Primary Contact: 850-***-****
CAREER GOAL Seeking to move from consulting to a full-time position with the right organization within the Family Entertainment industry where I can significantly contribute to profitability and growth
KEY MANAGEMENT SKILLS Planning: My strengths include evaluating and pricing menu items, primarily based on what has proven successful in the past as well as what will increase speed of service in the future. I have designed and built numerous food stands, restaurants, and mobile carts in various family entertainment locations throughout the country.
Purchasing: My focus is on purchasing wisely, keeping food costs at a predetermined level, establishing food item usage for the year and presenting this estimation to several food vendors in order to stimulate competition.
Management: My management style is best described as hands on. Controlling payroll costs at or better than budgeted levels is always a priority; toward that end, I hire and train quality employees who are committed to the overall mission of the organization.
7/05 – Present CMS Consulting, Inc.
Client list: Visionland - Alabama Adventure, Snack Attack Concessions, Six Flags Over Georgia, White Water Atlanta, Kentucky Kingdom, Astroworld, Magic Mountain, Castaway Cove Waterpark
10/07 – 4/08 Knoxville Zoological Gardens
Manager of Food Service
Responsible for developing and analyzing park menus, establishing food costs and pricing;designed and opened new pizzeria stand for Spring 2008 season
11/92 – 7/05 Miracle Strip Amusement Park and Shipwreck Island, Panama City Beach, Florida
Director of Food and Beverage
Responsible for the Food Service and Catering Operations for this amusement park and adjacent waterpark in a popular family vacation area
• Increased Food and Beverage revenue by 75% in both parks
• Increased waterpark per capita spending to $6.50 from $3.55
• Reduced cost of sales to 27% from 34%
• Installed a complete cash control system including point of sale registers, cash turn in procedures, and inventory control systems
2/89 – 10/92 Atlantis: The Water Kingdom, Hollywood, Florida
Manager of Retail Operations
Responsible for the food service, merchandise, rentals, arcades, skill games, and front gate admissions of this 65 acre water theme park
• Increased food service per capita revenue to $3.05 from $2.60
• Increased rental per capita to $.95 from $.36
• Implemented cash handling systems that drastically reduced internal theft
• Increased catering capacity and consistency of product for company picnics of up to 5000 guests
12/87 – 2/89 Old Tucson, Tucson, Arizona
Director of Food and Beverage
Total responsibility for all food service operations in this 200 acre diversified western theme park, including a well developed banquet program catering to convention business. Grossed $2.5 million annual food/banquet sales.
• Increased per capita revenue to $3.63 from $2.87
• Reduced cost of sales to 28% from 45%
• Designed and implemented a comprehensive employee lead skills training program
• Designed a sit-down restaurant seating 250 guests
• Implemented a long term strategic business plan
• Installed cost effective and profitable recipe and portion control standards
2/86 - 8/87 Hershey Lake Compounce, Bristol, Connecticut
Director of Food, Merchandise, and Games
Planned and executed the opening of the retail operations of this new multi-million dollar theme park, including a full service restaurant, banquet facilities, fast food stands, gift and souvenir shops, arcades and skill games.
• Increased per capita food and beverage revenue to $4.40 from $2.80
• Increased per capita games spending to $2.50 from $1.50
• Instituted cost effective purchasing and bid system
• Devised and implemented a strategic planning process reducing operating costs
4/68 – 1/86 Six Flags Great Adventure and Six Flags Over Georgia
Director of Food and Beverage 1980 – 1986 Jackson, New Jersey
Manager of Food and Beverage 1977 – 1980 Jackson, New Jersey
Manager and Assistant Manager 1968 – 1977 Atlanta, Georgia
Eighteen years management experience in all phases of food and beverage. Responsible for general administration and day to day operations of one of the nation’s largest theme parks. Directed the overall operations of 3 restaurants, 23 fast food stands, and over 80 small food carts. Selected, trained, and motivated 8 permanent managers and seasonal staff of over 1,200 supervisors and employees, including union personnel. In 1977, I was transferred as part of a takeover management team from Six Flags Over Georgia to Six Flags Great Adventure.
• Increased food and beverage sales to $16 million from $7 million
• Built per capita spending to $5.18 from $2.91
• Designed and supervised construction of 14 fast food stands, controlling over 5 million dollars in capital expenditures
• Developed and implemented a complete catering program handling
• over 16,000 guests at one sitting
• Won 1985 award for work as Chairman of Employee Relations “We Care” committee, reducing turnover through incentives, orientation and training programs
• Introduced a nationally known franchise operation into the Theme Park industry
West Georgia College, Carrollton, Georgia 1972 – 1973
Emory University, Atlanta, Georgia 1968 – 1972