Scott Goldberg Email and Phone Number

Fully accountable for day-to-day foodservice operations for the Grand Ole Opry, Ryman Auditorium,5 full service restaurants and other high-profile venues in Music City. Responsible for food & beverage footprint growth planning, café remodel, and new restaurant opening execution. Drove 40% increase in food & beverage revenue and 100% increase in catering revenue over two years. • Planned and managed Café Lula at the Ryman overhaul and reopening• Procured and managed all licensing for establishments and special events• Oversaw day-to-day operation of restaurant, catering and concessions across multiple Opry venues• Developed revenue-building Plaza Parties and backstage catering in downtown Nashville and at the Grand Ole Opry• Played key leadership role in development and execution of Ole Red Tishomingo theme restaurant and Opry City Stage in NYC.

Vice President of Food and Beverage- House of Blues Responsible for managing all food and beverage for 11 House of Blues, 18 full service Restaurants (11 casual, 8 fine dining), 29 Clubs and Theatres and over $130MM annually in food and beverage. Selected Highlights:• Took a tired brand and completely reinvented the food program. With help from Aaron Sanchez we rolled out new SOP's, Restaurant menus, Foundation Room menus and all Catering menus. The change has resulted in increased top line revenue by $2.9MM and EBIT of $976K over prior year. Fully responsible for the training of the new menu as well as the new service initiatives. • Successfully took over the liquor buying which resulted in an additional $1MM of marketing spend Live Nation.• Improved operational efficiency by substantially reducing food costs and labor by 2.3% and 2.1% respectively, increasing guest spend by 10% through operational initiatives, labor management, upselling, etc.• Took over all food purchasing in 2012.• Tasked with and executed changing venue management culture, emphasizing fiscal responsibility, operational excellence and service/hospitality, indicative of financial success, creating, replacing or promoting 11 management positions and 9 Executive Chef positions.• Worked directly with the sales teams on budgets, forecasting, goal setting, menu development and execution of all events sold. Provided the sales teams with the tools to be successful, which included redeveloping all banquet menus and new catering equipment, small-wares, etc.

Maintain full accountability for overseeing a cross-functional team of more than 40 managers and 1000 employees in all aspects of food and beverage activities for Knott’s Berry Farm, Three Water Parks, Sales and Multiple Franchises located throughout the park. Train, mentor and supervise a cross-functional staff of managers, sales associates, servers, bartenders and support staff in all aspects of day-to-day activities, playing a key role in their development and top performance.

Built and directed multiple teams to maximize performance in successfully managing eight leading sporting venues on the West Coast, including two baseball stadiums, one football stadium, three basketball arenas, one NASCAR race track and one horse race track, generating more than $100MM in revenue. Hired and trained new staff, and tracked individual proficiency levels to ensure compliance with internal policies, rules and regulations. Allocated annual operating budgets to maximize use of resources while controlling costs. Performed comprehensive market research and competitive analysis to stay current on recent trends.Selected Highlights:• Played a key role in launching several different revenue-generating special events to drive profits and added guest value. • Worked with sales teams on budgets, forecasting and goal setting on a daily, weekly and monthly basis to achieve the overall expectations by venue. • Oversaw all catering sales and operations specializing in suites, premium, wedding, corporate, PGA events, meetings, facility buyouts, fundraisers and other social events.• Implemented a monthly sales event at each venue to showcase the facility and its offerings. • Streamlined cost containment initiatives and adjusted staffing levels responding to seasonal need and business calendar; realized cost savings of $300K.• Liaised between different managers to track individual progress and ROI on short and long term sales and marketing strategies. • Earned the coveted Regional of the Year Award in both 2007 and 2008.• Spearhead all facets of Union Negotiations and RFP’s on the West Coast.• Increased revenues 25% and profitability 20% by generating multiple new accounts worth $25MM in revenue. • Retained 6 new franchises in Dodger Stadium, resulting in $10MM in food revenues. • Oversaw a total of 16 full service restaurants.