Mark Hamilton

Experience

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  Keynote Systems

  Jan 1997 - Mar 1998

  Manager Operations

  Employee 8 of start-up company. Responsible for developing early stages of equipment deployment, equipment and customer support.

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  The Gale Group

  Mar 1998 - Jun 1999

  Director Editorial Operations

  Director of business operations ranging from data manipulation and storage to software support.

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  Zembu Technologies

  Jun 1999 - Mar 2000

  Director of Supply Chain Support

  Responsible for the development and implementation of processes to distribution, support and maintain satellite data centers.

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  Party Flavors Catering

  Jan 2001 - Jan 2007

  Chef / Owner

  Party Flavors Catering began as a hobby to earn extra income while attending school. The business doubled in volume each year and became a full service catering company servicing up to 200+ guests, employed over 10 professionals and inspired a Bed & Breakfast and Restaurant. The responsibilities ranged from inspiration to delivering a guest experience. This required thought, sales, development, management, logistics, culinary expertise and the ability to wash dishes.

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  The Miramar Victorian

  Mar 2003 - Jun 2006

  Executive Chef / Owner

  While catering for a multitude of guests, an opportunity arose to purchase a home suitable for expanding the business. The Miramar Victorian became a beautiful venue for weddings, private parties, get ways and a variety of other food / hospitality events. Responsibilities include working 24/7 as sales, chef, designer, party planner, entertainer, manager, master juggler. Luckily, there were many talented professionals supporting the business to facilitate success.

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  The Montara Bistro

  Mar 2004 - Jan 2008

  Executive Chef / GM

  This position began in the planning stages of breathing life back into a 100 year old building in need of love. The beautiful view of the ocean inspired the development of a restaurant / catering facility located on highway 1 in a sleepy town centrally located in the SF peninsula. Responsibilities include project management, financial, menu planning, personnel management, chef, server, dishwasher, sales, and all other positions related to a small restaurant. These responsibilities were compounded by the fact that there was a Bed & Breakfast and Catering business in operation at the same time. Show less

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  The Half Moon Bay Brewing Company

  Mar 2008 - Apr 2010

  Executive Chef

  The Brewing Company is a casual restaurant facing the Half Moon Bay Harbor just 13 miles north of town. There is a beautiful view, facility for private receptions and parties, and we brew our own beer. Our food is California Coastal Cuisine utilizing fresh local ingredients to include produce and seafood. I look forward to seeing you there!

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  Morrison Healthcare Food Services

  Apr 2010 - Apr 2011

  Director of Nutritional Services

  Manage Kaiser Cafe operations for 3 locations to include Walnut Creek, Pleasanton and Martinez. Due to extensive hours and commute, I sadly chose to leave Morrison and pursue something closer to home.

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  The Cheesecake Factory

  Apr 2011 - Sept 2011

  Kitchen Manager

  What an exciting ride that was! I had the fun opportunity to get a peek into the exciting and energized operations of the Cheesecake Factory. Those people know what they're doing. However, after 6 months of excitement the opportunity to pursue a passion to work in an environment that is able to utilize more of my education and skill while making a difference in someones life was presented to me. I reluctantly chose to move on and pursue a different path.

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  Atria Senior Living Group

  Sept 2011 - Sept 2015

  Director of Culinary Services

  I'm honored to manage a talented team of hospitality professionals at Atria Senior Living. A company dedicated to the comfort and care of seniors. My responsibility reaches beyond the kitchen to participating in the development of an experience memorable beyond the table.

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  Wolfgang Puck Catering

  Feb 2016 - Jun 2017

  General Manager

  Client management is critical in this role. Maintaining trust and professionalism are key elements to a successful business relationship. With that role come the following responsibilities:*Oversee all food and beverage at the Perot Museum for Catering and Café.*Responsible for over 2 million in revenue yearly to include café and catering operations. P&L’s are split between café and catering with weekly reporting among peers.*Manage several levels of personnel including managers, sales team, supervisors, front and back of the house employees, and temp services *Manage events from the sales cycle to completion of event*Maintain HR responsibilities within the unit by recruiting, hiring, training, corrective actions, and managing employee files Show less

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  Sodexo

  Jun 2017 - Mar 2020

  General Manager

  Manage day to day operations for 2 cafes, catering sales, catering operations and client management.

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  TORO Hospitality

  Aug 2020 - now

  Chief Operating Officer

  TORO Hospitality is a travel company representing distinct private destinations that provide unique retreats for small groups whether you're looking for vacation or business travel. Ask us about specializing your experience.

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  CULINAIRE

  Feb 2022 - Jan 2023

  Director Of Food And Beverage
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  EXp Realty

  Mar 2024 - now

  Licensed Real Estate Agent