In this age of technology, where computers and internet services increasingly replace human contact, customer service and communication skills have declined. Even within the hospitality industry, an industry whose very name means “cordial and generous to guests," experiencing exceptional service is too often a hope not realized. Add a highly competitive market to this condition and it is apparent that a wise hotelier invests in programs and products that are designed to maximize internal and external guest satisfaction and loyalty. The value of a loyal customer and the extreme costs of losing such a customer combined with a damaged reputation are not worth any shortsighted savings. Stark Service Solutions was founded to provide remedies to this conundrum.
Naomi L. Stark - President & CEO
Formerly an Area Director of Training & Guest Satisfaction Management for Starwood Hotels & Resorts, Naomi has an extensive background in the hospitality industry working with a wide range of brands and property types throughout the Continental and Pacific United States, from small boutique hotels to large convention hotels; suburban to airport; five-star resorts and casino properties. Combining an operational background in Food & Beverage and Rooms with her training experience, astounding results have been generated for both the internal and external customer. Naomi’s hospitality career began in Hawaii at The Orchid at Mauna Lani in 1996 and continued on to brands including W Hotels, Westin Hotels, Marriott Hotels, Sheraton and Four Points by Sheraton through 2001. Naomi founded Stark Service Solutions to open up EXTREME service possibilities for all in the hospitality industry.
Guest Satisfaction
Ratings:Increases
as high as 131% with a minimum increase of 105%
Associate
Satisfaction Ratings:Increases
as high as 127%
New property
opened with the highest Guest Satisfaction Rating in the history
of the brand
44Best in Class
ranking appearances
10 Number 1 Best
in Class ranking appearances
Keith J. Williams - Executive Vice President
In 2006 Stark Service Solutions expanded its scope with the addition of Keith J. Williams as Executive Vice President. Keith brings invaluable expertise to our clients, dramatic increases to their bottom line and improved service levels and product quality in all aspects of Food & Beverage. Keith, a former General Manager, has an impressive hospitality background specializing in Food & Beverage for the past 35 years. He has held numerous positions in all aspects of Food & Beverage including Director of Catering & Conference Services, Vice President of Food & Beverage and President of the Florida Food & Beverage Association. Keith has worked with hotel and resort companies nationwide including Fisher Island, Hotel Del Coronado, Innisbrook, Pointe Resorts, Harrah’s Hotels & Casinos, Marriott Hotels & Resorts, and Starwood Hotels & Resorts. Keith's outstanding accomplishments have been recognized by the National Restaurant Association and he has been invited as a featured speaker at several of their conventions.
Additionally, Keith’s contributions to the hospitality industry have been celebrated with many awards, including:
Innisbrook, Gold Key Award for “Excellence in Food & Beverage” (Meetings & Conventions Magazine)
Innisbrook, Pinnacle Award for “Excellence in Catering Food & Beverage” (Successful Meetings Magazine)
Pointe Resorts, Top Wine list in the U.S. (Wine Spectator)
Pointe Resorts, Gold Key Award for “Excellence in Food & Beverage” (Meetings & Conventions Magazine)
Pointe Resorts, Mobil “Five-Star Award” & AAA “Five- Diamond Award”
Marriott Hotels "Highest Employee and Management Morale with Highest Controllable Profit Dollar"
Harrahs Hotels, Chairman's Award Nominee for Revenue Generation and Cost Savings
Jonathan Leet - Vice President
Jonathan attended the Air Force Academy and graduated from the University of Virginia. He has worked in food and beverage for most of his career and held many positions of responsibility. His experience includes Catering manager, Director of Conference Services, Director of Catering, and Director of Food and beverage in some of the top resorts in the country; specifically, Marriott’s Camelback Inn, Pointe Resorts, Innisbrook Resort, Ritz Carlton, Enchantment Resort, Tammaron Resort and Caneel bay in the U.S. Virgin Islands. Jon has won the Best in Catering Award (Successful Meetings Magazine) and Excellence in Food and Beverage (Meetings and Convention Magazine).
Toni Makris - Finance Director
Toni joined Stark in 2007 as the Finance Director and oversees Stark's Motivational Marketplace. Toni joins Stark with a long successful career in finance and corporate office operations. Toni has held the position of human resources director for a New York corporation and most recently the Controller for Hotel Waterfront Ivy. Toni's strong finance background makes her a terrific part of the Stark Team.
Chelsea Serna - Executive Administrative Coordinator
Chelsea became part of the Stark team in 2007 as the executive administrative coordinator. Chelsea plays an intricate role in overall corporate operations including primary assistant to the executive team. With a superior background as a Legal Assistant for several prestigious law offices including, the Law Offices of Michael W. Berg, Fountain Hills, AZ and Leckrone, Shepston & Holper, LLC combined with her cheery go-getter disposition, Chelsea is a welcomed member of the Stark team.
Keith Williams, Executive Vice President and head of the F&B Division of Stark Service Solutions, holds the role of The Purchasing and Revenue Wizard of all Food and Beverage.
Keith began his career at the Arizona Biltmore Hotel, then on to Hotel Del Coronado, and advanced to Camelback Inn where he held positions from Catering Manager to Resident Director of Food and Beverage. Ten years later, he moved to Pointe Resorts where he ran all properties as Director of Catering and Convention Services as well as opening General Manager for Different Pointe of View Restaurant. Eight years later, he moved to Resorts International in the Bahamas, and then on to Harrah’s Hotel and Casino in Las Vegas. He has won just about every possible award for Food and Beverage and heads up this team, which in a number of cases have been together for over 25 years.
Jonathan Leet, The Catering Wizard of Catering Sales and Banquet Operations.
Jonathan attended the Air Force Academy and graduated from the University of Virginia. He has worked in food and beverage for most of his career and held many positions of responsibility. His experience includes Catering manager, Director of Conference Services, Director of Catering, and Director of Food and beverage in some of the top resorts in the country; specifically, Marriott’s Camelback Inn, Pointe Resorts, Innisbrook Resort, Ritz Carlton, Enchantment Resort, Tammaron Resort and Caneel bay in the U.S. Virgin Islands. Jon has won the Best in Catering Award (Successful Meetings Magazine) and Excellence in Food and Beverage (Meetings and Convention Magazine).
Michael Harper,The Kitchen Wizardof Restaurants and Banquets.
Michael became an Executive Chef in 1983 and has held that position in a number of Four and Five Star/Diamond hotels and resorts. He graduated from the Westminster Technical College, London, England. He has won numerous awards, including two Gold medals at the New York food show and was named one of America’s top young Chefs by National Restaurant News. He has worked at, to name a few, The Ocean Club in Key Biscayne, FL, The Wyndham Resort, Miami Beach, Fl, Fisher Island Club, Fisher Island, FL, Seasons Resort, MacAfee, NJ, and Peabody Hotels.
Rick Leslie, The Kitchen Wizardof Banquets.
Rick started his career at Marriott’s Camelback Inn in 1975 as a cook, later progressing to banquet sous chef under well known Executive Chef Werner Fehr. He moved to the Pointe Resorts as banquet Chef in 1979 where he stayed until moving to Innisbrook Resort in Tarpon Springs, Fl in 1990. He then worked in Las Vegas at Harrah’s Hotel and Casino. Rick has been instrumental throughout his career in winning national publications for Best Catering and Banquet Food.
Robert Auerbach, The Beverage Wizardof Outlets and Banquets.
Bobby started his career in the beverage field in 1977 with the Pointe Resorts in Phoenix, AZ. He was promoted from bartender, to bar manager, and on to Banquet and Restaurant Beverage Manager. This position also included the opening of Different Pointe of View Restaurant, which opened as the number one restaurant in Phoenix. This restaurant won the top 100 wine lists in the country the first year and three years later won the Top Wine list in the country.
James Chisum, The Computer Wizard is the connection for accounting and cost tracking.
James became an electronics technician in 1989. Certified to work at the component level of computers, he has been working with computers and electronics, as a private on-site computer technician, consultant and trouble shooter for nearly 20 years. Throughout his career, client trust has brought him referral business to doctors, lawyers, corporations and local celebrities. James brings this essential expertise and character of professionalism and trustworthiness to Stark and their clients. These outstanding qualities contribute to his role as i.t. technician responsible for working closely with our client's controllers to insure proper collection and secured management of sensitive financial data necessary for measuring increased client profitability.
Formerly an Area Director of Training & Guest Satisfaction Management for Starwood Hotels & Resorts, Naomi has an extensive background in the hospitality industry working with a wide range of brands and property types throughout the Continental and Pacific United States, from small boutique hotels to large convention hotels; suburban to airport; five-star resorts and casino properties. Combining an operational background in Food & Beverage and Rooms with her training experience, astounding results have been generated for both the internal and external customer. Naomi’s hospitality career began in Hawaii at The Orchid at Mauna Lani in 1996 and continued on to brands including W Hotels, Westin Hotels, Marriott Hotels, Sheraton and Four Points by Sheraton through 2001. Naomi founded Stark Service Solutions to open up EXTREME service possibilities for all in the hospitality industry. 
In 2006 Stark Service Solutions expanded its scope with the addition of Keith J. Williams as Executive Vice President. Keith brings invaluable expertise to our clients, dramatic increases to their bottom line and improved service levels and product quality in all aspects of Food & Beverage. Keith, a former General Manager, has an impressive hospitality background specializing in Food & Beverage for the past 35 years. He has held numerous positions in all aspects of Food & Beverage including Director of Catering & Conference Services, Vice President of Food & Beverage and President of the Florida Food & Beverage Association. Keith has worked with hotel and resort companies nationwide including Fisher Island, Hotel Del Coronado, Innisbrook, Pointe Resorts, Harrah’s Hotels & Casinos, Marriott Hotels & Resorts, and Starwood Hotels & Resorts. Keith's outstanding accomplishments have been recognized by the National Restaurant Association and he has been invited as a featured speaker at several of their conventions. 
Jonathan attended the Air Force Academy and graduated from the University of Virginia. He has worked in food and beverage for most of his career and held many positions of responsibility. His experience includes Catering manager, Director of Conference Services, Director of Catering, and Director of Food and beverage in some of the top resorts in the country; specifically, Marriott’s Camelback Inn, Pointe Resorts, Innisbrook Resort, Ritz Carlton, Enchantment Resort, Tammaron Resort and Caneel bay in the U.S. Virgin Islands. Jon has won the Best in Catering Award (Successful Meetings Magazine) and Excellence in Food and Beverage (Meetings and Convention Magazine).
Toni joined Stark in 2007 as the Finance Director and oversees Stark's Motivational Marketplace. Toni joins Stark with a long successful career in finance and corporate office operations. Toni has held the position of human resources director for a New York corporation and most recently the Controller for Hotel Waterfront Ivy. Toni's strong finance background makes her a terrific part of the Stark Team.
Chelsea became part of the Stark team in 2007 as the executive administrative coordinator. Chelsea plays an intricate role in overall corporate operations including primary assistant to the executive team. With a superior background as a Legal Assistant for several prestigious law offices including, the Law Offices of Michael W. Berg, Fountain Hills, AZ and Leckrone, Shepston & Holper, LLC combined with her cheery go-getter disposition, Chelsea is a welcomed member of the Stark team.
Keith began his career at the Arizona Biltmore Hotel, then on to Hotel Del Coronado, and advanced to Camelback Inn where he held positions from Catering Manager to Resident Director of Food and Beverage. Ten years later, he moved to Pointe Resorts where he ran all properties as Director of Catering and Convention Services as well as opening General Manager for Different Pointe of View Restaurant. Eight years later, he moved to Resorts International in the Bahamas, and then on to Harrah’s Hotel and Casino in Las Vegas. He has won just about every possible award for Food and Beverage and heads up this team, which in a number of cases have been together for over 25 years.
Jonathan attended the Air Force Academy and graduated from the University of Virginia. He has worked in food and beverage for most of his career and held many positions of responsibility. His experience includes Catering manager, Director of Conference Services, Director of Catering, and Director of Food and beverage in some of the top resorts in the country; specifically, Marriott’s Camelback Inn, Pointe Resorts, Innisbrook Resort, Ritz Carlton, Enchantment Resort, Tammaron Resort and Caneel bay in the U.S. Virgin Islands. Jon has won the Best in Catering Award (Successful Meetings Magazine) and Excellence in Food and Beverage (Meetings and Convention Magazine).
Michael became an Executive Chef in 1983 and has held that position in a number of Four and Five Star/Diamond hotels and resorts. He graduated from the Westminster Technical College, London, England. He has won numerous awards, including two Gold medals at the New York food show and was named one of America’s top young Chefs by National Restaurant News. He has worked at, to name a few, The Ocean Club in Key Biscayne, FL, The Wyndham Resort, Miami Beach, Fl, Fisher Island Club, Fisher Island, FL, Seasons Resort, MacAfee, NJ, and Peabody Hotels. 
James became an electronics technician in 1989. Certified to work at the component level of computers, he has been working with computers and electronics, as a private on-site computer technician, consultant and trouble shooter for nearly 20 years. Throughout his career, client trust has brought him referral business to doctors, lawyers, corporations and local celebrities. James brings this essential expertise and character of professionalism and trustworthiness to Stark and their clients. These outstanding qualities contribute to his role as i.t. technician responsible for working closely with our client's controllers to insure proper collection and secured management of sensitive financial data necessary for measuring increased client profitability.