Bernhard Kloppenburg Resume, for review

1. Bernhard G. Kloppenburg
9421 Pebble Glen Avenue ♦ Tampa, Florida 33647 ♦ Telephone: 813.973.7080
Email: kloppenburgberni@aol.com
Professional Profile
Vice President of Hospitality Operations & Sales Initiatives
Special Event Planning & Venue Management/Strategic Account Development/VendorManagement
Building Community Awareness/Kitchen Redesigns/Catering/P&L Improvements/Multi-Million-DollarContract Negotiations
VP of Hospitality Operations & Sales Initiatives with more than 20 years of P&L management experience, most recently,
as Director of Food & Beverage for the #3 performing arts center in the world, with responsibility for 7 direct reports, 200
employees that within 4 years grew annual revenues from $1.3 million to $3 million (43% increase).
Career Highlights
Implemented a catering sales program, which grew in 3 years catering gross revenue from $300,000 to $1.1
million by strategically aligning with Meeting Planners International and other nationwide sales organizations.
Integrated 7 major businesses as Regional Vice President of Operations for Aramark Corporation, as well as achieving
plan 6 out of 7 years and 10 out of 11 years as General Manager for a wide array of diverse venues.
Increased account growth $682 million within a 5-year time period by securing 6 new clients, retaining 4 current
clients, and developed a business plan that accomplished the following 2 items: 1) Met or exceeded sales plan by $4
million; and 2) Achieved 100% account retention for 7 consecutive years.
Planned and executed 4 annual Microsoft International Achievement Awards ceremonies that generated an average of
$5 million in sales within 5 days and $1.7 million in net profits, while feeding more than 20,000 international
guests 3 times a day.
Key Areas of Expertise
Startup/Turnaround Situations; High Standards of Ethics & Integrity; Contract Negotiations/Deal Structuring; Evaluating
& Addressing Financial Exposure; Written, Verbal & Formal Presentation Skills; Customer Acquisition & Retention
Strategies; Creating a Shared Operational & Sales Vision; and Forming & Leveraging Strategic Alliances.
Professional Experience & Accomplishments
Tampa Bay Performing Arts Center, Tampa, Florida 2003 to May 2008
(A 335,000 square-foot Center, opening its doors in July 1987, and has welcomed more than 10 million guests since
opening)
Director of Food & Beverage (2004-2008) – Responsible for executing sales, marketing, information technology,
accounting procurement, and operational strategy for a $3 million food/beverage business with 200 union/non union
employees, and 3 restaurants.
Food & Beverage Consultant (2003-2004) – Retained in May of 2003 as the food and beverage consultant to address
major financial and operational issues. Due to rapid and effective success was hired as fulltime employee in July of 2004.
Directed all aspects of catering businesses that generates annually more than $1 million in sales and 16 beverage
outlets in 5 theaters and a conservatory with 2,000 students.
Significantly repositioned and designed 3 new restaurant concepts, which proved instrumental in growing restaurant
sales by 15% while significantly enhancing the Performing Arts Centers food and beverage experience for its patrons.
Implemented over a period of 9 months an automated point of sales system (MICROS) for the total business that
tracked units sold while simultaneously tracking sales trends, thereby slashing the cost of sales 2%.

2. Bernhard G. Kloppenburg Page Two
Aramark Corporation, Philadelphia, Pennsylvania 1982 to 2003
(ARAMARK is a leader in professional services, providing award-winning food services, facilities management, and
uniform and career apparel to healthcare institutions, schools/universities, stadiums/arenas, and businesses around the
world)
Regional Vice President (1996-2003) – Scope of duties consisted of administering budgets ranging in size from $24
million to $42 million in annual sales volume while overseeing as many as 16 high profile accounts in the Southeast &
Midwest regions including Louisiana Superdome, New Orleans Convention Center, and Tampa Convention Center.
Responsible for managing sales/marketing and building financial proformas, as well as developing/submitting proposals
and sales presentations to new/existing clients. Supervised 16 general managers, a regional controller, a human resource
manager, and 2,800 employees.
Recruited and directed 8 hospitality leaders in the design and implementation of an innovative restaurant and café
concept for 31 convention centers throughout the United States. As a result, profits increased 20% and customer
satisfaction surveys reported increased approval of event activities and layout.
Exceeded forecasted plan by 107% of sales, which produced 118% of profit. Consequently, operating overhead was
slashed $25,000 from prior year through a detailed cost containment plan.
Reduced fixed labor costs by $452,000 (10%) from prior year while generating a $986,000 price increase through
effective customer relationships, resulting in a 6% margin increase.
Effectively integrated 7 businesses during an acquisition that netted an additional $25 million in top line sales and $3
million in profit.
Significantly increased account retention and growth by $682 million in a 5-year time span by securing 6 new clients,
retaining 4 current clients, and developing a business plan designed to retain and target new business that not only
met but exceeded sales plan by $4 million, which proved instrumental in accomplishing 100% account retention in 7
consecutive years.
Successfully integrated a management team for the Detroit International Auto Show that strengthened overall
performance for the entire 5-day show. This resulted in positive customer feedback from Ford, Mercedes, and
Chrysler. Subsequently, the show achieved a $1 million profit over the prior year with the same attendance.
Negotiated with the NFL Super Bowl Committee to manage/implement a tailgate party for 14,000 attendees. Awarded
NFL Experience event which generated $600,000 in sales.
Implemented a Cook Chill system and HASAP program developed by NASA to determine food safety and temperature
assurance, which was subsequently implemented into the New Orleans Convention Center (NOCC). As a result, NOCC
is the only convention center in the world with an ISO 9000 audit certification.
Developed and implemented Alabama Governor Robert Riley’s Inaugural Ball. Executed food stations for 5,000
guests and dignitaries while coordinating all the food/beverage needs of the governor’s wife and the Alabama
Republican Party. The party exceeded Governor’s expectations as well as budgeted revenue performance by 10%.
Group Manager, Oriole Park at Camden Yards, Baltimore, Maryland (1994-1996) - Served as principal operating officer for
a major account worth $40 million in annual gross revenues. Duties included total P&L accountability for concessions,
catering, restaurants, luxury boxes, merchandise sales, facilities leasing, and procurement. Directed 5 general managers, a
regional controller, and 1,500 union employees while managing the purchasing of $13 million in products annually that
were distributed at 130 points of sale.
Evaluated and executed new purchasing/distributing system for 130 food and beverage outlets, which reduced
inventory by $300,000 annually, warehouse shrinkage by $200,000 labor costs by $150,000, and operating costs by
2%.
Designed and implemented a business plan for Oriole Park at Camden Yards that changed operational, financial, and
client relations. Grew top line sales by $4 million while increasing bottom-line profits by $1.8 million. Enhanced client
relationships with team owner Peter Anglos, which were severally strained.

3. Bernhard G. Kloppenburg Page Three
Initiated and managed Cal Ripken’s "streak” observances event that included working closely with the White House
staff and the President’s entourage, planning a VIP dinner for 12 governors, and coordinating logo merchandise with
the Orioles and Cal Ripken’s marketing firm. Subsequently, the event generated $2.4 million in top line sales within 2
days.
Worked closely with the Vatican and U.S. Secret Service for a U.S. visit by Pope John Paul II at Oriole Park. Organized
luncheon for 32 visiting cardinals and other dignitaries, prepared 3,500 box lunches for volunteers, and resolved all
logistical problems while simultaneously providing for the Pope and his staff.
General Manager, Tampa Convention Center, Tampa, Florida (1992-1994) - Primary duties focused on bottom-line P&L
responsibility for a $3.5 million food and beverage operation. Planned and directed trade shows for up to 10,000
attendees, managed 18 food/beverage operations, and catered banquets for up to 6,000 guests in 22 meeting rooms while
supervising 9 direct reports and 300 employees.
Coordinated and negotiated Governor Jeb Bush’s Inaugural Ball for 6,000 guests at the Tampa Convention Center.
This project was secured by working closely with Florida Republican Election Committee Chair, Al Austin, and
Tampa’s Mayor Greco. The event was an outstanding success for the Governor and city of Tampa.
Organized NHL All-Star Game Fan Fest with 40,000 attendance and $125,000 in revenue, as well as planned and
executed NCAA Final Four Hoop City with 45,000 attendance and $130,000 in revenue. Coordinated commissioners
Super bowl party, 32 team owners and 1,500 guests generated 15,000 in beverage sales. Negotiated and executed The
Taste Of The NFL, Coordinated 32 NFL teams and there chefs for a gala of 2,000 attendees generated 80,000 in sales.
Prior 1992 Aramark Corporation Job Titles & Experience
General Manager, Philadelphia International Airport, Philadelphia, Pennsylvania (1989-1992) - Responsible for planning
and coordinating the financial, operating, and marketing efforts of a $15 million profit center comprised of 27 food and
beverage operations. Oversaw a division manager, 22 supervisors, and 275 union employees.
General Manager, Orlando Kennel Club/Sarasota Kennel Club (June 1985-1989) - Accountable for total P&L
responsibility for 2 seasonal $3.5 million annual grossing food service operations. Instituted numerous cost-saving
measures that increased overall profitability.
General Manager, British Airways Terminal, Kennedy International Airport, New York (February 1985-June 1985) -
Charged with supervising 150 employees while managing $2.3 million in annual sales volume.
Director of Operations, Philadelphia International Airport, Pennsylvania (1984-1985) - Responsibilities centered on
directing the operations for a $10.5 million food service and merchandise profit center while overseeing 250 union
employees.
Director of Purchasing, Bradley International Airport, Connecticut (1982-1984) - Duties concentrated on coordinating and
supervising a $5.6 million operation that included a 250-seat lounge and a 350-seat restaurant.
Education & Professional Development
B.S., Management/Communications, West Virginia University, Morgantown, West Virginia
Advanced Management coursework, University of Florida, Gainesville, Florida
Member: Executive Leadership Corps, Aramark
Completed Executive Leadership Course: Financial Analysis, Contractual Relations, & Business Planning
Taught by professors from Wharton School of Business, Harvard, Michigan State
Established: Scholarship programs at Coppin State College & Bethune Cookman College
Recipient of the: 1997 “Professional of the Year Award”
The Academy of Travel & Tourism
TIPS Training Certification for Alcohol Awareness and Food Safety
American Management Association (AMA) Member
Louisiana Restaurant Association, New Orleans, Louisiana, Board Member, 2000 & 2002