PHILIP A. SHYATT

*** ****** ****** *********, **

864-***-**** adkvyu@r.postjobfree.com

Motivated leader in the Hospitality Industry, offering over 16 years of experience. Focused on high standards, diversity, creating & maintaining excellent relationships while maintaining profitable margins. Superior communication and diverse skillset, committed to providing the best service and hands on training for all team members.

WHAT CHEFS WANT, SOUTHEAST

Territory Sales Manager Asheville, NC Oct 2019 - March 2020

• Aided in developing an entirely on-line based training program to aid in educating our sales associates to deliver quality customer service and to increase their generated revenue.

• Devised strategies to generate new business that accounted for 75% of the market

• Developed and expanded territory through prospecting and lead generation, and provided a professional and excellent level of customer service with existing and new

• Increased territory sales by 40% within first six months

• Accounted for over $4 million in territory sales, annually

• Laid off from Covid-19 Pandemic

FLOWER CHILD

Executive Chef Dallas, TX Aug 2018 - Jan 2019

• Training hub for any new upper management within the Brand going to other locations

• Drove food cost/inventory down, while maintaining only the best available ingredients and standards

• Hands on involvement with team of 35+ team members

• Well versed with payroll and system analytics, Concur, Paycom, Aloha, Hot Schedules

• Revenue of over 100k on a weekly basis, efficiency vital with ticket average in the $12-14 range HOLSTON HOUSE, NASHVILLE

Executive Chef Nashville, TN June 2017 - July 2018

• “Unbound Collection” one of the Hyatt flagship boutique hotels

• Successfully hired, trained, and launched 3 restaurant outlets, 2 meeting spaces, and IRD in first quarter

• Well Versed in Birchstreet and Avendra, Hotel Effectiveness scheduling, budgeting with outlined Forecast, Inventory, and Allocation within multi-unit platform

• Supervised a BOH team of two Sous Chefs, two lead line, and approximately 30 in total

• Worked efficiently with local farms, while controlled buying power to maximize operations GEORGE'S BRASSERIE

Executive Chef Charlotte, NC February 2016 - June 2017

• White table cloth, true French restaurant with capacity of 420

• Trained & supervised staff of 50+ alongside two selected Sous Chefs and Pastry Chef

• Successful full-scale menu and rebrand in uncertain times

• Implemented all new systems (daily/weekly budgets, forecasting, inventory and control, P&L’s)

• Worked very closely with all vendor and farm relationships, dropped food cost by 16% within first quarter

• Ensured a “scratch kitchen” in all aspects

PAN SOUTH LLC

Culinary Director Nashville, TN February 2012 - October 2015

• Multi-platform role, implementing menus and systems for all three restaurants; primary role was Bound’ry, a three-story, white table cloth, flagship of Nashville

• Orchestrated three separate groups of employees at a high-volume landmarks in Nashville

• Hired and worked closely with PR firm on daily basis to establish branding and company relations

• Worked closely with local and sustainable domestic farmers, seasonally approached

• Set platform for all three Restaurants to make for more efficient cost control, buying power, and vendor relationships

BURGER UP

Executive Chef Nashville, TN May 2012 - June 2013

• Nomination for James Beard Award

• Increased Revenue 35% after involvement and implantation of menu & monthly suppers

• Hired/trained new staff within from and back of the house

• Implemented an inventory system for both food & beverage

• Celebrated local farmers with a five-course Farm Supper Series; nationwide press (Food & Wine, Southern Living, Saveur, National Culinary Board, Travel + Leisure) YOLOS

Executive Chef Nashville, TN January 2011 - February 2012

• First Executive Chef opportunity; Awarded Best New Menu of Nashville 2012

• Control of all buying power and carefully handle all vendor relations

• Catered several local charity events and large parties

• Developed menus for Sister Restaurants

URBAN LIFE MANAGEMENT

Head Chef Orlando, FL August 2009 - December 2010

• Conducted an all-day operation and responsible staffing/payroll

• Monitor/write director’s report about progress and new menu adjustments

• Supervised all food/beverage purchasing and vendor relations

• Maintained excellent restaurant cleanliness and audit reports

• Created a new menu, as well as monitored cost control CALHOUN CORNERS RESTAURANT

Lead Line Clemson, SC January 2000 - March 2009

• Responsible for inventory control, product use analysis, customer service, and quality control

• Team leadership, supervised kitchen crew, established schedules and resolved conflict issues including personnel, food preparation and production; food expedition

• Strategic planning; based on experience, participated of all phases of the development, planning, and opening of a new restaurant in unstable times

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