MORDECHAI BARON • • +1.310.612.1160 Operations Executive l General Manager l Vice President Operations B.A.-Level Educated Operation Executive, Head of Business Development and Corporate Strategy with extensive experience in strategic planning, operational management, and financial administration. An effective communicator possessing exceptional and inspirational ability to build and maintain relationships. Proven servant leadership with the ability to train, mentor and motivate a team to deliver extraordinary results consistently. Highly focused on employee engagement and recalibrating people’s perspectives to effectively raise the bar.CORE COMPETENCIES AND ACHIEVEMENTSLeadership and Management. Owns the forecast and strategy for multi-unit operations achieving high levels of customer satisfaction. Oversees daily execution of multi-unit financial systems and procedures tracking purchases, labor, and sales. Increases the efficiency of the operations. Managed organizational change productively by driving continuous improvement and building support for reform. Oversaw a successful, disciplined business services approach that generated outstanding service delivery standards and support teams to provide an excellent experience to every guest with revenues exceeding $29m in sales. Employee Engagement. Hosts daily meetings to reinforce collaboration to find solutions for yesterday’s challenges and improve today’s efficiency. An inclusive leader who supports and strives to promote individual and team development toward the common goal. Business Strategy. Built a start-up, one of the top Outdoor Resort on the west coast. Increased sales by 13% year over year through strategic planning and effective cost-saving measures. Steered recruiting, training, and placing all employees from building and ground, house kipping, sales, front desk, human resources, food and beverage, and security for an 81-acre oasis. Established processes and procedures to ensure productivity in all departments. Supported buildings and ground to standards, including annual upgrades and enhancements. Supervised Food and Beverage team through all special events, including weddings, conferences, film shoots, corporate retreats, and summer camps.Relationship Partnership Engagement. Spearheads and implements communications strategies across multi-unit partnership initiatives operation. Supported leadership and staff to ensure priority messages, impact stories, data points are being effectively communicated to target audiences across develop and maintain local, regional, and national partnerships.Business Operation Strategy. Demonstrates cross-functional, matrix management successes by identifying and monitoring sales planning and KPI’s, aiming at managing risks and opportunities. Provides analytical and execution support for organizational growth initiatives, including opportunity sizing, business model development, communication of strategic relevance and operational, strategic plan within the corporate processFinancial Reporting and Planning. Highly adept at planning and executing multi-budgets of more than $30m. Increases company revenues and productivity through detailed cost analysis. Excellent budget forecasting skills. Developed scheduling and payroll system to decrease 6000 hours of overtime, or $128,000 personnel utilization improvement without compromising customer service and maintained employee retention of 93.8%.Contract Negotiation. Board level effective communicator negotiating and drafting various types of procurement agreements with service vendors to ensure profitability. Experience across a wide range of industries, including a multi-year master agreement with a local union with over 1150 employees. Professional services, software, energy, and negotiated discount improvements that resulted in $5m in cost savings over 24 months. Training and Coaching. Trusted and versatile leader believing in encouraging, mentoring, coaching, development, and growth within the organization. Passion for achieving long-term success is by influencing culture to encourage communication, engagement, commitment, presence, high energy, respect, and fun.Adaptability and Flexibility. Confident decision-maker with a proven ability to stay composed when faced with unexpected challenges or roadblocks, thinking creatively, and developing new and innovative solutions in the face of adversity. Systems Utilization. MS Word, Excel, PowerPoint, CBord, ADP, POS, Micros and Aloha systemCertification. CFBE, CEC, CA-SSM, HACCP Controls, Alcohol and Tip Compliance, OSHA Certification, PROFESSIONAL EXPERIENCEErewhon Natural Foods – Los Angeles, CA Nov, 2020 – PresentDirector of Food Service operation – A certified B Corp Natural food market featuring a wide variety of organic products. Responsible for food service for seven stores with over 210 million dollars in production and sales. Directing, managing, and overseeing department managers’ culinary service operation of 850 employees. Ronald Reagan Presidential Library and Museum – Simi Valley, CA May, 2019 – Nov 2020 General Manager of Hospitality – Managing, Directing and Overseeing Retail foodservice and catering multi event Services for RNDF, the Reagan Library guests honoring Justice Neil Gorsuch, Baz Aldrin, James Mattis, and Mark Levine, to name a few.The Mina Group –Saint Petersburg, FL Apr, 2016 – May, 2019 Vice president of operation – Owned the forecast and strategy for multi-unit operation achieving high levels of customer satisfaction. Managed organizational change productively by driving continuous improvement, building support for reform. Oversee a successful, disciplined service approach at Locale Gourmet Market, Farmtable Cucina a 264 sit Farm to Table Restaurant and food services at the Mahaffey Theater and at Al Lang Stadium that generates outstanding service delivery standards and supports teams to provide an excellent experience to every guest with revenues exceeding $ 231 million in sales.DEAN & DELUCA – Charlotte, NC Apr, 2014 – Apr, 2016 Area General Manager – Gourmet upscale food Stores, Award-winning 128-seat wine-focused restaurant and two full-service cafes Led strategic direction. They ensured top-quality operational standards through efficient and effective staff management, including training/coaching, development, and evaluation as well as monitoring and enforcing all food safety requirements.The Ritz Carlton Hotel – Almaty Kazakhstan Apr, 2013 – Apr, 2014Opening S-E-V-E-N city Club General Manager – Pioneered all aspects of club preopening, planning and development. Approved specific operational policies, programs, procedures and methods in concert within company guidelinesLos Angeles Convention Center – Los Angeles, CA Feb, 2011 – Apr, 2013 General Manager of Hospitality – Planned, Directed, and Executed all food service operations for 13 QSRs, 2 Standalone full-service restaurants, and 3 Starbucks stores. Catering services for the LA Auto Show, Emmys, BizBash, E-3, X-Games, and for Oprah Winfrey herself while meeting operating and financial goals in this challenging multi-unit operation. Accepted accountability for the financial management of $18 Million in revenue.San Pedro Country Club- San Pedro, CA Aug, 2009 – Apr, 2011 COO, General Manager – A 3000 members-only club featuring tennis, golf, food, and beverage revitalize and turn around the financial performance of the club. I have significantly decreased operating payroll by 39% through innovative cost-reduction measures, increasing profitability by 350% through the application of reliable internal controls and increasing function business and member participation, accomplishing a complete turn-around in one year, despite the economic downturn.Canyon Creek Retreat Center – Lake Hughes, CA Sep, 2001 – Aug, 2009COO, General Manager – Built a start-up one of the top outdoor Resort on the west coast, featuring a deluxe 350 room hotel-style lodging, wellness center, athletic facilities and luxury setting for groups to escape city life.EDUCATION BA in Business Administration a Minor in Hospitality Management- University of Surrey, Surrey UKCulinary Art – The Royal Academy of Culinary Arts, London UK