Marlin served as President & CEO of CBM Managed Services for 20 years, leading the company from its family restaurant roots to becoming a national player in the managed services field. He has 35+ years of food service, retail, and operational leadership experience. Marlin’s primary focus has always been on building relationships and he strives to be the best service partner you’ve ever had.
Dustin has more than 35 years of success in the food and service industry. Dustin and his family grew a single-family restaurant into a nationally recognized foodservice management company, operating 15 restaurants, plus multiple bars, lounges, casino/gaming establishments and more than 250 institutional locations, employing over 1500 employees in 30 states. Recognition under Dustin’s direction include Small Business Association/South Dakota Family Business of the year and runner up for the Midwest Regional Family Business in 2011.
Dustin is leading the organization based on its missions and values. He is responsible for promoting corporate citizenship and community service through Children’s Charities that focus on giving our disadvantaged youth a second chance. Dustin will be the key team member interfacing with the Airport Authority on a local, regional and national basis.
Terry’s education as well as 40+ years in the food and service industry makes him a versatile managing director of operations. Terry has been overseeing Sky Dine operations for over 16 years. He is responsible for developing systems and procedures to improve operational quality and team efficiency. He is an integral part of the successful implementation of operational strategies and policies that drive organizational growth and productivity. Terry’s experience negotiating with vendors, suppliers, and other stakeholders to acquire mutually beneficial contracts and agreements are key to Sky Dine’s success today. Terry is dedicated to monitoring quality assurance standards in order to achieve operational excellence.
Ken has more than 11 years of experience with Sky Dine, Inc. as well as over 30 years of experience in the restaurant industry. Ken is responsible for managing the point-of-sale systems for Sky Dine’s multiple locations. This includes system implementation, bookkeeping procedures, training, troubleshooting and maintenance of various point of sales systems. Ken assists with innovative technology projects that drive efficiency for Sky Dine operations. Additional responsibilities that Ken spearheads include managing general marketing, website creation and maintenance, physical and digital menu board creation and maintenance.
Janine has more than 45 years of experience in the food service industry offering exemplary customer service and specialized expertise in the airport concessions arena. Janine has been a leader with Sky Dine, Inc. for more than 12 years, beginning as the general manager where she exceeded her sales goals for 10+ years. Janine has been an integral part of our airport transitions, assisting with the re-design and construction process. She is SERV Safe and TAM certified as well as corporately trained with Cinnabon and Subway.
Nicole has 12 years of experience in human resources, with a strong commitment to employee training aimed at reducing safety and compliance risks. She focuses on fostering a comfortable and empathetic environment where employees feel encouraged to share information openly. Dedicated to the well-being of the workforce, Nicole continually strives to promote organizational cohesiveness.
Lynn has been with Sky Dine Inc. for over 12 years and has 25+ years’ experience in the finance field. She oversees the accounting team and the day-to-day accounting processes. Lynn’s meticulous attention to detail and strong analytical skills are pivotal in ensuring the accuracy and integrity of the company’s financial statements. Her commitment to continuous improvement drives her to implement efficient accounting practices and streamline processes, contributing to the overall effectiveness of the accounting team.
From humble beginnings making popcorn at a movie theater to winning awards and accolades in the Pacific Northwest and Midwest, chef Michael Charpentier's culinary career has been one full of fun and flavor. With an emphasis on teaching, mentorship and exploring exciting new cuisines, Michael's two decades in the hospitality industry have been anything but boring.
After completing culinary school at Clark College Culinary Institute in his hometown of Vancouver, WA, Michael sought out diverse global flavors: scratch-made Thai food, traditional Scottish pub fare, farm to table French and Italian fine dining, beer-focused casual eats, traditional Texas and Southern BBQ, pizza in all its myriad delicious forms. Along the way, Michael has always utilized a bounty of fresh seasonal produce, seafood and proteins, and local beer and wine to elevate the dining experience.
Now relocated to the Midwest, Michael has had the opportunity to bring his wealth of knowledge and experience to others via cooking classes, hands on teaching, kitchen design, custom menu consulting, and creating exciting dishes and memories for guests. Sharing the joy of food with others is his ultimate passion.
"Cooking and eating should be fun for everyone involved. Hospitality is about showing that you care about others by providing a delicious and welcoming experience for guests, no matter the setting."
