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.• Partner with sales team on program and solution presentations to prospective and existing clients. Collaborate with marketing to promote LTO, new menu and product campaigns.

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 across the U.S.• 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 increasing sales via troubleshooting and re-merchandising in each unit. • 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, coordinating 24 vendors and managing 300 chefs and cooks

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

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