Paul Mack Email and Phone Number

GM/Director of Operations with 25 direct report managers and 1300 employees for $34M campus dining account. Responsible for direction and oversight of entire account dining operations including 3 Residential Dining facilities, 27 Retail Outlets consisting of National and Proprietary Brands, Campus Catering Operations, as well as Concessions and Suite Catering at Athletic and Event Arena, and surrounding venues Key operational functions: Key Client Interaction  Project Management, assisting and consulting for campus dining renovation Budget Projection, Forecast, and Development, Full Fiscal accountability

General Manager with 14 direct report managers and 207 employees. Responsible for $8.4M managed volume multi-unit campus dining account. Responsible for direction and oversight of entire account dining operations including residential dining, 6 retail multi concept food court outlets including national brands; Chick-Fil-A and Starbucks, 4 campus coffee outlets, on the go/ grab & go concepts and outlets as well as campus catering operations Oversight of national and local brands QA and brand standards  Budget projection, forecast, and development Collaboration and interaction with key university client  Principle in campus dining program evolution  Implementation of key employee and guest centric systems and standards

Served as Interim Director with 6 direct report managers and 120 employees. Responsible for $5M managed volume multi-unit campus dining account. Responsible for direction of entire account operations including 2 residential dining halls, 5 retail multi concept food court outlets including Chick-Fil-A, and Subway operations, on the go/ grab & go concepts and outlets as well as campus catering operations Key university client interaction  Project management and oversight of residential dining hall renovation

Served as Operations Manager. Responsible for $10.6M managed volume multi- unit campus dining account. Assist in the direction of entire account operations including entire campus catering operations, 1 residential dining hall, and 3 retail multi concept food court outlets. Key University client interaction  Menu development for campus dining operations Oversight of campus catering operations

Assistant General Manager with 6 direct report managers and 70 employees. Direct entire operation of 58 room boutique style hotel, conference center and executive learning center with a strong emphasis on food and beverage, conference, and social catering business. In addition, served on corporate task force team for support of; openings, acquisitions, and transitions at multiple company hotel and conference center properties including; Desmond Tutu Center: New York NY, George Mason Inn: Fairfax VA, Ross School of Business: Ann Arbor MI, Kellogg School of Business, Northwestern University: Evanston IL and The Enterprise Center, Mt. Laurel NJ. Other key operational functions, professional, & financial accomplishments:Annual sales of $5.4 million. Understanding clients goals/vision/directionFood and beverage execution- restaurants and social cateringMenu planning and package creation for weddings, social functions and cateringCompetition analysis, evaluating market positioning/pricingDevelop sales strategies, implement appropriate action plansBudget projection, forecast, and developmentFacility assessment & short range/long range capital plan development/renovation\ Planning/project managementConducted DM Audits, analysis and reporting at other properties as requiredConduct corporate fresh eyes property analysis and reporting at other properties as required

General Manager with 4 direct report managers and 80 employees. Oversee housing and food and beverage operations for 226-room conference center hotel and learning center for the U.S. Department of the Interior; U.S. Fish and Wildlife Service. Other key operational functions, professional, & financial accomplishments:Annual sales of $4.5 million. Oversight of hospitality operations for high level programs and Government officialsIncreased guest satisfaction scores from 94%to 96%Government contracting Federal Acquisitions Regulations F.A.R. Development and implementation sustainability initiativesUnderstanding clients goals/vision/directionProposal development and implementation Projection, forecast, budget development, revenue verification/recording/reportingHR, AP, AR, payroll, weekly closeCareer management process MBOImplemented Planet Evergreen, corporate sponsored hotel greening program with an emphasis on renewing , and recycling efforts as well as reducing non-biodegradable, compostable waste.

Assistant General Manager with 17 direct report managers and 180 employees. Directed entire operation of 204-room conference center hotel and executive learning center with oversight of food and beverage, housekeeping, front desk, PBX, night audit, bell staff, concierge, facilities, grounds, and security operations. Served as interim General Manager for two months during which time a five year contract renewal was secured with the client organization. Developed extensive statement of work including completely revising all standard operating proceduresOther key operational functions, professional, & financial accomplishments:Annual operating budget of $ 11.9 million Developed and implemented food service and presentation initiativesImplementation and training of fundamentals of customer service excellence program Increased guest satisfaction scores from 95%to 97%Mentor for Pathways to Leadership company internsUnderstanding clients goals/vision/directionProposal development and implementation Projection, forecast, and budget developmentAP, AR, payroll, weekly close, communications to all functional areasService etiquette training, guest & meeting planner feedback mechanism acclimatizationStaffing/ labor cost management for food and beverage, housekeeping, front desk, PBX, night audit, bell staff, concierge, facilities, grounds, and security operations

Director of Food and Beverage with 5 direct report managers and 100 employees. Directed entire food and beverage operation of 345-room executive level hotel with 5 kitchens, serving 2 full-service restaurants, 12 private dining and banquet rooms, break stations, room service and cocktail lounge operations. Reduced food and beverage controllable operating expenses by 7.7 % through inventory reduction, re-negotiation of maintenance contracts, utilization of collective buying power and implementation of cost reduction initiatives. Served on corporate food and beverage task force for multiple company properties. Responsible for profit and loss, budget preparation, marketing development and target objectives Other key operational functions, professional, & financial accomplishments:Annual food and beverage revenue of $5.6 MillionReduced food and beverage operating expenses 7.7 %Reduced food cost percentage from 31% to 27% over a period of two yearsIncreased beverage revenue 18% year over year for a two year periodStandards establishmentProductivity/staffing/ labor cost managementFood cost, beverage cost controlsMenu development, pricing- catering, ala carte, buffetFOH, BOH staffingVariety, presentation, quality

Director of Catering and Special Events, with oversight of staff of 40. Responsible for sales, planning, and execution of special function business including social events, weddings, charity events, corporate outings, and group business.Other key operational functions, professional, & financial accomplishments:Growth of special event revenue by 25% through development and implementation of new sales and marketing plan for special events.Food and beverage content expert for Pathways to Leadership development program

Director of Administraion and Food Service Operations with 5 direct reports and 86 employees. Oversight of multiple upscale employee dining facilities, including main campus dining hall, 4 satellite operations and 5 executive dining rooms as well as campus vending operations. Responsible for oversight of mail distribution services, providing mail service to a building population of 2,000, handling over one million pieces of mail, parcel, interoffice, and package goods monthly.Other key operational functions, professional, & financial accomplishments:Collective annual outlet revenue of $5.1 millionResponsible for profit and loss, budget preparation, marketing development and target objectives Reduced controllable expenses by 5% through inventory reduction, re- negotiation of maintenance contracts, utilization of collective buying power and implementation of cost reduction initiatives. Increased guest check average by 7%Development and implementation of new theme cuisine stations

Executive Chef for 345 room Executive Conference Center and Hotel with 5 kitchens, serving 2 full service restaurants, 12 private dining, and banquet rooms. Supervision of 4 direct reports and 50 front line employees. Accountable for all culinary operations, including development, implementation, and production of new recipes and menu items. Responsible for hiring, training, and ongoing development of all culinary personnel.Other key operational functions, professional, & financial accomplishments:Annual food sales of $4.5 millionServed on corporate food and beverage trouble shooting task forceServed on corporate opening teamResponsible for menu planning and execution of service for several high level programs, serving dignitaries and celebrities including :The Republican Congressional Institute,The United Nations Security Council, Vice President Dan Quayle,The Prince of Japan, Reverend Jesse Jackson, Coretta Scott King, Barbara Walters, Maya Angelou, Frankie Valli, Pat Reilly, Olympia Dukakis, Jimmy Valvano, Gloria Steinam, Ted Turner, Oprah Winfrey, Jane Fonda, John Cleese, Martha Steward.