food and beverage executive or executive chef
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8/6/2019 Food and Beverage Executive or Executive Chef
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J. BRYAN KIMMETT3056 PANTHER CREEK ROAD, CLYDE, NORTH CAROLINA 28721PHONE (803) 309-5654 E-MAIL [email protected] utilize my diverse experience in developing a creative, profitable and financially soundcorporate environment, with an emphasis on talented dedicated staff that have acommitment to excellence and a continued responsibility to the corporate purpose
PROFESSIONAL PROFILEThirty years in the hospitality industry.Small business owner for eight years.Development, marketing and operations of successful restaurant concepts.Professional training in hospitality management and the culinary field.Experienced in all aspects of the service industry.Proven track record in raising profit margins while maintaining operating cost and enhancing guest services.
EXPERIENCEApril 2008-November 2010 The Swag Country Inn
Waynesville, NCFood and Beverage operations* Number Two Small Luxury Inn U.S., number seventy-six in the world., Conde Nast
2009-2010
* Member Distinguished Inns of North America* Executive Chef for Culinary Operations* Trained staff in the culinary field and food service operations* Food Sourcing and Buying, Farm to Table Initiative* Budgets, Inventories and Capital Expenditures
2006-2008 Clyde's Corporation Willow Creek FarmAshburn, VA
Production Chef* One of six hospitality professionals brought in to open Clyde's newest property* Responsible for food production of their 800 seat Restaurant* Planning, cultivation and prep production of onsite culinary farm and gardens
* Clyde's Corporate training in financial operations and profitability
1998-2005 Black Coffee Bistro, Inc Middleburg, VAOwner, CEO, Executive Chef
* Structural and interior remodel of 1790 Historic building* 120 Seat Upscale Bistro, Coffee and Pastry Shop "Comfort Food with a Twist"* President Middleburg Small Business Association (2002-2003)* Restaurant of the Year 2002 Breaux Vineyards* Articles in Southern Living, Washington Post Magazine, Washingtonian, Los Angeles Times* Seasonal menus and boutique wines* Marketing, Sales, Catering, Wine Dinners
1996-1998 Stone Manor Inn Middleton, MDFood and Beverage Director / Executive Chef* Top Ten Inns U.S., Country Inns Magazine 1997* Top 100 restaurants, Washingtonian Magazine 1997* 42% Food and Beverage Operations revenue increase* Wine List Development - Wine Spectator Rating of "Excellent" 1996, 1997, 1998* Wine Dinners, Cooking Classes and Catering* Restoration and Integration of Culinary Gardens1993 -1996 Loews Corporation L'Enfant Plaza Hotel Washington, D.C.
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Executive Chef for Restaurants, Banquets and Room Service* Food and Beverage Operations -- $10 million annual revenue* Corporate liaison for Share Our Strength/ DC Central Kitchen* 252 seat restaurant, 2 bars and Room service for a 275 room hotel* Managed Union Staff of 30, 4 Sous Chefs & 2 Kitchen/Managers* Menu Development and Consistency Program* Staffing, Training and Banquet Coordination Planning for 10-2500 people* Wine Dinners, Cooking Classes and National benefits
1992-1993 C.A. Muir Corporation T/A Muer's Seafood Palm Beach &Jupiter, FL
Executive Chef /Corporate request to relocate and bring failing restaurants backon line financially.
* Managed Staff of 25* Annual F&B Sales of 6.5 Million* Responsible for Kitchen Operations, Menu Development and Food Consistency* Food Cost, Purchasing and Inventory Systems* Labor, Staffing, Training and Scheduling* Wine Dinners, Cooking Demos and Catering
1990-1992 C.A. Muer Corporation T/A Muer's Seafood Washington, D.C.
Executive Chef 1991-1992 General Manager 1992* Development of the DC Steamer Bar Concept
* Annual Revenue of 2.8 Million* Increased Revenue to 3.6 Million in 18 months* Property Operations and Food & Beverage Director* Corporate Financial Reports, Banking & Audits* Labor, Staffing and Corporation Standards Adherence* Controllable Directs, Budgets and Capital Expenditures1987-1990 Clyde's Corporation Old Ebbit Grill Washington, D.C.Sous Chef* Annual Sales of 30 Million* Daily Kitchen Operations for 1000 plus covers* Daily Menu Development, Inventories and requisitions* Labor, Computer Scheduling Systems and Training* Private Functions, Cast Parties for the National Theater, Banquets and Caterin
g1978-1987 Annapolis Main Street Restaurants, Inc.
Annapolis, MDSous Chef Middleton Tavern, Carroll's Creek and San Remo Restaurants
EDUCATION2010 Culinary Institute of America
Hyde Park, NYContinuing Education Chef Certification in Mediterranean Cooking2007 Clyde's Corporation Financial Management Training
Washington, DC1994 Train The TrainerWashington, DC
Loews Corporate Training Program1991 Connolly Seafood School
Boston, MAMethods and Techniques of Seafood Cooking1984-1986 Le Acadamie de Cuisine
Bethesda, MDDiploma in Classical French Cuisine Practique and Food Theory
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1980 - 1982 University of Maryland Munich Campus,Germany
Marketing Advertising Major1979-1980 Morgan State University
Baltimore, MDCommercial Arts and Advertising Major1976-1979 Old Mill Educational Complex
Glen Burnie, MDHigh School DiplomaNRA SEMINARS
Soup, Sauces and HealthLong Beach, CA
Chef David DeWolfe
Simplified Baking WorkshopHyde Park, NY
Chefs Noble Masi & Ed Bradley, Culinary Institute of America
Serv Safe Certification State of North CarolinaREFERENCES AND PUBLICATIONS AVAILABLE UPON REQUEST