Scott Lissner Email & Phone Number

Greater New York City Area

• Manage a portfolio of residential boutique to midsized properties in New York City • Prepare and manage property budgets and monthly financial reports for both coop and condo boards• Work closely with boards on following and implementing all NYC local laws including 11, 87, 84, in addition to DOB, HPD, ECB laws and regulations• Coordinate with high quality 3rd party vendors and service providers to competitively bid on various building maintenance, construction and apartment projects.• Knowledge of Union 32BJ contracts • Oversee rental renewal and change of ownership of apartments by following the bylaws as set by each individual property within my portfolio• Responsible for tenant’s point of contact during the construction of space and to manage all aspects of the projects on behalf of landlord and to work cooperatively with tenants to expedite the completion of any landlord work, the delivery of space to tenants and the opening of tenants for business.

Greater New York City Area

Scott on Wine: with clients from Park Avenue in New York City to Park Lane, London. Scott on Wine specializes in creating tailored made wine programs for both the novice to the professional. Services offered include personal wine cellar management programs, wine and spirit classes and themed events at the home or office. For more information please visit www.scottonwine.com

Greater New York City Area

• Assisted with the opening of the new SAP New York offices at 10 Hudson Yards• Developed and implemented the menus for the Corporate Marketplace, Executive Briefing Center, Catering and two their Coffee Shops ( Starbucks® and Brooklyn Coffee Roasters®) by where possible using local and sustainable ingredients and menu offerings • Increased sales revenue by 25% above the initial first year target by internal marketing promotions and brining events in house.• Responsible for the weekly operational forecasts, including food, directs and labor costs and maintaining the P/L accounts for the food service operations• Work closely with both Compass and SAP partners, such as Pepsi Cola, Coca Cola, Frito-Lay, Kellogg and other Fortune 500 companies, to promote their products and increase sales• Conduct employee training and development programs to retain front line employees and recruit new hires as the business grows• Continually review new opportunities to implement new products and services resulting in sales growth and client • Fire Safety Warden, comply with all local DOH rules and regulations • Platinum Star Award recipient

Greater New York City Area

• Transitioned to assist with the opening and operation of the Torch Club after Aramark was awarded the contract to operate its first-class restaurant, catering and student dining facilities.• Responsible for preparing operating statements, reports, and budgets, and reviewing the collection of receivables, including monitoring the performance of the account through professor and student evaluations and monthly financial reports and initiating corrective action as needed.• Ensure successful operations of all catering, restaurant and student dining functions including labor cost, food cost and control over preparation, transportation, setup, operation, and cleanup of all events both on and off premises.• Oversee compliance with the preparation and service of food and beverage items in adherence to Company and NYC standards for preparation, presentation, sanitation and safety (meeting HACCP and OSHA guidelines).• Institute a catering marketing plan to entice NYU faculty, students, local and Fortune 500 companies to utilize the facility by customizing specific menu options and events, emphasizing the Club’s incorporation of local and sustainable ingredients. • Hire, train, and schedule front of house staff and involvement in the development of the catering staff as it relates to service techniques, menu presentation, policies and procedures. • Monitor the general maintenance and security of the facility in order to protect the physical assets and safety of its employees and clientele

Greater New York City Area

• Oversee and direct both front and back of house systems and procedures for the ordering, receiving, storing, preparing and serving of food and beverage related products and services, as well as supervise menu planning and development for both the executive dining rooms (EDR) and the employee cafeteria for over 750 employees. • Responsible for the weekly operational forecasts, maintaining food costs and P/L accounts for the cafeteria and employee cafeteria within the facility.• Work closely with Aramark partners, such as Pepsi Cola, Coca Cola, Frito-Lay, Kellogg and other Fortune 500 companies, to promote their products and increase sales.• Reduced Brown Brothers Harriman’s subsidy over prior years by effectively managing costs and increasing sales in the cafeteria and the EDR and by developing catering opportunities to other tenants in the building (such as Deloitte, YMCA, FundTech and Hines).• Instituted Aramark programs such as Drive the Deli, Grow the Grill and Blast the Beverage, which resulted in an increase in customer check averages.• Updated the data collection systems (including payroll, AR and AP) from a DOS based system to an online system (GFF and Kronos)• Coordinate and supervise production, merchandising, quality, cost control and labor management.• Conduct employee training, develop and retain front line employees and recruit new hires.• Work on a daily basis with the event planners and provide food and beverage options for various meetings, seminars and receptions that take place on a daily and/or repeated basis within the facility.• Continually review new opportunities to implement new products and services, which results in sales growth and client retention.

Greater New York City Area

After The Williams Club lost its lease, I oversee the daily operations of the Club in getting it ready and assisting with the sale of the building and its assets, this included but was not limited to the following:• Maintained all building systems, including initiating a preventative maintenance program for all major mechanical, electrical and plumbing systems, and supervised the upgrade the HVAC and standpipe and sprinkler systems• Coordinated with the College and the City of New York on compliance with building codes and regulations• Schedule viewings of the Club with the College and various realtors and brokers for the sale/lease of the building• Oversaw all building security and personnel • Arrange for the transport and/or disposal the club and hotels equipment, furniture and other items

Greater New York City Area

•Advising students on course related material•Working closely with guest speakers and professors prior to and during lectures on courses syllabus•Managing the Sommelier Society’s website www.winestudy.org

Greater New York City Area

• Oversaw all maintenance programs and services for hotel and guest areas, business and conference roomareas and kitchen and dining areas, including negotiating management contracts for building-wide services• Yielded annual sales of $1,430,000 in food and beverage and $1,400,000 in room sales• Increased the quality, and reduced the costs, of hotel amenities by brand, cost and value comparisons andnegotiating price and deliveries with merchants, including the reduction of linen costs by 40% and theimplementation of eco-friendly products at a savings of 35%• Participated in management decisions relating to catering, members dining room and guest room budgetsand costs, as well as changes to, and the reduction of, the work force and general employment matters• Conducted daily staff briefings, performed training programs, supervised 40+ employees, and coordinatedand resolved scheduling issues and union disputes within scope of union contract• Instituted the “Wine and Dine” series and “Steak and Ale” dinners and solely responsible for creating themenus, recipes and the wine and beer pairings for each event• Directed all aspects of the design, organization and scheduling for the renovation of an entire guest-roomfloor and the largest conference room floor of the Club

• Scheduled individual and recurring events, including breakfast, lunch and dinner meetings, business seminars, and educational and social events, and coordinated the menus and dietary needs, seating arrangements, electronic and AV equipment requirements and all room facilities• Negotiated pricing plans for each event, ensuring repeat business and profit • Recreated and updated the entire catering menu within a modest budget • Organized the first catering-expo which resulted in a substantial increase in banquet sales • Interacted with members and guests regularly to assure personal attention and satisfaction with food quality and room facilities and overall fulfillment of services requested

Mamaroneck, New York

• Oversaw all major events, servers, busboys and other personnel in 3 dining rooms simultaneously• Yielded annual sales of $1,500,000 in food and $500,000 in beverages• Ordered, stocked and organized linen, silverware and glassware supplies• Created a member-service program and employee training programs• Implemented an international recruitment plan with students from Europe

Ba (Hons), Hospitality Management

Activities and Societies: Student representative of the HCIMA now the Hospitality Institute

Hnd, Hospitality Management, Merit

Activities and Societies: Student representative for the HCIMA now the Institute of Hospitality

Education record