Mark Beaupre Email & Phone Number

As Vice President of Customer Development, I build strategic partnerships and profitable sale pipelines through the establishment of new customer contracts while maintaining existing customer relations and enhancing client services. Hyper-focused on understanding client needs and devising creative solutions to ensure customer satisfaction.

As a President, I certify seamless flow of complete on-work operations to deliver excellent hospitality management consulting services to high-profile companies. Using my industry experience, I cultivate strong and positive relationships with clients and senior management to identify and resolve all standard and non-standard customer concerns.Key Accomplishment: ► Implemented strategies to improve the design, development, and recruitment processes of hotels, restaurants, and clubs ranging from boutique-style to large-scale franchises.

In this role, I streamlined on-work activities of private equity company and verified top-notch overnight cleaning services for large hotels in US. I administered accounts and provided quality services to multiple clients, including Marriott Hotels, Gaylord Hotels, Ritz Carlton, and Marriott Vacation Club. I improved financial processes by strengthening owner and employee relations and developing and executing policies.Key Accomplishments: ► Cultivated long-term relationships with clients by delivering excellent services to increase business growth and customer retention and satisfaction.► Certified all-time availability of staff by overseeing Influx staffing for seasonal changes and hiring various individuals for housekeeper, stewardess, and cook positions. ► Partnered with regional managers to create and implement business strategies, resulting in large amplified sales.

Gaylord Texan

In this tenure, I coordinated new restaurant launches and menu design and execution, participated in creating department policies, and certified compliance with sanitization guidelines. I also strategized processes to augment all measurements of balanced scorecard and advocated all aspects of organizing largest management-in-training program at property in system. I increased client retention by developing innovative designs for kitchens, restaurants, and resorts, including Gaylord Rockies and Gaylord Chula Vista.Key Accomplishments: ► Communicated with relevant personnel to streamline construction project of 1,501 room Gaylord Rockies.► Served as lead contact for F&B Council to lead Marriott F&B systems and programs and all progressions associated with food, wine, and liquor purchases, generating $600M in revenue.► Supervised 300 room Gaylord Texan expansion, 80,000 square foot meeting space for 560,000 square foot convention space, and $150M total in food & beverage.► Improved employee, client, and guest relations by executing department-wide financial improvements.► Organized corporate events in collaboration with celebrity restaurant chefs and corresponded with fortune 500 clients to close deals effectively.

Orlando World Center

Here, I analyzed ownership scope of funding and ROI requirements. By improving overall results of GSS, ESS, AES, financial, food safety, and QA and implementing best practices, I managed the balanced scorecard.Key Accomplishments: ► Launched new restaurants, developed policies for department-wide processes, and fostered strong relations with employees to enhance guest satisfaction.► Maintained compliance of resort with sanitization procedures ► Nurtured partnerships with celebrity restaurant chefs to build restaurant partnerships and arrange corporate events.► Led efforts to meet with fortune 500 clients, discuss corporate events and conventions, and close deals in a professional manner.

Jw Marriott Grande Lakes

Director of Food & Beverage (2007 – 2010)Executive Chef (2003 – 2007)During this job, I directed opening of company’s first dual property and largest JW by optimizing all progressions related to vendor relations, associate onboarding, and budget management. I acquired ranking of top-performing JW Marriott in all balanced scorecard areas by monitoring associates and ensuring high-quality guest experience. Key Accomplishments: ► Liaised between concept chef and two-time James Beard winning chef Melissa Kelly for successful opening of Farm to Table on-site hotel and restaurant “Primo”.► Facilitated high-profile clients and increased sales volume by setting up chef’s closing room and built congenial relationships with client, employee, and owners.► Piloted and organized high-profile events, including Iron Chef and Hell’s Kitchen; recognized as trending concepts for markets across U.S.

EXECUTIVE CHEF, New Orleans MarriottEXECUTIVE CHEF, Portland MarriottEXECUTIVE CHEF, Black Hawk Country ClubEXECUTIVE CHEF, Bethesda MarriottVARIOUS CHEF POSITIONS, Marco Island Marriott, Westborough Marriott, Boston Marriott