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Mark Gunter
PERSONAL INFORMATION:
A. Mark Gunter CFBE
E-Mail: duchguy@hotmail.com
OBJECTIVE:
Seeking career advancement in an established upscale organization, with long term career opportunities in Food and Beverage Operations
EDUCATION: (Preparatory and Professional)
2001 Successfully completed CFBE (Certified Food & Beverage Executive) Certification
1988 Diploma Leerlingwezen Voortgezette Opleiding Gastheer
(Waiters Advanced Certificate Awarded under an apprenticeship scheme)
1986 Diploma Leerlingwezen Primaire Opleiding Gastheer
(Waiters Primary Certificate Awarded under an apprenticeship scheme)
1982 Petrus Hondius Lyceum (High School,HAVO-Higher advanced general education)
Terneuzen, Netherlands
ADDITIONAL PROFESSIONAL CLASSES:
-Serving Alcohol with Care -Training Skills
-Interviewing Skills -Performance Appraisals Class
-Sexual Harassment -How to Communicate
-Catering 2000 -Conflict and Confrontation
-Empowerment -Certified in “Train the Trainer”
-Be the Brand -2000 F&B Sales, Profits and trends
-2000 CSIP -2001 Building a Service plan
-2001 Customized training -2001 Managing e-commerce
LANGUAGES SPOKEN:
- Dutch
- French
- German
- English
MILITARY SERVICE:
1983-84 Royal Military Academy of the Netherlands
HOBBIES AND INTERESTS:
Computers, Gardening and Travel.
SPECIAL AWARDS AND RECOGNITIONS:
-1998 Award for most improved GSI (Guest Service Index scores).
-1998 Award for most improved highest average check.
-Wyndham Way team leader.
-Revenue Achiever Awards (For Exceeding Sales and Food & Beverage catering
goals by the largest percentage of all Wyndham International Hotels)
April 1997, October 1997 and December 1997
-Manager of the Quarter for the First Quarter of 1998
-2001, 2002, 2003 Top Guest Services Index Award
-2003 Restaurant Renovation Award
SOFTWARE/TECHNICAL PROFICIENCIES
- Opera Property Management System
- Lotus 123.R5
- Meeting Matrix
- Windows 98/2000/XP with Internet Explorer 6.0
- MS Office 2003 with MS Publisher 2002
- Remanco/CTC
- Micros point of sale system 2700-8700 back and front of house
- Fidelio system
- Encore and MSI Front of house systems
- Creative Marketing
- Organizational and Human Resources Management skills
- Millennium Payroll system
- Adobe Photoshop 8.0.
WORK EXPERIENCE:
OCTOBER 2000 TO PRESENT Food & Beverage Director
The Holiday Inn Select Richardson Percentage of Catering
Richardson, TX
JOB RESPONSIBILITIES:
-Over seeing and directing a 1.5 million dollar Food and Beverage operation in a 220
room Hotel in the busy Telecom Corridor of Richardson.
-Managing day to day operations of banquet department, room service, bar and lounge,
kitchen and specialty restaurant, overseeing Three/Four managers, Two supervisors
and +/- Forty hourly employees.
-Responsible for all marketing, advertising and promotions, labor control, food and
beverage cost.
-Was part of the successful opening team of specialty restaurant Austins Grill.
-Manage beverage department under restrictions of “Dry area” regulations.
-Ensure quality control and maintain high standards of cleanliness.
-Maintaining and improving Guest Service index scores.
-Conduct weekly food and beverage meeting, discussing day to day issues, 10 day,
opportunities and upcoming promotions.
-Manage special events, like Holiday Brunches and Grand opening party.
-Did very successful off-site grand Gala opening reception for 600 people for the
newly opened Eisemann Performance Art Center in Richardson
-Designed webpage for austinsgrill.com and maintained it.
-Taking charge of Hiring, Counseling and firing of staff.
-Implemented successful Lunch Buffet, Sunday Brunch, Friday Night Seafood Buffets
and in-room pizza program.
-Oversee payroll processing.
-Coverage of Front Desk when needed.
-Increased sales in first year by 20% over last year.
-Second Year profits rose by $100,000.00
-Brought back food cost to a consistent 33% in second year from 45% in previous
years.
-Conduct periodic training sessions, to include daily pre-meal meetings.
-Participate in Holiday Inn directed programs, like “Best 4 Breakfast” and “Miles
for Meetings” and other programs.
-Assist Human Resources and Accounting Department to ensure all policies and
procedures are implemented and followed.
-Manage Wine List and Menu to stay current with new trends through literature and
Internet.
-Access corporate reports and applicable information to stay current through HI
website.
-Guest recognition by visiting tables in both restaurant and lounge and
meet group meeting planners.
-Implementation of controls.
-Create staff check lists, manuals.
-Network assistance for Hotel’s complimentary guest high speed internet system.
-Attend IHG classes.
-Create promotional pieces, flyers and posters.
-Managed hotels catering department successfully for three months while catering
manager was on maternity leave, while managing regular F&B duties.
-Implement new menus.
-Weekly ordering of liquor, and assisting chef with food ordering process.
-Weekly ordering of supplies like office, paper, plastic goods etc.
-Part time Front Desk manager and Night Auditor at sister hotel Days Inn for three
days a week with the eye of future GM position opening up within out corporation
upon expansion.
-Frequent Manager on Duty shifts.
-Processing payroll –back office.
-Frequently processed daily accountability/balancing of revenue.
WYNDHAM HOTELS & RESORTS JANUARY 1991-2000 IN THE FOLLOWING POSITIONS:
JULY, 1998 TO OCTOBER 2000 Food & Beverage Manager
“The Fairmount”
A Wyndham Historic Hotel
San Antonio, TX
JOB RESPONSIBILITIES:
-Managing Food & Beverage Department in 37 Room Four Star, Four Diamond
Hotel, (recognized by Condé Naste Traveler magazine as one of the best 15
small luxury hotels in the USA and the top 500 in the world).
-Overseeing a staff of +/- 20 employees.
-Manage day to day operations of Polo’s 90 seat Restaurant, one of the
top fine dining restaurants in San Antonio, its Bar and Lounge, Room
Service and Banquets.
-Work close with Sales Department to ensure maximization of revenues and
space through a daily business review meeting.
-Do weekly scheduling for all departments.
-Traditional timecard and automated payroll processing.
-Work close with Executive Chef to ensure cost effectiveness of menu, do
menu planning, assist in food purchase process.
-Do weekly wage progress report.
-Maintain Beverage inventories and keep cost in line.
-Do quarterly action plans to improve revenues.
-Conduct weekly Food & Beverage Meeting, monthly outlet meetings, attend
and actively participate in weekly staff meeting.
-Review daily Banquet Event Orders with all involved.
-Ensure quality control and maintain high standards of cleanliness.
-Conduct periodic training sessions, to include daily pre-meal meetings.
-Hold frequent seminars on products.
-Do 10 day, monthly and quarterly revenue forecasting.
-Assist with yearly budget.
-Do check book accounting.
-Assist Human Resources Department to ensure all policies and procedures
are implemented and followed.
-Follow company SOP’s and ensure implementation of all corporate
directed promotions.
-Hire, use Coach and Counsel progressive disciplinary action steps, and fire.
-Market Restaurant through advertising, mailers and other creative means.
-Guest recognition by visiting tables in both restaurant and lounge and
meet group meeting planners.
-Manage wine list and stay current with new trends through literature.
-Maintain a high guest service index score through comment cards
commensurate with a four star four diamond Restaurant/Hotel.
-Plan, promote and execute special events, like wine and cigar dinners.
NOV. 1996-JUNE, 1998 Meeting Services &
Catering Manager
Wyndham International
Palm Springs, Ca
JOB DESCRIPTION:
Job duties include but are not limited to: Servicing conventions from 10 rooms
to 2000 room nights in a 410 room Hotel with two colleagues , to include
managing banquet and meeting space, communication to all operational departments of the hotel, making off-site activities arrangements, manage room reservations, generate floor plans through meeting matrix software, assist with audio visual arrangements, do group profile through resume of group, do creative menu planning and up sell, production of gala dinners and communicate closely with meeting planner via two way radio. Manage groups through call reports and tickler file. Send thank you letters. Manage one assistant and over see the Banquet department. Responsible for and generate banquet event orders, phone requests, re-key requests. Waste and cost control.
Assist Banquet Manager with liquor controls and enforce program "Serve alcohol
with Care". Compile all information for post-con report. Responsible for collecting pre-payment when applicable. Arrange amenities for VIP's. Do daily Banquet Event Order meeting and Business Review meeting, Attend weekly F&B meeting and Sales and Service Meeting. Monthly Marketing meeting and Departmental meeting. Maintain excellent guest services ratings through meeting services evaluation forms. Maintain hotel standards through standard operating procedures.
Responsible for catering contracts and proposals. Do regular sales blitzes to
generate business and create awareness. Coordinate all weddings and Christmas
parties. Do month end reports; pace, lost business, forecast and consumption.
Assist Banquet Manager in labor control.
Sometimes covering the food & beverage outlets during sickness or busy days to
include and oversee a staff of 30 per shift.
JUNE 1998
Wyndham International managed Hilton Hotel Task Force, Meeting Services
Dedham Massachusetts, Ma and Outlet Manager
JAN. 1996-OCT. 1996 Catering Manager
Wyndham Hotels & Resorts
Palm Springs, Ca
JULY 1996- SEPT. 1996
Wyndham Hotels & Resorts
Los Angeles, Checkers Task Force, Catering Manager
SEPT. 15 - SEPT 30 1995
Wyndham Hotels & Resorts Task Force, Assistant Director
San Diego, Emerald Plaza Of Outlets
MAY - AUG. 1995
Wyndham Hotels & Resorts
Los Angeles, LAX Task Force, Outlet Manager
DEC. 1994 - JAN. 1996 Beverage Manager / Outlet Manager
Wyndham Hotels & Resorts
Palm Springs
APR. - AUG 1994
Wyndham Hotels & Resorts Task Force Outlet Manager
Los Angeles, Checkers Hotel Fine Dining Manager
OCT. 1993 - NOV. 1994
Wyndham Hotels & Resorts Outlet Manager
Palm Springs
MAY - SEPT. 1993 Task Force
Wyndham Hotels & Resorts Restaurant Manager
Philadelphia -
OCT. 1992 - SEP. 1993
Wyndham Hotels & Resorts
Palm Springs Fine dining Maitre D'
JUNE 1991 - SEP. 1992
Wyndham Hotels & Resorts Three Meal and Mexican
Palm Springs Restaurant Supervisor
JAN. 1991 - MAY 1991
Wyndham Hotels & Resorts
Palm Springs Fine Dining Captain / Sommelier
MAY 30, 1991- JULY 1991
Radisson Palm Springs Resort
Palm Springs, Ca. Head Waiter
MARCH 1990- JULY 1990
Royal Caribbean Cruise Line
Miami, Florida Chef De Rang
NOVEMBER 1989-MARCH 1990
Hotel de Draak
Bergen op Zoom, Netherlands Night Auditor
JUNE 1989-OCTOBER 1989
Royal Viking Cruise Line
Royal Grill (Paul Bocuse)
Oslo, Norway Chef De Rang
AUGUST 1988-JUNE 1989
Hotel De Schelde
Bergen op Zoom, Netherlands Working Manager
AUGUST 1986- AUGUST 1988
Hotel De Draak
Bergen Op Zoom, Netherlands Waiter and Night Auditor
SEPTEMBER 1985- AUGUST 1986
Restaurant Zomerlust
Axel, Netherlands Waiter
References available upon request
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