Project Manager Sales

J. Bryan KimmetT

**** ******* ***** ****, *****, NORTH CAROLINA 28721

PHONE 803-***-**** E-MAIL *********@***.***

Objective

To utilize my diverse experience working for a creative food and beverage operation with an emphasis on

services related to staff training, profitable operations and guest satisfaction goals and vision.

Professional Profile

Thirty plus years in the restaurant/ hospitality industry.

Business owner for ten years.

Design, Construction, Development, Marketing and Operations of successful restaurant concepts.

Professional training in hospitality management and the culinary field.

Personnel management success in entrepreneurial and corporate roles.

Proven track record in raising profit margins while maintaining operating cost and enhancing guest services.

Experience

2012 to Present CEO Sustainable Sustenance Inc

Restaurant Consultant Still Mountain Restaurant and Pub Hot Springs, NC

Restaurant and kitchen design

Construction Project Manager

Concept, Brand Development and Marketing

Cost Analysis, Budgets and P&L set up

Food and Beverage Menu Development and rollout

Local, State, and Federal Licensing and Permits

Establish Business Operations and Procedures including POS and equipment purchase

FOH/BOH Staff Training to include employee manuals, service standards and recipe files

2010- 2012 CEO Sustainable Sustenance Inc.

Restaurant Consultant

Solace Restaurant and The Lower Level Live Music Venue Asheville, NC

Interior restoration of Asheville Downtown Landmark (Bon Marche Department Store circa 1923)

Property acquisition, Cost Analysis, Demographic Research

Interior Designer and New Construction Project Manager

Concept, Brand Design and Marketing

Food and Beverage Menu Development and rollout

Local, State, and Federal Licensing and Permits

Establish Business Operations and Procedures including POS and equipment purchase

FOH/BOH Staff Training to include employee manuals, service standards and recipe files

2008- 2010 The Swag Country Inn Waynesville, NC

Executive Chef

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 of Culinary Operations

Daily Menu Development for Breakfast, Lunch and Dinner

Trained staff in the culinary field and food service operations

Food Sourcing, Farm to Table Initiative

Planning, cultivation and prep production of onsite culinary gardens

Budgets, Inventories and Capital Expenditures

2006-2008 Clyde’s Corporation Willow Creek Farm Restaurant Ashburn, VA

Production Chef

One of six hospitality professionals to open Clyde’s newest property

Responsible for food production of their 800 seat Restaurant

Managed Preparations staff of eight

Private functions Chef

Daily inventory of all food products, Prep list, Haccp training of staff, Corporate recipe adherence

End of month inventories with purchasing agent

Responsible for Planning, cultivation and prep production of onsite culinary farm and gardens

Clyde’s Corporate training in financial operations and profitability

1999-2005 Black Coffee Bistro, Inc Middleburg, VA

Chef / Owner

Structural and interior remodel of 1790 Historic building

Concept, Brand Development and Marketing

120 Seat Upscale Bistro with 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

Restoration and Integration of Culinary Gardens

Seasonal menus and boutique wines

Sales, Catering, Wine Dinners

1996-1999 Stone Manor Inn Middleton, MD

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 Gardens

1990-1996 C.A. Muir Corporation T/A Muer’s Seafood Jupiter, FL

Executive Chef 1993-1996 /Corporate request to relocate and open newest property.

Managed Staff of 30

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

C.A. Muer Corporation T/A Muer's Seafood Washington, D.C.

Executive Chef 1990-1992 General Manager 1992-1993

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, Capital Expenditures, Lease negotiations

1986-1990 Clyde’s Corporation Old Ebbitt Grille 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 Catering

1978-1986 Annapolis Main Street Restaurants, Inc Annapolis, MD

Sous Chef Middleton Tavern, Carroll’s Creek and San Remo Restaurants

Education

2010 Culinary Institute of America Hyde Park, NY

Continuing Education Chef Certification in Mediterranean Cooking

2007 Clyde’s Corporation Management Training Washington, DC

1991 Connolly Seafood School Boston, MA

Methods and Techniques of Seafood Cooking

1984-1986 Le Acadamie de Cuisine Bethesda, MD

Diploma in Classical French Cuisine Practique and Food Theory

1980 -1982 University of Maryland Munich Campus, Germany

Marketing Advertising Major

1979-1980 Morgan State University Baltimore, MD

Commercial Arts and Advertising Major

1976-1979 Old Mill Educational Complex Glen Burnie, MD

High School Diploma

NRA SEMINARS

Soup, Sauces and Health Long Beach, CA

Chef David DeWolfe

Simplified Baking Workshop Hyde Park, NY

Chefs Noble Masi & Ed Bradley, Culinary Institute of America

Serv Safe / HACCP Certification State of North Carolina, Virginia, & Washington DC

REFERENCES AND publications Available upon request

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