Max P. Apodaca

- Led the Orlando Auto Museum, one of the nation's largest privately owned auto collections.

- Directed guest experience, museum operations, and strategic development.

- Assumed control of all Food Hall, Restaurant, and Catering operations in May 2023.

- Overhauled menus, vendor contracts, and event catering to improve profitability and satisfaction.

- Coordinated cross-departmental promotions to drive traffic and sales.

- Developed and executed cross-functional campaigns boosting both museum attendance and F&B revenue.

- Renegotiated all food vendor contracts, reducing total food hall costs by over 37%.

- Maintained exceptional catering profit margins ranging from 68% to 81%.

- Built and led a high-performing catering team; personally chefed events for 10 to 500 guests.

- Initiated and organized recurring car shows to increase public engagement and drive traffic.

- Managed a $5K/month advertising and marketing budget, generating $92,000+ in monthly sales from $5000

• Directed strategic initiatives to enhance operational efficiency and drive organizational growth.
• Developed and executed comprehensive business plans aligned with corporate objectives and market trends.
• Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
• Implemented business strategies, increasing revenue, and effectively targeting new markets.

• Hired to reduce operating expenses and increase sales.
• Created and implemented continuous process improvements to ensure optimal efficiency and productivity throughout hotel.
• Raised hotel rank within 1 year from bottom 1% to top 33% of all Comfort Inn brand properties
• Increased gross revenue 115% since 2012.
• Increased revenue consistently each year.
• Increased Occupancy from 68.20% in 2012 to 94.19% YTD 2018
• Increased ADR from $81.14 in 2012 to $107.58 YTD 2018
• Effectively managed two renovations from start to finish in 2013 and 2014, with a total cost of $1.1 million.
• Awarded Expedia’s “Most Improved Partner – 2014.”
• Featured at Choice Hotel Convention, for ROI on Remodel.
• Consistently earned high 90’s for all LRA inspections.
• Worked with each employee to enhance problem-resolution and guest satisfaction skills.
• Weekly STR Report 2-3 to 2-09 – Occp % Index 119.6, ADR Index 100.1, RevPar Index 119.8
• Oversaw daily operations, ensuring exceptional guest experiences and high service standards.
• Developed and implemented operational strategies to optimize efficiency and profitability.

• Grew local automotive event from 35 vehicles to 3500 vehicles per month, the world's largest cars and coffee event.

• Increased spectator ship to 35,000 show-goers each monthly gathering.

• Increased coverage of the event to 40 million people per month, just on the business social media pages and national email newsletters.

• Recruited, trained, and managed marketing and logistics team of 28 who work before, during, and after the events.

• Worked closely with the marketing team to constantly fine-tune website information, social media pages, promotions, and campaigns.

• Coordinated accommodations, transportation, and special needs for Showcase Corner displays and featured guests.

• Forged relationships with local and national media in order to promote the events, as well as the vendors, charities, and other partners of the event.

• Acted as liaison between the auto event company and the county and venue in order to resolve any issues, and ensure the event benefited all three parties.

• Increased shopping traffic and revenue at the venue by 30-40%.

• Consistently worked with marketing and customer service teams to enhance show-goer experiences and create solutions for any issues.

• Directed daily operations, ensuring streamlined processes and efficient resource allocation.
• Oversaw staff training programs to enhance team performance and customer satisfaction.

• Assisted with all facets of daily operations, strategy, and management.
• Achieved record-high customer satisfaction scores and hotel profits within 2 months of work.
• Exceeded sales goals by 32% in the First Quarter.
• Devised, coordinated, and implemented special marketing campaigns via media, social media, mail and call campaigns, parties, trade shows, and lead and on-site events to increase occupancy and ADR.
• Utilized Hotelligence and other statistical reports to identify and develop new opportunities to gain market share.
• Advised hotel owner monthly, which included annual operating budgets, financial plans, and marketing plans/allocation.
• Increased Rev-Par Maximization and Yield Management. Increased RevPar over 17% in 2011 from same period in 2010.
• Created special menus for Manager Receptions, occasions, and events. Created customized menus to attract guest groups, as well as maximize hotel profits.
• Identified operational issues that reduce: the effectiveness of marketing activities, customer satisfaction, and overall hotel sales performance. Worked with appropriate team members and departments to find effective solutions.
• Selected as 1 of 3 hotels to host ongoing Super Bowl festivities in 2012 for NFL Alumni: Personally Cheffed the VIP events, and food was voted best of NFL Alumni sites.
• Led strategic sales initiatives to increase market share and revenue growth.
• Developed and implemented comprehensive sales strategies for enhanced client acquisition.

• Streamlined overall kitchen and foodservice operations, and managed catering for elite clients from the sports, entertainment, and business communities.
• Developed and implemented cost controls while consistently meeting quality and sanitation standards.
• Maintained accuracy in ordering and inventory.
• Analyzed job requirements to effectively hire and train new employees.
• Coordinated food and beverage planning and service operations for banquets, private parties, and catering events.
• Authored front-of-house and back-of-house employee handbooks, training manuals, and succession plans to coach and mentor staff to fullest potential.
• Directed food and beverage operations, ensuring exceptional service standards across all dining venues.
• Developed and implemented strategic initiatives to enhance guest satisfaction and operational efficiency.
• Led cross-functional teams in executing large-scale events, optimizing resource allocation and workflow processes.
• Managed vendor relationships, negotiating contracts to secure high-quality products at competitive pricing.

• Traveled United States with Team to compete in long distance and criterium races.
• Collaborated with coaches to refine race strategies and optimize competitive advantages.
• Analyzed race data to identify areas for improvement and implement strategic adjustments.
• Mentored aspiring young cyclists providing guidance on aspects like proper technique nutritional requirements career development opportunities.

• Worked directly with the General Manager to manage all activities of the property, including employees, maintenance, sales, food and beverage, and profit/loss controls.
• Addressed goal-setting, motivation/disciplinary employee issues, labor expense control, general expense control, and guest issue resolution in accordance with the company goals.
• Coordinated, directed, and managed the hotel operations to achieve maximum profitability, ensure guest satisfaction, protect the financial aspects of the business, and maintain the building/property.
• Directly planned, implemented, and managed the hotel from inception. Hotel opened with a 95% score, the highest opening score at that time.
• Led cross-functional teams to implement service improvement initiatives, fostering collaboration and accountability.
• Managed budgeting processes, ensuring alignment with operational goals and financial targets.
• Oversaw daily operations, ensuring compliance with health regulations and corporate standards.
• Handled cash accurately and prepared deposits.
• Motivated, trained, and disciplined employees to maximize performance.
• Collaborated with the General Manager on marketing initiatives to increase brand awareness and drive sales growth.
• Increased customer satisfaction by addressing and resolving concerns in a timely manner.
• Resolved problems promptly to elevate customer approval.
• Oversaw inventory management processes to maintain proper stock levels and minimize spoilage or waste.
• Managed financial aspects of the business, including budgeting, forecasting, and cost control for optimal profitability.
• Ensured compliance with all health department regulations by implementing strict sanitation guidelines throughout the establishment.
• Assisted in the recruitment, hiring, and onboarding process for new employees to build a skilled workforce committed to excellence in service delivery.

• Oversaw operations and maximized profitability of a 84-room, full-service hotel property.
• Maintained hotel and restaurant facilities as well as 3,000 sq. ft. of meeting space.
• Devised and implemented key strategies to ensure each guest had an exceptional experience.
• Developed and administered annual operating and capital budgets.
• Increased gross operating profits, despite a decrease in revenues due to remodeling.
• Provided each guest with an exceptional stay, which facilitated an increase in the average daily rate by 22%.
• Propelled market share by pushing the market penetration index to exceed 102%, as reported by Smith Travel.
• Developed and implemented renovation plan for hotel.
• Had full responsibility for all monthly, quarterly, and yearly taxes.
• Designed accounting system for hotel using QuickBooks.
• Designed kitchen and restaurant layout and purchased all necessary equipment.
• Designed Accounting system for company using QuickBooks and created profit and loss set-up.
• Implemented an aggressive marketing and advertising play by using radio, highway billboards, road signage, travel center signage and direct mailing.
• Streamlined front desk operations, improving check-in and check-out efficiency.
• Analyzed market trends/data to identify potential opportunities for business growth within existing or emerging markets successfully.

• Directed operational strategies to enhance guest satisfaction and improve service delivery.
• Implemented cost-control measures that optimized budget management and resource allocation.
• Developed marketing initiatives that increased local visibility and drove occupancy rates.
• Oversaw maintenance programs ensuring facility compliance with safety regulations and quality standards.
• Fostered partnerships with local businesses to enhance community engagement and promotional efforts.
• Analyzed market trends to inform pricing strategies and competitive positioning of services.
• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.

• Collaborated with culinary team to create seasonal menus, improving guest satisfaction.
• Developed and implemented operational standards to enhance food service quality.
• Streamlined inventory management processes, reducing waste and optimizing supply chain efficiency.
• Mentored staff on customer service excellence, fostering a positive dining experience.
• Analyzed guest feedback to identify areas for service improvement and training needs.
• Coordinated special events and banquets, ensuring seamless execution and high guest engagement.
• Managed vendor relationships to secure quality products at competitive prices while maintaining budgetary constraints.
• Conducted regular performance evaluations, providing constructive feedback and promoting professional development among team members.
• Conducted thorough market research to identify emerging trends in foodservice industry; incorporated findings into strategic planning processes.
• Oversaw catering services for special events, coordinating logistics and staffing needs to ensure seamless execution of functions.
• Improved overall guest experience with attentive service, consistently meeting or exceeding expectations.
• Evaluated employee performance regularly, providing constructive feedback to foster professional growth within the team.
• Boosted sales by designing appealing promotional events and creating enticing limited-time offers.
• Actively sought feedback from guests; utilized this input to drive continuous improvement efforts and ensure consistently high levels of customer satisfaction.
• Maintained accurate financial records, monitoring budgetary constraints while still delivering exceptional guest experiences.
• Managed multi-department teams effectively, facilitating clear communication between kitchen staff, servers, bartenders, and support personnel.
• Collaborated with chefs to develop seasonal menus that showcased fresh ingredients and appealed to diverse clientele.