While Mark has enjoyed a long and successful sales career, his passion has always been the restaurant and hospitality business.
Mark started at a young age, working side by side with his father and mentor at A&A Foods, a family-owned, San Francisco-based wholesale food distribution company with customers including top establishments in the Bay Area such as: The Fairmont Hotel, Mark Hopkins Hotel, St. Francis Hotel, Ernie’s, Scoma’s, Sabella’s, and DiMaggio’s restaurants. He continued to expand his knowledge by working the retail business in the family market, Andronico’s.
In his teens Mark ventured further into the restaurant world, becoming an employee of Doro’s, one of San Francisco’s premier fine dining establishments, working his way up from busboy to waiter. He went on to apply his drive, creativity, business savvy, and keen eye for detail to leadership positions in the industry, including: Food and Beverage Manager at Hyatt Hotels, General Manager of Food and Beverage for ABC Studios in Hollywood, and General Manager for Stanford University’s Food and Beverage Division. Most recently, he has been a consultant to the owner of the Cliff House Restaurant in San Francisco.
Mark describes himself as a “roll up your sleeves, lead by example” manager whose professional attributes include vision, superior tactical management skills, a broad and encompassing understanding of the food and beverage business, and the ability to effectively communicate at all organizational levels.
In 2002, Mark transferred his skills to achieve stellar results at Aqua Pools for six successful years, winning numerous National Design and Sales awards each year. He has since returned to the San Francisco Bay Area, where he continues to apply his business development and operational expertise, strategic thinking, commitment to quality, and dynamic team building skills to support the growth and market competitiveness of local businesses.
In addition to his experience in Hospitality and Sales, Mark found another passion in Golf at a very young age, where most of his rounds were played at the San Francisco Olympic Club. He went on to qualify and earn his PGA card from the PGA of America, and become a Club professional and General Manager at a Bay Area golf club for six years.
For additional information, his detailed resume follows.