ritz-Carlton Hotel Company during their growth period in the nineties. During this time she opened hotels and transitioned into and out of hotels.
In 1999, Paula started consulting and has supported such clients as The Ritz-Carlton Hotel Company, CHM Warnick (formerly Warnick & Company), Bacara Resort & Spa, Montage Hotels and Resorts, Capella Hotel Group, Destination Hotels & Resorts, Enchantment Resort in Sedona, AZ, and Benchmark Hospitality International.
The focus of her experience has been in the high end, boutique and luxury markets. These markets demand a unique approach to accounting and driving profits, as the guest expectations are as high as the owner’s expectations. She believes in training the staff during her interim positions so the property is left knowing what to do and why. Her approach is simple, honest and forthright and promotes a relaxed and productive environment.
- Concept creation
- Critical paths
- FOH design support
- BOH/Kitchen design support
- Plating guides
- OS&E sourcing + support
- Financial support – budgets, pro-forms, staffing guides
- and much more
Recipes & Procedures
Business Plan Support
Culinary Coaching and Leadership Development
Chef Rinaman began his career in Seattle under the tutelage of Bruce Naftaly and Robert Rosellini at Rosellini’s Other Place.
In 1987 Rinaman continued his journey by joining Four Seasons Hotels as Sous-Chef at the Four Seasons Olympic in Seattle, then transferring to the Four Seasons Georgetown in Washington D.C.. He then moved on to New Orleans to become Chef de Cuisine at Commander’s Palace, later joining the Hotel InterContinental New Orleans as Executive Sous-Chef and eventually transferring to the Borobudur InterContinental Jakarta in Indonesia as Executive Chef. From Indonesia he moved on to oversee the entire Food and Beverage operation as Executive Chef for the Hotel InterContinental Miami.
In 1998 he became the Executive Chef at the Delano Hotel on Miami Beach working with famed restauranteur Jeffrey Chodorow and hotelier Ian Schrager in their joint venture at this iconic hotel and signature restaurant, Blue Door. Working with consulting Chef Claude Troisgros, they were able to win Esquire’s Best New Restaurants in America in 1998. In 2000 he was promoted to Corporate Chef for China Grill Management and held that position until 2014 when he became the Director of Operations for China Grill Management, allowing him to focus on the FOH operations.
Chef Rinaman has returned to Seattle after opening more than 43 restaurant concepts, he is now using his highly desired skill set as a restaurant concept developer and culinary consultant.
Recipes & Procedures
Interim Executive Chef Support
Seattle based, Eric Truglas is a native of Paris and a graduate of the Culinary State School and Hotel, Tourism and Restaurant Management University in Versailles, France. Eric is an Epicurean Master Chef, cookbook author, and recently accepted as “Maitre Cuisinier de France”. He is a down to earth, very outgoing seasoned professional with many years of progressive management experience within the Food, Beverage and Hospitality industry. Eric has served as Chef de Cuisine, Executive Chef, Food & Beverage Director and Culinary Director for hotels, resorts, and luxury private golf & country clubs in California, Boston, US Virgin Islands, England and Florida.
For the past two years (until October 2015), Eric was an integral part of the Semiahmoo team that re-opened, re-positioned and revived this iconic Washington state hotel & resort. Previous to Semiahmoo Resort, Eric owned restaurants, bakeries and cafes in Florida and was responsible for multiple resort/hotel food and beverage operations as their Executive Chef/Culinary Director.
- Concept/Development Support
- Kitchen Layout
- Kitchen Equipment (Selecting/working with architect on placement etc)
- Health Department application
- Project development working on site directing contractors when needed
- Menu Development
- Cost Control
- Culinary Systems-schedule template, order guides, setting up deliveries and other accounts such as linens, cleaning companies and pest control
- Vendor Relations-setting up accounts, sourcing products, negotiating pricing
- Purchasing-this includes, china, flat wear and small wares
- Training/training materials
- Cost containment
- Labor analysis
- Menu Updates
- Product utilization
- Interim Management/Task Force Executive Chef (hotel & freestanding kitchens)
A true native of the Pacific Northwest, Angie Roberts was born and raised on an Idaho farm, cultivating a lifelong love affair with sustainable, locally-sourced ingredients. Her unfussy, pure foods cooking style and approachable demeanor propelled her into some of Seattle’s most famed restaurants.
Chef Roberts began her professional career as the Executive Sous Chef of the W Hotel’s Earth & Ocean before getting the opportunity to work for James Beard Award winning chef Chris Keff at her acclaimed restaurant Flying Fish. That experience catapulted Angie into Executive Chef roles at Hotel 1000’s BOKA Kitchen + Bar, Hollywood Tavern and eventually Marination, where she oversaw the daily operations of the restaurant group’s three properties.
With more than 15 years of culinary experience under her belt, she is now focused on restaurant consulting, management and private catering.
Purchasing Audits/Supply Chain Reviews
Property Savings Assessments
Vendor Contract Negotiations
Rebates and Deviations
Dave is one of the leading procurement experts in the PNW hospitality industry. He brings over 25 years of experience implementing purchasing programs which have drastically reduced costs in all areas for various high-end properties, such as Salish Lodge & Spa, Hotel 1000, Willows Lodge, as well as numerous properties nationwide. Most recently he was able to negotiate, create and commence all programs, agreements and contracts for a collection of properties in the Pacific Northwest, resulting in a savings of over $520,000 within a two-and-a-half-year period.
Dave specializes in property savings assessments, contract negotiations, inventory controls (both food and beverage), cost containment, FF&E and OS&E purchases, property openings, resourcing, rebates and deviations. Prior to Dave joining the team, he worked as the Corporate Director of Purchasing for Columbia Hospitality and was most recently the Regional Director of Purchasing for Benchmark Hospitality International.
Creative Promotions & Social Media Support
Strategic Partnerships & Business Development
Special Event Development
Wine Program & Menu Development
Staff Wine Education & Service Training
Recruiting & Pre-Interview Screening
Inventory Analysis For Target Market
Secret Shopper Analysis of Service & Product Knowledge
Wine Program & Menu Development
Staff Wine Education & Service Training
Wine Inventory Analysis
Food & Wine Pairings
Yashar Shayan is the founder of ImpulseWine.com, an innovative online wine shop concept focused on hard to find boutique wines. He is a Level 2 Certified Sommelier with the Court of Master Sommeliers, has Level 3 Advanced Certificate from the Wine & Spirits Education Trust in London, and Level 2 certificate from the International Sommelier Guild. He holds additional certifications in Champagne, Spanish Wine and Port. Prior to starting Impulsewine.com, Yashar served as the Sommelier for many Wine Spectator award-winning restaurants in the Seattle area. Most recently he had the honor of overseeing the wine program at the Willows Inn on Lummi Island, where he partnered with Chef Blaine Wetzel, Food & Wine Magazine’s “Best New Chef” and James Beard Award Nominee.
Restaurant and bar openings, all stages
Existing bar tune-ups or refreshes
Unique cocktail programs
Recipe development, including prep lists and thorough costing
Spirits list development, with costing
Wine and beer list curation, with costing
Bar layout and design advice
Bar ordering, inventory and budgeting
Bar staff training, service and technique
Service staff training, beverage knowledge
Lara Creasy has been a beverage professional for over 15 years. Before relocating to Seattle, she ran the bars at some of Atlanta’s most respected and profitable restaurants, including JCT. Kitchen & Bar, King + Duke, and No. 246. Lara has extensive experience opening new restaurants, having successfully opened 8 within the last 5 years. The Optimist, in Atlanta, was named Esquire Magazine’s “Restaurant of the Year” in 2012. Lara’s recipes and insights have appeared in numerous national publications such as Esquire and Imbibe Magazine, she has also placed in cocktail competitions on both the local and national level, including at the Manhattan Cocktail Classic. Lara is a Certified Sommelier through the Court of Master Sommeliers, as well as a Certified Specialist of Wine (CSW). She also holds a degree in Culinary Arts from the Art Institute.
Proper Glassware Etiquette Training
Food + Beer Pairing
Development of Beer Programs + Menus
Restaurant Staff Service + Sales Training
Events & Beer Education Classes
Beer Dinner Coordination
Corporate Team Building
As a member of the Washington and Michigan Brewers Guild and the Brewers Association, Katie is committed to the education and knowledge of craft beer in the state of Washington. Katie is very knowledgeable of state, national and international microbrewery selections, brewing processes, distribution methods and laws. As a craft beer advocate and beverage specialist for The HopCat, Katie was instrumental in achieving the rating of “#3 Beer Bar in the world” as ranked by Beer Advocate Magazine.
Updating/Redesign of an existing Coffee business
Development of Coffee Programs
Staff Education + Training
Barista Staff Searches
Events & Coffee Education Classes
Product Development/Menu Building
Laila Ghambari is the 2014 United States Barista Champion, winning the title right here in Seattle. Laila has over 10 years of coffee industry experience but you could really say she grew up in it. Laila’s current role is Director of Coffee for her families 20-year-old coffee company Cherry Street Coffee House.
Her participation in industry events, and traveling the world for coffee, Laila has her finger on the pulse of the growing and changing coffee scene. Her emersion into the industry has allowed her to develop strong relationships with roasters around the world and has worked on nearly every piece of coffee equipment imaginable. Having spent nearly all her life in the city of Seattle, and being an intricate player in building the vibrate coffee community in Seattle, she is well connected with the local coffee scene.
Credentials: 10+ years experience * SCAA Level 1 and Level 2 certified barista * SCAA Instructor Certified * SCAA Lead Instructor
New Team Members Coming Soon!