John C Parmelee

Assistant to the Dean School of Business and Economics at State University of New York College at Plattsburgh
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Contact Information
us****@****om
(386) 825-5501
Location
US

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5.0

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Victoria Zinser Duley

John and I have worked together in research endeavors for years. I am always impressed my his tourism industry knowledge and insights. He has extensive practical and in-the-trenches experience which he adds to his strong academic and teaching record. As such, he's a great partner in any tourism and hospitality research projects.

Matt Spiegel

Spiegel International, Inc. Dba. Naked Turtle Holding Co. 1 Dock St. Plattsburgh, Ny 12901 January 17,2020 To whom it may concern, It is my pleasure to provide this letter of recommendation for John Parmelee. As the owner of The Naked Turtle Holding Co., I have worked closely with John over the past seven years. John has excellent communication and organization skills and has consistently exceeded expectations as an operator. On a personal level, John exudes charisma that serves him extremely well in this industry. I would like to point out some examples of John's abilities. First, John was able to make significant improvements in the direction of the Naked Turtle. John’s fresh approach to marketing attracted a demographic with more discretionary income allowing us to increase check averages. His friendly rapport with our customers created a strong following of repeat customers. Second, John‘s ability to attract and retain qualified employees, coupled with his implementation of procedures and controls, brought a new level of professionalism to the organization. The harmonious work environment that John was able to create for the employees brought a team spirited, can-do attitude to everyone around him. This environment increased productivity and efficiency leading to better employees and a better bottom line. Finally, John understands the importance of technology in the hospitality industry. He knows our point of sale system inside and out and has worked closely with our bookkeeper to adjust reports so they can be used daily, weekly and monthly in order to make necessary adjustments in everything from staffing and operating hours to cost of goods and menu engineering. In the fast paced environment of a high volume food and beverage operation, John has created the tools for him and his staff to capitalize on opportunities and to avoid negative results. In closing, I’d like to restate my strong recommendation for John as a Hospitality Industry Operations Consultant. I am confident that he will exceed expectations in this role. John is driven, confident, professional and extremely knowledgeable in all areas of the hospitality industry. I know that John will be a valuable asset to any organization that he is involved with. Please feel free to contact me with any other questions. Sincerely, Matthew Spiegel Owner, Spiegel International, Inc. matt@dynamicdistribution.co 518-298-1000

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Credentials

  • Certification in Hospitality Analytics CHIA
    American Hotel & Lodging Educational Foundation
    Apr, 2017
    - Oct, 2024

Experience

    • United States
    • Higher Education
    • 700 & Above Employee
    • Assistant to the Dean School of Business and Economics
      • Jul 2021 - Present

    • Program Coordinator
      • Oct 2019 - Present

      Responsible for advising students planning their academic careers. Provide input for curriculum planning and management.

    • Lecturer
      • Aug 2002 - Present

      Program Coordinator and Lecturer School of Hospitality Management Instruct numerous courses in Hospitality Management specializing in operations management Responsible for assisting with coordinating curriculum and student achievement in the program Nominated for teaching excellence award Spring 2012,2018 Teach and create new web based courses Active in numerous local annual regional tourism research and economic impact projects

    • Restaurant and Laboratory Operations Manager
      • Jan 2013 - Oct 2019

      Responsible for the operations and financial management of a student run laboratory serving the public. Accountable for student engagement, operational standards and fiscal management. Consistently working to develop innovative and technology based practices to enhance the student learning environment and experience while maintaining financial sustainability.

  • Westside Ballroom
    • Plattsburgh, New York
    • Independent Consultant
      • Oct 2016 - Nov 2016

      Retained to perform consultation for an event management venue’s operations including competitive pricing, marketing, internal control and inventory management analysis. Specific recommendations were made to change or enhance exiting procedures in multiple areas. Results were presented to the Board of Directors and received very positive feedback regarding both the consultation methodology and subsequent recommendations. Retained to perform consultation for an event management venue’s operations including competitive pricing, marketing, internal control and inventory management analysis. Specific recommendations were made to change or enhance exiting procedures in multiple areas. Results were presented to the Board of Directors and received very positive feedback regarding both the consultation methodology and subsequent recommendations.

    • United States
    • Food and Beverage Services
    • 1 - 100 Employee
    • Operations Manager
      • May 2009 - Sep 2016

      Operations manager for a high volume seasonal restaurant. Significantly improved financial and guest service profile for the operation by implementing comprehensive cost controls, enhanced menu engineering and improved recruitment and training practices. Operations manager for a high volume seasonal restaurant. Significantly improved financial and guest service profile for the operation by implementing comprehensive cost controls, enhanced menu engineering and improved recruitment and training practices.

  • Coperfield Inn
    • Northcreek, New York
    • General Manager
      • Jan 2000 - Aug 2002

      Restructured operational format to reduce labor costs and improve operational efficiency Developed motivational training programs for executive staff and management Improved community relations through public relations efforts that resulted in increased local patronage Implemented yield management and other marketing related programs to generate revenues Restructured operational format to reduce labor costs and improve operational efficiency Developed motivational training programs for executive staff and management Improved community relations through public relations efforts that resulted in increased local patronage Implemented yield management and other marketing related programs to generate revenues

    • Restaurant Owner / Operator
      • Jun 1987 - Jan 2000

      Owner/operator of very successful 300 seat restaurant serving Continental style cuisine. Also operated 110 passenger dinner/sightseeing cruise ship the M/V Manhattan on Cayuga Lake. Owner/operator of very successful 300 seat restaurant serving Continental style cuisine. Also operated 110 passenger dinner/sightseeing cruise ship the M/V Manhattan on Cayuga Lake.

    • United States
    • Travel Arrangements
    • 100 - 200 Employee
    • Assistant Director Of Operations
      • Jan 1985 - Jan 1988

      Responsible for opening several Caribbean hotel properties in the islands of Aruba, Barbados and Cayman Brac. Responsible for opening several Caribbean hotel properties in the islands of Aruba, Barbados and Cayman Brac.

Education

  • Elmira College
    MS, Adult Ed.
    1994 - 1996
  • Cornell University
    BS, Hotel Administration
    1976 - 1980

Community

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