Manager General

**** ******** **** **** ***** 610-***-****

Plymouth Meeting, PA E-mail

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Mark A. Schwab, C.E.C., CCM

Objective To bring innovation and creativity, backed by classical training and traditional values, to the

hospitality industry, by providing management services and personnel motivation of the highest

caliber.

Professional 2008 -- present M.A.S. CLUB and RESTAURANT CONSULTING

Experience

Providing Country Club, City Club and Restaurant consulting services for Administrative

Departments, Food and Beverage Services and Culinary Expertise.

1998 – 2008 University and Whist Club, Wilmington, DE General Manager/COO

Hired in May 1998 for this private city club with operational income of three million dollars.

Inherited a 350K deficit first year. Achieved 180K profit in three years, cutting deficit in half each

year while improving all applicable internal systems. Responsible for all aspects and operations

of this 600 member owned club. During my tenure, all aspects of ala carte member fine dining

and casual food service, wine lists, banquet service, kitchen facilities and member services were

upgraded. Renovated ballroom and kitchen in order to increase catering business.

Instrumental in controlling operational costs, while increasing levels of service, sales,

membership base and profitability. Updated and streamlined administrative areas such as

employee handbooks, training, job descriptions, and evaluation. Upgraded POS and accounting

systems.

Received Best of Delaware Award for Private Club/ Fine Dining in 2001, 2002, 2004, and 2005.

1997–1998 Crozer/Keystone Healthplex, Springfield,PA Site Manager/ Executive Chef

Hired as Site Manager for upscale café/restaurant attached to new sports and health club serving

private membership as well as the public. Responsibilities included purchasing, hiring,

scheduling, menu design and implementation of daily club usage and catered events.

1995 – 1996 Germantown Cricket Club, Philadelphia, PA Executive Chef

Upgraded all aspects of food program and kitchen at this 400 member club. Responsible for all

executive chef duties as well as assisting acting Manager until General Manager was hired.

1994 – 1995 Cuisine Express, Philadelphia, PA Chef/ Consultant

Provided service as needed in evaluation of food programs, new concept marketing, initial phase

marketing, and start-up of program including training of new staff and ongoing support for a

“Gourmet Take-Out” in a major supermarket in suburban Philadelphia.

1991–1994 Manufacturer’s Golf and Country Club, Oreland, PA. Food and Beverage

Manager - Assistant General Manager- Executive Chef as Needed

Managed all operations, banquet sales, catered events and Golf and Tennis outings.

Responsible for food and labor costs, menu and wine list design and implementation, staffing,

scheduling, and inventories. Supervised department heads and assisted General Manager in all

aspects of club operations including golf, tennis, and swimming programs.

1989 – 1991 Philadelphia Cricket Club, Philadelphia, PA. Food and Beverage Manager -

Assistant General Manger – Executive Chef as needed

Supervised the reorganization and start-up of new facilities renovation and food and

beverage program for June 1988 grand reopening or this 1500 member club. Managed

operations for both the Chestnut Hill and Flourtown facilities : including Golf outings, 18 Tennis

(Har-Tru, and Grass Courts) Outings, 6 Squash Courts, Pool activities, yearly Food, Beverage

and Labor budgets, employee manuals and staff training, and the development of menu and

wine lists and respective inventories. Assisted General Manager in all aspects of club operation.

1986 – 1989 Two Quails Restaurant, Philadelphia, PA Chef/ Owner

Owner/ operator of this New American Cuisine restaurant featuring fresh, seasonal game and

seafood. Received the following awards and recognition: Awarded three stars by Philadelphia

Magazine in 1987; Voted fifth best restaurant in Philadelphia by the Master Chef’s Society of

California in 1988 and 1989; selected a one of Philadelphia’s top five chefs in 1988; Selected as

Philadelphia’s top chef of “New American Cuisine” in 1989; Participated as one of the top ten

Philadelphia restaurants in a cultural exchange with top ten restaurants in New Orleans in 1986.

Professional 2006 - Recertification by Club Manager’s Association of America, Education, CCM Designation

2002- Club Manager’s Association of America, Wilmington, DE Certified Club Manager –

Education

Ongoing Education

1997- Crozer/Keystone Management College Crozer/Chester Medical Center

1990- Club Manager’s Association of America, Philadelphia, PA Educational meetings and

seminars

1982- American Culinary Federation - Certified Executive Chef, The American Academy of

Chefs and Les Amis D’Escoffier Society

1981- Guyette and Associates – Managerial Development Workshop for Executive Chefs. New

Orleans, LA

1980 - Culinary Institute of America, Hyde Park, NY – Degreed in Culinary Arts and Hospitality

(High Honors) Specialization in supervisory development, Business Systems Management,

Menus and Facilities design, Classical Cuisine and Wines

Awards

received

National Chef’s Registry Board “Chef’s of America” Medal (1990)

Master Chef Certificate, Grand Master Chefs of California (1988, 1989)

Gold Medals, Grand Master Chefs of California (1988, 1989)

French Champagne News Society Certificate of Achievement (1980)

Publications Norristown Times Herald – Master Chef write-up (1989)

Philadelphia Magazine – restaurant review, three stars (1987)

Philadelphia Inquirer – restaurant review – recipes and write-up (1983)

Fine Dining Magazine – recipes and write-up (1983)

Gastronomie Magazine ( Le Chaine de Rotisseurs, “Vice Counsellier Culinare”) – photographs

and write-up (1983)

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