Mark Schoenberg


Willow Valley Doubletree

Led a staff of 350 in a turnaround effort for this 300 acre historic golf resort with annual F&B revenues of $15M, 365 rooms, 3 full service restaurants, 35,000+ sq ft banquet facility, on site bakery, in room dining and multiple off-premise retail catering outlets.

  • Reduced food cost by 11% and labor cost by 14% by standardizing the menu and instituting effective cost control strategies.
  • Increased employee satisfaction survey results by 45% by implementing a training and development plan and effective employee relations complaint resolution strategy.