Ben Marks Email & Phone Number

Blacksburg, Va, Us

Salem, Virginia, United States

Salem, Virginia, United States

Blacksburg, Virginia

Provide vision and leadership for a self-operated, $20+ million portfolio that includes service to dining meal plan holders, campus staff, and external guests. Operations within my responsibility include dining plan and retail sales featuring university and national brands, catering (including athletics suites and concessions), central warehousing, bakeshop, and commissary food production. I also provide oversight on our Quality Assurance and Culinary Excellence initiative by providing leadership to the department's Chefs.

Laramie, Wyoming

In the Vice President for Development role, I help create new and innovative businesses that meet market need/demand. I work with a team to develop the business from conceptualization to launch. Then, once operational, I work with a team to help identify, hire, and train management teams. As Food and Beverage Director, my role is to oversee operations of all of the hospitality businesses under the Blue Sky Restaurants portfolio. This includes operating systems design, implementation, and audit/evaluation, as well as, budget development, leadership development and operations oversight.Key duties include:-Food and Beverage Director for company’s hospitality businesses portfolio-Planning, launch, and operations management of new business startups-Design, implement, and evaluate corporate training systems-Multi-unit management, and multi-business operational management experience-Develop and audit budgets and financial systems-Develop Hazard Analysis Critical Control Points (HACCP) plan-Develop corporate training systems for hourly and management personnel-Human Resources roles, including: recruitment, training and development, and employment eligibility (I-9) and employee withholding (W-4) compliance-Research and make equipment specification recommendations-Work with architects to plan remodeling designs-Audit business performance-Prepare and submit reporting to Board of Directors

Fort Collins, Colorado Area

As the General Manager for the Durrell Dining Center at Colorado State University in Fort Collins, Colorado, I was directly responsible for operations for a full-service dining center that conducted $6.5 Million in annual revenue. I oversaw a staff of 5 professional managers, 3 student managers, 25 state classified staff, and over 150 hourly employees. The Durrell Dining Center is a beautiful resident dining facility that opened in July 2013 after an extensive $10 million renovation. The facility seats about 500 guests and boasts both a dining room/servery, an express retail operation, a private dining area, and houses Dining Services' Catering operation.Key duties include:-Execute financial commitments by analyzing, calculating, drafting and auditing an annual budget exceeding $6 million.-Monitor budgets and adjust keep expenditures within operating limits-Direct, manage, and plan the day-to-day operations for both the Durrell Dining Center and the Durrell Express retail operation, servicing multiple meal periods and serving over 2,000 guests daily.-Prepare operational reports that analyze trends and make recommendations for improved service, cost reduction, menu improvement, -Research and make equipment specification recommendations.-Develop and implement standard operating procedures.-Manage a $7 million annual operations budget-Committee member for hiring new Director of Dining Services, and served on numerous State Classified Staff hiring committees-Advocate for the sustainability mission of the department and incorporate practices into daily operations-Create labor schedules for all full-time and part-time employees-Ensure compliance with, and audit Hazard Analysis Critical Control Points (HACCP) plan-Provide knowledge, direction, and the implementation of sound human resources ensuring compliance with state and federal regulations-Responsible for hiring, coaching for career advancement, performance coaching, conflict mediation

Laramie, Wyoming

Presided over Staff Senate meetings and regularly sat on the Board of Directors as an Ex-Officio member. I tasked committees with goals, and served as a liaison between university administration, Human Resources, faculty, students, and staff. I served on the second screening committee that recommended a list of final candidates for the newly hired President of the University.

Laramie, Wy

Oversee the maintenance and operation of the CBORD food management suite, which featured inventory, recipe and menu, and catering and event management. Additionally, I served as a product development and recipe test chef, as well as a developer and instructor for continuing education programs for the Dining Services department.Key duties include:-Maintain food service information systems software-Conduct new product development for residential, retail dining, and catering operations by overseeing trend research, recipe testing and standardization, market testing, logistics, and working with marketing team to establish pricing and advertising; and making considerations for product trends, production, cost, nutrition, equipment, and staffing-Design and conduct training and development programs-Develop and Coordinate a Food service Management Intern program

Laramie, Wyoming

Key duties include:-Streamlined processes for procurement, planning, preparation, scheduling, and execution of food and beverage production needs by diagnosing current models’ shortfalls and including stakeholders in the re-development of new models-Development and audit of Hazard Analysis Critical Control Point (HACCP) program for modified atmosphere packaging food production in conjunction with the Wyoming Food Rule and local and state officials

Laramie, Wyoming

I served as the Chef/Kitchen Manager from January 2005 - November 2006. I still serve, in a limited role, as a shareholder of The Blue Sky Group, the parent company that holds the Cavalryman. Key duties include:- Serve as the Executive Chef for the restaurant in all operational and administrative roles- Budgeting and financial review for restaurant operation with an over $850,000 budget- Recipe and menu design and development, maintain food quality and appearance standards- Assist in developing marketing goals and plans for implementation- Staff employment, evaluation, training, and development

Master Of Arts, Adult And Post-Secondary Education

Bachelors Of Science In Hotel And Restaurant Administration, Foodservice Hospitality And Culinary Arts

Activities and Societies: Eta Sigma Delta, an international honors hospitality fraternity.

Associate Of Arts (Aa), Culinary Arts/Chef Training