Mark Hoover

Assistant General Manager

Mark Hoover has been in the restaurant industry for 40 years. He started at McDonalds when he was 16 and was a General Manager by the time he graduated high school. Hoover held different jobs in multiple industries while raising his family, but food and beverage already had him hooked and kept calling him back. He has owned two of his own family restaurants and spent six years in casinos running food and beverage departments.

What he loves most about the restaurant industry are the people! Hoover is very family oriented so he enjoys making people of all ages happy by treating them like with the up-most respect and kindness. He also enjoys the challenge of building a great food and beverage team. Hoover explains that people that work in the restaurant industry come from all walks of life, blending them into an efficient team can be challenging and is very rewarding.

Hoover joined the 100th team in January 2017. What Mark loves about the restaurant is that it’s a tribute to our greatest generation. It’s a beautiful property with a great core of people to work with and a supportive corporate headquarters.

Ryan Cannon

Executive Chef

A New Jersey native, Chef Ryan brings the confidence and savvy that can only be earned from decades of training and execution. A graduate of the Pennsylvania Culinary program, Ryan quickly climbed the ranks of the Westin Resort in Hilton Head. Ryan's drive and leadership skills soon led him to Alabama, where he served as Executive Chef at the Prattville Marriot at Capitol Hill. With stops in Knoxville's Marriot and Bravo Cucina Ryan honed his skills and expanded his culinary database. Family ties brought Chef Ryan to Cleveland as he took on a new challenge, professional baseball. As the Executive Sous for Delaware North and the Cleveland Indians, Ryan brought a steadying hand to the ballpark. He oversaw production for the premium clubs and helped bring a modern menu to the ballpark. Chef Ryan's dedication to his craft and strength of leadership will help guide the 100th Bomb Group culinary team to new heights.

Kimberly Martin

Director of Catering

Kimberly Brings over 20 years of managerial, hospitality and event planning experience to the 100th Bomb group. Her breadth of experience reaches far as she was the owner of Main Street Cupcakes for nearly a decade. The common denominator is her award winning hospitality she was a Smart Business Magazine World Class Customer Service award winner and a Finalist for the EY Entrepreneur of the year award. Her creative and managerial background combined with her deep roots in sales & event planning help her work with a wide variety of clients and needs. From corporate galas and networking receptions to weddings and large scale trade shows. Kimberly’s event experience will shine bright the moment you meet her and give you the peace of mind to know you’re great hands~

Christine Russom

Special Events Sales Manager

Events are all about an experience. They’re about encompassing all of the senses, a time to be fully in the present and creating life long memories. Christine has over 20 years of experience in planning special events from dream weddings, intimate family dinners, and nonprofit galas to high profile corporate events. She takes great pride in understanding the customer’s vision and being able to offer a creative flair to any special moment from start to finish. You will find that she is often several steps ahead of clients’ needs during the planning process. Christine knows the importance of staying calm and maintaining focus when stress levels are high. She brings to the table 5 years of owning an event planning business, a degree in Business Marketing from Kent State University and the passion for making sure your event at the 100th Bomb Group is nothing but an amazing experience.

Jessica Kalar

Special Events Sales Manager

Originally from Cleveland’s east side, Jessica’s professional pursuits have taken her all over the United States. After studying hospitality management at Kent State University, she ventured to the west coast to intern on an organic fruit and vegetable farm in the Trinity Mountains of Northern California. She then settled in the San Francisco Bay Area where she worked with the leading off-premise catering companies up and down the coast from Napa to Silicon Valley. Upon her return to Cleveland, Jessica began coordinating arrangements for domestic and international private jet trips.
Now she is really honing her craft as a Special Events Sales Manager with the 100th Bomb Group. She loves to plan unique events with intricate floor plans, taking advantage of the indoor/outdoor capabilities of our facility. Her specialty is creating custom menus and service options that speak to personality of her clients.


20920 Brookpark Road, Cleveland, OH 44135

PH: 216.267. 1010

About Specialty Restaurants Corporation (SRC) 100th Bomb Group is a proud member of Specialty Restaurants Corporation (SRC). For more information visit,


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Mon-Sat | AM | 11:30AM-2:30PM

Mon-Thurs | PM | 4:30PM-9:00PM
Fri & Sat | PM | 4:30PM-11:00PM
Sunday Brunch* 9:30AM- 2PM
*2 hour maximum
Sunday | PM | 4:00PM-8:30PM

Bar open 2:30PM-4:30PM daily!

  Closed on Monday, February 18th in observance of President's Day


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