James F Huntington CEC

Food & Beverage Director ~Executive Chef~ VP of Operations

Itajubá, MG Brasil

adl777@r.postjobfree.com

+553*********

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PROFILE

Director/Executive Chef and Consultant of Restaurants, ~ CCRC’s ~ Resorts and start-up organizations with over 30 years in the industry. Experienced in high volume catering, casual and elegant restaurants with the expertise to transform failing organizations into profitable ones, while raising levels of service and overall quality

Core Competencies include:

*Expert in service, operating busy Restaurants and Senior Living operations

*High business and financial acumen with “controls and financials” proficiency

*Customer Service oriented with goal to build a Loyal customer base

*Hands on operator with “quality product & Service or why bother attitude”

*Multi-lingual: English, Portuguese, French, Spanish

PROFESSIONAL EXPERIENCE

Symphony at Delray

Director of Culinary Services 2018-2019

Hired all staff ~ Wrote all Menus ~ Policies and Procedures ~ Training for AHCA Compliance

**Hiatus to Brazil following wife’s death ~ Portion of ’16 and ‘17

Sinai Residences Jewish Federation Property LCS Corp ~ Boca Raton, Fl.

Start Up-Opening Director of Culinary Services $5,000,000 F&B revenues ’15-‘16

Preserve at Palm-Aire LCS Corp ~ Pompano Beach, FL

Director of Culinary Services 2013-2015

Directed all areas of food and beverage streamlining all areas of food, services and cleanliness

Brightwater CCRC an SLC Community

Director of Culinary Service ~ Executive Chef 2006-2012

Served 230,000 meals annually in a gourmet setting with highest quality of foods

Reduced costs while elevating the quality of food in all areas

Created a great team and a solid structure in dining ~ Worked very closely with Sales Dept.

Reduced turnover in F&B operations

Blue Canyon Kitchen and Tavern

Opening Consultant ~ Expeditor ~ Chef $600,000 month revenues 2004-2005

Brandywine and Boston Mills Ski Resorts Food Services & Catering

General Manager & Executive Chef ~ 11 Years 1993-2004

Vice President of Operations,

Ski Season Revenues $11,000,000 ~ Catering Sales $2,000,000

Directed the management of two resorts with multiple dining venues and bars serving food and a

Catering business

Accountable for all areas of operation of 275,000-300,000 Skier visits in a three-month ski season

Established an order system using a “par” for receiving/inventory of all orders

Managed P&L for entire operation

Grew all F&B revenues from $350,000 to $3.5 Million ($3,500,000) in 3 years

Maintained 10 YE food costs at 28% and labor at 12.8%

NOTABLE LOCATIONS

Owner ~ Executive Chef ~ Operator

JF Hunt’s Restaurant & Catering

Wesley Chapel, Florida

*** 3.5 (of 4) Stars Tampa Tribune Mystery Diner Visit

Owner ~ Operator

Savannah Restaurant & Catering

Plant City, Florida

Royal Palms Resort

Scottsdale, Arizona Director of Restaurants ~ Chef de Cuisine

Beechmont Country Club ~ F&B Director ~ Clubhouse Manager

Orange, Ohio ~ Most prestigious country club in Ohio

Jewish Federation

Tampa Palms Golf & Country Club

Contract Consultant ~ Director Food & Beverage ~ Executive Chef

(PGA Senior Tour GTE Suncoast Classic, 2 years $1,000,000 F&B in 7 days)

Professional Accomplishments

Food Critic Scene Magazine~ Cleveland

Created Boston Mills/Brandywine Catering Company

“Celebrated Chefs” of NE Ohio, NBC affiliate WKYC 3 ~ TV appearance

First Place Chaine de Rôtisseurs, Chocolatés- Quail Hallow Resort

“Great Chefs of Tampa Bay “Murphy in the Morning” ABC affiliate ~ TV Appearance

Chuck’s Steak House of Hawaii-Opened Multiple Locations: Danbury, Conn. Bedford Hills, N.Y., Tampa

Ft. Lauderdale & Coconuts

EDUCATION

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