Joe Marcus Email & Phone Number

Frisco, Texas, United States

National Reach -Headquarters Dallas,Texas

Full service Food & Beverage strategic assessment and planning through implementation.

Las Vegas, Nevada, United States

Operations- Multi Unit concepts. Labor Relations, P&L, Concepts Improvement

Dallas/Fort Worth Area

https://www.arcisgolf.com/

Dallas/Fort Worth Area

Mountain View, California

General oversight of vendor staffing in excess of 900, 35 cafes, 170 micro-kitchens, 5 hot beverage service outlets, overall operations of 19k plus daily meal service• Budget responsibility of $84MM+ annual spend; Successfully met controlled budget expectations for 18+ consecutive quarters. Established budget responsibility and awareness for Culinary team• Within first year, conducted cost analysis and reduced $15MM+ in excess spend. Partnered with key team players to re-vamp and establish new purchasing processes that allowed for continuous yearly savings.• Restructured chef positions converting them into Zone Managers thereby successfully aligning support for operational excellence.• Key role in creation and execution of exceptional special events for the entire Mountain View campus.consolidations and acquisitions. Currently working on first ground-up campus for Google, BayView, which will offer 8 new full service concepts.; Opened 22 cafes over tenure plus remodels.• Manage other Food Service Managers and Executive Chef team; Responsible for hiring, coaching, developing and leading the team. Develop effective communications strategy for team and collaborate with Corp Comm to ensure they are well-informed and knowledgeable.• Monitor daily Food Discuss threads and internal social network posts regarding food service and meals. Respond and take immediate action to continue to partner with Googlers (employees) at all levels and enhance the end user experience.• Manage operating and capital budgets, including developing, reviewing, forecasting and tracking expenses. Effectively communicate departmental mission and strategies to management, and ensure the program is meeting food service objectives at each location.• Work cross-functionally with other internal support organizations, such as IT, HR, Finance and Legal, to ensure cohesive delivery of services. Collaborate with peers to assure consistency.

Loa Angeles, California

Senior Vice President, Operations (5 direct reports; General oversight of 200 employees) 11/2006 – 02/2008 Lead operations of Food & Beverage, National Purchasing; Oversight of Operations Support, National Training andoverall daily operations• Key role in design & execution of company-wide Food & Beverage strategic plans (national and local)• Create and lead vendor relationships and business strategies, develop F&B sales promotions and sales-driven programs, including Sales & Marketing communication plans.• Sponsorship Liaison; Decision-maker and negotiator of all Food & Beverage selection and pricing, including sponsorship contracts and PSL’s.• Operations Liaison for Development, including input and selection of interior and exterior design and décor; Established and currently responsible for control of FFE and pre-opening budgets; Responsible for developing and managing venue pre- and opening timelines.• Initiated group efforts for venue quality control: Developed and standardized venue third-party audits and company- wide internal inspection process. Developed and implemented all kitchen procedures, i.e. SOPs, Operational Mandates. Kitchen, Bar & FOH design. Review and revise as needed. Oversight of venue F&B changes, including participation in menu development, redesign and tasting.• Lead operations of national Training Department. Accountable for strategic direction with full-responsibility for bottom-line factors: material development, facilitating programs, tracking training progress, oversight of new and recently-promoted management training schedules, including opening-venue schedules.• Provide operational field support: recruitment, training, mentoring and staffing support for key positions during company transition periods.• Accountable for hands-on support in all venue pre-opening operations from recruitment and training, pre- and opening schedules, venue construction, mock service trial runs through post-grand opening follow-ups.

Restaurants Unlimited, Inc. dba., Horatios, San Leandro, CA, Morgan’s Lake Seattle, WA Kitchen Manager 1989-1992Hard Rock Café, Dallas, TXExecutive Chef, 1986 – 1989; Sous Chef, 1985 – 1986TGI Fridays, Dallas, TX- 1983-1985Kitchen Manager, 1983 – 1985; Assistant Kitchen Manager, 1983, Direct Report to General ManagerCHILI’S GRILL AND BAR, DALLAS, TX 1980 – 1983Various kitchen line positions through high school and college