SCOTT GOLDBERG

**** ******* *** *** *** Carlsbad, CA 92008

323-***-**** • ace3j3@r.postjobfree.com

HOSPITALITY EXECUTIVE

Forward-thinking, motivated professional with a comprehensive background in all aspects of food service

management. Excellent team manager with the philosophy of leading by example, pitching in whenever

needed. Calm demeanor in the face of difficulties; Leader who believes that everyone has something of value

to offer. Reputation for integrity, problem solving abilities and analytical skills. Areas of expertise include:

Cross-Functional Team Leadership • Financial Management • Problem Solving • Process Improvement

Customer Service • Inventory Control • Marketing • Procurement • Negotiations • Menu Planning

Staff Hiring & Training • Sales • Cost Control Strategies • Operations Management • Budgeting

PROFESSIONAL EXPERIENCE

SMG/Savor, San Diego, CA (1/2014-Present)

Contract Employee – Consultant

Help organization to solve issues, create value, maximize growth and improve the business performance for

their Convention Centers.

Live Nation, Hollywood, CA (3/2011-11/2013)

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.

Knott's Berry Farm, Buena Park, CA (3/2008-3/2011)

Vice President of Food and Beverage

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

Resume

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.

Selected Highlights:

• Set operational and sales goals, established priorities, managed resources and developed targeted

strategies in order to effectively manage $35MM in combined revenue.

• Responsible for hiring and training the entire sales team. Developed new banquet menus to increase

each parks catering sales and improve bottom line results.

• Sales revenues accounted for $15MM in annual revenue, which included groups, social functions,

weddings and numerous buyouts. EBITDA for all catering increased by 15% buy implementing

upsells and new staffing guides.

• Successfully increased profitability 15% by revamping the food and beverage outlets, including 5 new

foods facilities such as Panda, TGIF, Johnny Rockets Cinnabon, Pinks Hot Dog and the entire sales

team.

• Improved operational efficiency by substantially reducing food costs and labor by 5% and increasing

per cap by 10%.

Levy Restaurants, Los Angeles, CA (1/2004-3/2008)

Regional Director of Operations

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.

Santa Anita Park, Arcadia, CA (3/2002-1/2004)

Director of Food and Beverage

Resume

Led day-to-day food and beverage activities, including concessions, catering and 3 full service restaurants.

Cost-effectively allocated staff budget while strategically organizing workflow planning to optimize

productivity, efficiency and performance.

Selected Highlights:

• Maintained all financials worth $14MM yearly including budgets, forecasting, inventory control, labor

cost and union relationships.

• Oversaw and worked directly with the sales teams to drive sales and bottom line profitability during

and after race season. Events ranged from group meetings, group sales, graduations, weddings,

filming and large buyouts.

• Conducted weekly meetings with the sales and operations department to assure that we over

delivered guest expectations.

• Successfully built top-performing personnel integral to supporting enterprise-wide operations by

effectively interviewing, screening and testing candidates.

Guckenheimer, Los Angeles, CA (2000-2002)

Area Manager

Directly managed employees in all aspects of sales, marketing, and team leadership duties for 10 corporate

restaurants and B&I locations. Recruited, trained, and mentored a cross-functional team which included the

sales, operations and finance department. Led daily strategy meetings with staff, and identified and resolved

issues. Tracked and maintained all facets of procurement, purchasing, catering sales, food production,

employee supervision, financial responsibilities, customer-client communication and partnership

development.

Aramark, Los Angeles Convention Center, Los Angeles, CA (1999-2000)

Director of Operations

Spearheaded food and beverage operations, including $10MM concessions and $11MM in catering.

Managed a diverse team of 31 salary managers, 14 supervisors, 4 sales managers, 8 banquet captains and

350 hourly employees in all aspects of financial reporting, budgets, forecasting, union negotiations and

employee development.

Selected Highlights:

• Worked directly with sales teams on driving all aspects of food and beverage; included events from 5

to 10,000 guests.

• Events ranged from weddings, corporate event, booth service, galas and fundraisers.

• Oversaw incoming inquires, daily cold calling, negotiations, pricing and contracts.

• Managed all aspects of event planning detailing menus, itineraries, vendor referrals and floor plan

logistics.

• Worked with banquet department on menu writing and development, creating custom packages

based on client needs.

• Directed and advised on development of private event website with graphic design team.

• Sold over $250,000 in venue upsells.

• Worked with Convention management on packaging the Convention Center and F&B as one

package.

Additional Experience:

Resume

Director of Operations - Restaurant Associates, Music Center of Los Angeles County, CA

General Manager - Topaz Café, Bowers Museum, Santa Ana CA

General Manager – Port Royal Hotel, Montauk, NY

Room Service Manager – La Costa Resort, La Costa, CA

Manager – Hard Rock Café, Las Vegas, NV

EDUCATION & PROFESSIONAL CERTIFICATION

Bachelor of Arts in Hotel/Restaurant Management - University of Nevada, Las Vegas, NV

Certified Food Handler - Los Angeles County, CA

Resume

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