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    Regional Director or Food and Beverage Director or Regional Mana

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    Regional Director, Food and Beverage Director, Regional Manager, VP of Operations with 20 years experience looking for a Executive position.

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    Regional Director or Food and Beverage Director or Regional Mana

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    71 views2 pages
    Regional Director, Food and Beverage Director, Regional Manager, VP of Operations with 20 years experience looking for a Executive position.

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    Regional Director, Food and Beverage Director, Regional Manager, VP of Operations with 20 years experience looking for a Executive position.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as TXT, PDF, TXT or read online from Scribd
    Download as txt, pdf, or txt
    71 views2 pages

    Regional Director or Food and Beverage Director or Regional Mana

    Uploaded by

    api-78220391
    Regional Director, Food and Beverage Director, Regional Manager, VP of Operations with 20 years experience looking for a Executive position.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as TXT, PDF, TXT or read online from Scribd
    Download as txt, pdf, or txt
    of 2

    David Zellner

    4408 Glenbrook Ct.


    Mansfield, TX 76063
    [email protected]
    817.600.4504

    PROFILE:
    Dynamic management executive with extensive experience delivering strong revenue
    and
    profit results. Proven ability to develop a strong management team, and assess o
    perational
    performance to identify areas needing improvement and implement innovative solut
    ions to
    maximize opportunities. Proven background motivating and inspiring others to suc
    ceed.

    AREAS OF EXPERTISE
    Leadership Team Development Project Management
    Strategic Business Planning Performance Management
    Financial Analysis Contract Negotiation

    PROFESSIONAL EXPERIENCE

    Six Flags Entertainment Company - Corporate Office, Dallas, TX


    Corporate Regional Director - IPS - Food Service 2009 - 2010
    Created and implemented strategic business plans for the $118 million division
    consisting of 6 theme parks, 5 water parks, and 1 hotel with an indoor water par
    k,
    totaling 278 restaurants units, satellite carts, mobile vending, and catering,
    purchasing, warehousing operations. Responsible for 7 Food Service Directors, as
    well as
    indirectly supervising 53 Operations Managers
    * Reduced operating expenses by 6%, yearend inventory by 31%
    * Redesigned facilities, created menus to integrate freshly made products to enh
    ance
    selection, exceeding guest expectations
    * Directed over 85 related construction projects including; the development of
    architectural blueprints, construction time lines, compliance with all state re
    gulations
    which resulted in projects coming in on time and 12% under budget
    * Operated multiple franchise locations for Mrs. Fields, TCBY, Papa John's, Ben
    and Jerry's,
    Johnny Rockets, and Cold Stone Creamery
    * Partnered with the Corporate Alliances Division implementing strategic marking
    initiatives

    Kings Island, Cedar Fair (Paramount Parks) - Kings Island, Ohio


    Director, Food and Beverage Division 1995 - 2009
    Directed a $29 million division which includes; 28 restaurants, 45 satellite car
    ts, mobile vending,
    catering, purchasing, warehousing operations. Responsible for 6 Operations Manag
    ers as well as
    indirectly supervising a seasonal staff of 1100 associates.

    * While there food per-capita spending climbed 14%, profit per guest grew 18%, o
    perating profit
    increased 4.5%, while attendance remained flat to slightly down
    * Directed capital improvement projects to completion on time and on budget
    * Developed and implemented departmental line staff and supervisor training prog
    rams
    * Responsible for franchise operation compliance for Starbucks, Subway, LaRosas
    Pizza,
    Skyline Chili, Graeters Ice Cream, Chick-fil-A
    * Partnered with the Marketing Division on the development of business plans to
    increase group
    sales catering events
    * Member of the park unit one program charged with oversight of park daily opera
    tions, as well
    as directing and allocating park resources during major emergencies
    * Catering department revenues exceeded $3.2 million serving groups ranged in si
    ze
    from 25 to 20,000 guests.
    Paramount's Kings Dominion, Richmond Virginia
    Catering Operations Manager, Executive Chef
    * Oversee the daily operations catering events up to 8000 guest annual revenues
    exceeded $1.7 million in 134 days.
    Developed menus to increase guest satisfaction, growing revenue 6%
    * Designed and implemented commissary production program, increasing product con
    sistency and quality,
    while reducing location production expenses
    * Responsible for concepts, menu and recipe development, increasing quality and
    profit margin

    RELATED EXPERIENCE
    Grand Hyatt, Washington D.C. /
    Executive Sous Chef 1988-1995
    Chef Tornant, proficient in all hotel F&B departments
    Banquet Chef, preparation of formal banquets up to 2000 guest
    Sous Chef - Garde Manger, preparation of cold foods and displays
    Hyatt Hotel, Arlington Virginia
    Executive Sous Chef

    JW Marriott Washington D.C. / Marriott Crystal City Virginia


    Food Production Manager 1985-1988
    EDUCATION
    Associates Degree in Occupational Studies Culinary Arts
    Culinary Institute of America

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