A Driver Building Manager

David M. O’Dowd

**** ******* *****, *** **** Il. 60020

********@*****.*** 224-***-****

I am a bench building manager. I creatively leverage team strengths through cross training, building stronger bonds resulting in higher longevity. Customer / guest satisfaction is a driver of my management style, as is financial responsibility, empowering the team to know pricing and confidently communicating with contractors and guests is an important tool, allowing me time to focus on planning and growing business opportunities. I have a strong culinary history providing solid organizational skills and clear communication of expectations. This style lends a smooth transition of expectations. My teams know the need, and how to deliver expectation days before an event happens.

Professional Skills

Creative problem solving, detailed AR & AP processes, detailed ordering and inventory practices. Event planning including small meetings of 10, weddings, conferences and large outdoors sporting events and festivals. A hands on leader, demonstrating expectations and supporting teams that are in the learning process. Offing support through a wide culinary foundation and sanitation practices.

Employment Experiences

Grand Geneva Resort & Spa

Director – Banquets 08/23 - current

This resort is part of the Marcus Corporation, and includes 13,000 acers of property, 73,000 square feet of inside banquet and meeting space with 2 outside areas and 2 PGS rated golf courses that frequently host sponsors on multiple holes requiring service. The banquet group has 4 managers, 1 admin, 20 set up staff, 14 bartenders, and a captain / server staff of 80. I have lead this team through the last year and have improved communication, reduced missed room sets, reduced cost of labor and equipment replacement by installing standards and expectations department wide.

Fooda – Café Replacement Team

District Manager 04/2017 – 07/2023

Fooda is a contract service company that partners with independent restaurant bringing them to corporate America growing their sales through café events, popup opportunities and banquet / catering events. In this role I had 1 large contract with 11 addresses and 7 cafeterias, office coffee service, micro markets, private dining events and a large variety of catering needs at all properties. I also managed 7 independent (single location) contracts. I visited each location weekly, but supported each location remotely as I traveled. This was a dynamic position that evolved significantly through Covid-19.

American Hotel Register Company

Manager – Food and Beverage 12/2006 – 04/2017

This position started managing an employee cafeteria for the home office in Vernon Hills IL. However it grew to influence the food and beverage service at the entire campus and eventually the distribution centers throughout the country. The home office had a population of 700 people that were drastically underserved via a vending program. We installed a full service café including fresh made breakfast, a lunch deli, soup and salad bar as well as daily entrée options with side. We grew the business with a take home option for 1 to up to 10 people. We partnered with a national vending company to standardize food options at all distribution centers and grew the home office business to include off site catering.

Previous employment…

Food for Thought – Chicago, IL General Manager

Sodexho – Northbrook, Il General Manager

Guckenheimer – Chicago, Il Chef Manager

Select Restaurants – Oak Park, IL Concept Chef

Niemen Marcus – Chicago, IL Executive Chef

Omni Hotels – Chicago, IL Sous Chef – Outlets / Banquets

Hyatt Hotels - Chicago, IL Line Chef – Swing Sous

Education

University of Phoenix – Bachelors of Science – Business Management – 2011

Washburn Trade School - Chef Training Department – Certificate - 1994

NFS Sanitation Certificate - Valid through 2027

Associations

Boy Scouts of America – Eagle Scout - 1988

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