Marc R. Taft
Atlanta,GA
Summary
Visionary leader with proven track record in steering organizations toward success through strategic planning, collaboration and effective management. Skilled in building cohesive teams, driving innovation, and enhancing operational efficiency to achieve business objectives. Demonstrated ability to transform challenges into opportunities, resulting in significant impact on company growth and profitability.
Overview
26
26
years of professional experience
Work History
Vice- President of Operations
STHRN Hospitality
Atlanta, Georgia
01.2024 - Current
- Provide executive leadership and operational oversight of a full-service hospitality firm celebrated for expertly managing complex projects that deliver results for real estate partners by offering comprehensive services covering design, development, and operational support for customized food and beverage concepts.
- Facilitate weekly executive team meetings, ensuring collaboration, alignment, and streamlined communication.
- Conduct monthly client review calls, reporting on financial results, sales activities, programming, marketing, and future goals and activities. Coordinate with all departmental leaders to ensure reporting is complete, information is accurate, and client goals are being met.
- Work collaboratively with partners to create, design, and oversee the building of thoughtful, authentic food and beverage concepts.
- Implement critical path protocols to ensure all stakeholders stay on track and deliver an operating entity within expected timelines.
- Conduct due diligence for all operational areas, and oversee all transitions and acquisitions, including the creation of pro formas, capital plans, development costs, remodels, re-concept proposals, and project timelines.
- Initiated a uniform system of accounting (USOA) to ensure consistency and comparability in financial reporting. This helped facilitate clear, reliable financial data for management, regulators, investors, and other stakeholders. It also made the company compliant with our Real Estate Investment Trusts (REIT) clients.
- Direct and coordinate budget activities, establishing trend summaries, revenue goals, average check standards, and cover count growth expectations.
- Develop and implement operational policies and procedures to ensure operational excellence and increase guest satisfaction.
- Streamline supply chain processes for efficiency and cost-effectiveness.
- Implement best practices to strengthen internal systems and spearhead proactive change.
- Integrate marketing and sales strategies, along with business development and operational leadership plans, involve creating four-walls marketing plans and conducting individual unit strategy sessions to ensure operations are aligned with the internal and external marketing and PR teams to meet and exceed goals.
- Establish a library of standardized tools, forms, and systems that included sections in purchasing/procurement, labor, daily operations, human relations, marketing, weekly reporting, and monthly client reports.
- Develop and implement a system-wide labor model, including labor standards, productivity benchmarks, and best practices that reduced company labor by over 30% and increased SPLH by over $25. Eliminated overtime, saving the company over $500,000 a year.
- Analyze data from various sources to identify trends in customer demand, or operational efficiency issues.
- Spearhead a culinary program, implementing standardized recipes, theoretical cost of goods, standardized shelf-to-sheet inventory and order guides, receiving logs, a rolling cost of sales tracker, and training videos to help young culinarians learn basic cooking skills.
- Creation of an Employee Action Committee to ensure all levels of employees had a voice, an outlet for their ideas, and recommendations. Reviewed feedback with directors to facilitate communication with their teams.
- Develop F&B leaders through mentoring, feedback and goal setting.
Vice-President of F&B, Research, Development & Innovation
Atrium Hospitality
Atlanta, Georgia
08.2021 - 12.2023
- Generated over $400 million in food & beverage revenue across 84 hotels and 126 restaurants.
- Consistently exceeded budgeted revenue, profit, and target GOP during oversight period.
- Sustained profit margin above 45% for two consecutive years in food & beverage operations.
- Created and executed design concepts for restaurants and brand development initiatives.
- Opened first signature restaurant, exceeding proforma projections within first year of operation.
- Re-concepted various outlets to drive revenue growth and elevate guest experience.
- Implemented standardized procedures for inventory management and financial tools roll-out.
- Benchmarked productivity goals and implemented a labor management system.
- Created the three-tiered Embassy Suites core menu program for 36 locations.
- Designed and helped roll out the NOAH F&B Dashboard with KPIs and drill-down capabilities.
- Developed the Atrium F&B property assessment tool.
- Led F&B capital planning for the company.
- Led culinary mentoring program involving over 50 chefs to enhance skills across levels.
- Served on the Marriott F&B advisory board.
- Named number one in F&B customer satisfaction among third-party management companies by JD Power.
Vice-President of Food & Beverage
Davidson Hospitality / Pivot by Davidson / Davidson Resorts / Davidson Restaurant Group
Atlanta, Georgia
09.2019 - 08.2021
- Led strategic oversight for 172 restaurants and bars, driving over $390 million in revenue.
- Led strategic initiatives across hospitality brands to enhance guest experiences.
- Directed team of eight corporate professionals to streamline food and beverage operations.
- Spearheaded concept development and design, enhancing critical path management and training.
- Authored Davidson Restaurant Group core concepts including standard playbook and concept deck.
- Developed a forecasting tool that led to less than 1% variance in 45-day forecasts.
- Conducted due diligence trips, crafting food & beverage proformas for business expansion.
- Coordinated F&B team deployment and task force planning.
- Creation and rollout of COVID-19 protocols for all F&B operations.
- Developed budget guidance systems to enhance financial planning efficiency.
- Championed sustainability practices across all Davidson brands to promote eco-friendly initiatives.
- Collaborated with executive team members on major decisions regarding company-wide initiatives.
- Directed talent acquisition and training programs for leadership positions.
- Served on the Marriott F&B advisory board.
President/Executive Chef
Southern Fried Hospitality
Atlanta, Georgia
05.2011 - 09.2019
- Directed hospitality development firm specializing in consulting and management solutions.
- Spearheaded concept development, design execution, and construction management initiatives.
- Orchestrated critical path management for successful new openings while conducting staff training.
- Implemented systems to streamline operations across various projects.
- Crafted unique food and beverage concepts for hotels with operational management oversight.
- Delivered full-service hospitality consulting tailored to client needs.
- Provided operational leadership for company-owned restaurants and food trucks.
- Curated restaurant tenants in mixed-use developments, along with an amphitheater and multiple hotel F&B operations.
- Launched a successful farm-to-table restaurant, achieving positive EBITDA by month three and positive net income after five months.
- Recognized in the Top 100 Restaurants in Atlanta, and Top 5 on Zagat’s list of the Best New Restaurants.
- Highlighted in Southern Living’s “Off the Eaten Path” cookbook for unique recipes.
- Featured chef by Food & Wine magazine at multiple festivals across the country.
- Active speaker on sustainability, allergies, and childhood hunger.
- Honored to cook at the James Beard House.
- Chosen by the Governor of Georgia as a Georgia Grown Executive Chef, representing state agricultural products at events across the country.
Senior Director of Openings, Transitions and Acquisitions and West Coast Operations
The ONE Group
Los Angeles, California
09.2014 - 12.2015
- Executed site selection, development, and critical path management for new operations.
- Developed comprehensive systems and processes for hotel food and beverage division.
- Oversaw the transition of The W Hotel West Beverly Hills F&B program from Gerber Group to ONE Group.
- Served as senior leader for Gansevoort, Cosmo, and W Hotel brands.
- Led West Coast operations for STK and Bagatelle brands.
- Coordinated acquisition efforts for Katsuya and Cleo restaurant brands as company representative.
- Implemented systems that increased productivity, profitability, and reduced average opening expense from 1.6 million to less than 500 thousand.
Corporate Director of Food & Beverage
First Hospitality Group
Chicago, Illinois
02.2014 - 09.2014
- Oversaw 63 hotels across 19 brands and 6 restaurants to maintain operational excellence.
- Developed new food and beverage department to improve service offerings.
- Established corporate purchasing program to optimize procurement processes.
- Initiated brand compliance for food and beverage standards across company.
- Implemented systems that increased productivity and profitability.
- Created core beverage program to standardize offerings across all locations.
- Conceptualized innovative food and beverage operations and restaurant initiatives.
- Reported directly to President to support establishment of new department.
Corporate Director of Restaurant Operations
Kimpton Hotels & Restaurants
San Francisco, California
07.2008 - 08.2011
- Supervised operations of eight restaurants across Georgia, Florida, and Texas, including two recognized by Esquire Magazine as among 'Twenty Best New Restaurants in the United States.'
- Participated in acquisition and integration of new restaurants, participating in due diligence and opening efforts.
- Facilitated hiring, training, and retention strategies for senior-level management personnel.
- Acted as liaison between management companies and ownership to ensure alignment on objectives.
- Served on national beverage program board, contributing to the creation of both national and regional menus.
- Mentored senior leaders as part of National Chef’s Initiative to cultivate industry talent.
- Collaborated with OpenTable as corporate liaison to enhance reservation systems.
- Developed budgets and five-year capital plans while approving all capital expenditures for properties.
- Led strategic initiatives to enhance guest experience across multiple hotel locations.
- Oversaw training programs to ensure staff alignment with service excellence goals.
- Collaborated with hotel leaders to ensure that the vision and operations were aligned, and guest satisfaction was increased.
- Prior to promotion, served as the Restaurant Division General Manager for Hotel Palomar in Washington, DC, and opening General Manager of the Hotel Palomar in Atlanta, GA.
Director of Operations/Food & Beverage
HEI Hotels & Resorts
Minneapolis, MN
03.2007 - 07.2008
- Led operations for a 214-room Westin hotel, generating over $15M F&B revenue annually.
- Spearheaded opening team for company’s first ground-up property.
- Developed Executive Meeting Center concept enhancing event space utilization.
- Engineered beverage menu, creating wine list generating over $1 million in six months.
- Directed B.A.N.K. Restaurant, recognized as 'Best New Restaurant' in Minneapolis.
- Achieved Top Food & Beverage Team award among 32 hotels in 2007.
- Oversaw project management for full-service franchised Starbucks development.
Director of Operations/Food & Beverage
HEI Hotels & Resorts
Nashville, Tennessee
01.2004 - 03.2007
- Led operations for a 410-room resort hotel on 23 acres, with over $20 million a year in F&B revenue.
- Planned and managed the procurement, production, preparation, and presentation of all products across all F&B operations.
- Oversaw restaurants, bars, room service, pool, culinary, stewarding, engineering, housekeeping, catering, convention services, and shipping and receiving.
- Served on U.S. Foods National Advisory Board.
- Served as the F&B representative on the new property acquisition team.
- Traveled to support F&B operations at other properties.
- Interim General Manager at the Algonquin Hotel in New York.
- Standardized the corporate banquet program and protocols and spearheaded company rollout.
- Key member in the development of the Labor Looking Glass tool, well known across the industry.
Corporate Chef / Executive Chef
Rainforest Cafe
Houston, Texas
11.2001 - 02.2004
- Provided corporate culinary support for 36 restaurants through menu engineering and development, authoring recipes, R&D, implementing new operating procedures, property visits, brand compliance, and new chef training.
- Prior to being promoted, I served as the Executive Chef for Disney Springs ($49 million) and Animal Kingdom ($47 million).
Senior Director of Concept Development, Culinary Operations and Franchises
Al Copeland Investments
New Orleans, LA
02.2001 - 11.2001
- Led operations for upscale dinner house and bakery concept.
- Supervised five general managers, twenty-one managers, and over four hundred employees.
- Developed unit operating budgets, forecasts, and procurement contracts.
- Led menu development initiatives to enhance customer experience and profitability.
- Implemented cash handling, checkout procedures, and labor systems to optimize efficiency.
- Established HACCP procedures, service standards, and kitchen operating protocols.
- Responsible for menu development, purchasing, and procurement.
- Established unit operating budgets.
- Ensured brand compliance.
- Increased average unit volume from $86K to $121K per week.
- Boosted store operating profit from 22% to 36%.
Executive Chef
Rainforest Cafe
Nashville, TN
02.2000 - 02.2001
- Supervised culinary operation generating over $300K weekly in revenue.
- Managed five managers and 135 kitchen staff, including line cooks and production cooks.
- Forecasted food costs at 22.5% and labor costs at 8.3%.
- Achieved productivity exceeding 103% through efficient workflow management.
- Secured top ranking in company for P&L performance while maintaining fifth in volume.
Education
Associate of Applied Science -
Community College of The Air Force
Montgomery, ALBachelor of Arts -
University of Alabama
Tuscaloosa, ALSkills
- F&B operational expertise and efficiency
- Enterprise-level system design and implementation
- Guest satisfaction metrics and programs
- Talent recruitment and development
- Financial acumen, performance and reporting
- Forecasting and cost controls
- Cross-functional collaboration
- Revenue growth strategies
- Promotional strategy development
- Vendor relations
- Purchasing and procurement optimization
- Core beverage programs
- Team building and accountability
- Acquisitions, transitions, and due diligence
- Concept development and critical path management
- Innovation
- Brand relations and compliance
- Revenue optimization strategies
- Budget guidance, creation, and management
- Fostering diversity and inclusion
- Menu development
- Food safety compliance
Qualification Highlights
- Strategic thinking with solid business sense, uncompromising work ethic & standards and natural sincerity have helped create consistent and superior operations, delivering high profits, while gaining loyalty and support of guests, team members, fellow managers, owners, investors, vendors and community leaders.
- Demonstrated ability to efficiently manage multiple projects simultaneously while utilizing excellent organizational/critical thinking skills and good judgment that results in consistently being able to provide high-level, systematic standards of performance.
- Passionate and consistent focus on customer and market trends helping to stay a step ahead of the guest by anticipating their needs and delivering a 'WOW' experience every time.
- Proven team recruitment and motivational skills that deliver unmatched loyalty with high retention rates and internal promotions. Facilitate employee growth through a culture of openness, continuous feedback and a practice of prompt decision making.
- Consistently develop profit building initiatives while maintaining focus on product quality, guest satisfaction and revenue growth.
- Proven track record for concept development and operations of restaurant and hotel groups producing higher than expected financial results while overseeing new construction, recruiting, training, system development and fiscal planning.
- Successful history of leading all aspects of over 125 openings of hotels and restaurants.
Activities Honors Awards
- Marriott F&B Advisory Board
- US Foods National Advisory Board
- Sysco National Advisory Board
- Georgia Organics Advisory Board
- Named in Best Chefs America (2013 - 2018)
- Named in Best Chefs in the Southeast (2012 - 2018)
- Best Chefs America Advisory Board
- Member of Southern Foodway's Alliance
- Member of Alabama, Georgia and Tennessee Restaurant Associations
- Georgia Grown Executive Chef - Named by Governor to Represent Georgia Agriculture, Artisans and Craftsman
- Invited/Cooked at the James Beard House, NY
- Air Force Basic Training Honor Graduate
- Air Force Police Academy Distinguished Honor Graduate
- Air Force Airman of the Year Finalist
- Air Force Commendation Medal
- Air Force Achievement Medal
- Joint Service Commendation Medal
- Air Force Combat Readiness Medal
- Air Force Good Conduct Medal
- Air Force Meritorious Service Medal - 2 Times
- National Defense Service Medal
- Saudi Arabian Liberation of Kuwait Medal
- Kuwait Liberation of Kuwait Medal
- USAF Presidential Unit Citation
- USAF Meritorious Unit Award
- Joint Meritorious Unit Commendation
- USAF Outstanding Unit Award
- USAF NCO Professional Military Education Graduate
- USAF Small Arms Expert Award – 3 Weapons
- US Army Sharpshooter Badge (Awarded during Joint Operations Duty)
Timeline
Vice- President of Operations
STHRN Hospitality
01.2024 - Current
Vice-President of F&B, Research, Development & Innovation
Atrium Hospitality
08.2021 - 12.2023
Vice-President of Food & Beverage
Davidson Hospitality / Pivot by Davidson / Davidson Resorts / Davidson Restaurant Group
09.2019 - 08.2021
Senior Director of Openings, Transitions and Acquisitions and West Coast Operations
The ONE Group
09.2014 - 12.2015
Corporate Director of Food & Beverage
First Hospitality Group
02.2014 - 09.2014
President/Executive Chef
Southern Fried Hospitality
05.2011 - 09.2019
Corporate Director of Restaurant Operations
Kimpton Hotels & Restaurants
07.2008 - 08.2011
Director of Operations/Food & Beverage
HEI Hotels & Resorts
03.2007 - 07.2008
Director of Operations/Food & Beverage
HEI Hotels & Resorts
01.2004 - 03.2007
Corporate Chef / Executive Chef
Rainforest Cafe
11.2001 - 02.2004
Senior Director of Concept Development, Culinary Operations and Franchises
Al Copeland Investments
02.2001 - 11.2001
Executive Chef
Rainforest Cafe
02.2000 - 02.2001
Associate of Applied Science -
Community College of The Air Force
Bachelor of Arts -
University of Alabama