DOUGLAS K. BROWN, CEC
***** * ******, **** ******, FL 34668
614-***-**** • adbwoy@r.postjobfree.com
SUMMARY
Committed, dedicated, award-winning Retail Manager and Food Service Director. American Culinary Federation Certified Executive Chef with an industry reputation and track record for following current trends in order to deliver outstanding service as well as creative, on-trend menu items. Strong Customer-Orientation and adaptive response to a local and national base. Effective with contract negotiation, communications, problem solving and leading multiple teams. Proven results in strategic and operational planning, project management, research and development, financial management, marketing and facilities management.
PROFESSIONAL EXPERIENCE
Keller Williams New Tampa July, 2019-Present
Licensed Real Estate Agent: Part Time
Concordia Lutheran Services May, 2018 to March, 2019
EXECUTIVE CHEF
Cycle Menu Management, Weekly Menu Planning
Production Management within a Commissary Style Environment
Verbal and Written Customer Service and Correspondence
Payroll Process Edit and Approval
Manage and Execute Internal Catering and Special Events
Monitor Food Safety Practices, Sanitation and Safety Procedures Including Documentation (Regulatory Compliance).
Hands-On Menu Item Production Based Upon the Needs of the Business
Recruiting, Onboarding and Training of PT and FT Staff Members. Coaching and Counseling
**Established a Business Milestone by Creating and Implementing a Safety Training Program.
Healthcare Services Group October, 2017 to May, 2018
FOOD SERVICE DIRECTOR
Weekly Menu Planning, Purchasing and Receiving, Period Inventory, Financial Reporting
Verbal and Written Customer Service and Correspondence
Payroll Process Edit and Approval
Internal Catering, Monitor Food Safety Practices, Sanitation and Safety Procedures Including Documentation (Regulatory Compliance). Execute Quality Assurance Processes and Weekly Audits
Process Weekly A/P and A/R, Manage Facilities and Equipment Maintenance
Recruiting, Onboarding and Training of PT and FT Staff Members. Coaching and Counseling
Menu Item Production Based Upon the Needs of the Business
**Recruited away to Concordia**
Spectrum Retirement Communities, Powell Senior Living December 2016 to May 30, 2017
Director of Dining Services
Ground up opening new-build retirement community
Recruiting and training talent in a very competitive market
Daily menu planning, production and service execution. Restaurant style model
Regulatory compliance management
Purchasing, receiving, inventory management
Front line customer service, Facilities and Equipment Maintenance
**Left Spectrum, relocated to Florida**
Compass Group USA February, 2016 to December 2016
CHEF MANAGER
Primary responsibilities included (but were not limited to) all aspects of an individual contracted foodservice operating unit with a population of approximately 800
Weekly Menu Planning, Purchasing and Receiving, Period Inventory, Financial Reporting
Verbal and Written Customer Service and Correspondence
Payroll Process Edit and Approval
Internal Catering, Food Safety, Sanitation and Safety Procedures Including Documentation (Regulatory Compliance)
Execute Quality Assurance Processes and Weekly Audits
Process Weekly A/P and A/R, Cash Handling, Cash Deposit Processes, Facilities and Equipment Maintenance
Recruiting, Onboarding and Training, Coaching and Counseling
Menu Item Production Based Upon the Needs of the Business
Heartland of Dublin February, 2014 to January 2016
FOOD SERVICE DIRECTOR
7 day working environment; Primary responsibilities include but are not limited to scheduling, purchasing, receiving, regulatory compliance management, menu planning/preparation, coaching/counselling, recruiting and training staff of 1 AFD and 22 non-exempt.
Reporting directly to the Administrator.
Sodexo February, 2014 to August, 2014
GENERAL MANAGER; HEARTLAND OF DUBLIN
Recruited by Sodexo to trouble-shoot in various facilities state-wide and ultimately open Heartland of Dublin.
Recruited to provide leadership and ‘opening’ within a high-profile new-build healthcare rehabilitation facility.
Primary responsibilities currently include but are not limited to:
Preparing new-build operation for peak performance and service levels, setting a business-wide standard for sister units
Ensuring that all equipment and supply is inventoried, functional and in place ready for service
Ensuring clear communication with Administrator and administrative staff all times and at all stages of progress
Establish Staffing Profile and schedule to effectively provide service, as we grow, as well as fall within budgetary guidelines
Preparing facility for preliminary and final county inspection for licensing
Community-First Solutions November, 2012 to February 2014
DIRECTOR, CULINARY SERVICES; COMMUNITY-FIRST SOLUTI0NS
BERKELEY SQUARE, WESTOVER RETIREMENT COMMUNITY, COACH HOUSE TAVERN AND GRILL, COACH HOUSE CATERING
Recruited to provide leadership, counsel, and multi-unit management during a transitional phase within a wide spread non-profit organization.
Primary responsibilities include but were not limited to:
Establish and maintain “new model” service plan for residential dining
Drive change; project management utilizing critical path and networking within a diversified organization designed for long term growth and stability within various business models
Build Coach House Catering; planning and coordination for both on and off sight events with an exclusive local cultural arts center contract
Budget and P&L Management with delivery of 2013 expense reductions of $247K and 2014 projected costs resulting in expected reductions of ~$500K over previous year’s results.
Established commissary-style production model designed to support all business segments
Large-scale procurement of heavy equipment, small wares, food and beverage, disposables, chemicals and uniforms
Complex schedule development for a business that never closes
Restaurant management within a membership environment
Member of the Colonial Leadership Team; One of 7 leaders that participate in an advisory panel, working closely with one another on corporate initiatives, objectives and special projects
Limited Brands 1991 to 2012
GENERAL MANAGER, CAFÉ EXPRESS (2005 – 2012)
CAFÉ MANAGER, STRUCTURE CAFÉ (1996 – 2005)
CAFÉ MANAGER, VICTORIA’S SECRET DIRECT CALL CENTER (1994 – 1996)
ASSISTANT CAFÉ MANAGER, EXPRESS (1993 – 1994)
CHEF, VICTORIA SECRET DIRECT HOME OFFICE (1992 – 1993)
SOUS CHEF, VICTORIA’S SECRET (1991 – 1992)
OTHER RELEVANT PROFESSIONAL EXPERIENCE
Private Chef - Vulcan, Inc., Seattle, WA (Paul Allen Residence)
Private Chef - Abigail House, Columbus, OH (Wexner Residence)
Chef Owner - DB’S BBQ-A catering company focusing on elevated private and theme events
Chefs Apprentice, Scioto Country Club, Columbus, OH
EDUCATION
Columbus State Community College
Associates Degree in Applied Science; Hospitality Management, Chefs Apprentice
CERTIFICATIONS
American Culinary Federation Certified Executive Chef (CEC), 2003 to present
PROFESSIONAL AFFILIATIONS AND ACTIVITIES
Active Member of the American Culinary Federation (ACF), Tampa Bay Chapter
FRLA ProStart Competition Judging and General Involvement