Manager Service
Resume:
Robert B. Clarke
Littleton, New Hampshire, 03561
************@***.***
Presentation of Qualifications
Over twenty five years of diversified and increasingly responsible experience, with a solid blend of leadership
development, financial responsibility, budget development and operational planning.
Possess excellent skills and know-how. Demonstrated skills in establishing priorities, initiate and implementing effective
and profitable processes and procedures.
Ability to effectively communicate and interface with a wide variety of people, make reasonable and timely decisions,
work without supervision and meet critical deadlines. Highly motivated with a sheer determination to succeed.
Reputation for getting the job done. Proven ability to balance and focus between today’s commitments and tomorrow’s
need and objectives. Have the capacity to positively influence and inspire the cooperation and productivity of others.
Professional Experience
Omni Hotels & Resorts, Dallas, Texas, July 2011 – January 2013
Director of Food and Beverage, Omni Mount Washington Resort, Bretton Woods, New Hampshire
• Responsible for all aspects of food and beverage for a 5,000 acre Omni AAA Four Diamond Grand Resort in
the White Mountains National Forest. Including all food service at the Bretton Woods Ski area, the largest ski
area in New Hampshire. This is one of Omni’s largest and most complex properties.
• Oversaw fourteen food and beverage outlets including two AAA Four Diamond Restaurants plus Stickneys
Steakhouse, Banquets and Catering, Three Off-Site Restaurants, Ski Lodge Food Services, Golf Grille and
Multiple Lounge Operations.
• Food and Beverage rated #1 by JD Powers and Associates in the Upper Upscale division in 2011 – 2012.
Pinnacle Entertainment Corporation, Las Vegas, Nevada, January 2010 – July 2011
Director of Food and Beverage, Belterra Casino, Resort and Spa, Florence, Indiana
• Responsible for a full service food and beverage operation located in a 609 room Premium Resort, Casino,
Spa and Golf destination located in Southeast Indiana. Target markets include Cincinnati, Indianapolis,
Lexington and Louisville.
• Oversaw all aspects of the Restaurants, Culinary, Lounges, Banquets, Convention Services, Room Service,
VIP Lounge, Showroom Bars, Lobby Lounge, Casino Bars, Starbucks Coffee House, Ben & Jerry’s Ice Cream
Shop, Golf Grill and Casino Deli. Oversaw the acquisition of River Downs race track by Pinnacle.
• Held a Level One Indiana gaming badge. To attain this badge requires a full background check, drug testing
and verification of all resume information.
Walt Disney World Company, Lake Buena Vista, Florida, October 1997 – July 2009
Food and Beverage Operations Manager, Disney’s Contemporary Resort, April, 2005 – July, 2009
• Oversaw a $44 million dollar food and beverage operation for a Disney Premium Resort.
• In 2008 the Contemporary Resort achieved the AAA Four Diamond status for the first time in 37 years of
operation.
• Directed 40 salaried leaders and approximately 650 hourly employees.
• Opened two new restaurants in my last two years. One table service restaurant featuring a healthful approach
to dining and trendy cocktails. The other restaurant was a quick service operation with cutting edge guest
ordering terminals and unique made-to-order fresh salads and sandwiches.
Disney, (cont.)
• Responsible for the California Grill Restaurant, The Wave Restaurant, Chef Mickey’s Restaurant, Contempo
Café, Outer Rim Lounge, Purchasing Department, Bakery, Main Kitchen Commissary, Room Service,
Contemporary Grounds Coffee Bar and Sand Bar Pool Bar and Grill.
• Oversaw the remodeling of three other food and beverage locations during my time at the Contemporary. This
included being the liaison for Walt Disney World for the architects and contractors.
Food and Beverage Operations Manager, Disney’s Boardwalk Resort, April 2000 – April 2005
• Oversaw a $26 million dollar food and beverage operation for a Disney Premium Resort.
• Achieved AAA Four Diamond Status in 2004.
• Directed 29 salaried leaders and approximately 450 hourly employees.
• Responsible for the ESPN Club, Spoodles Restaurant, The Flying Fish Café, Boardwalk Bakery, Atlantic
Dance Hall, Room Service, Purchasing Department, lobby bar, Boardwalk Joe’s Coffee kiosk and the pool bar
and grill.
• Oversaw all Disney third party clients that worked at the Boardwalk. This included Jelly Rolls Piano Bar, Big
River Brewery, Surrey Bikes, hot dog and food cart, funnel cake cart, carnival games, Wyland Galleries,
fortune teller and the Exxon Gas Station and convenience store.
Food and Beverage Operations Manager, Disney’s Vero Beach Resort, October 1997 – April 2000
• Oversaw all aspects of Walt Disney World’s first ocean-front resort.
• Implemented a Disney Character Breakfast, Sunday Brunch and lunch service in the lounge. All initiatives are
still in place today.
Vistana Ltd. – Vistana Resort, Orlando, Florida, August 1995 – September 1997
Director of Food, Beverage and Merchandise Operations
• Oversaw all aspects of food, beverage and merchandise for this 30 acre resort located minutes away from the
Walt Disney World Resort.
• Directed the construction and opening duties of a brand new 16,000 square foot Merchandise and
Convenience Store operation. This included opening a Pizza Hut operation within the store.
Marriott Corporation, Tampa and Marco Island, Florida, November 1989 – July 1995
Director of Food and Beverage
• Directed the Food and Beverage Department for a full-service, corporate, Marriott Hotel.
• Responsible for two restaurants, a Champions Sports Bar, lobby bar, pool bar, Room Service, Banquet
Department and the Audio Visual Department.
• Helped plan and organize the off-site feeding of over 100,000 attendees at a PGA Seniors Golf Tour event held
at Tampa TPC golf course. This included all corporate tents and food kiosks along the course. This event was
nationally broadcast.
• Was promoted to Director of Restaurants and Lounges while at Marriott’s Marco Island Resort prior to being
promoted to Director of Food and Beverage in Tampa.
• Was selected as Marriott’s Restaurant Manager of the Year for Marriott’s Southeast Region.
Education and Training
California State University, Sacramento - Bachelor of Science Degree, Business Administration – Accounting
Rollins College, Crummer School of Business, Orlando - Strategic Thinking Course; Problem Analysis/Solving Course
Level One Sommelier Certification and Spirits certified by The Court of Master Sommeliers; Business Conduct Training;
Ethics in the Workplace; H.R. Compliance Training; Numerous Pertinent Industry Training Courses; Labor Law/Union
Contract Training; Worked nine years in an Union environment at Walt Disney World.
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