Marc Sinclair, Ms Email & Phone Number

Fort Mill, SC, US

Fort Mill

Set up 501c3 and implemented procedures. Events 1. Larger event planning (universities & SS) Menu for event, marketing, hotel communication, logistics Event Registration, Event setup, Productions, multimedia, audio Administration Copies Volunteer Coordination (Janice)Communications w/Leaders 2. Weekly events 3. Household Events E. Be Set Free Ministry 1..

Pineville, NC

Middle School Family CoordinatorWeekly Event PlanningAssistant to Director Sharon RowlandMinistry Trip Coordinator

Charlotte, NC

A Nutritional Cleansing, Cellular Replenishing, Anti Aging Company committed to setting people free financially, physically and emotionally.

Fort Mill, SC

In House 1. Appts as directed for Kids 2. Party and in home events as needed 3. Driving sports and school, 4. personal websites usaa, pattycepeda, cepedaexpress5. periodic shopping & errands 6. Household repairs, organizing and scheduling as directed7. Mail receipts weekly8. Help with Travel Planning9. Contract Negotiation10. Employee/Vendor.

Fort Mill SC

• Responsible for 52 acre, 365 guest rooms, 50,000 square foot conference center. Established engineering program, standard operating procedures for facility in areas of front office, housekeeping, setup, stewarding.
• Increased guest satisfaction by 20% based on customer satisfaction surveys, through housekeeping awareness program and staff care program.
• Maintained a 35% volunteer staff for hospitality operations
• Established 45% cost of goods sold in the area of food and beverage and 28% payroll cost.
• Established and Implemented Processes and Procedures for all departments resulting increase in service quality and staff retention.
• Negotiated Vendor contracts saving $200,000 in 2010

Burlington, Vermont Area

• Started Business Cooperative establishing school to work program for 150 students and 30 businesses. The program allowed at risk students to establish basic softskills to work in the hospitality industry. Over 80%.
• Established Alternative Learning Program with at 20 at risk students resulting in 5 high school graduates, and 10 GED completions.
• Created Hospitality and Travel Academy for higher functioning students to introduce hospitality business management practices and executive leadership training. 33% of established careers in the industry.
• Increased Student retention and graduation rate by 1/3 through above listed programs.
• Established a partnership with Second Harvest and school to create philanthropic understanding of how poor diet impacts poverty. The program rescued ed 850,000 pounds of food headed to landfills in one year from area.
• Established Serv-Safe Sanitation Certification program, training 150 in proper hygiene and food handling.

Vermont

• Liaison between senior management and new managment to ensure no downtime, revenue or staff were lost during transition.
• 95% staff retention during transition established through open communication of process and financial condition.
• Developed new menu specialties and kept old proprietary recipes resulting in increased customer satisfaction. No recognizable customer loss occurred
• Maintained 28% food cost and 18% payroll cost.
• Created standard operating procedure manual resulting in 1% decrease in payroll cost.
• Established purchasing process reducing food cost by 2%

Stowe, Vermont

• Supervisory role for 5 food outlets, 400 condos, townhomes and hotel rooms, and room service
• Implemented fine dining training.

Maui, Hawaii

• 30 acre beach front hotel with 787 rooms in spacious Wailea, Maui
• Managed grand opening and opening of 265 seat formal restaurant
• Instituted restaurant reservations operating procedures for six restaurants
• Hired, trained and supervised 65 employees
• Handled all forecasting and created annual marketing plan
• Managed 787 room service department

Certificate, Secondary Education Hotel, Culinary Certification

Culinary Teaching Externship

Ms, Hotel Business Management

Activities and Societies: Teaching Assistant BoardGraduate Trainee Full Scholarship, Hotel Intern Trainer, Train the Trainer Certification

Bs, Food Service Management

Activities and Societies: Oenology Society, Chamber Member,Full Ride Teaching Assistant Scholarship

Aos, Culinary Arts

Activities and Societies: Culinary ClubAdvanced Standing Program, Complete 2yr. program in one year