Donald P. Carlin
Eagle
Summary
Multi-talented Senior Executive knowledgeable about sales, operations and personnel management. Successful at stepping into diverse positions and making immediate positive contributions. Focused on optimizing operations and motivating employees while establishing market dominance.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Senior Vice President of Operations
APICII Management
07.2023 - Current
- Oversee day-to-day company operations for all 10 managed properties in the west
- Budgeted 2024 oversight of $60 million in revenue
- Work with ownership groups to achieve strategic goals
- Define and implement operations strategy, structure, and processes
- Manage the monthly and annual budgeting process and full P&L responsibilities including education of managers and chefs
- Create concepts and advise on restaurant and bar operations
- Oversee new venue openings
- Project management of new constructions and renovations
- Responsibilities include monitoring performance to proactively identify efficiency issues and propose solutions
- Manage HR, accounting, financial analyst marketing directors for the regional
- Maintain a working knowledge of all phases of operations
- Coordinate support to operations throughout the business
- Interview, hire, train, and mentor the operations management team
- Provide regular performance updates to the senior leadership team.
- Hired and managed employees to maximize productivity while training staff on best practices and protocols.
- Delivered exceptional customer service by implementing best practices and fostering a culture of accountability within the organization.
- Developed and executed strategic initiatives to drive business growth, resulting in higher revenues and market share expansion.
- Championed innovation by encouraging cross-functional teams to pursue creative solutions to complex challenges.
Senior Director Food and Beverage
Vail Resorts Inc
09.2020 - 07.2023
- Senior Director of Food and Beverage overseeing 500+ employees, Senior Management team of 10
- $50 million in revenue
- 8 full service fine dining restaurants, Including Beano’s Cabin (AAA 5 diamond), 3 Luxury Golf Courses, 3 club member outlets, 4 quick service outlets, 5 small concepts and $7-$8 million in group and event revenue
- Full department oversight and Board member including Beaver Creek Market Square board, Alpine Arrowhead board asTreasurer and Beaver Creek Club Board
- Oversight includes all operational responsibilities, menu development, concept creation, training and development and financials.
- Executive team member reporting directly to the VP/COO.
- Fostered work culture of collaboration and inclusion to increase morale and reduce turnover.
- Created an agile working environment, enabling rapid response to changing business needs without sacrificing quality or performance standards.
- Achieved departmental goals by developing and implementing strategic plans and initiatives.
- Increased employee satisfaction, providing regular coaching and feedback sessions.
- Streamlined operations for increased efficiency with process improvements and automation.
- Championed continuous improvement initiatives to drive operational excellence within the organization.
- Led cross-functional teams to successfully launch new products, meeting deadlines and budgets.
- Grew talent pool by actively recruiting top-tier candidates from diverse backgrounds while implementing robust training programs for skill development across all levels of staff members.
- Reduced employee turnover rates by creating a positive work environment with clear expectations and support systems in place.
- Implemented cost-saving measures through effective resource allocation and budget management.
- Cultivated a culture of innovation by promoting creative thinking and encouraging employees to take calculated risks in pursuit of solutions.
- Developed strong relationships with key industry partners, fostering collaboration and mutual growth opportunities.
- Directed design and execution of business transformation initiatives to drive performance, profit optimization and growth opportunities.
Consultants/Owner
Self-employeed
12.2019 - 09.2020
- Contracted with Chris Meers and Richard Melman to analyze underperforming full-service restaurants.
- Created new management structures, cured waste and operational issues
- Focused on reducing labor, correcting inventory procedures and worked on menu development with a focus on efficiencies and improved food and beverage cost
- During global pandemic and shutdown I created a strategic plan for their East coast portfolio of restaurants ensuring the highest safety and sanitation standards without having to close any businesses. I worked to pivot to take-out and delivery operational models. I implemented the company furlough plan for all hourly employees and subsequently the rehire and staffing as the restaurant returned to full-service operations. I worked with the state and county government to ensure continued safe operations.
- Throughout my time with Lettuce Entertain You I provided financial results exceeding company expectations
- Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
- Expanded product offerings by researching market trends and identifying potential growth opportunities.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
- Successfully navigated challenging economic conditions by making informed decisions that protected the business''s financial stability.
- Diversified revenue streams by exploring new markets and developing innovative products or services tailored to those markets'' needs.
- Trained and motivated employees to perform daily business functions.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
- Implemented marketing strategies to increase brand awareness and attract new customers.
COO
Good Apple Hospitality
09.2017 - 11.2019
- Formed Good Apple Hospitality as the parent to Dyllan’s LLC owner and operator of Dyllan’s Raw Bar Grill, Georgetown Washington DC.
- Dyllan’s was a 13,000 square foot full-service restaurant opened September 2019. Annual sales exceed $3.5M.
- Managed budgets and financial forecasting to ensure fiscal responsibility and maintain profit margins.
- Facilitated regular leadership meetings to discuss progress on strategic goals, identify opportunities for improvement, and address challenges proactively.
- Developed high-performing teams through effective hiring, training, and performance management strategies.
- Negotiated key partnerships with vendors, suppliers, and other stakeholders for improved collaboration and resource allocation.
- Influenced company culture by promoting core values like integrity, accountability, innovation, teamwork, and excellence throughout daily operations.
- Partnered with HR on employee engagement initiatives that enhanced workplace morale while reducing turnover rates.
- Established metrics-based performance evaluations for a more objective assessment of employee contributions.
- Oversaw day-to-day operations to keep organization running smoothly while meeting business goals.
- Negotiated contracts and agreements to secure favorable terms and maximize profits.
- Made large-scale financial decisions and supervised company spending to reduce material losses and maximize profits.
- Represented organization at external meetings and events to promote and build relationships with key stakeholders.
- Developed quarterly business plans to evaluate cost projections.
Global Vice President Restaurant & Bar
Host Hotels & Resorts
06.2011 - 09.2017
- Global Vice President Host Hotel & Resorts F&B outlet business: Host Hotels & Resorts currently has 140 Hotels worldwide.
- Upon joining Host Hotels & Resorts created a new department responsible for all owner business pertaining to F&B outlets.
- Responsibilities were threefold: 1.) Capital Expenditure review and approval for all owner funded F&B outlet related projects, 2.) Financial review and oversight of domestic portfolio of assets currently consisting of 208 restaurants and bars and responsible for evaluating, sourcing and 3.) Negotiating potential F&B outlet third party leasing.
- Maintained close working relationship with Marriott, Starwood, Hyatt and Ritz Carlton as well as several franchise hotel management companies such as Sage, Destination and HEI and several major hospitality companies.
- Experienced in all US markets as well as Canada, Europe and South America.
- Spearheaded merger integration efforts between two major organizations, yielding significant synergies that propelled company growth forward at an accelerated pace.
- Delivered meaningful financial results and shareholder value through disciplined cost management and strategic investments in growth opportunities.
- Negotiated favorable terms for contracts with suppliers and vendors, ensuring long-term strategic relationships and competitive pricing advantages.
- Managed senior-level personnel working in marketing and sales capacities.
- Launched quality assurance practices for each phase of development
- Controlled resources and assets for department activities to comply with industry standards and government regulations.
Director of Restaurants, Multiple States
Starr Restaurant Group
01.2006 - 06.2011
- Director of six Stephen Starr restaurants: Buddakan, Morimoto, Barclay Prime, Butcher & Singer, Buddakan Atlantic City and Continental Atlantic City.
- The position entailed an extreme focus on hospitality, high quality food and beverage and efficient management of all financial categories.
- Combined annual revenues exceeded $40 million.
- Opened Morimoto NY (Michelin Guide), Buddakan NY (AAA 5 diamond), Buddakan Atlantic City, Continental Atlantic City, the Chelsea Hotel Atlantic City. Task force for opening of Parc Philadelphia, The Dandelion Philadelphia and Steak 954 W Fort Lauderdale.
- All restaurants were delivering budgeted NOP and exceeding prior year sales and covers at time of departure.
- Involved in all levels of design, project planning and construction for Starr Restaurant Organization.
- Responsible for the day-to-day operations of all restaurants through supervision of GMs, ECs and banquet coordinators.
- Oversight of all food and beverage development and menus.
- Enhanced team collaboration through regular communication, goal setting, and performance evaluations.
- Worked closely with organizational leadership and board of directors to guide operational strategy.
- Cultivated a positive work environment that fostered employee engagement, increased retention rates, and boosted overall team morale.
Education
Associate of Science - Biology
Rutgers University
New Brunswick, NJ05.1992
Skills
- Strategic leadership
- Operational Excellence
- Policies and Procedures
- KPI Tracking
- Business Development
- Process Improvements
- Organizational Development
- Strategic plans
- Revenue Generation
Accomplishments
In 2023 successfully opened 2 restaurants and a new lobby bar at the Ivy Hotel in Minneapolis. The restaurants received best new restaurants in Minneapolis as well as additional acclaim.
- In Seattle I successfully negotiated the Warner Brothers/TNT “Breakaway” fanfest in conjunction
- With the NHL winter classic for the Boxyard Seattle. This produced $400k in revenue over 2 days.
- Completed new budgets for all operations in conjunction with my western region team. This
- Included The Grand Sheraton Seattle (Alder & Ash), The Boxyard (Partnership with the Seattle Mariners), The Ivy Hotel (3 separate concepts) and the First National Hotel OKC (4 concepts and
Certification
Georgetown University, Washington D.C.-SCS MPS HOSPITALITY MANAGEMENT PROGRAM
Timeline
Senior Vice President of Operations
APICII Management
07.2023 - Current
Senior Director Food and Beverage
Vail Resorts Inc
09.2020 - 07.2023
Consultants/Owner
Self-employeed
12.2019 - 09.2020
COO
Good Apple Hospitality
09.2017 - 11.2019
Global Vice President Restaurant & Bar
Host Hotels & Resorts
06.2011 - 09.2017
Director of Restaurants, Multiple States
Starr Restaurant Group
01.2006 - 06.2011
Associate of Science - Biology
Rutgers University
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