Operations Executive - Logistics, Hospitality & Events Lead
Resume:
Joseph J. Lane
******@***.***
Executive Summary
Dynamic and results-driven operations executive with a proven record of leading complex special projects, organizational openings, task force initiatives, and large-scale operational logistics. Over a 25-year career, recognized for driving operational start-ups, cross-functional coordination, and the rapid deployment of new programs and facilities. Expertise includes managing pre-opening logistics for multi-unit and high-security environments, designing and implementing staffing models, procurement systems, and vendor partnerships to ensure seamless operational readiness. Highly skilled in developing and executing comprehensive training programs, building high-performance teams, and standardizing processes to support scalable growth. Known for strategic planning, precise execution, and collaborative leadership that consistently transform complex operational challenges into sustainable, mission-aligned, and service-oriented systems.
Vice President of Operations, Ronald McDonald House Charities of Greater Washington DC, May 2025 - present
• Provide strategic and operational leadership of the organization’s program and facility functions with oversight of two Houses with 56 rooms and infrastructure to support Families in medical need. Ensure each guest family receives a welcoming, safe, comfortable “home away from home,” that staffing (Operations and Family Services teams) and volunteer support is adequate, that facilities are maintained, and that operations align with the mission and strategic goals of RMHC.
• Partner with other senior leaders (Development/Fundraising, Finance, Marketing/Communications) to ensure operational excellence supports growth, sustainability, and impact.
Administrative Coordinator of Procurement, Food & Nutrition Department, Prince William County Schools, July 2021 - Sep 2023
• Internal promotion from Area Manager with oversight of ten elementary schools in the Division to Coordinator in the first year of joining.
• Responsible for the procurement for the department, including developing specifications for all foods, paper products, chemicals, equipment and other supplies needed to implement the planned menus and maintain kitchen operations in all 96 schools.
• Manages vendor relations with oversight of food service contracts, coordination of vendor delivery schedules, vendor performance and quality assurance initiatives for compliance and assessment of customer satisfaction.
Director of Operations, Guest Services Inc., October 2015 – April 2020
• Transitional lead (staffing models, business start-up and development, organizational logistics for simultaneous eight weeks of openings, vendor relations, and the initial procurement of foods, smallwares & marketing materials) for food service contract at the CIA complex with 15 locations budgeted for sales over $23 million serving 4.4 million guests.
• Budgetary responsibility while providing liaison to government for reoccurring deliverables and contractual obligations, with oversight of the day-to-day operations of multiple outlets including national brands (Starbucks, Subway, Dunkin Donuts, Moe’s, Five Guys, Red Mango), internal cafes and eateries, as well as special events and catering.
• Developmental principle for conceptualizing, creating, coordinating, and managing marketing initiatives, promotions, and LTO programs from soup to nuts, including guidelines & SOPs with new vendors for the procurement of appropriate and authentic products and required equipments.
Area Manager, Guckenheimer, June 2014 – September 2015
• Oversight of corporate contract food and beverage programs (cafes, catering, and national brands) at multiple locations with a total revenue budgeted for over $8.2 million.
• Created proposals, budgets, RFPs, new vendor partnerships with contract negotiations, client presentations, market & financial analysis, ledger adjustments and business realignment for efficiencies and improvements.
• Special assignment for openings, training and set-up for prestigious hedge fund in Connecticut for six campuses with twelve service points from off-site commissary, Sirius XM, and Under Armour accounts.
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.
• 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 food service 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 café with direct procurement of required products.
General Manager, Guckenheimer at the International Monetary Fund (IMF), 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, as well as the IMF/World Bank Spring and Fall Annual Meetings.
• Program lead for build-out and development for Headquarters 2 new foodservice operations through the creative life cycle from concept to completion - established SOPs, menu, recipes/production, and appropriate vendors for foods and equipment.
General Manager, Sodexo at the CIA Joint Terrorism Task Force Building, 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 with oversight of initial procurement of all foods, products, and equipment.
• 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 while participating in the union contract review and management.
Manager, Barnes & Noble, Manassas and Fairfax, Virginia, 1998 to 1999
• Opened and maintained two cafes, established vendors, hired and trained staff, acted as contractual liaison to Starbucks Corporation regarding quality assurance to ensure company standards.
• Organized multiple events such as book signings, artists’ exhibits, musical concerts, etc. and designed subsequent monthly publication to promote activities and sales.
Owner and Executive Chef, Tailfeathers, Warrenton, Virginia, 1996 to 1998
• Managed and operated all aspects of 32-seat restaurant serving lunch daily, Sunday brunch, monthly gourmet wine dinners, and catering operations from concept to inception, construction to creation, production to marketing, as well as vendor relations with financial schedules for payment and contract requirements.
• Established financial backing with detailed business plan, promoting on-going financial stability for personal entrepreneurial endeavor and doubled size of operation in second year with internal financing.
Chef, Inn at Little Washington, Washington, Virginia, 1995 to 1996
• Oversaw guest relations, deliveries and staff supervision during 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 the training program under the tutelage of a Master Chef of Belgium and France. Worked all stations of the brigade for the 18th century four-star hotel and L’Albon Chambon, attached restaurant, completing program with high scholastic marks and an employment offer.
Education
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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