Joseph MarcusDallas, TX 75220 LinkedInAccomplished Senior Operations Executive15+ years’ success producing operational excellence for global, high-profile organizations. Repeated success delivering strategic direction to optimize people and processes, integrating tactical plans to produce bottom-line growth without compromise to cost or quality. Excel in developing new ideas, systems, and programs while revamping and modernizing existing processes to drive continuous improvements. Remarkable leader with key talents for recruiting and leading teams to own key organizational deliverables, demanding the highest quality of work and performance. Possess strong financial acumen and solid analytical and problem-solving skills. Expert communicator, collaborator, and negotiator. Highlights of ExpertiseStrategic Business PlanningCost Reduction and AvoidanceRecruiting and Staffing InitiativesVendor Relationship ManagementContract Development / NegotiationsBudget Administration / P&L AccountabilityFood and Beverage Operations Process Redesign / Change Management Staff Development Programs Team Building and Leadership Career ExperienceMarcus Consulting, Dallas, TX Full Service Hospitality Consulting, Front and Back of House design, Performance planning, Operational improvements, Recipe and Menu development, Culture Development, Procurement contracting, Sponsorship opportunity development.ARCIS GOLF, Dallas, TX Provided executive-level leadership with full P&L accountability for all food and beverage activities in more than 65 locations across the U.S. ranging from grab and go meals and private dining to large-scale special events. SVP, FOOD & BEVERAGE OPERATIONS (2018 to February 2020 )Direct team of three in the daily oversight of food and beverage operations, driving continuous improvements in systems and processes to drive excellence and consistency in service delivery. Develop and deploy plans and programs that reduce costs and drive bottom line growth. Curate menus and perform contract negotiations with vendors. Create new tools for in-house controls on financials and food safety. Introduced beverage cart program that generated revenues at better costs and achieved reduction of liquor costs at .5%.Reduced food costs across programs by 1.25% over previous year and boosted run rate with better quality – exceeding budget by .28%.Secured contract with Avendra that improved margins; created rebate program along with signing bonus of $100K+.VSS Southern Theatres, LLC, Dallas, TX Headed the development and design of food and beverage concept, steering focus on driving “plates” and maximizing profitability. SVP, FOOD & BEVERAGE (2015 to 2018)Partnered with Regional Directors in the development and integration of operational efficiencies, ensuring quality and guest satisfaction. Oversaw multiple outlet budgets and forecasting. Effectively communicated results for revenue maximization, optimized staff and supply management, and elevated guest experience.Managed the VP of Purchasing, three regional Chefs, Director of Beverage, and three RVP of Operations. Expanded Beverage Sponsorship programs that boosted overall profits. Designed operational spaces and established standards that drove repeatable, reliable machine processes. Reduced food costs by 2.5% through menu restructure; Drove “plates” and jumbo drink program that increased revenue by 1.5% Bridgewater Associates, LP, Wilton, CT Provided leadership in the development and deployment of strategic and tactical plans for overall hospitality operations, managing team of 8 and $30M in spend. HEAD OF HOSPITALITY (2014 to 2015)Harnessed hands-on approach in the day-to-day management of lodge operations including guest services, bookings, administration, housekeeping, and food and beverage services. Drove quality standards across the business and implemented improvements to streamline functions and optimize operations. Launched off-site commissary, warehousing space, and café space to drive seamless operations and elevate guest experience. Transitioned in-house program to vendor managed with large single source food operator; reinvested profits to improve program offering. Google, Inc., Mountain View, CA Spearheaded end to end service delivery management for 19K daily meal service, directing team of seven direct reports and 1200+ vendor and hourly staffers across 35 cafes, 170 micro-kitchens, and five hot beverage service outlets. PROGRAM MANAGER, NORCAL REGION (2008 to 2013)Excelled in multi-task administration holding vital responsibility for energizing staff and effectively managing $84M budget, vendors, and daily operations in collaboration with internal support organizations. Constantly evaluated operations and services to reduce waste, increase satisfaction and integrate innovative approaches to delivery. Instrumental in creation and execution of exceptional special events for the entire Mountain View campus. Increased budget awareness and responsibility for Culinary team that achieved controlled budget expectations for 18+ consecutive quarters.Performed in-depth cost analysis that reduced excess spend by $15M – within first year – partnered cross-functionally to revamp and integrate new purchasing processes to ensure continuous savings. Realized vendor and staff effectiveness by managing workforce from recruitment to training; developed communications strategy and delivered ongoing guidance to exceed quality standards. House of Blues Entertainment, A Live Nation Company, Hollywood, CA Directed resources, drove continuous operations improvements, achieved high customer service satisfaction, and delivered bottom-line growth through management of daily operations, national training, purchasing, F&B operations and 200+ employees. SENIOR VICE PRESIDENT, OPERATIONS (2006 to 2008)Championed the strategic direction of bottom-line factors across crucial operational components, starting from the ground up to ensure well-trained and developed workforce. Created and led vendor relationships, developed F&B sales promotions, and sales-driven programs. Provided operational field support and hands-on support in all venue pre-opening operations. Initiated group efforts for venue quality control – developed and standardized venue third-party audits and company-wide internal inspection process.Established all kitchen procedures including SOPs, operational mandates, kitchen, bar, and FOH design. Participated in menu development, design, and tastings. Recruited, hired, and retained culinary management positions in ten venues – achieved turnover rate of less than 5%. Rolled out national motivational and incentive performance metric programs. Additional ExperienceVice President, Food & Beverage (1992 – 2006) House of Blues, Hollywood, CA.