Gary C. Goldberg

**** * ******** ****** *******, IL 60614 H: 765-***-**** ad3nnp@r.postjobfree.com

Educator/Consultant/Director of Dining Services

Accomplished hospitality industry professional, prepared to optimize an operation’s potential, to influence positive change and to lead with an assuring and participative style. Energized to conduct business in a multi-faceted environment with a vision for customer and client satisfaction.

Key Career Achievements:

Developed multiple food concepts.

Diversity Trainer

Hospitality Educator

Guest Lecturer in Organizational Change

National Restaurant Association Panel on Retail Trends, College Dining, 2005

United Way Division Chair, Purdue University, 2010

Project Leader for renovation projects

National contracts for brands, software and purchasing

Created Southern Hospitality Staffing

Experience

Kent State University Present

Assistant Vice President Auxilliary Services

Providing strategic oversight to Auxiliary services including University Housing, Culinary Services, Student Center and Strategic Partnerships

UNIVERSITY OF WASHINGTON

Director of Dining Services

2015-2019

UNIVERSITY OF AKRON, OH

Director of Dining Services and Administration

2011-2015

Administrate and coordinate the campus Dining and Culinary services via our residential Dining Halls (2), multiple retail outlets including national and in-house brands. leadership of it, accounting, payroll and human resource functions also under my purview. inherited a department with systemic and related financial challenges that have been addressed. $16.0m Sales volume and $4.0 purchasing volume.

Key Projects: Athletic training table program, consultant for campus dining master plan as well as sports arena renovation of catering spaces. programming of mixed use hotel, food&beverage, office facility (Quaker square inn).

PURDUE MEMORIAL UNION, WEST LAFAYETTE, IN

Director of Dining and Retail Services

1998-2010

Lead this diverse portfolio of 19 retail concepts, upscale catering and cutting-edge culinary program to new heights. Promoted from Manager of Cash Operation and managed a staff of 15 Administrative and Professional, 35 FTE and about 250 students. Directed the food and beverage support for the Union, Conference Center, Union Club Hotel and satellite venues.

Key projects:

Sales doubled from $6.0M to $12.0M and profits from $ 80,000 to over $ 1.5M under my leadership. Catalysts for this were the addition of brands, partnerships with Athletics and new campus opportunities

Partnered with School of Hospitality Management on a number of initiatives that were mutually beneficial to both. Mentoring, internships, market research and financial analysis were some of the collaborative areas. Results included talented student staff in key positions.

Directed the initiative to partner with a Group Purchasing Organization and empowered managers to select and procure products with central support. This saved us $ 80,000 in year 1.

Worked with our IT staff to annually research and implement technology initiatives including wireless POS, on-line ordering, integrated timekeeping and payroll management and the use of mobile devices for a variety of sales and marketing efforts.

Developed RFP specifications for numerous projects including consultant selection, national brand licenses, point of sale systems and prime vendors.

Coordinated the market research to gain guest feedback that facilitated many decisions including complementary retail services which included a credit union, UPS store, Purdue apparel shop and an optical store.

Worked with key staff to create a 10-year master plan for the reconfiguration and renovation of all culinary support areas. Phase 1 is in process and the project is funded.

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PARK PLAZA HOTEL, MIAMI, FL

Director of Food and Beverage

1994-1997

Managed a multi-cultural staff and provided hospitality services to a diverse group of customers. A commercial hotel during the week and a mecca for social business and tourism on weekends challenged our staff to be flexible, attentive and relevant.

Key projects:

In partnership with the Director of Sales and Marketing we orchestrated the sales and operational actions to improve REVPAR, fill catering spaces and take advantage of the local opportunities that were being neglected.

Rick’s Bar, a Casablanca-themed night club was the area’s premier Latin Dance Club after being dormant for a number of years

Converted generic restaurant concept to a Caribbean style Café catering to hotel guests as well as the local market. Hired key culinarians to drive this concept, “Coco Palms” and to make it profitable

Licensed a Pizza Hut to provide for room service and bar patrons daily until 2am, which represented new business in excess of $ 300,000 in first year.

Provided catering support to the “Summit of the Americas” during the Clinton Administration and held in multiple venue

NOVA SOUTHEASTERN UNIVERSITY, FORT LAUDERDALE, FL 1991-1993

Director of Dining Services

Program included schools from Pre K to Law School, Board Program, Miami Dolphins Training Center and Student Center. The acquisition of new business (Miami Dolphins), the University’s first Residential Board Plan and a new law school fueled growth from $ 400,000 to over $ 4.0 Million.

Key projects:

Worked with Daka, Inc. leadership to acquire the Miami Dolphins business. Successfully provided catering service to the team and special events at the facility.

Handled $ 400,000 of vending business in house that had been sub-contracted.

Developed the first Board Plan to support a 2nd Residence Hall. This was served in a renovated student center which also supported campus retail.

Managed catering business which was primarily an off-premises endeavor which included the President’s residence.

Education & Teaching

FLORIDA INTERNATIONAL UNIVERSITY, Miami, FL

Master of Science, Major in Hotel and Food Service Management

SOUTHERN NEW HAMPSHIRE UNIVERSITY, Manchester, NH

Bachelor of Science, Major in Hotel/Resort and Tourism Administration

Workshops and Certification:

National Restaurant Association, Serve Safe (2005), Micros Point of Sale Web-based information technology (2009), National Association of College and University Food Services Retail Planning Workshop Facilitator (2010), Technology in the classroom, Purdue University (2009)

Courses:

Recreational Food Service Florida International University 1996

Managerial Accounting for Hospitality Industry Purdue University. 1998-2010

Hotel Front Office Management University of Akron 2012-2015

Neighborhood Nutrition Symposium University of Washington 2015-2019

Food Environment and Sustainability University of Washington 2015-2019

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