People/talent development/ CHA/ FMP/ college graduate/25 years Disney

PRESENTATION OF QUALIFICATIONS

JOHN P. HARAK, CHA, FMP, CS

407-***-****

***********@*****.***

OBJECTIVE

To continually pursue excellence as a senior manager so as to deliver world-class experiences to our guests, relying upon my years of Disney Leader of Leaders hospitality and years of external experience to drive and execute the company’s strategy, thereby effectively leading the operation for the Management Company and all those in our purview. EDUCATION

Fairfield University, Fairfield, CT. BS in Business Management, Minor in Quantitative Analysis (graduated with academic honors).

Educational Institute of the American Hotel Motel Association: Certified Hotel Administrator (CHA); National Restaurant Association Educational Foundation: Foodservice Management Professional (FMP); The Court of Master Sommeliers: Certified Sommelier (CS); Partner in Excellence Recipient. Certified Food Safety Manager (exp. May 2025). PROFESSIONAL WALT DISNEY WORLD EXPERIENCE:

Walt Disney World Company, Lake Buena Vista, FL, July 1997 to May 2022. Roles performed: Hotel Manager, Old Key West Resort, May 2021 to May 2022. Responsible for the day-to-day operations of the 761 (keys) Disney Vacation Club.

Manager, Resort Guest Experience, Disney’s Grand Floridian Resort and Spa. Responsible for the day-to- day operations of the resort, including the VIP guests in our Club Level. TA General Manager; Resort Guest Experience Manager; Project Manager for Gran Destino at Disney’s Coronado Springs Resort.

Manager, Resort Guest Experience, Disney’s Grand Floridian Resort and Spa. Manager, F&B Operations, Disney’s Grand Floridian Resort and Spa. The largest resort F&B portfolio in WDW. LMC TSR Resort Representative.

Operations Manager, F&B and Business Relations, Downtown Disney. Owned and operated F&B and Operating Participant to company operations liaison. Talent Planning liaison for F&B. Manager, Food and Beverage Resorts and Walt Disney World Standards. Resource for Food and Beverage Operations in both resorts and parks. Operational integration of guest and cast standards, safety, internal controls, SOX, Disney Dining Plan, Information Technology and Talent Planning Coordinator for F&B.

F&B Resource Operations Manager: Food and Beverage in Epcot. Supported the Epcot Food and Beverage General Manager for the company Outdoor Foods, Table and Quick Service locations. Operations Manager, Food and Beverage in Epcot, December 2003 to February 2005. Five uniquely themed Table Service Restaurants. Established table service standards, loss prevention, guest and cast satisfaction policies and procedures, safety, revenue management, seat inventory, and leadership 1

development.

Page 2 of 2

PROFESSIONAL WALT DISNEY WORLD EXPERIENCE Continued: Area Manager for Land Food and Beverage, Epcot. Character Dining experience. Sunshine Season Food Fair. Grand Gatherings. Outdoor Foods: Future World West Outdoor Vending. Labor Manager, Epcot. Weekly scheduling and payment of over 4,000 Cast members. Area Manager, Pasta Piazza, Fountain View Bakery and Espresso, and Ice Station Cool. OTHER RELEVANT EXPERIENCE:

Hotel General Manager and other Leadership Roles:

General Manager, Holiday Inn, Taunton, MA. A 150-room suburban hotel with 25,000 square feet of meeting/banquet space, with a 1,900 member Health Club. General Manager, Boxborough Host Hotel and Conference Center, Boxborough, MA. A 150-room suburban Hotel with 27,000 square feet of banquet/exhibition space. General Manager, Colonial Hilton Resort, Wakefield, MA. A 300-room suburban resort with 30,000 square feet of banquet/meeting space. An 18-hole golf course, free-standing Health Club. General Manager, Holiday Inn, Springfield, MA. A 260-room downtown hotel with a rooftop restaurant/lounge. Superior Hotel Award.

General Manager, Northampton Hilton, Northampton, MA. A 120-room suburban hotel, 20,000 square feet of meeting/banquet space.

General Manager, O'Hare Plaza Hotel, Chicago, IL. A 260-room airport property. Rooms Division Manager, Minneapolis Plaza Hotel, Minneapolis, MN. A 300 room, downtown hotel 30,000 square feet of meeting/banquet space. Renovation coordinator and take-over Controller for hotel opening management team. Responsible for the training of the rooms and accounting divisions and property level to corporate office liaison for all systems and procedures.