David Zellner

4408 Glenbrook Ct.

Mansfield, TX 76063
dzb72c96@westpost.net
817.600.4504

PROFILE:
Dynamic management executive with extensive experience delivering strong revenue
and
profit results. Proven ability to develop a strong management team, and assess o
perational
performance to identify areas needing improvement and implement innovative solut
ions to
maximize opportunities. Proven background motivating and inspiring others to suc
ceed.

AREAS OF EXPERTISE
Leadership Team Development Project Management
Strategic Business Planning Performance Management
Financial Analysis Contract Negotiation

PROFESSIONAL EXPERIENCE

Six Flags Entertainment Company - Corporate Office, Dallas, TX

Corporate Regional Director - IPS - Food Service 2009 - 2010
Created and implemented strategic business plans for the $118 million division
consisting of 6 theme parks, 5 water parks, and 1 hotel with an indoor water par
k,
totaling 278 restaurants units, satellite carts, mobile vending, and catering,
purchasing, warehousing operations. Responsible for 7 Food Service Directors, as
well as
indirectly supervising 53 Operations Managers
* Reduced operating expenses by 6%, yearend inventory by 31%
* Redesigned facilities, created menus to integrate freshly made products to enh
ance
selection, exceeding guest expectations
* Directed over 85 related construction projects including; the development of
architectural blueprints, construction time lines, compliance with all state re
gulations
which resulted in projects coming in on time and 12% under budget
* Operated multiple franchise locations for Mrs. Fields, TCBY, Papa John's, Ben
and Jerry's,
Johnny Rockets, and Cold Stone Creamery
* Partnered with the Corporate Alliances Division implementing strategic marking
initiatives

Kings Island, Cedar Fair (Paramount Parks) - Kings Island, Ohio

Director, Food and Beverage Division 1995 - 2009
Directed a $29 million division which includes; 28 restaurants, 45 satellite car
ts, mobile vending,
catering, purchasing, warehousing operations. Responsible for 6 Operations Manag
ers as well as
indirectly supervising a seasonal staff of 1100 associates.

* While there food per-capita spending climbed 14%, profit per guest grew 18%, o
perating profit
increased 4.5%, while attendance remained flat to slightly down
* Directed capital improvement projects to completion on time and on budget
* Developed and implemented departmental line staff and supervisor training prog
rams
* Responsible for franchise operation compliance for Starbucks, Subway, LaRosas
Pizza,
Skyline Chili, Graeters Ice Cream, Chick-fil-A
* Partnered with the Marketing Division on the development of business plans to
increase group
sales catering events
* Member of the park unit one program charged with oversight of park daily opera
tions, as well
as directing and allocating park resources during major emergencies
* Catering department revenues exceeded $3.2 million serving groups ranged in si
ze
from 25 to 20,000 guests.
Paramount's Kings Dominion, Richmond Virginia
Catering Operations Manager, Executive Chef
* Oversee the daily operations catering events up to 8000 guest annual revenues
exceeded $1.7 million in 134 days.
Developed menus to increase guest satisfaction, growing revenue 6%
* Designed and implemented commissary production program, increasing product con
sistency and quality,
while reducing location production expenses
* Responsible for concepts, menu and recipe development, increasing quality and
profit margin

RELATED EXPERIENCE
Grand Hyatt, Washington D.C. /
Executive Sous Chef 1988-1995
Chef Tornant, proficient in all hotel F&B departments
Banquet Chef, preparation of formal banquets up to 2000 guest
Sous Chef - Garde Manger, preparation of cold foods and displays
Hyatt Hotel, Arlington Virginia
Executive Sous Chef

JW Marriott Washington D.C. / Marriott Crystal City Virginia

Food Production Manager 1985-1988
EDUCATION
Associates Degree in Occupational Studies Culinary Arts
Culinary Institute of America