Jim Bailey

503-***-**** acrglp@r.postjobfree.com

AREAS of EXPERTISE

Restaurant Management & Leadership Multi-Unit Operations Expertise

Talent Growth & Development

Strategic Planning & Implementation

P & L Ownership

Profitable Revenue Driver

Extensive Food & Beverage Knowledge

Outlet Opening Team Leader

PROFESSIONAL EXPERIENCE

Insight Intensive at Gold Lake, Ward, Colorado 2010-Present Director of Operations

As part of the start-up leadership team, developed departmental budgets, employee documentation, system requirements and day-to-day operational business processes and procedures.

Create, manage and oversee various programs including: culinary, transportation, facilities, community outreach, construction and equine.

Developed and enhance culinary program, by developing organic gardens and greenhouses to ensure daily menus meet the dietary needs and restrictions of the participants.

Established and lead Food and Beverage life skills courses for the participants.

Collaborate with internal and external agents, to ensure quality marketing assets, lead-generation and web-sites were established.

Report directly to the Founder and CEO and have ultimate responsibility for P&L oversight, operational fluidity and culinary excellence.

Borrego Ranch Resort and Spa, Borrego Springs, California 2008-2010 Director of Culinary Services

As a key member of the senior management team, played an intricate role in the design and renovation of two restaurants, an al fresco dining patio, catering, room-service, a full-service bar and a state of the art kitchen.

Collaborated on the creation and development of the menus ranging from, fine dining, an extensive banquet menu and traditional Mexican cantina cuisine all made with the finest seasonal and organic ingredients and a wine list highlighting selections from California’s diverse wine country.

After performing a nation-wide search, secured an Executive Chef to lead the culinary department.

Responsibilities included leadership of all Managers, ownership of the P&L, oversight of all front and back of the house operations.

Only the highest quality products were sourced from farmers, purveyors and producers globally. The bar boasted a unique wine list and a 25+ bottle tequila selection. Bluehour, Portland, Oregon 2005-2008

Server

Performed all relevant duties in an upscale, fine dining establishment; in addition, worked with an ever-changing menu and wine list. Also, oversaw all off-site catering events, some in excess of 700 guests. Q’s, Boulder, Colorado 2003-2005

Server/Bartender

Served in an award-winning restaurant, located in the historic Hotel Boulderado, that featured a contemporary American menu paired with an extensive wine list.

Triana, Boulder, Colorado 2002-2003

Bar Manager/Bartender

As a hands-on Bar Manager, key responsibilities included overseeing an extensive service bar. Responsibilities included inventory order and control, specialty drink creation, musical talent booking, security management and staff scheduling. Sunflower, Boulder, Colorado 2001-2002

Server

Extensive knowledge of organic foods and vegetarian-style production was mandatory for all team members; in addition, a broad knowledge of organic and biodynamic wine production was required. Trios Grille and Wine Bar, Boulder, Colorado 2000-2001 Executive Banquet Chef

Responsibilities included creating and executing an innovative banquet menu, while balancing food quality and costs to ensure profitable returns.

Desert Fire Grill, Canyon Café Inc., Redmond, Washington 1997-1999 Executive Chef

Responsible for all major areas of kitchen operations including purchasing, food costing, labor-issue resolution, food quality, while maintaining corporate level standards for customer satisfaction. This newly opened outlet in the Pacific Northwest had a 320 seat capacity. The menu focused predominately on traditional Southwestern and nouveaux Southwestern cuisine.

Trios Grille and Wine Bar, Boulder, Colorado 2000-2001 Executive Sous Chef

As part of the opening management team, hired on as the Executive Sous Chef with responsibility for establishing a new kitchen, innovative cuisine, menus and supporting staff. Upon opening, focused on food production, inventory controls, costing and ensuring the highest level of food was presented to the customer. Education

Johnson and Wales University, Providence Rhode Island A.O.S. Culinary Arts

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