MARK HINKLE

5300 Holmes Run Parkway #102, Alexandria, Virginia 22304

703.461.0167 ~ 703.587.9887
Mehinkle1@gmail.com

QUALIFICATIONS PROFILE
High-powered, dedicated, and quality-focused professional powered with more than
20 years of experience in food and beverage services, culinary arts, and kitche
n operations. Show paramount efforts in managing large-scale catering operations
as well as in establishing first-class service and food-quality standards to in
crease sales, exceed target volume, and optimize efficiency while significantly
reducing costs. Recognized as a pro-active leader with profound expertise in sta
ff training and development with keen commitment in attaining corporate objectiv
es. Accustomed to establishing long-term quality relationships with clients by a
ddressing their diverse needs and providing total satisfaction. Proven capabilit
y to multitask within a fiercely competitive, challenging, and fast-paced enviro
nment.

CORE STRENGTHS
- Quality Control and Assurance
- Kitchen Operations Efficiency
- Food Trends and Menu Development
- Regulatory /Safety / Sanitation Compliance
- Budget Implementation and Cost Control
- Culinary Staff Management
- Leadership, Training, and Team Building
- Outstanding Customer Service and Relations
- Special Events Coordination
- Articulate Oral and Written Communication
- Outstanding Public Speaking Skills
- Superior Interpersonal and Negotiation Abilities

EMPLOYMENT HISTORY
CORPORATE BUSINESS CONSULTANT 2010–PRESENT
INDEPENDENT CONSULTING WORK ~ ALEXANDRIA, VA
Employ consultative approach to commercial and institutional food service client
s regarding their operational needs in developing menus, evaluating labor needs
and performance as well as operation process, and purchasing equipment. Build an
d cultivate long-term quality relationships with clients by providing innovative
solutions and meeting their diverse needs / requirements.
EXECUTIVE CHEF, PRODUCTION MANAGER 2009–2010
GEORGETOWN UNIVERSITY HOSPITAL ~ GEORGETOWN, WASHINGTON D.C.
Directed and coordinated daily aspects of a 500-bed hospital to enforce qualitat
ive changes primarily in food services operations. Ensured strict compliance wit
h hospital standards and Washington, DC’s Department of Health codes. Conducted week
ly sanitation and safety department checks and oversaw catering, café, and patient
feeding.
Notable Achievements:
- Pivotal in completing performance evaluations of 10 cooks while indirect
ly managing 50 employees
- Exceeded total service volume of $5 million a year through demonstration
of exemplary performance and high degree of personal commitment
FOOD SERVICES DIRECTOR 2002–2009
HERMITAGE OF NORTHERN VIRGINIA ~ ALEXANDRIA, VA
Applied dynamic leadership talents in all facets of food service operations focu
sing on menu development, dietary planning, food costing, safety /sanitary compl
iance, vendor procurement, budget administration, and inventory control. Spearhe
aded, mentored, and trained a staff of 38 employees to develop competencies and
maximize performance level. Supervised daily activities of staff, prepared work
schedules, and delegated specific priorities toward fulfillment of corporate goa
ls.
Notable Achievements:
- Expertly managed a large-scale food service operation which provided mea
ls for 150 residents with a budget of $35K
- Incurred significant savings in the price of food and paper products by
utilizing exemplary negotiation skills
- Obtained 90% dining satisfaction rate by conducting quarterly surveys fo
r residents, analyzing survey results, and implementing menu changes
- Secured a government contract with Area of Aging, a Meals-on-Wheels prog
ram, which generated substantial additional revenue to the facility

PRODUCTION OPERATIONS MANAGER / ASSISTANT DIRECTOR 2001–2002

SODEXHO MANAGEMENT SERVICES ~ GAITHERSBURG, MD
Displayed unsurpassed expertise in managing day-to-day aspects of hospital-wide
food service operations focusing on food and labor costing, budget administratio
n, employee evaluation, and quality assurance. Facilitated training to 180 emplo
yees and fostered a positive working environment to promote high team morale.
Notable Achievements:
- Played a significant role in preparing more than 5,000 meals daily and p
roviding high-quality food while meeting all hospital budgetary requirements
- Optimized business operations and significantly reduced cost by successf
ully streamlining the department
AREA MANAGER DIRECTOR 1999–2001
GUEST SERVICES, INC. ~ FAIRFAX, VA
Presided over daily food service operations including front house and back house
kitchen management. Reviewed financial statements and other performance data to
measure productivity and goal achievement as well as to determine areas needing
cost reduction and program improvement. Regularly interfaced with clients to ad
dress their issues and concerns in a timely manner.
Notable Achievements:
- Provided operations support to the Department of State, GAO, Interior De
partment, Patuxent Naval Base, John Hopkins International Graduate program
- Recognized for introducing Corcoran Art School Graduate level art pieces
into John Hopkins Café, which promoted relationships within both schools

EDUCATION
BACHELOR OF SCIENCE IN COMMUNICATIONS
- James Madison University, Harrisonburg, VA

PROFESSIONAL TRAINING & CERTIFICATION

ServSafe Food Safety Certification: 2012
Leadership Skills, Inova Health Systems: 1997
Training in all Areas of Food Services, Culinary Institute of America, Hyde Park
, NY: 1985

COMMUNITY INVOLVEMENT
DIRECTOR OF FOOD SERVICES ~ Annandale United Methodist Church, Annandale, VA: 19
97–Present

TECHNICAL PROFICIENCY
Microsoft Office Suite (PowerPoint, Word, Excel, Access), Sheet to Shelf Invento
ry Processes (US Food)