Mark A. Schwab, CCM

*** ******* ***** **** acxuix@r.postjobfree.com

Plymouth Meeting, Pa. 19462 610-***-****

Experience Overview

Fifteen years of private club General Management experience, preceded by ten years of increased responsibility as a Clubhouse Manager, Food and Beverage Manager/Executive Chef. I was trained as a professional chef with experience in restaurants and private clubs. As a General Manager, I significantly enhanced member services and helped promote a team culture within the staff that emphasized service excellence. I am proficient in revenue management including budgeting, forecasting and interpreting operational results. My unwavering attention to detail and my ability to apply creative solutions to enhance member enjoyment of the club facilities and activities are just some of my leadership qualities.

CONSULTING SERVICES AND TEACHING POSITIONS

-Consulting Director of Food and Beverage Services – Sage Senior Living - Present

-Consulting Interim General Manager- Cloister Inn, Princeton Univ., Princeton, NJ. – 2016

- Chef Instructor-Substitute and Staff– Culinary Arts and Hospitality Management -2016 - Star Career Academy - Bucks and Montgomery Co. Vo-Tech Schools.

-Consulting Interim General Manager- Plymouth County Club, Plymouth Meeting, Pa. – 2015

Cedarbrook Country Club, Bluebell, Pa. – 400 Members 2010 -2015

Club Manager

A full service country club in the heart of the suburban Philadelphia golf community on a 220 acre campus which includes tennis pro shop, 6 tennis courts (Har-Tru and asphalt), Golf pro-shop and indoor practice facility, Pool facility and multiple dining and banquet facilities.

$4 million in total annual revenue; $2 million in F&B revenue.

I was selected to guide the club during a time of an unprecedented negative financial situation. I initiated a much needed facilities upgrade in order to revitalize membership growth and participation, while providing leadership and direction to 50 employees and 6 department heads. My responsibilities included directing day-to-day club operations: budgeting, forecasting revenues, policy and procedure development and accountability. I was responsible for member services and events, F&B operations, purchasing, staffing, training. I was able to bring about significant changes and improvements in overall club operations and quality of services to meet the needs of a rapidly growing and changing younger member demographic resulting in increased member satisfaction, club usage and profitability.

-Designed and managed a successful renovation of the Food and Beverage program.

- First time in 15years that the line of credit was not used.

- implemented and managed a successful operating restaurant model in response to the diverse tastes of

the membership..

-Exceeded budgeted profitability each year by more than $100K

M.A.S. CLUB AND RESTAURANT CONSULTING 2008 – 2010

Principle

Provided Club, Restaurant and Long Term Health Care facility with consulting services for Food, Beverage and Culinary operations.

THE UNIVERSITY AND WHIST CLUB – WILMINGTON, DE. 1998 - 2008

General Manager / Hired as Executive Chef, promoted to General Manager

Responsible for all aspects of this historic city club’s operations, Including maintenance and grounds, sleeping rooms, housekeeping, budgeting (Capitol and Operating), Food and Beverage, Club Event activities, New Member initiatives and existing member retention.

- initiated renovation of the banquet and catering facilities to increase revenue and profitability

- Created new club events, contracted and bid for all services.

- Initiated and participated in membership recruitment and member retention programs.

- Instrumental in increasing sales and profitability (the most in 20 years) after inheriting previous year’s debts.

- Controlled costs, monitored budget process and held dept. heads accountable for performance

- Received “ Best of Delaware” for ” Private Club Dining” 2001-2005

EXECUTIVE CHEF- Consulted for a major supermarket chain, hospital and restaurant 1994-1998

MANUFACTURERS GOLF AND COUNTRY CLUB, ORELAND, PA. 800 MEMBERS 1991-1994

Food and Beverage Manager- Interim Executive Chef.

-Supervised and managed all aspects of club under the General Manager.

-Controlled budgets for food, beverage and labor costs while driving member event revenues

-Involved in implementation of Golf, Pool and Tennis outings.

-Oversaw purchasing, receiving, inventories, Menu and Wine list development.

-Responsible for all operational budgets

PHILADELPHIA CRICKET CLUB, PHILADELHIA, PA. – 1600 MEMBERS 1988- 1991

Food and Beverage Director- Interim Executive Chef

-Assisted the General Manager in the supervision, start-up and renovation of two facilities as well as the food and beverage operations for grand reopening.

-Assisted in operations at two golf courses and F&B programs, including Golf, Pool and Tennis outings with 18 tennis courts, 6 squash courts.

-Responsible for yearly food, beverage and labor budgets and their respective inventories, employee manuals, staffing, training, menu development and wine lists.

- TWO QUAILS RESTAURANT- Chef/Owner, 1312 Spruce Street, Philadelphia, Pa. 1985-1988

(Formerly, Le Bec Fin Restaurant)

- New American Cuisine” restaurant featuring unique, fresh, seasonal game and seafood, locally sourced.

-Awarded three stars by Philadelphia magazine. Written up in Food and Wine Magazine, International Gastronome Magazine, The Philadelphia Inquirer and the Norristown Times Herald with pictures, articles and recipes.

-Voted fifth best restaurant in Philadelphia by the Grand Master Chef’s Society of California

- Selected as one of Philadelphia’s top five chefs and Top Chef for New American Cuisine.

PROFESSIONAL EDUCATION, ASSOCIATIONS and CERTIFICATIONS

CLUB AND HOSPITALITY MANAGEMENT

Temple University – Food and Beverage, Hospitality/Lodging/ - OCA Teaching Certification – 2014 - Present

2012- 2017 - Recertification – CMAA – CCM

P.G.A. / G.C.S.A–Golf Operations and Turf Management School Certification – Orlando Fla. - 2010

CMAA - BMI

Recertification – CMAA – CCM - 2007

Past President - Delaware Chapter – CMAA - 2007

CMAA - Student Liaison - University of Delaware - 2007

School of Hospitality Management

Certification – CMAA – CCM - 2002

Cal. Poly Pomona, Michigan State University, Georgia State University

CULINARY ARTS

Temple University - Culinary Arts – OCA Teaching Certification – 2015- present

California Grand Master Chefs National Award

Top 5 restaurants in Philadelphia - Top 25 Restaurants in the country - 1988

American Culinary Federation – 1982 and present

The American Academy of Chefs and Les Amis D’Escoffier Society- 1982

Vice- Councillier Culinaire - Chaines des Rotisseur, Spring, Texas - 1982

Guyette and Associates – Managerial Workshop for Executive Chefs- New Orleans, La. - 1982

A.O.S Degree – Culinary Institute of America - 1980

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