John N. Email & Phone Number

United States

East Dvision

Southeast Region

Orlando, Florida Area

Orlando, Florida Area

Oversee the development of $32M food and beverage account for the opening of the Marlin Park in 2012 , Play an integral role in sustaining high-quality food standards for a venue operation with $75M in revenues Astutely allocate overall budget, guaranteeing significant reduction in operation, labor, support, event, and food costs.Ensure accuracy in formulating and maintaining item cost analysis sheets and in assigning prices to food items, resulting in achieving a net profit for the heart of the house in alignment with the club’s business plan Perform inventory every financial period, which entails updating prices of products in the shelf each period in accordance with the established sheet processSpearhead the establishment of an in-depth staffing guideline aimed at minimizing labor cost Supervise personnel development activities, which include hiring, training, and skills development, applying the highest service standards and other appropriate training program, as necessaryProvide consultation to the clients to ensure the highest standards and quality for their events Professionally work with owners in troubleshooting operational discrepancies, regaining the highest quality of service standards and product consistencyCame up with a new “Shrimp Burger” featured in the Forbes Magazine as the “April Best Food in Baseball Marlins Park”Secured profit increase by developing new menus, carefully considering probable number of guests, marketing conditions, and popularity of various dishes based on recent menus and holidays

Magic - Orlando, Florida Area

Served on diverse areas and events, including the Amway Arena / Magic Finals in 2009; Magic Eastern Conference Finals in 2009 and 2008; Open Amway Center in 2010, and the 2012 NBA All Star Game Rendered keen oversight to all areas of the culinary operations, with $20M in revenueDisplayed expertise in handling overall budget planning to assure compliance with budgetary guidelines for miscellaneous operation, labor, support, event, and food costsOversaw the maintenance of a clean and safe environment, adhering to all federal and state guidelinesApplied preciseness in developing new staffing guidelines and facilitating training to maintain a lower labor cost Directly interfaced and worked with the Sales Department in overseeing catering procedures, banquet event orders (BEOs), and weekly forecast/catering sales meetingsEstablished and pioneered the Culinary School at Amway, called “Second Chance” Significantly contributed in achieving the recognition, “Amway Center Building of the Year 2012” by the Sports JournalShared expert insights in the development of menus per corporate specifications, which drastically lowered food cost from 29% to an average consistency of 26.5%

Miami Heat- Miami/Fort Lauderdale Area

Completed all culinary management duties for a facility with $17M food and beverage annual budgetLed the recruitment and training of salaried chefs, managers, kitchen staff, banquet staff, and catering service team membersShowed professionalism in developing strong relationships with clients and owners of the organizationExecuted strategic planning for organization and implementation of various high-end, corporate, and private events, which attended by up to 5,000 guestsProactively engaged in strategic budget planning and development, ensuring food and beverage cost efficiency as well as controlling payroll and budgets to ensure profitabilityPresided over daily staff meetings to discuss new dishes and presentation methods as well as delegate assignmentsLed the implementation of training programs and provided instruction to guarantee operational excellence and compliance with policies and proceduresGuaranteed active participation in the senior-level management training, “Top Gun” intended to render professional training to upper management regarding operational improvementsExecuted evaluation of the monthly tool, “Everest” to assess profit and loss to support monthly budgeting and projectionsInitiated and hosted the 2006 and 2012 Finals World Champions; 2005, 2006, 2011, and 2012 Eastern Conference Finals; 2005 to 2008 Playoffs; 2005 MTV Music Awards at Miami, Florida; 2007 Playboy Party; 2007 Super Bowl NFL Party; 2007 Renovation Of Clubs, Suite Level, Loges; and the 2006 and 2007 Food and Wine “Best of the Best” Successfully reached the budget annually through strategic planning and directionPlayed a major role in optimizing efficiency and guest satisfaction in sports and entertainment arenas by creating effective and new synchronized service methods

Philips Arena -Greater Atlanta Area

Participated and managed various marquee events, such as the 2003 NBA All-Star Game, All-Star Slam Dunk Contest, and Rookie and Sophomore GameFunctioned effectively in operating 110 luxury suites, team, and media catering, 4 Buckehead life mini restaurants, and chef table restaurant “Center Club,” with annual food and beverage budget of $15MConducted extensive management of all the culinary operations, including menu development, food and beverage P&L, along with staff and chef development through hands-on trainingPerformed monthly development and monitoring of food and labor budgets as well as handled all cost and forecasting duties Arranged schedules of more than 85 staff based on budget dollars and nightly sales potentialSpearheaded the professional training and development of opportunities for all staff membersAssured achievement of high-quality sanitation, cleanliness, and safety throughout the kitchens areas at all timesOversaw the three unannounced reviews from “CNS”Achieved the 1st prize in the 2002 and 2003 Compass Innovations Provided outstanding food quality and service that surpassed client expectation