Tom Rubenstein Email & Phone Number

Executive Director of Operations | Sales, Marketing and Operations Leader | General Manager | Health Care | Senior Housing| Non-profit | Catering, Food Service, Restaurants, Retail ConcessionsRevenue Optimization ♦ Operations Management ♦ Strategic Planning ♦ Brand Development ♦ Operations and Marketing Strategies ♦ Proven Decision Maker ♦ Market Trend Analysis ♦ Values Exceptional Service Delivery ♦ Sets Highest Standards ♦ Excels in financial Analysis, Budgets and Forecasting• Executive-level Operations Management professional who sets effective strategy• Creative, decisive decision maker that company leaders count on• Creates team culture that adheres to highest service standards with high morale and retention rate• Builds profitable responses to new or revamped concepts• Thrives in a fast-pace environment with new challenges• Decisive and on-the-spot problem solver

Normandale Community College - Bloomington, Minnesota

• Manage all aspects of seven food service outlets and full-service catering operation• Overall responsibility for personnel, food & beverage control and P&L• Developed retail and catering standards and protocols• Key part in menu development for retail and catering menus, costing and specs• Cultivated team that met high standards for customer service and food quality

Golden Valley, Minnesota

• Acclaimed as one of the most prestigious country clubs in the Twin Cities• Manage all operations including Member Dining, Golf Course and Pool Concessions, Banquet Sales and Operations, Membership Sales, Marketing and Human Resources • Surpassed catering sales goals for five consecutive years - increased banquet revenue by $360K• Increased Member Dining revenue by offering menu choices that included local sourcing, environmental sustainability and healthful choices• Planned and administered policies involving financial management and budgets, including revision of forecasts, marketing plans and capital expenditures• Key part of the ongoing evaluation of employee benefits, job description and specification updates, employee manuals, performance appraisal improvements, wage and salary comparison surveys, long-range staff planning and other HR issues• Created Service Excellence standards for all departments which provided personalized service that is prompt, friendly, consistent and anticipatory in nature• Monitored internal cost control procedures, inventory, pricing and vendor contracts which resulted in a $37K savings in the first 18 months• Crucial role in the development and execution of the club’s brand and strategic plan, monitored annual progress toward approved goals and objectives, ensured that such plans were consistently implemented

Golden Valley, Minnesota

• Directed the marketing, coordinating, supervising of all aspects of the catering sales and banquet component of the food and beverage department. Promoted from this role after only 8 months.• Developed catering sales, retail concessions and banquet operations standards and protocols• Lowered food costs by 6% by tight managing of the development of concession menus, banquet menus and contracts; ensured that pre-planned menu offerings were current and reflected general interests• Wrote training manuals for all six food service areas of club operations• Monitored catering labor budgets; reviewed financial reports and took corrective actions as appropriate to ensure that labor budget goals were met• Decreased banquet labor by 4% while maintaining high level of service by setting standards of operations including forecasting and booking analysis• Instituted a marketing communications plan to include updated website, including content, navigation, photos, graphics, increasing website traffic by 28%• Instituted a print advertising, internet marketing strategy and editorial services to reinforce the refocusing of the club’s brand• Increased social media presence by focusing on public communications by creating a Weddings and Events Facebook page, Twitter, LinkedIn and Pinterest• Managed all administrative and operational aspects of banquet events department to ensure that the member/guest’s expectations were exceeded

• One of the top three caterers in the Twin Cities with over 2000 corporate events and 400+ weddings annually• Managed high-functioning team of 250 in Sales, Marketing and Operations• Directed and managed catering sales, marketing budgets for 10 Minneapolis businesses and colleges, and three venues in Seattle-Tacoma area with $7M in annual revenue• Achieved annual revenue growth of approximately 5%• Prepared and presented proposals to secure three new accounts in the Seattle area• Developed catering sales and banquet operations standards and protocols• Key player in decreasing operating expenses of approximately 3% by negotiating vendor contracts• Developed all catering menus

• Defined and proactively promoted company position, image and brand development• Increased sales by 6% in a very competitive market by creating sales strategies that countered pricing objections• Conceived and implemented strategic marketing campaigns including advertising, collateral and public relations; increasing company visibility

• Led transition team that took over failing venue and converting it to a highly profitable location• Increased profit by 8% and decreased payroll by 5% during first year• Created new banquet and restaurant menus which increased revenue by $250K in 18 months

• Recruited to start Catering Division for Lancer Hospitality • Generated revenue of over $1M within two years • Directed marketing, operations management, menu development, budgeting, weekly sales reporting and vendor relations

Bachelor Of Arts (B.A.), Sociology

Associate Of Culinary Arts