Markus Mrakovcich- Mba Email & Phone Number

Greater San Diego Area

Working for Port Supply; West Marine's commercial services branch, I have had the opportunity to combine my customer service background with my passion for boating and marine experience. I work with ship yards, boat builders and marine industry professionals to determine their business needs and create customized plans to deliver comprehensive business solutions.

Ho Chi Minh City Vietnam

Taleed Academy prepares Vietnam's brightest students for opportunities to study abroad. I was an integral part in assisting over 100 students to achieve their goals of being accepted to an International University. Pursuit of an international degree is one of the few opportunities for Vietnamese students to travel outside of their Communistic country. -Course Instructor for IELTS Advanced Class.-Course Instructor for Entrance Exam Class.-Focus on business interview skills, language, pronunciation and group discussions.

Ho Chi Minh City, Vietnam

Pasteur Street Brewing Company is an investment of the Glass Egg Digital Media Group. The Partners behind PSBC set out to launch Vietnam's first craft brewery. This position was incredibly dynamic and each day presented unique challenges associated with doing business in a Communistic country. -Development of sales strategy focused on introducing a new product to the market and educating the market about craft beer. -Architect of Sales and Marketing Plan. -Breaking into a market dominated by a handful of large corporations. -Successfully grew our distribution network, managed logistics of delivering beer nationwide in a developing country and navigated language and cultural barriers to promote craft beer. -Management of key accounts, orchestrating marketing events as well as new account sales and draft equipment setup.

Ho Chi Minh City

Lush Saigon is Vietnam's first Ultra Club. With crowds of 1500+ patrons per night hosting internationally acclaimed DJ's and world class events.-Management of operations for our four room, two story club. -Oversight of 75 full time employees. -Planning and promotion of monthly events.-Hosting VIP clientele. -Management of marketing coordinator, event staff and outside sponsors to execute 1-2 major events each month.-Direction of holiday events, management of outside vendors and creation of event themes and structure. -Promotion of our regular programming through social media outlets.-Website management for www.lush.vn-Working with and guiding graphic design team to develop promotional materials.-Management and negotiation of contracts with marketing agencies. -Application of culinary background to refresh the clubs menu. -Guided cooks to produce modern club food that increased food sales revenue.

Avalon, California

As the General Manager I was responsible for the operations, planning, budgeting and forecasting of our 3 million dollar per year venue. The Avalon Grille was Catalina's first fine dining restaurant commissioned by the Wrigley Family. Running a restaurant on an island required extensive training of a limited workforce, process development and managing challenging logistics from ordering to staffing. With a comprehensive wine list, detailed service and a choice menu we served premium clientele from all over the world at this resort destination. The Avalon Grille was a three meal restaurant operated as a late-night lounge on weekend nights. All of these components demanded a tremendous amount of commitment to keep the operation running profitably year round in the seasonal destination of Avalon.

Newport Beach

Operations Manager for Newport Beach’s first Authentic Barbecue Restaurant.-Interviewing and hiring of our restaurant staff, development and implementation of a training program. -Concept and Brand development to include target market analysis, events and promotions. -Launched a successful industry night and hosted weekly events.-Development of logistics for delivery and online ordering. -Management of contracts and booking of entertainment. -Negotiation of contracts with vendors. -Collaboration with the Executive Chef on increasing average check through development and implementation of new menus.-Development of theme menus and restaurant events.-Positioning of Divbar within the market through social media.-Coordinating, booking and directing large parties and functions.

Rancho Bernardo Inn

Oversight of operations at El Bizcocho Fine Dining, The Veranda 3 meal restaurant, Spa bar and the golf snack shop. Managing these four venues involved the following responsibilities: -Scheduling, hiring, training and motivating staff and supervisors.-Inventory control and requisition; maintaining functional equipment and tools.-Resolve any conflicts or customer issues effectively while maintaining restaurants margins.-Conduct daily pre-shift meetings.-Employee reviews and performance standard auditing.-Focused on monitoring, directing, and coordinating effective sanitation and cleanliness.-Knowledgeable and practice safety compliance, food and liquor local laws and regulations.-Minimized F&B and labor costs through active schedule management.-Working with TMX payroll software for time adjustments.-Counseling and coaching of staff.

Avalon Grille

-Summer Employee for Santa Catalina Island Company.-Summer of 2010 served as the lead server during the opening of the Catalina's first fine dining restaurant.-Returned after graduation to serve as Restaurant Manager of the Avalon Grille.

Las Vegas, Nevada

-Member of the opening team for José Andrés' James Beard Best New Restaurant Nominee: China Poblano. -Training and development of staff with a focus on extensive cocktail and food knowledge. -Worked to establish policies and procedures while directing the daily operations of the restaurant.-Provided leadership of lunch and dinner service while actively coaching employees and interacting with guests.

Town Square Las Vegas

-Provided Food and Wine pairing.-Responsible for fast paced service with 5 table sections.-Guided guests through an enjoyable dining experience.-Worked within a strong team environment to insure detailed service.-Service of banquet functions and catering events.

Las Vegas, Nevada

-Cook for Thomas Keller's high volume fine dining establishment. -Responsible for complete station preparation. -Management of my weekly prep list, time management and service plan. -Demonstrated impeccable attention to detail, planning and organization, while working by the Thomas Keller Standard.

Bachelor Of Science (B.S.), Hotel, Motel, And Restaurant Management

Activities and Societies: Member of the Kappa Sigma Fraternity. I served as Brotherhood Events Chair and Pledge Class Social Chair. I was.

Associate'S Degree, Culinary Arts Management

Activities and Societies: Student Government Association, Teachers Assistant to Chef Pierre Leblanc, Competing Member of Skills USA.

Master Of Business Administration (M.B.A.), Marketing

Stcw Maritime Basic Training, Ships Security, Maritime Studies

While traveling in the Philippines I completed two internationally recognized maritime courses required for working on commercial vessels.

Master 100 Tons, United States Coast Guard Captains License