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.

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.

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.

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.

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.

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.

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.

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