Mark Stevens Email & Phone Number

Rosemont, Il, Us

Lawton, Oklahoma, Us

Lead a team of 55± food & beverage associates via 4 direct managerial reports. Responsible for strategic short term and long-term goals that generate more than $5MM per year. Revamped existing procedures to create efficiencies - while growing cash revenues in the Full Service Dining Room & Coffee Shop. Successfully introduced technology to address labor shortages and designed F&B operations of a new casino. Fully responsible for all day to day operations of a Full Service Dining Room, QSR, Coffee Shop, Catering and Casino Beverage departments. o Redesigned menu layout, offerings and daily/weekly/monthly specials of the Full Service Dining Room, QSR and Coffee Shop.o Created efficiencies in the full service kitchen with menu item selections – eliminating 1 FTE.o Achieved cash revenue growth of 5% for full service dining room & 6% for coffee shop year over year. o Championed the install of an automated bartender – eliminating 2 FTE’s. o Created efficiencies in purchasing by utilizing bulk buying. Savings of over ±10% per selected items.

Directed a team of 166± food & beverage associates via 9 direct managerial reports. Oversaw strategic short term and long-term goals that generated more than $10MM per year. Developed and implemented policies and procedures that streamlined operations and created efficiencies - while growing cash revenues in the Fining Dining, QSR, Casino Beverage and Catering departments. Championed capital projects of transitioning from Micros to InfoGenesis, $400,000+ complete remodel of the existing steakhouse, new sports bar remodel and draft beer system install. Fully responsible for all day to day operations of Buffet, Steakhouse, Food Court, Coffee Shop, Racing Concessions, Catering, Commissary and Casino Beverage departments. o Took over Catering Sales with only 30% of total sales being cash to comp. Developed SOP’s and established a team to drive cash to grow cash sales to 60% of total sales. Growing total revenue by 20%+ year over year.o Consolidated F&B commissary operations - eliminating 4 FTE’s.o Championed a $400K+ remodel of fine dining restaurant.o Created operational efficiencies in the Buffet and QSR – saving over $120,000 annually.o Project Lead of transitioning POS for entire property from Micros to InfoGenesis. o Achieved 15% cash revenue growth in the steakhouse by local engagement in radio and showcasing of product.

Worked as a 3rd party vendor, leading a team of 300+ associates via 8 direct salaried managers. Maintained brand standards and specifications for all franchised venues - and generated over $15MM in total revenues. Drove guest service scores through a metrics of weekly surveys on food quality and service standards for 9 different venues. Reduced waste by establishing organization in all venues with venue specific order guides and par levels. Championed the property initiative to develop Native American associates who strived to grow their career in the F&B department. Fully accountable for all day to day operations of a 24/7 Café, Steakhouse, 4 QSR concepts, In Room Dining, Catering and Casino Beverage department. . o Raised metric guest service scores in first 90 days by 3 points, leading all 3 of the properties operated for the client.o Improved scores to consistently achieve 93-96 compliance rating for all established franchised brands: Panda Express, Fatburger & Dunkin Donuts.o Reduced food cost by 3 points in Dunkin Donuts, by offering half price donuts at the end of the night and repurposing the remaining instead of disposing of them.o Decreased inventory variances in the Casino Beverage department by more than $15,000/month, by implementing par levels, accurate transfers and securing of product.

Led a team of 87± associates via 7 department heads in a store that generated $1MM weekly at a $32 per guest check average. Ensured product was adequately merchandised, performed walkthroughs of the store every 2 hours, and accurately tracked and reinforced the effort for a 33% compliance of check-out through self-serve kiosks. Carried out all responsibilities under the direction of the Store Manager ensuring all policies, procedures, and compliance protocols were consistently met.o Store was 100% compliant with ad items on end caps each week for the sale paper.o Selected to champion the “Feed the Hungry” campaign for the district. o Led the district of 13 stores in the “Feed the Hungry” national campaign.o A contributing member of the 6 Co-Manager Set-up Team for the district. Ensured the store and storage area were in corporate compliance before the grand reopening of all remodeled stores.

Buffalo, Ny, Us

Director of Food & Beverage, Miami Valley Gaming, Lebanon, OH (2013-2014)Built a management team of 8 individuals that directed 200+ associates that generated $13MM in revenues in a racino with 1600 VLT machines and harness racing. Worked with Project Manager for the building to make sure all equipment and design was properly placed in all F&B outlets. Part of preopening team that purchased smallwares, developed training programs, and oversaw menu engineering. Established purchasing standards and inventory controls for all venues. o Successfully planned and opened a $13MM in revenue food and beverage operation with 6 venues.o Project Lead of installing and programming Micros Point of Sale System.o Developed and provided leadership to train all service standards and menus to the front line team.o Implemented a “beverage on demand” system from Bally for top tier players.Director of Food & Beverage, Choctaw Casino Resort, Durant, OK (2009-2013)Worked as a 3rd party vendor to operate the casino’s F&B venues for a P&L contract. Directed a preopening team of 400+ associates through 10+ direct reports, for a 300,000 sq. ft. facility, with 4,400 machines and 9 food venues. The operation was expanded after 18 months to 23 venues grossing over $20MM in total revenue. That expansion included the addition of Gilley’s Restaurant and Bar, Casino Beverage Service, Catering Sales & Operations, and Event Center Concert space for 5,500 guests. Championed all service standards, training manuals, and operational logistics for the department. o Successfully opened $20MM food and beverage operation expansion.o Project Lead on startup operations for all casino beverage operations that generated $4MM annually.o Project Lead for equipment layout, install, menu engineering and service standards for Gilley’s Restaurant.