Joseph J. Lane

**** ***** **** *****

Manassas, VA 20109

adh10m@r.postjobfree.com 703-***-****

Operations Manager/Deputy Program Manager, Guest Services Inc., October 2015 – April 2020

• Transitional lead (staffing, business start-up & development, as well as organizational logistics for simultaneous eight weeks of opening) for a food service contract for a large government agency with 15 locations budgeted for sales over $23 million serving 4.4 million customers.

• Budgetary responsibility while providing liaison to the government for reoccurring deliverables and contractual obligations, with oversight of the day-to-day operations of multiple outlets including Starbucks, Subway, Dunkin Donuts, Moe’s, Five Guys, internal cafes and branded outlets, as well as catering.

• Developmental principle for conceptualizing, creating, coordinating and managing marketing initiatives as well as food & beverage initiatives and programs.

• ISO Certification lead for 14001:2015, 45001:2018, 22000:2018, 50001:2018,14046:2014 specific to16 retail and food & beverage operations on the National Mall, two marinas, and two restaurants on the GW Memorial Parkway.

Area Manager, Guckenheimer, June 2014 – September 2015

• Oversight of corporate contract food and beverage programs (cafes, catering, and national brands, including Starbucks) at multiple locations with a total revenue budgeted for over $8.2 million.

• Special assignment for openings, training, and set-up for a prestigious hedge fund with six campuses and twelve service points from an off-site commissary.

• Created proposals, budgets, RFP, client presentations, market & financial analysis, ledger adjustments and business realignment for efficiencies and improvements.

Director of Food & Beverage, Aramark at the National Conference Center, March 2011 – May 2014

• Managed the food and beverage program of daily meals, banquets events, a 200-seat sports bar, and a micro beer & wine bar totaling $8.4 million for a 917-room conference center, realizing a $2.8 million departmental profit.

• Successful execution and management as front-of-the-house lead to the assigned premier task force for the Barnes Foundation two-day gala events servicing over 1500 guests for the museum opening.

• Guest speaker in the Department of Hospitality and Tourism Management Department at Virginia Tech; discussing finances, profit and loss, Virginia wine, and general hospitality recruiting. Presenter for marketing initiatives and outreach for in-house educational seminars: Wine 101, Wine 201, and Beer Banter 101.

General Manager, Wolfgang Puck Catering at the Newseum, July 2009-August 2010

• Directed and managed daily operations of $7.6 million foodservice operation consisting of café, coffee bar, and premier catering, surpassing budgeted profit by $1.3 million.

• Proposed and executed management transition through staffing realignment utilizing analytics and systems review to total savings over $119k with an improvement in efficiencies.

Conference Services Manager, McKee Nelson LLP, April 2007-March 2009

• Overall management of hospitality services for a prestigious law firm, to include reception and catering operations with oversight of staff, encompassing the daily operation of 27 conference rooms, ten kitchens/pantries and one café.

• Organize and execute hospitality services for the Firm: monthly breakfast and happy hour, wellness programs (dry cleaning, shoeshine) and daily meal requirements for meetings and training.

General Manager, Guckenheimer at the International Monetary Fund, December 2004-April 2007

• Managed three cafés, two coffee bistros, catering operations and the executive dining room with adjacent private dining rooms with budgeted revenue to exceed $6.2 million.

• Special assignment to lead and direct management task force for Annual Holiday party serving 5,000 people,

• Provided leading role in the IMF/World Bank Spring and Fall Annual Meetings to include two weeks of specially designed programs for visiting dignitaries.

• Program lead to build-out and development for Headquarters 2 new foodservice operations through the creative life cycle from concept to completion.

General Manager, Sodexo at the George Bush Center for Intelligence, June 2004-December 2004

• Project implementation and successful opening of a new premier facility’s foodservice operations with projected sales of $2.5 million for corporate café and Starbucks outlet.

• Created and implemented an upscale catering menu and services adopted by other campus sites.

Food Service Director, Aramark, September 1999-June 2004

American Red Cross, March 2004 to June 2004

• Directed daily operations for budgeted $2 million multi-site property consisting of café and catering, smoothie bar bistro, and stand-alone coffee bar with a convenience store and concierge service.

• Transitioned site from financial subsidy to straight profit and loss (P&L) while maintaining overall customer satisfaction, implementing expanded menu selections, and promoting guest relationships.

EDS, August 2001 to March 2004

• Directed corporate dining operation serving 1,300 customers daily with annual sales of $1.2 million.

• Reversed negative trends including financial loss, poor employee morale, as well as client and guest dissatisfaction, culminating with an increase to profit–before-subsidy of 100%, while reducing product cost by 10.1%; labor cost by 2% and direct expenses by 4.8%.

• Developed and disseminated monthly promotional calendar throughout the district, with support documentation and implementation methods to individualize for each site.

Department of Defense at the Pentagon, September 1999 to August 2001

• Directed multi-unit operation (including Starbucks) serving 6,000 customers daily with annual sales of $4.4 million.

• Led management team of five to enhance customer relations, improve quality products and exceed financial objectives, achieving an eight percent increase in revenue.

• Trained, supervised, motivated and coached 67 union employees while maintaining labor cost 3.8 percent below forecast.

Manager, Barnes & Noble, Manassas and Fairfax, Virginia, 1998 to 1999

• Opened and maintained two cafes, established vendors, hired and trained staff, acted as liaison to Starbucks Corporation regarding quality assurance to ensure company standards at two We Proudly Serve locations.

• Organized multiple events such as book signings, artists’ exhibits, musical concerts, and designed subsequent monthly publication to promote activities and sales.

Owner and Operator, Tailfeathers, Warrenton, Virginia, 1996 to 1998

• Managed and operated all aspects of a 32-seat restaurant serving lunch daily, Sunday brunch, monthly gourmet wine dinners, cooking classes, and catering operations.

• Established financial backing with a detailed business plan, promoting on-going financial stability for the personal entrepreneurial endeavor and doubled the size of operation in the second year with internal financing.

Chef, Inn at Little Washington, Washington, Virginia, 1995 to 1996

• Oversaw guest relations, deliveries, and staff supervision during the late-night shift with total guest satisfaction.

• Assisted in research and development as well as recipe composition for The Inn at Little Washington Cookbook.

Extern, Hotel Metropole, Brussels, Belgium, Spring 1995

• Selected for an international training program under the tutelage of D. Michou, Master Chef of Belgium and France.

• Worked rotation of all stations of the brigade for the 18th-century four-star hotel and restaurant L’Albon Chambon, completing the program with high scholastic marks and an offer of employment.

Education and Certifications

Business Foundations, The Wharton School at the University of Pennsylvania on Coursera

Wine & Spirit Education Trust, Level 3

ServSafe Certification

Northern Virginia Food Handlers License

TiPS Certified

Johnson & Wales University, Associate in Applied Science, Culinary Arts, Summa Cum Laude

Virginia Military Institute, Bachelor of Arts, Modern Languages and International Studies

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