Michael Lemon Email & Phone Number

Rye Brook, NY

• Redefining the Premium Airport Lounge experience for travelers across the U.S. Introduce culinary innovation to seamlessly delight our Clients’ discerning global customers.
• Oversee growth of division; in 4 years, number of accounts have quadrupled and revenue has increased exponentially.
• Contributed to brand development of American Express centurion lounges. Design kitchens and buffets for British Airways, Lufthansa, Etihad, and others.
• Recognized by Yelp (#1 destination Las Vegas & San Francisco), 4square (#1 destination Dallas), and other major lounge bloggers as creating the best places to relax and dine.
• Create partnerships with renowned chefs across the country and develop menus and standards for each lounge.
• Implement QA standards, enabling A+ scores consistently across all airport lounge business.

Rye Brook, NY

• Responsible for the development and implementation of culinary strategies, programs and standards for a $2 billion food service company dedicated to revolutionizing the dining experience of colleges and universities.
• Created and implemented product cost strategy to achieve a 32.5 basis point reduction in food costs. Achieved company savings goal of $1.75 million.
• Developed innovative menus to address cost pressures while also demonstrating corporate social responsibility, sustainability, seasonality, and health/wellness.
• Established metrics and analyzed ongoing performance and operational trends. Led corporate culinary and business excellence initiatives with an eye on quality and customer service.

Rye Brook, NY

• Maintain high standards of food and beverage quality and service to maximize profits (Kitchen, Banquets Operations, Restaurants, Room Service and Bars).
• Created food servery and kitchen designs, food programs, job descriptions, vendor lists and ordering guides for foods and equipment.
• Developed and implemented audits to ensure conformance with company, government and accrediting agency standards, regulations and codes regarding conference and lodging preparation, sanitation and record keeping.
• Work closely with sales team to deliver respond to RFPs and deliver presentations.

Rye Brook, NY

• Responsible for Northeast Regional accounts; 40 units (Fortune 500 clients) in NY, NJ, MD, VA, CT and GA with combined sales revenue of $30 million. Created record breaking revenues for three consecutive years by.
• New Business Development Team Member; accountable for responding to Request For Proposals (RFP’s).
• Plan and facilitate Flik Culinary Expos and Meetings to train and educate over 500 managers and chefs.
• Initiated and implemented the Flik Sous Chef Program to cultivate a succession pool for Executive Chefs.
• Managed the opening of over 30 new accounts in 2 years. Selected sr. project manager for two Annual Bloomberg Company Picnics, $1 million revenue project. Planned and directed all food operations feeding 11,000 guests.

Master Of Arts (M.A.), Food & Food Business Management

Bachelor Of Technology (B.Tech.), Hotel & Restaurant Management