Billy Mark Email & Phone Number

New Orleans, La, Us

Atlanta, Ga, Us

- Currently on pace for $7.1 million in FY 2024. - Reopened three outlets, including in-room dining. - Increased Ecosure score from 81 to 93.- Increased Hilton Curio QA to overall 96.- Achieved AAA 4 Diamond designation.- Full responsibility for financial reporting, including P&L reviews with the asset manager, board of directors, and management company.- Achieved revenue increases from $4.3 million to $6.3 million in FY 2023. - Used comp-set data to re-position ourselves on restaurant menu pricing.- Increased bar revenue alone by $500K YOY by changing hours to match demand in group business, created better bar menus by sourcing local products and switched focus from a Rum-based menu originally to catch the trend in bourbon and whisky. - Updated banquet and catering menus to drive the comp-set as a price leader, going from 5th to an average of 2nd place. - Hosted several events in conjunction with city-wide events like Mardi Gras and Jazz Fest.- Increased F&B profit from 17.9% to the current pace of 26% through labor efficiencies and spending control. - Mastered Hotel Effectiveness software to ensure our productivity stayed in line and trained the team on its use. - Set up monthly labor and purchasing meetings with F&B leaders to teach the effect of cost controls on P&L success.

Kissimmee, Florida, Us

- Administered a $13M operational budget to drive profitable revenue. - Collaborated with the Executive team to build the 2021 budget.- Within two months, significantly increased profitability by 18% every month, directing labor efficiencies and developing better use of existing products to minimize waste.- Transformed the unused Stable & Barn area into a new wine bar and tasting room event to attract more customers. - Supervised outlet re-openings. - Partnered with the Club Membership team to arrange monthly member events, focusing on themes.

Mclean, Virginia, Us

- As Acting Director for 11 months, launched successful food and beverage operations. - Guided financial forecasting to support seven outlets with $23M in annual revenue, employing complicated data to suggest optimal revenue-generating opportunities.- Coached and trained three department heads, illustrating a lead-by-example attitude and providing exceptional support to empower employees.- Improved food and beverage profitability by 10%, attaining Ecosure scores in the 90th percentile.- Increased global team member leadership survey evaluation scores by 11%.- Implemented strategic inventory controls to enhance the purchasing plan, reducing beverage costs by 12%.- Reengineered menu and restructured sales goals to slash food costs by 6%.- Boosted SALT scores to raise food and beverage satisfaction tracking by 18% YOY.- Awarded “Manager of the Quarter” as 1 out of 100 leaders, earning recognition for propelling special projects as director.

Parsippany, Nj, Us

- Managed four outlets, including a pool bar and campus in-room dining service. - Created a coffee shop in the lobby as a 5th outlet.

Parsippany, Nj, Us

- Reflag hotel from independent (Morimoto) to Wyndham Grand standards, assisted in the transition, hired new leadership, and trained.- Transitioned hotel through construction, relocated outlet to lobby and set up service, offered role full time at the end of the job.- Reflag hotel from timeshare to Wyndham, established standards in 3rd party restaurant/bar, added in- room dining component.Key Accomplishments: ► Led transition of Shelborne – a 4-diamond, beachfront, high-end hotel – from Morimoto to Wyndham F&B management► Created a restaurant out of open meeting space, successfully rebranding the hotel bar at the Wyndham Houston West with cost-conscious solutions for a property that hosted multiple technical, engineering, and teaching conferences► Guided transition of Wyndham 45 from a timeshare to a Wyndham hotel, innovating and implementing key processes for success, including room service, loyalty programs for long-term-stay guests, and marketing strategies for dignitaries ► Oversaw new build opening of Wyndham Grand Jupiter Harbourside Place – a 4-diamond, upscale waterfront property on the intercoastal with a dock for yachts, serving as anchor venue for nearby restaurants and shops

Parsippany, Nj, Us

Steered F&B operations and guided opening activities for new build three-meal restaurant and pool bar located in a 4-diamond boutique hotel. Designed a new menu, led training programs, and developed methods to maximize each guest’s experience. Hired, trained, and developed staff for optimum productivity and service levels.Key Accomplishments: ► Exceeded revenue goals YOY► Received “Manager of the Quarter” award after opening a new build in first quarter of role

Orlando, Florida, Us

Orlando, Us

Managed multiple F&B venues at high-end, luxury resort located between Epcot and Disney’s Hollywood Studios. Directed operations at Todd English’s bluezoo, a fine dining seafood menu, a 325-bottle wine list and $5.7M in revenues. Acted as GM for Cast Member Dining, which included supervision of a cafeteria serving 1,800 meals daily. Guided operations at the Cabana and Splash pool bars, each with an extensive beverage program generating $3.25M in revenues.Key Accomplishments: ► Handled multi-million-dollar food and beverage outlets, ensuring exceptional performance and guest satisfaction► Awarded “Manager of Quarter” for delivering continued success in 2004 hurricanes hit the property three times

Arlington, Virginia, Us