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Manager Management

November 11, 2017

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Mark E Karwowski


OBJECTIVE: To obtain a position as manager in the hospitality industry


Loyola College in Maryland (May 2009) Baltimore, MD

The Joseph A. Sellinger, S.J. School of Business and Management (AACSB Accredited)

Bachelor of Business Administration, Finance and Management Concentration, and a minor in Classical Civilization

Dean’s List Multiple Semesters

Eta Sigma Phi, National Honor Society

International Business European Study Tour (May 2008)

Three week tour with city sights and company visits to Aalsmeer Flower Market, European Parliament, Deutsche Well, etc. for the purpose of understanding the business context in Europe through a cultural immersion experience


Columbia University (September 2016 – June 2017) New York, NY


oManage all aspects of Concessions with over 40 employees, 4 different stands and a Food and Beverage Truck

oAct as floating manager for over 80 employees in 3 different cafeterias at a highly ranked Ivy League school

oOversee operations, develop employee schedule, manage inventory, and maintain all regulatory HACCP standards

oOversee special events and daily operations of cafeteria with over 3000 students and 12 unique food stations

FLIK International (March 2015 – August 2016) Newark, NJ

Lounge Manager at the Lufthansa Lounge in Newark Liberty International Airport

oManage lounge in day to day operations including front and back of house staff

oPrepare weekly staff schedule. Hire, train, and promote staff as needed

oManage financials including forecasting, purchasing, P/L reports, and volume trends

oDevelop team building exercises and ensure safety procedures and core values are upheld

oDevelop strategies to ensure client satisfaction and goals are met

oMaintain all inventory. Prepare weekly and monthly financial closings and reconciling of funds

oDevelop monthly menus and assure that quality, cost and production standards are met.

The Bedens Brook Club (July 2013 – March 2015) Skillman, NJ

Assistant Manager in Training

oWork closely with all aspects of club including golf operations, five fine dining areas, cabana, pool, and kitchen

oSet up, organize, and host daily and special events

oBartend, learn and familiarize self with different wines and spirits

oStage and operate food and beverage cart

oReconcile daily sales reports and maintain inventory. Perform monthly inventory duties

Baltusrol Golf Club (April 2006 – February 2013) Springfield, NJ

Golf Coordinator (’10 – ‘13)

oCoordinate and organize daily golf play including employing and scheduling of over 150 caddies

oOversee play on a 36 hole PGA Championship course, while directing play deck, bag room, and cart barn staff as needed

oPrepare green fees and other miscellaneous charges; schedule member and guest tee times

oPrepare carts, play sheets, caddie payments, and assignments for tournaments and outings

oOrganize and prepare daily, monthly, and yearly statistics

Golf Greeter: Welcome golf members and guests and provide with assistance and directions (’09 –’10)

Cart Garage Attendant: Service and maintain a fleet of 60 carts (’07-’09)

Bag Room Attendant: Facilitate organization of golf bags for tournaments and daily play (’06-’07)


ServSafe Certified; NYC Department of Health Food Protection Certified; AllerTrain Certified

Golf Operations Management, Food and Beverage Management, Timeshift Management

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