Summary
Overview
Work History
Education
Skills
Additional Culinary Experience
Timeline
Generic

Mark Laubner

Havre de Grace,MD

Summary

Exceptionally innovative hospitality/culinary expert with 10+ years’ success contributing to stellar reputations of renowned restaurants, commercial food processors, hotels, and continuing care retirement communities. Respected kitchen manager and leader; adept at training teams in all facets of quality, presentation, cost control, safety/sanitation, and regulatory compliance. Achieve maximum impact at minimal cost. Communicative and personable; both leader and mentor. Results-driven individual with a solid track record in delivering quality work. Known for excellent communication and teamwork abilities, with a commitment to achieving company goals and delivering exceptional service. Passionate about continuous learning and professional development.

Overview

20
20
years of professional experience

Work History

Sales Executive

Belair Produce / Watermark Foods
Hanover, MD
04.2023 - Current
  • Company Overview: Belair Produce is a 108 year old family owned and operated business delivering the finest, hand selected produce and speciality gourmet ingredients
  • Activated 3-4 new accounts every month
  • Increased lines and cases with inherited accounts
  • Maintain a diversified book of business
  • Belair Produce is a 108 year old family owned and operated business delivering the finest, hand selected produce and speciality gourmet ingredients

Account Executive

Ferraro Foods
Aberdeen, MD
04.2023 - 04.2024
  • I enjoyed adding Italian food products to my internal database of food knowledge and armed with that information I was asked to bring on 3-4 new accounts each month
  • Participated in extensive product training pertinent to Italian restaurants and pizzerias
  • Re-opened several dead accounts that were passed down to me
  • Increased account penetration on many existing account by more than 20%

Executive Chef

MacGregor’s Restaurant
Havre de Grace, MD
02.2022 - 04.2023
  • Figuring out the way forward for a restaurant, in this post Covid-19 environment can be a daunting task if you are unwilling to pivot
  • Being able to navigate through the labor shortages and supply line issues and remain profitable can prove to be unnerving
  • I have led the charge into this new frontier for this landmark restaurant by creating a menu that remains true to their heritage but positions us for a successful future
  • Creating a team culture in the kitchen through cross training
  • Developing potential in kitchen personnel enabling them to achieve higher personal goals

RESTAURANT MANAGER

Woody’s Crab House/Woody’s Tacos & Tequila
North East, MD
04.2019 - 02.2022
  • Manage the day-to-day operations in a high-volume seafood themed restaurant and manage the operations in a newly created, coastal Mexican themed cuisine restaurant, by the same owners
  • Increased revenue through social media marketing promotions
  • Instrumental in creating culture change through applied management consistency
  • Reduced turnover through positive reinforcement and employee training

COOK/Culinary Consultant

Blakehurst Retirement Community
Towson, MD
03.2020 - 07.2020
  • Worked directly with the Food and Beverage Director and Executive Chef to coordinate a foodservice program to feed 3 meals a day to 350 residents while maintaining COVID-19 safety standards
  • Helped to create 2 culinary teams that would work opposite shifts to eliminate cross contamination
  • Created a new staffing pattern that helped regulate payroll
  • Streamlined culinary processes for labor efficiency

NEW BUSINESS DEVELOPMENT / CORPORATE CHEF

Supreme Crab & Seafood
Doral, FL
03.2018 - 04.2019
  • Company Overview: A national crabmeat processor
  • Sourced and secured new restaurant clients for the national crabmeat processor through cold-calling and direct referrals, fueling sales
  • Educated clients on quality assurance standards of products, detailing product origin and processing; highlighted BRC and HACCP certifications to gain client trust and retention
  • Formulated and tested new recipes for company POS materials
  • Continually exceeded personal sales goal of $250,000+ per month
  • A national crabmeat processor

CUSTOMER DEVELOPMENT SPECIALIST

Gordon Food Service
Cecil/Hartford County, MD
09.2016 - 03.2018
  • Identified growth opportunities for 100,000+ commercial food service clients/customers, including restaurant chains, hotels, and catering companies servicing millions of customers each year
  • Researched the competitive landscape to hunt for new customers, contributing to $13+ billion overall annual sales
  • Worked with a revamped regional marketing portfolio, defining new negotiation and pricing strategies involving 10,000+ product SKUs and impacting 3,500+ suppliers
  • Leveraged company resources to increase territory growth; delivered effective presentations during regional meetings to grow distributor network
  • Achieved 100% of available annual sales bonuses each year

SALES CONSULTANT

Southern-Glazer Wine & Spirits
Baltimore, MD
03.2016 - 09.2016
  • Assessed company business models to recommend fine wine & spirits to support business growth
  • Partnered with local businesses in Cecil and Harford Counties to source and secure new accounts
  • Grew sales by 53% in established geographic territory within six months

FOOD & BEVERAGE DIRECTOR

North Oaks Retirement Community
Pikesville, MD
07.2012 - 03.2016
  • Restructured center’s food and culinary operations
  • Standardized training procedures and specialized job description to improve work flows and boost employee morale amidst changing company culture
  • Led workforce of 60 in the F&B department along with planning and execution of a new Café/Marketplace-themed food service area within strict time and budget constraints
  • Rolled-out the community’s first POS system for three separate food & beverage areas in Independent Living, Assisted Living, and Café/ Marketplace
  • Reduced staff turnover rate from 60% to <40% with positive, visionary leadership

FOOD & BEVERAGE DIRECTOR

Bulle Rock Golf Course
Baltimore, MD
10.2009 - 03.2012
  • Played integral role in the evolving restaurant vision and changes
  • Sharpened marketing strategy and collateral to increase brand awareness and bring in new customers
  • Opened one new restaurant within the Bulle Rock Clubhouse; augmented décor and style to attract and retain strong customer base through the building’s rich history
  • Evolved the menu in response to changing demographics and economy; introduced the first wine list and a children’s menu, ultimately surging sales to 200% in under one year

CORPORATE EXECUTIVE CHEF

DuClaw Brewing Company
Bel Air, MD
10.2008 - 10.2009
  • Coordinated recipe-creation and food-handling across multiple locations; monitored food quality/consistency
  • Slashed kitchen/operating costs by 6% throughout four locations
  • Launched the company’s first “Craft Beer Dinners” across four locations

OWNER / OPERATOR

Aquatica Restaurant
Havre de Grace, MD
12.2004 - 04.2008
  • Opened the deluxe seafood-inspired restaurant with tastes of Asian fusion cuisine
  • Guided team through start-up measures and business demand throughout the years
  • Recognized as Havre de Grace’s first Zagat restaurant within eight months of open
  • Voted “BEST OF” by Hartford Magazine (2005) in Taste of Sea, Taste of the World, and Fine Dining

Education

Hotel & Restaurant Management -

Essex Community College
Essex, MD

Skills

  • Sales Proficiency
  • Engaging Presentation Delivery
  • In-Depth Product Knowledge
  • Supply Chain Coordination
  • Account Development
  • Collaborative Team Member
  • Exceeds sales goals
  • Sales and market development

Additional Culinary Experience

  • Account Executive / Corporate Executive Chef, Phillips Foods, Inc., Baltimore, MD, Grew $1+ million monthly sales., Host: ABC’s TV Show 'Entertaining Seafood,' Special Guest: Good Morning America and Food Network’s 'Beat Bobby Flay.'
  • Kitchen Manager, Middletown Tavern, Annapolis, MD, Directed vital back-of-house operations in preparation of entrees, specialty dishes, and desserts in high-volume setting.
  • Cook / Sous Chef, Sheraton Waikiki Hotel, Honolulu, HI, Created unique menu items and oversaw daily recipe preparation, food storage, cooking, pricing, and presentation.
  • Cook / Sous Chef, Pier 500 Restaurant, Baltimore, MD, Created unique menu items and oversaw daily recipe preparation, food storage, cooking, pricing, and presentation.
  • Cook / Sous Chef, Tidewater Grille, Havre de Grace, MD, Created unique menu items and oversaw daily recipe preparation, food storage, cooking, pricing, and presentation.
  • Cook / Sous Chef, The Garden Restaurant, Ocean City, MD, Created unique menu items and oversaw daily recipe preparation, food storage, cooking, pricing, and presentation.

Timeline

Sales Executive

Belair Produce / Watermark Foods
04.2023 - Current

Account Executive

Ferraro Foods
04.2023 - 04.2024

Executive Chef

MacGregor’s Restaurant
02.2022 - 04.2023

COOK/Culinary Consultant

Blakehurst Retirement Community
03.2020 - 07.2020

RESTAURANT MANAGER

Woody’s Crab House/Woody’s Tacos & Tequila
04.2019 - 02.2022

NEW BUSINESS DEVELOPMENT / CORPORATE CHEF

Supreme Crab & Seafood
03.2018 - 04.2019

CUSTOMER DEVELOPMENT SPECIALIST

Gordon Food Service
09.2016 - 03.2018

SALES CONSULTANT

Southern-Glazer Wine & Spirits
03.2016 - 09.2016

FOOD & BEVERAGE DIRECTOR

North Oaks Retirement Community
07.2012 - 03.2016

FOOD & BEVERAGE DIRECTOR

Bulle Rock Golf Course
10.2009 - 03.2012

CORPORATE EXECUTIVE CHEF

DuClaw Brewing Company
10.2008 - 10.2009

OWNER / OPERATOR

Aquatica Restaurant
12.2004 - 04.2008

Hotel & Restaurant Management -

Essex Community College

Similar Profiles

CREATE PROFILE
Mark Laubner