Summary
Overview
Work History
Education
Skills
Websites
Accomplishments
Career Experience
Timeline
Generic

John Lyon

Chicago

Summary

Skilled at customer-centricity, service innovation, building diverse teams, defining and implementing processes, establishing programs and targets to achieve company transformational objectives across all fronts. 20+ years of experience developing budgets, profit targets, and sales growth plans in line with strategic objectives while focusing on optimal performance, regulatory compliance, Standard Operating Procedures (SOPs), Project Management & Consulting, Service Level Agreements (SLAs), change management, health and safety, continuous improvement and staff mentoring. Proficient at sales and marketing, customer acquisition/retention, inventory management, retail and cash operations, capital improvement, HR, union collective bargaining, and driving results. Adept at leadership, motivation, coaching, and training while focusing on influencing skills. Superb at leading high grossing and fast-paced businesses. Driven and committed to achieving objectives.

Overview

2026
2026
years of professional experience

Work History

Assistant GM/Membership Director

Detroit Yacht Club

Director of Operations

Aramark Columbus Convention Center

Director of Operations

Aramark Cobo Civic Center

Assoc. VP of Hospitality

OVG, McCormick Place & Wintrust Arena
01.2023 - Current
  • Implements strategies and tactics to improve cost efficiency, enhance service quality and increase both client and guest satisfaction throughout all Food & Beverage Operations campus-wide (Convention Center, Wintrust Arena and Arie Crown Theater)
  • Builds and maintains relationships with clients, partners and stakeholders to drive sales and increase revenue
  • Coaches’ department heads to lead their teams in reimagining food service, creating solutions for an evolving audience, and maintaining dedication to sustainability, diversity, equity and inclusion within organization and local community
  • Played an integral role in the transition of Food & Beverage Operations from previous service provider, including retention/onboarding of current and new staff, updating policies and procedures, and ensuring rebranding and communications aligned with the Metropolitan Pier & Exposition Authority’s expectations
  • Exceeded top line revenue projections for October and November of 2023 by 143%, more than doubling revenue to budget
  • Reduced COS to a blended average of 22% to a budget of 26%
  • Implemented Inventory ordering and tracking software that streamline process and increase accuracy and efficiency
  • Reinvigorated the sustainability efforts by reopening additional areas for the rooftop garden, partnered with other local farmers and vendors and repaired and restated the food Digester

General Manager

OVG, Duke Energy Convention Center
01.2021 - 01.2023
  • Directly managed the re-introduction of hospitality in its new form after the pandemic
  • Utilized business acumen along with operational knowledge to rebuild a new team, apply new processes, improve efficiency, cost-effectiveness, customer experience, and client retention
  • Initiated and maintained secure business relationships with clients, city offices and stakeholders to create opportunities for sales and revenue generation
  • Achieved 10% over EBIT in first fiscal year
  • Launched Green Initiatives and reduced food waste by 60% - introduced composting and food bank program
  • Mentored directors by establishing daily huddles and weekly stand-up meetings to create a cohesive working environment across all departments
  • Nurtured outreach initiatives to establish volunteer opportunities with charitable organizations and community programs

General Manager

Centerplate, New Orleans Convention Center
01.2012 - 01.2021
  • Applied processes to improve efficiency, cost-effectiveness, service levels, and customer retention
  • Initiated and maintained concrete business relationships with clients, board of directors and city stakeholders to create avenues identifying potential opportunities for sales and revenue generation
  • Organized, led, and successfully executed numerous conventions including NFL Experience, Microsoft Convergence, Tableau Software, Sales Force, WEFTEC, CTIA, AAN, ASA, HIMSS, and US Greenbuild
  • Established and implemented SOPs across eight different departments
  • Held accountable for all facets of on and offsite Food & Beverage operations worth $30M+
  • Demonstrated expertise and leadership qualities by increasing profits by 11% within a year
  • Achieved 16 -18% EBITA for 9 consecutive years
  • Grew a 72-person management team that championed business development initiatives and accomplished 90% client satisfaction rating Year-over-Year (YoY)
  • Overhauled high volume kitchens to streamline productivity and translate into revenue-generating and highly profitable kitchens; transformation resulted in decreased labor and cost of goods by 2%
  • Boosted revenue by 7% by conceiving and applying a new retail program that inspired improved flexibility
  • Reduced cost of goods by 1.3% and labor by 0.8% by implementing an inventory control system
  • Introduced client recognition and appreciation program that increased repeat business by 14%

Education

AAB - Computer Science - Network Administration

Northwest State Community College
Archbold, OH

E-4 -

United States Navy

Skills

  • Business Administration
  • Leadership/Mentoring
  • Strategic Sales/Planning
  • Growth/Profitability
  • Business Development
  • Project Management
  • Supplier Relationships
  • Policies/Procedures
  • Budgeting/Forecasting
  • Sustainability
  • Negotiations/Contracts
  • Sales Management
  • Profit & Loss
  • Best Practices/Compliance
  • Diversity

Accomplishments

  • Built highly successful diverse teams to operate at 95% or higher customer satisfaction rating at 3 major centers across the nation.
  • Achieved 'Rookie of the Year' my first year at the Earnest N. Morial Convention Center in New Orleans.
  • Awarded 'Global Account of the Year' on two separate occasions.
  • Played a key role in running landmark year consisting of Super Bowl Events and two Microsoft Conventions exceeding budgeted EBITA by 11%.
  • Significant Detroit International Auto Show accomplishments resulted in 2% labor, 14% Food Cost yielding 32% profit ($1.9M).
  • Trained, improved, and promoted 20+ high achieving managers and executives.
  • Played a key role on the committee for obtaining 501 C7 and historical designation for the Detroit Yacht Club.

Career Experience

  • OVG, McCormick Place & Wintrust Arena, Chicago, IL, Assoc. VP of Hospitality, 10/01/23, Present, Implements strategies and tactics to improve cost efficiency, enhance service quality and increase both client and guest satisfaction throughout all Food & Beverage Operations campus-wide (Convention Center, Wintrust Arena and Arie Crown Theater)., Builds and maintains relationships with clients, partners and stakeholders to drive sales and increase revenue., Coaches department heads to lead their teams in reimagining food service, creating solutions for an evolving audience, and maintaining dedication to sustainability, diversity, equity and inclusion within organization and local community., Played an integral role in the transition of Food & Beverage Operations from previous service provider, including retention/onboarding of current and new staff, updating policies and procedures, and ensuring rebranding and communications aligned with the Metropolitan Pier & Exposition Authority’s expectations., Exceeded top line revenue projections for October and November of 2023 by 143%, more than doubling revenue to budget., Reduced COS to a blended average of 22% to a budget of 26%., Implemented Inventory ordering and tracking software that streamline process and increase accuracy and efficiency., Reinvigorated the sustainability efforts by reopening additional areas for the rooftop garden, partnered with other local farmers and vendors and repaired and restated the food Digester.
  • OVG, Duke Energy Convention Center, Cincinnati, OH, General Manager, 01/01/21, 12/31/23, Directly managed the re-introduction of hospitality in its new form after the pandemic., Utilized business acumen along with operational knowledge to rebuild a new team, apply new processes, improve efficiency, cost-effectiveness, customer experience, and client retention., Initiated and maintained secure business relationships with clients, city offices and stakeholders to create opportunities for sales and revenue generation., Achieved 10% over EBIT in first fiscal year., Launched Green Initiatives and reduced food waste by 60% - introduced composting and food bank program., Mentored directors by establishing daily huddles and weekly stand-up meetings to create a cohesive working environment across all departments., Nurtured outreach initiatives to establish volunteer opportunities with charitable organizations and community programs.
  • Centerplate, New Orleans Convention Center, New Orleans, LA, General Manager, 01/01/12, 12/31/21, Applied processes to improve efficiency, cost-effectiveness, service levels, and customer retention., Initiated and maintained concrete business relationships with clients, board of directors and city stakeholders to create avenues identifying potential opportunities for sales and revenue generation., Organized, led, and successfully executed numerous conventions including NFL Experience, Microsoft Convergence, Tableau Software, Sales Force, WEFTEC, CTIA, AAN, ASA, HIMSS, and US Greenbuild., Established and implemented SOPs across eight different departments., Held accountable for all facets of on and offsite Food & Beverage operations worth $30M+., Demonstrated expertise and leadership qualities by increasing profits by 11% within a year., Achieved 16 -18% EBITA for 9 consecutive years., Grew a 72-person management team that championed business development initiatives and accomplished 90% client satisfaction rating Year-over-Year (YoY)., Overhauled high volume kitchens to streamline productivity and translate into revenue-generating and highly profitable kitchens; transformation resulted in decreased labor and cost of goods by 2%., Boosted revenue by 7% by conceiving and applying a new retail program that inspired improved flexibility., Reduced cost of goods by 1.3% and labor by 0.8% by implementing an inventory control system., Introduced client recognition and appreciation program that increased repeat business by 14%.

Timeline

Assoc. VP of Hospitality

OVG, McCormick Place & Wintrust Arena
01.2023 - Current

General Manager

OVG, Duke Energy Convention Center
01.2021 - 01.2023

General Manager

Centerplate, New Orleans Convention Center
01.2012 - 01.2021

AAB - Computer Science - Network Administration

Northwest State Community College

E-4 -

United States Navy

Assistant GM/Membership Director

Detroit Yacht Club

Director of Operations

Aramark Columbus Convention Center

Director of Operations

Aramark Cobo Civic Center

Similar Profiles

CREATE PROFILE
John Lyon