MARQUE LAWS

adc1p0@r.postjobfree.com :: 541-***-****

MANAGEMENT & OPERATIONS PROFESSIONAL

I have spent over two decades learning all aspects of Management and Operations through learning, understanding, and executing based on Customer and Business needs. Beginning my employment at the lower levels and working my way up the ranks has given me a unique perspective in experiencing all levels of business operations and using that to build excellent service and management standards.

Diligence and a strong work ethic have given me the foundation and versatility to take what I have learned and use it to build A-plus teams and Operations standards at a variety of business. HIGHLIGHTS

• 20+ years of experience in Customer Service, Management and Operations holding a variety of management positions and growing solid teams and implementing high standards.

• Excellent employment record with recognition as the Employee of the Month (Outback).

• Under my leadership, I managed the rise of my store ranking from the lower level to third in Southern California for cleanliness (Starbucks).

• Integral in raising revenue from $150,000/year to $4.5M/year in four years (Bandon Dunes Golf Resort).

EXPERIENCE

CO-OP LIGHTING SERVICES REDWOOD CITY, CA

PRESIDENT/OWNER 08/2014 - PRESENT

Took over the control and operations of family run business and manage all properties of the company.

• Responsible for running the day-to-day business operations of my small business which includes but is not limited to planning, strategy, marketing, sales, finance, accounting, compliance, installation, and customer service.

• Currently providing lighting to ten Whole Foods Markets, McDonalds, Burger King, and other smaller businesses.

Mark Laws – Management and Operations Professional – adc1p0@r.postjobfree.com Page 2 of 2 Additional work experience and references upon request. OUTBACK STEAKHOUSE MEDFORD, OR

FRONT HOUSE MANAGER 06/2006 - 08/2012

• Maintained employment quality and training standards.

• Providing smoother business operations by performing daily quality and customer checks, supporting front-of-the-house staff, accurately collecting, tracking, documenting, and recording tip outs, completing shift paperwork, and opening/closing efficiently and securely.

• Reviewed and monitored pour, product, and waste management costs. COX BEARD & JACOBSEN LLC. MEDFORD, OR

LOAN OFFICER 06/2006 – 08/2008

• Evaluated and structured home loans based on clients monetary needs and credit standing.

• Recommended alternative financial options to maximize client’s money earned and future equity potential.

STARBUCKS COFFEE COMPANY LOS ANGELES, CA

STORE MANAGER 02/2005 – 07/2006

• Managed daily store operations which include monitoring expenses, store inventory, budget and labor costs, and community outreach.

• Minimized environmental impact by setting standards for waste disposal.

• Store was ranked at the bottom of the district, and under my leadership was ultimately ranked third in Southern California for cleanliness.

HONEY MAE HOME LOANS LOS ANGELES, CA

LOAN PROCESSOR 01/2004 – 12/2004

• Structured, evaluated, processed, and approved conditions and funding for home loans.

• Provided excellent customer service and ensured portfolios were organized and up-to-date. BANDON DUNES GOLF RESORTS BANDON, OR

FOOD AND BEVERAGE MANAGER 09/1999 – 08/2003

I was brought in to streamline Operations and increase revenue through implementing service standards and training programs.

• Supervised a staff of 60 employees and created and implemented employee service standards and an official employee handbook.

• Responsible for supervising and maintaining monthly cost analysis, budgeting, marketing and sales, and negotiating and fostering vendor relationships.

• Arranged company networking and banquet events for public and celebrity golfers.

• Rotating Manager-on-duty for Program A program (Active General Manager Rotation in GM’s absence) for upper level management which supervised all areas of the resort which included hotel operations and food and beverage management for two restaurants and two golf courses.

• Helped raise revenue from $150,000/year to $4.5M/year in four years through implementing and retaining food and beverage service and employee training standards.

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