Summary
Overview
Work History
Education
Skills
Timeline
Generic

Mark Perry

Fraser,CO

Summary

Dynamic food and beverage leader with a proven track record at Winter Park Ski Resort, excelling in budget oversight and culinary quality assurance. Spearheaded initiatives that enhanced guest relations and operational efficiency, consistently achieving financial targets while fostering a positive team culture. Expert in inventory management and strategic planning, driving exceptional guest experiences.

Overview

20
20
years of professional experience

Work History

Front Of House Supervisor Food and Beverage

Winter Park Ski Resort/Levy Restaurants
06.2024 - Current
  • A hands-on supervisor focused on supporting business success and guest satisfaction. Present on the floor during all hours of operations to interact with guests, support employees, monitor operations, anticipate needs, supervise restocking and floor appearance, monitor and coach service standards and assist in various positions as required.

Senior Food and Beverage Manager

Winter Park Ski Resort
10.2012 - 11.2022
  • Oversaw food and beverage operations across multiple units at Winter Park Resort Mary Jane Base.
  • Mary Jane Café: $989,000 seasonal sales (Dec-Apr). Club Car Restaurant, $780,000 Seasonal Sales December-April). Pepperonis Sports Bar, $490,000 Seasonal Sales (December-April).
  • Implemented training programs aimed at enhancing guest satisfaction, managed daily performance standards, and fostered a positive, team-oriented culture.
  • Oversaw all culinary food and beverage operations, focusing on quality, preparation, ticket times, presentation, and taste.
  • Developed and maintained rigorous restaurant service standards to consistently deliver superior quality and enhance guest satisfaction.
  • Created menus for restaurants and bars in all three units.
  • Addressed team weaknesses and implemented solutions.
  • Oversaw financial objectives across all units, consistently achieving budgetary targets in labor, revenue, cost of goods, expenses, contribution, and EBITDA, while adhering to the organization’s financial strategies.
  • Analyzed guest survey data and implemented strategies for improvement.
  • Adopted industry trends that enhanced operational excellence.
  • Trained employees in food and health safety, achieving multiple zero-violation inspections.
  • Cultivated a culture dedicated to delivering exceptional guest experiences by prioritizing food quality, positive employee relations, accountability to service standards, cleanliness, friendliness, and effective teamwork.
  • Oversaw the hiring and onboarding process, ensuring the recruitment of top-tier talent and establishing clear expectations for performance and professionalism.
  • Maintained meticulous inventory management practices to minimize waste and optimize cost efficiency, while continuously seeking innovative solutions to streamline operations.
  • Hands-on manager focused on supporting business success and guest satisfaction. Present on the floor during peak hours to interact with guests, support employees, monitor operations, anticipate needs, and assist in various positions as required.

General Manager

North Point Seafood & Steak House
06.2005 - 09.2012
  • Drove year-over-year business growth while leading operations
  • Successfully Spearheaded initiatives to enhance guest engagement by introducing personalized service protocols and fostering a welcoming atmosphere.
  • Strategic vision and long-range planning.
  • Prepared annual budgets with controls to prevent overages.
  • Oversaw the hiring and onboarding process, ensuring the recruitment of top-tier talent and establishing clear expectations for performance and professionalism.
  • Evaluated suppliers to maintain cost controls and improve operations.
  • Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency.
  • Designed a modern employee recognition program which boosted productivity and improved morale.
  • Managed budget implementations, employee evaluations and contract details.
  • Demonstrated strong inventory management by minimizing waste and maximizing cost efficiency, consistently pursuing innovative approaches to enhance operational processes.

Education

University of Michigan
Ann Arbor, MI
01.1982

Skills

  • Leadership and team dynamics
  • Food safety compliance
  • Inventory management
  • Budget oversight
  • Culinary quality assurance
  • Customer feedback analysis
  • Cost of goods analysis
  • Guest relations
  • Analytical thinking
  • Strategic planning
  • Service standards implementation
  • Menu development

Timeline

Front Of House Supervisor Food and Beverage

Winter Park Ski Resort/Levy Restaurants
06.2024 - Current

Senior Food and Beverage Manager

Winter Park Ski Resort
10.2012 - 11.2022

General Manager

North Point Seafood & Steak House
06.2005 - 09.2012

University of Michigan

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