Mark Collier has over 25 years of experience in food and beverage operations management for restaurants, hotels, and government contracts. He has a proven track record of success managing multiple profit centers and meeting key performance objectives. Collier's core competencies include strategic planning, personnel management, budget administration, customer service, and operational management. He has held roles such as Food & Beverage Manager, General Manager, and Logistics Supervisor. Collier is pursuing certification from the American Culinary Federation and holds various safety certifications.

1. MARK COLLIER
1051 FM 109 Brenham, TX 77833
Cell Telephone: 316-680-4450 ▪ Home Telephone: 979-830-7217 Email:
mcollier1959@yahoo.com
FOOD & BEVERAGE DIRECTOR/OPERATIONAL MANAGEMENT PROFESSIONAL
Full-Service Restaurants & Bars/Hotels/Government Contracts
EXECUTIVE SUMMARY
A multifaceted, solutions-focused, and customer/employee-oriented Hospitality Services Professional
offering extensive operational management experience and a demonstrated track record of success
within a variety of high-volume, high-profit civilian and military environments within the food and
beverage arena. Recognized as a performer able to successfully and efficiently manage multiple
responsibilities and profit centers, proactively resolve issues, and consistently meet and exceed key
performance objectives. Direct and decisive leader, “hands-on” manager, and effective trainer
dedicated to continuous improvements in quality, productivity, efficiency, and customer service. Highly
developed interpersonal, organizational, time, relationship management, and problem-solving skills.
Strong qualifications in personnel development, team-building, and team leadership. Microsoft Office
Proficient.
CORE COMPETENCIES
8
• Strategic
Planning/Logistics
• Personnel
Supervision/Training
• Budget/Resource
Administration
• Fiscal
Management/Monitoring
• Customer Service &
Support
• Operational/Facility
Management
• Purchasing/Inventory
Control
• Cost
Productivity/Containment
• Staffing/Manpower
Coordination
• Quality Assurance
Standards
• Vendor Sourcing &
Negotiation
• Performance
Review/Assessment
• Menu
Creation/Implementation
• Contract Administration • Procedure & Policy
Development
DESIGNATIONS
▪ American Culinary Federation Certification (In Process) ▪ OSHA 30 Hour General Industry Certification
▪ ServSafe Food & Alcohol Safety ▪ Serve Safe Proctor and Instructor
HONORS
▪ Cambridge Who’s Who in the Hospitality Industry
* Commanders Outstanding Performance Award
* 2015 Presidents Award – South Kansas Board of Realtors

2. MARK COLLIER RESUME PAGE TWO
PROFESSIONAL EXPERIENCE
McCurdy Auctions LLC. Wichita, KS August 2014 - Present
Realtor
real estate professional. A member of the NATIONAL ASSOCIATION OF REALTORS® and subscribes
to its strict Code of Ethics. I am experienced in working with sellers and buyers for residential, rural, and
commercial properties. Experience selling properties through listings or through. real estate auction. I
have experience selling personal properties through estate sales and through personal property auctions.
Selected Accomplishments
• Received the presidents award form the South Kansas Board of Realtors for having sold 27
properties as a rookie in 2015.
Goldbelt Inc. Juneau AK April 2012 - April 2014
April 2015 – August 2015
Food & Beverage Manager
Supervise the daily food & beverage operations for Mount Roberts Tramway in Juneau Alaska, a tourist
destination for more than 750,000 cruise ship passengers each year and more than $10 million in
overall sales. This is a seasonal operation which required assembling a new team every year.
Responsibilities include:
• Creating and maintaining menus that attract the cruise ship passengers as well as the residents
of Juneau..
• Manage and maintain a 35% food cost or better.
• Manage all inventories including cost controls.
• Create event-specific menus for occasions such as banquets, wedding receptions, and catered
meetings.
• Apply and develop the sales and marketing programs for the restaurant and banquets
department.
• Management of the day to day operations including staff management.
• Ensure that operational standards are met in regards to sanitation codes and laws.
• Ordered food through FSA which transported by barge twice a week.
Selected Accomplishments:
• Maintaining a 4.5 guest satisfaction rating on Trip Advisor.
• Increased sales by 51% by the second year of taking over the operation.
• Organized two successful fundraisers in 2013 raising record funds for Bartlett Medical
Foundation and Sea Alaska.
• Developed several signature recipes that have received recognition from tour and cruise ship
companies.
• Increased web traffic for Mount Roberts Tramway by 385% by July of 2013 by making changes
to the company website and making the company more searchable.
• Increased Wedding receptions by 50% due to designing a new wedding catering menu and great
client reviews.

3. MARK COLLIER RESUME PAGE THREE
PROFESSIONAL EXPERIENCE (CONTINUED)
Del-Jen Inc. Clarksville, TN Feb. 2009 - November 2011
Services Supervisor/Logistics Supervisor
Supported the mission of the United States Air Force (USAF) 611th
Squadron at Elmendorf Air Force Base
(AFB), with an annual food budget of $1.2M, for a leading provider of a broad-range of public works and
civil engineering services for military bases, facilities, and equipment around the world.
• Provided direction, guidance, and administrative supervision to a kitchen and billeting staff of
ten (10); ensured proper staffing and scheduling of all departments responsible for feeding 180
patrons during steady state and summertime buildup of contractors with a surge of up to 340
patrons.
• Reported to the Site Manager; managed day-to-day finances, inspected and performed quality
assurance checks of staff performance, and ensured efficient operation of the kitchen, dining
room, and billeting departments.
• Calculated obligations to provide the most efficient, cost-effective subsistence support to dining
hall patrons.
• Formulated policies, procedures, and programs; implemented directives and enforced
adherence to the USAF standards of food and beverage operations while exercising sound
financial management.
• Developed all Standard Operating Procedures (SOP's) for Services Department; authored reports
and other narratives addressing problems, summarizing/defending findings, and presenting
recommendations.
• Audited an array of reports including fill rates, invoices, inventories, orders, and transportation
schedules.
• Analyzed related financial statements, budgeted and forecasted for Services Department,
reviewed cost per meal data, and made adjustments in food ordering to achieve optimum food
cost while preserving quality.
• Ensured compliance of the contract, including all PSW statements, between Chugach Alaska/Del-
Jen, the 611th
ASUS, and the State of Alaska Food Code Regulations; reviewed the 2010 National
Food Audit.
• Supervised the preparation, cooking, and serving of foods in quantity; utilized standard or
revised recipes to support dining room operations.
• Instructed the cooks on proper techniques and methods of cooking, preparing, and serving a
wide variety of foods according to menus, customs, traditions, holidays, and specific occasion
requirements.
• Assisted staff in the execution of regular and emergency order management.
• Conceptualized and implemented six (6) week cycle menus with consideration for diabetics,
religious affiliations, medical issues, and other diets.
• Developed order guides to synchronize RDDs; aligned the arrival of regularly delivered items
from Anchorage with Special Order items from Seattle as well as those items identified as three
(3) to four (4) weeks out.

4. MARK COLLIER RESUME PAGE FOUR
• Maintained oversight of weekly air-cargo shipments (limited to one (1) plane per week) of
subsistence in insulated totes for chill and freeze products and pallets for dry goods; utilized
HACCP to monitor temperatures and food quality from time of delivery to distribution.
• Coordinated the ordering, receipt, storage, and distribution of perishable and semi-perishable
subsistence from 1,500 miles away to ensure a continuous supply of goods; verified orders and
routinely audited inventories on hand to ensure right-size stocks to support specific
menus/operations.
• Performed inspections pursuant to quality assurance plans and contract terms for incoming
products; monitored “Best Use By” dates and physical characteristics of the product upon arrival.
• Sourced container lots semi-annually for shipments from Seattle, Washington to Shemya, Alaska;
procured kitchen equipment and dining room furnishings.
• Collaborated with DLA Troop Support COR to identify and resolve issues, including quality
discrepancy reports for SPV product, with Prime Vendor Support.
• Employed the DLA Troop Support STORES Web program to set up templates, place, and receive
orders; adjusted receipts, tracked catalog additions, deletions, and modifications of existing
catalog items, and requested catalog additions to support menu changes.
• Trained staff on STORES; worked with COR and Helpdesk support to resolve account deactivation
and system malfunctions.
• Coordinated with official government and contractor visitors including Generals, Colonels, QA
inspectors, Ground Missile Defense personnel, and DLA Troop Support; led tours for visiting US
military/civilian dignitaries.
• Developed materials required for briefings; prepared and presented briefings, outlining the
status of actions items, initiatives, and customer support, and documented results of any findings
during visits.
•
PROFESSIONAL EXPERIENCE (CONTINUED)
• Completed forms, generated Production and Thaw-Pull Sheets, and wrote Subsistence
Accounting, Man-Day, and Fire and Safety Walk-Thru, Weekly Activity, and Repair and
Maintenance reports.
Selected Accomplishments:
• Received the Colonels coin of recognition for outstanding performance, July 2010 - June 2011.
• Saved $80K in subsistence purchases for FY 2011; surpassed overall savings of $170K since
February 2009.
• Exceeded the requirements of the contract for food services by offering the residents of Shemya
meal plans for individuals including diabetics; identified nutritional information for all food items
available in the dining hall and provided carbohydrate counting sheets and meal plans for 1,800,
2,000, and 2,200 calorie diets.

5. MARK COLLIER RESUME PAGE FIVE
April Robin, Inc. San Antonio, TX Nov. 2007 - Dec. 2008
General Manager
Supervised the start-up operations of a 224-room hotel complete with fine dining, lounge, banquet, and
meeting room facilities; supplied a hands-on review of the total operation with heavy emphasis on the
delivery of AAA Five-Star Level Services in all guest interactions.
• Inspected and performed quality assurance checks of hotel, club, and food and beverage staff
performance; supervised, trained, and assigned resources to ensure adherence to the highest
attention to details of service, cleanliness, and maintenance in all public spaces and guestrooms.
• Developed annual business plan, detailed estimates, and initial request for the budget; approved
the expenditures of all departments.
• Applied compliance for supply, warehousing, food inspection, and quality control methods and
techniques; calculated obligations to provide the most efficient, cost-effective subsistence
support to dining hall patrons.
• Verified orders and audited inventories/stocks on hand to support specific menus.
• Ensured proper blocking of VIP guest rooms; personally escorted VIP arrivals when possible.
Selected Accomplishments:
• Tasked with improving the service standards for a second property; generated a sizeable profit
from the sale.
Peakload Temporary Services San Antonio, TX Dec. 1999 - Nov. 2000
Branch Manager
Directed operations of a unit supplying 175 skilled and unskilled contract laborers per day to meet the
short-term staffing needs of various local companies.
• Implemented and ensured the integrity of operational standards and ensured best match
dispatch through effective training and mentoring.
• Planned and directed branch activities to successfully meet goals; responded too and effectively
managed customer complaints.
• Supervised risk management; performed job site appraisals and safety reviews.
• Performed outside sales calls; utilized a consultative sales approach to actively develop and
increase sales opportunities.
• Implemented a detailed marketing campaign to amplify customer awareness.
Selected Accomplishments:
• Supervised, trained and developed an aggressive sales staff that increased contracts by 35% in
1 year.
• Consistently met or exceeded net operating income and budgeted sales goals.

6. MARK COLLIER RESUME PAGE SIX
PROFESSIONAL EXPERIENCE (CONTINUED)
Tony Roma’s Little Rock, AR Jun. 1995 - Nov. 1999
General Manager
Supervised the start-up operations of the Little Rock, Arkansas location during the middle of the
construction phase for the largest casual theme restaurant chain specializing in ribs in the world with
nearly 200 restaurant locations in seventeen (17) states, thirty three (33) countries, and six (6)
continents.
• Directed the training and development of a staff of 139 including four (4) managers and 135
employees; managed all areas of operations within the front-of-the-house including marketing,
HR, profitability, sales growth, staff support, guest interaction, scheduling, planning, product
quality, and cleanliness
• Prepared daily food production reports, ordered inventory, and created and executed a plan for
department sales, profit, and people development; enforced corporate standards of quality and
service, built sales, and controlled costs.
• Provided direction to employees regarding operational and procedural issues; conducted
orientations, ensured ongoing development of staff, and implemented manpower plan for hourly
staffing.
Selected Accomplishments:
• Successfully trained a new staff and opened up restaurant doors as the top-ranked volume
corporate-owned store; remained #1 for the first year, averaging 7K guest per week.
• Elevated to General Manager straight out of the training program.
ADDITIONAL EXPERIENCE
▪ General Manager, Olive Garden Restaurants, San Antonio, TX, Mar. 1993 - May 1995
▪ General Manager, Steak & Ale, San Antonio, TX ▪ Assistant Food & Beverage Director, Harley Hotels,
Lansing, MI
Assistant Restaurant Manager Embassy Suites Hotels -Royal Oak Restaurants
EDUCATION
Coursework Completed Toward an Associate Degree in Business Management
Arizona Western College - Arizona/St. Philips College - Texas/Kapiolani Community College - Hawaii
PROFESSIONAL DEVELOPMENT
▪ Culinary Nutrition ▪ Culinary Sanitation and Safety ▪ Introduction to Food Service Management
ServSafe Instructor and Proctor

7. MARK COLLIER RESUME PAGE SEVEN
PROFESSIONAL AFFILIATIONS
▪ Alaska Cabaret, Hotel, Restaurant, and Retailers Association (CHARR)
▪ American Culinary Federation ▪ National Restaurant Association
▪ National Realtors Association ▪ Kansas Realtors Associations