Mark Dunn Email & Phone Number

Denison, Tx, Us

Durant, Oklahoma, Us

Invigorated 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.

Welch, Minnesota, Us

Directed 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.

Tama, Iowa, Us

Managed 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.

Directed 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.

Vitalized 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.🔹

Led 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%.

Oversaw 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%.

Atlanta, Ga, Us

Myrtle 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.