Toby Bauer Email & Phone Number

• Coordinate and monitor independent, hotel and resort hospitality/food & beverage projects from initiation through delivery• Liaison between the company and client to ensure all project targets and requirements are met • Ensure projects are completed on schedule and within budget• Actively identify and resolve potential problems and mitigate risks• Oversee formal change management process and controls• Monitor project deliverables • Prepare regular professional reports on project progress and problems• Assist management with evaluation and development of a project plan

• Contracted with initial development of Food and Beverage Department at Aspen Lakes Golf Courseo Created, developed and marketed the unique concept, “Contemporary Oregon Trail Cuisine;” o Completed culinary implementation timeline early and under-budget;o Completed all Culinary Management Controls, including inventory, labor, prep, and order guidelines;o Assisted with Aloha POS installation and maintenance throughout tenure;• Managed all daily operations for highly acclaimed 175-seat, 300-cover breakfast, lunch and dinner multi-venue food and beverage operation, including: Daily menu development for fine-dining, bar, café and event productions; Foodservice staff hiring, scheduling, evaluation, development, and discipline; Food production supervision and managerial cost controls.o Brought all variable costs to within industry standards and implemented budgetary cost controls; o Created orientation, human resources, and events management operating procedures;o Completed catering and events menu, contracts, and marketing materials for event productions;o Completed f&b marketing plan with extensive national, regional and local marketing exposure;o Completed financial plan based on accurately forecasted annual revenue streams and cost benchmarks;o Organized and directed execution of previously arranged events; Initiated, contracted, and executed numerous events for maximum profitability

• Managed all aspects of transitioning a previously outsourced and contracted café operation to a separate Museum department, including completion of business and marketing planning, financial forecasting and budget implementation systems.• Demonstrated profitability in first year by significant inventory and labor cost control measures, and entry into new revenue streams including event production, espresso cart, vending, and culinary outreach and education programs. • Initiation of mission-reflective menu, increased quality control standards, and managerial control systems • Assisted in the process of outsourcing it to a contracted local establishment with consultative recommendations, including aggressive pursuit of events, conceptual perception, and unique marketing