Mark Bauer

** ***** ******, ***. # * Philippi, WV 26416

OPEN TO RELOCATE

304-***-**** adxiv3@r.postjobfree.com

March 2020 – Present 10 Mile Farms Jonestown Road Philippi, West Virginia

Controller:

I left my previous position in March 2020 due to the Covid Pandemic. I returned to West Virginia to help with the family business during the Pandemic and assist my aging family.

Handling Day to Day Schedules on Prepping and feeding 200 head Livestock.

Account payable and Receivables.

Time and attendance, payroll, bookkeeping preparation for accountants

Researching feed and seeds costs for Bulk purchase

Scheduling equipment maintenance, repair, and purchase for Farm equipment,

Production appraisals to sell to participating markets and market stands for the resale of produce, poultry, beef, pork and hay to prepaid clientele.

PROFESSIONAL EXPERIENCE

April 2014 – March 2020 Hilton Hotels Various Locations – see below:

Hired on in 2014 as Food and Beverage Operations Director

Promoted to Food and Beverage Director within 1 year.

Promoted to Director of Culinary Service/Executive Chef one year later (2016)

Promoted to Multi-Unit Director of Food and Beverage for 2 locations in 2018.

Sept. 2018 – March 2020 DoubleTree + Hilton Garden Inn Savannah- Holy City Hospitality Savannah, GA

Multi-Unit Director of Food and Beverage

Oversee two units through Hilton partner, Holy City Hospitality. Establish scalable practices and consistently work to add freshness to food presentation/quality within corporate guidelines.

Aug. 2017- September 2018 Embassy by Hilton Savannah-Holy City Hospitality Savannah, GA

Director of Food and Beverage

150 Rooms and 3700sq.ft meeting space

Managed all day-to-day operations within budgeted guidelines and to the highest standards. Preserve excellent levels of internal and external customer service.

Participated with the Executive Chef, F&B Managers, and Catering Managers in the creation of menus for restaurants and banquets, while incorporating a menu pricing structure that would support the bottom lines.

Monitored market conditions that impact menu offerings, business volume and profitability.

Worked closely with marketing and executive chef to create and execute promotions,

Evaluated vendor relationships to the benefit of the resort operations.

Engagement with the staff, worked closely with HR and F&B management team to attract, recruit, train, and appraise talent.

Provided two-way communication and nurtured an ownership environment with emphasis on motivation and teamwork.

Prepared and monitored the annual budgets (subject to approval by President/Finance Committee) revenue goals, and expenses as well as generating various business forecasts and plan accordingly,

Executed inventory controls and identify opportunities to control food costs and other expenses,

May 2016 – July 2017 Hilton Garden Inn / Hampton Inn Savannah-Mid-Town Savannah, GA

Director of Culinary Service / Executive Chef

Responsible for all food production including that used for restaurants, banquet functions and other outlets.

Developed menus and budget for the department. Maintained highest professional food quality and sanitation standards.

Scheduled and coordinated the work of chefs, cooks, and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

Approved the requisition of products and other necessary food supplies,

Ensured that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.

March 2015 - May 2016. Crowne Plaza Hampton Marina Hampton VA

Food and Beverage Director

Managed all F&B and day-to-day operations within budgeted guidelines and to the highest standards for a 173 room property with 3 retail outlets and banquet space.

April 2014 - March 2015 Doubletree by Hilton Downtown Richmond, VA

Food and Beverage Operations Director

Oversaw a property with strong focus on corporate dining and events.

(Reason for Interest: Recruited by P&A; time for a change. Enjoyed his time at Aramark and would be thrilled to return)

September 2006 – November 2014 Sheraton Richmond West Richmond, VA

Title: Executive Chef

(Reason for leaving: Hotel closed)

2002 – 2006 Aramark - Philip Morris USA Headquarters Richmond, VA

Title: Executive Chef/District Executive Chef

Designed Exceptional Menus, Purchase goods and continuously make necessary improvements, production sheet and weekly cleaning maintenance charts.

Identified Customers’ needs and respond proactively to all their concerns.

Led F&B team by attracting, recruiting, training, and appraising talented personnel.

Decreased Labor Retention from 65% to 20% over a four-year time by creating a position, educational team and workplace.

Created an Employee Mentor program and employee recognition Program.

Part of the Beta team for “REAL FOOD ON CAMPUS” a fresh food program for VCU Virginia Commonwealth Campus Dining. FRESH Food

(Reason for leaving: Opportunity to expand food service knowledge by working in hotel setting)

EDUCATION

Associate degree, Occupational Studies, Culinary Institute of America, Hyde Park, NY

Dual Bachelor of Science Degrees, Food Service Management and Accounting, Marshall University, Huntington, WV

AWARDS & DISTINCTIONS

Awarded Who’s Who among American Business Managers, 2001

Recipient of Just Dessert “Best Presentation” and “Most Original” Award, 1994, 1995

Long-term member of National Culinary Association

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