Personal Chef Executive

*** ****** **

Grapevine, Tx *****

***********@*****.***

BRIAN C. WATSON

OBJECTIVE

To oversee and facilitate unforgettable dining experiences for guests as well as subordinates while optimizing return on investment.

WORK EXPERIENCE

July 2010- Present

Chef /Owner Affordable Elegance Dining Personal Chef

Owner and operator of Personal Chef endeavor.

Currently top rated personal chef by Thumbtack.com.

Responsible for all facets of the business.

March 2006-June 2010 Chili’s Various Stores

Manager

Overseeing all facets of restaurant operation. Managing all costs, generating sales from within, as well as without. Overseeing adherence to corporate standards of service and preparation. Overseeing safety standards, health code, as well as private entity health audits. Ensuring customer satisfaction, by maintaining constant presence in Front of the House

Restaurant was consistently in top corporate ratings for Customer Satisfaction

Certified for ServSafe Food and Alcohol through the NRA.

September 1998-August 2002 Embassy Suites At Outdoor World Grapevine, Tx

Purchasing Director

Oversaw bidding process and procurement of all foodstuffs. Oversaw safe storage of all food. Coordinated all ordering for banquets and food outlets, with Executive Chef. March 1991-September 1998 Hyatt Regency DFW DFW Airport, Tx

Golf Course Accountant. Oversaw all phases of money handling, and controls, including cash handling, driving range, purchasing for golf shop. handled all purchase orders, including grounds crew. Performed monthly audits of employee banks, and inventory of Golf Shop. Answered directly to Hotel Controller and Hotel General Manager.

Food Storeroom Manager/ Assistant Purchasing Director. Oversaw all food orders, safe handling of foodstuffs, coordinated ordering for banquets with Executive Chef, and Sales Departments.

Non-food Storeroom Manager. Oversaw all ordering of all non food items, including Furniture, Fixtures, and Equipment, as well as Capital Expenditures. Tracked all bidding and purchase Orders throughout entire hotel.

Line cook. Started employ in this hotel as line cook, and worked in every outlet in the hotel including, Coffee shop, banquets, Saucier, Fine Dining, Italian Restaurant, Butcher shop, and Room Service.

November 1990-February 1991 Hyatt Regency Kauai Poipu, Kauai, Hi

Lead Cook

Oversaw the kitchen operation with the Restaurant chef during the opening of this resort on Kauai. I was stationed in the Italian restaurant called Dondero’s

EDUCATION

Spring 1986-Summer 1989 El Centro College Dallas, Tx

Associate Applied Arts/Hospitality

EXTRACURRICULAR ACTIVITIES

Currently a USA Hockey Registered On-Ice Official, and have been an active member of the Metroplex Hockey Officials for 15 years

REFERENCES

Upon Request

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