Sonya Mason

As a food and beverage General Manager with over 17 years of experience, Mason has spent her career leading multi-unit operations, driving revenue growth, and developing high-performing teams across resorts, municipal parks, and K-12 foodservice programs. Colleagues would describe her as strategic, collaborative, and solutions-driven, traits that have enabled her to streamline operations, improve profitability, and build scalable systems that empower teams to perform at their best. Throughout her career, Mason has worked closely with cross-functional teams to deliver measurable results across food and beverage operations, vendor negotiations, cost control, and team development. Key highlights include: driving cost reductions through disciplined budgeting, forecasting, and vendor partnerships while maintaining guest satisfaction above target; leading seasonal staffing and readiness strategies that stabilized operations for peak periods, reducing turnover and improving training completion rates; and developing scalable SOPs, training frameworks, and operational playbooks that improved service consistency, regulatory compliance, and profitability across multiple venues. Mason is passionate about creating environments where people thrive, processes work seamlessly, and business objectives are
consistently achieved. Her passion for operational leadership and excellence in process optimization fuels her drive to continually push the boundaries of what is possible in business.