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ROOMS DIVISION ... FINANCIAL MANAGEMENT ... F&B OPERATIONS ... HUMAN RESOURCES INITIATIVESI offer 20+ successful years in the hospitality industry - most recently casino hotels / previously Best Western, Holiday Inn, and Executive Inn hotels - multi-unit and large operations. Noted as an operational problem-solver, I consistently improve financial results.As a practical, visionary hospitality industry leader, I demonstrate expert strategic planning and action to drive bottom-line performance while enhancing the guest experience. Recognized for the proven ability to:🔹 Improve service and quality 🔹 Identify new revenue streams🔹 Maximize guest satisfaction 🔹 Vitalize brand / image 🔹 Build high-performing teams 🔹 Introduce innovation / change 🔹 Increase ADR / RevPAR 🔹 Contain / reduce costsI energize the organizational / workplace culture within gaming and multi-property environments, providing clearly defined direction, open communications, and high expectations, reflecting expertise in:Strategic Planning / Forecasting ... Operations Management ... Team Building / Mentoring / MotivationCreative Marketing ... Public Relations ... Project Management ... Community / Guest RelationsStandards of Excellence ... Quality Assurance ... Budget Administration ... Trendsetting Hotel Experience:🔹 Spearheading hotel openings, expansions, complete renovations, and start-up operations, including authoring and implementing standard operating procedures and yield management plans.🔹 Streamlining operations, upgrading technology, and improving processes while directing total operating budgets of more than $65M and more than 700 employees.
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Director Of Hotel OperationsOsage NationDenison, Tx, Us -
Senior Director Of HospitalityTerre Haute Casino Resort May 2023 - Present
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Senior Corporate Director Of Hotel OperationsChoctaw Casinos & Resorts Mar 2018 - May 2022Durant, Oklahoma, UsInvigorated under-performing hotel operations, improving quality, service standards, and customer satisfaction scores while stimulating food & beverage numbers. 🔹 Created or updated and implemented Standard Operating Procedures, Standards of Service, job specific training programs and job descriptions for all hotel, sales, and front service positions.🔹 Grew hotel revenue 31% with an additional 8-figure increase in gaming revenue across 3 resorts through accelerated utilization of innovative brands yield management program. 🔹 Launched “Perpetual Enhancement” programs, requiring monthly team member and manager meetings to identify ways to strengthen operational efficiency and promote continual improvement.Improvement initiatives:🔹 Restructured operations, from sales goals and incentive programs to contact center staffing (lowering lost calls from 13% to <4%) to valet procedures that cut guest wait times for vehicles in half.🔹 Introduced mandatory room inspections and preventive maintenance program in all hotels, ensuring highest standard quality levels in all brand rooms.- Earned 90+% guest satisfaction scores and reduced operating costs as much as 22% after installing HOTSOS and HOTSOS Rex guest service/housekeeping technology.🔹 Choctaw Nations Business Operations Representative:- Expansion Project: on 1,000 room expansion opened at Durant Oklahoma property, including 286 suites and a 3-acre waterpark.- Gaming Consulting Group: Generated new revenue stream by consulting to other tribes. evaluating operations and recommending improvements to help them realize highest revenues in 20 years. -
Director Of HospitalityTreasure Island Resort & Casino Apr 2008 - Mar 2018Welch, Minnesota, UsDirected operations and 700 staff for hotel, food venues, bars, and environmental services with a total operating budget of more than $65M. 🔹 Created and implemented capital budgets and SOPs throughout hotel, F&B operations, sales and catering, and bowling center with attention to quality, service, efficiency, and profitability. - Accelerated room revenue 86% and net profit 97% while improving guest satisfaction ratings in hotel from 82% to 98%.- Raised cover counts 43% with food revenues up 38% and overall food cost lowered 8.6%; produced improved guest satisfaction ratings in food and beverage from 86% to 97%.- Increased sales and catering revenue 220% with implementation of aggressive sales goals for individuals and teams as well as centralized call center for hotel, dining, and activity reservations. 🔹 Led opening of 238-room hotel tower, 300-room hotel tower; waterpark, state of the art bowling center; and numerous F&B outlets. - Grew sales volume 18% and bottom line 28% by driving efficiency and quality guest service. -
Director Of Hotel OperationsMeskwaki Bingo Casino Hotel Jun 2000 - Apr 2008Tama, Iowa, UsManaged total operating budgets of $7.5M in room revenue, $10.5M in food & beverage revenues, $2M in gift shop revenue, and $1.5M in spa revenues. 🔹 Maximized revenues of all occupied rooms by developing strategic plans and implementing yield management program encompassing hotel, sales, gaming, and entertainment.- Increased hotel occupancy 32%, room revenue 67%, and net profit 126%.- Improved hotel guest satisfaction ratings from 72% to 96% and in F&B from 86% to 97%.- Increased food revenues 16% and cover counts 14% while lowering food costs 7.6%.🔹 Created, helped design, and opened Winding Streams Health Spa and 206-room hotel tower ($129M construction), including 5 new food and beverage operations. -
General ManagerLongbranch Incorporated - Best Western Apr 1997 - Jun 2000Directed operations of 88-room hotel, 130-seat restaurant, 50-seat lounge and 3,000 sq. ft. of banquet space. Led property conversion from independent to Best Western franchised property.🔹 Projects: Oversaw complete renovation of all hotel rooms and construction of in-door swimming pool. Achievement by the numbers:🔹 Increased occupancy 24%, room revenue 48%, and gross operating profit138%.🔹 Raised food and beverage profit13% while lowering food costs 5% and beverage costs 6%.🔹 Reduced staff turnover by half.
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DirectorKahler Hotel Company ~ Best Western Red Fox Inn Jul 1996 - Apr 1997Vitalized F&B operations, which included 2 restaurants, 2 beverage operations, 12,000 sq. feet of banquet space and 3 off-premise catering operations that served over 1,200 meals daily.🔹 The Abe Downing Steak House was one of only 4, four-star, four-diamond rated eating establishments in the state of Iowa.🔹 Improved departmental profit 50%, including off-premise catering revenues 15%.🔹 Streamlined payroll by instituting staffing guides in all operations.🔹 Developed and managed operating and capital budgets for all food and beverage departments; created and implemented new menus in all restaurants, catering operations and banquet areas.🔹
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DirectorInn Development & Management - Holiday Inn Apr 1995 - Jul 1996Led food and beverage team to optimal levels of operational performance, increasing guest satisfaction ratings in the food and beverage area 20%.🔹 Developed and implemented new menus in all food operations with attention to growing profitability while creating a unique and exciting dining experience.- Introduced numerous food and beverage specials and handled all marking and promotion associated with those specials. 🔹 Lowered food costs 8% and beverage cost 8% to increase profitability of F&B operations 25%.
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Food And Beverage DirectorIndiana Motel Developers - Executive Inn Aug 1994 - Apr 1995Oversaw food and beverage operations of 300-room Executive Inn, including 15,000 sq. feet of banquet space, 200-seat bar featuring live entertainment and 300-seat restaurant. Planned and implemented operating budgets for all food and beverage operations.🔹 Directed complete renovation of restaurant and kitchen areas, developing both restaurant and catering menus.🔹 Created free-standing bakery in the hotel lobby as new revenue stream.🔹 Lowered food costs 5% and beverage costs 8%.
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Food & Beverage DirectorDavidson Hotels & Resorts 1994 - 1995Atlanta, Ga, Us -
DirectorInn Development & Management - Hilton Hotel And Holiday Inn Oct 1993 - Aug 1994Myrtle Beach Hilton Hotel and Holiday Inn Ocean FrontDrove profitability of food and beverage operations for 4-star resort property and 3-star Holiday Inn, including 3 restaurants, 2 delis, jazz club, country club, high-energy lounge, 2 ocean-side beverage operations and 40,000 sq. feet of banquet space.🔹 Met or exceeded budgeted revenue and profit every month.🔹 Created and implemented food menus in all food operations, including catering.🔹 Instituted food and beverage inventory control programs and food and wine service training programs. 🔹 Hired and trained food and beverage director for Holiday Inn Myrtle Beach.Held numerous food and beverage, operational and general management positions in Springfield, Illinois, Terre Haute, Indiana, Louisville, Kentucky, Fairfield, Tennessee, and French Lick, Indiana.
Mark Dunn Skills
Mark Dunn Education Details
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Hanover CollegeSociology
Frequently Asked Questions about Mark Dunn
What company does Mark Dunn work for?
Mark Dunn works for Osage Nation
What is Mark Dunn's role at the current company?
Mark Dunn's current role is Director of Hotel Operations.
What is Mark Dunn's email address?
Mark Dunn's email address is md****@****aol.com
What is Mark Dunn's direct phone number?
Mark Dunn's direct phone number is +165148*****
What schools did Mark Dunn attend?
Mark Dunn attended Hanover College.
What are some of Mark Dunn's interests?
Mark Dunn has interest in Football, Casinos, Grandkids, Exercise, Sweepstakes, Home Improvement, Reading, Gourmet Cooking, Sports, Watching Basketball.
What skills is Mark Dunn known for?
Mark Dunn has skills like Customer Satisfaction, Hospitality, Management, Marketing, Gaming, Casino Gaming, Hotels, Food And Beverage, Sales, Catering, Hospitality Industry, Menu Development.
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