W. Scott Almy

adm9ae@r.postjobfree.com

**** **** ****** ******

San Antonio, Texas 78247 Cell Phone: 210-***-****

Food and Beverage Management

Comprehensive Knowledge and Business Vision in:

Strategic Planning, Vision and Direction

Team Building, Sales, Training Programs

Consistent Food, Labor and Cost Controls

Relationship Building

Menu design and development

Restaurant Openings and Turnarounds

Kitchen Design and Layout

Culinary Rollout of Core Menu Items

Career History

Chartwells Higher Education- DBA Compass Group Texas A & M University

San Antonio 2018- Current

Food Service Director, Chef Responsible for Managing an Executive Chef, Sous Chef, 4 supervisors and 30 associates. Responsible for catering, up to 500. Opened and developed a smoothie and Pizza shop- “Smooth Sailing” opened and developed the Java Jaguar-Starbucks venue. Opened and developed “Copper Head Jacks” Burritos, Bowls and Tacos. Campus population 6900 students. In house residents 396 students. Increased sales in catering and retail-made profit 1st time in 5 years.

Morrison’s Community Living-dba Compass Group-Morning side Ministries at menger springs 2015-2018

Culinary/Service Operations · Financial Statement Review · Sales and catering

· Staff Recruitment and Training · Inventory Control · Guest Service Standards

Food Service Director, General Manager- Chef- . Responsible for Managing an Executive Chef, Sous Chef, 4 foodservice supervisors and Registered Dietician and 55 associates. Responsible for the food service operations of a senior living community which provides independent, assisted and skilled nursing care. Managed volume of 2.5 million. Points of service-Dining room – (5) 95 and 45 seats. Bistro-45 seats skilled nursing – 20 seats 40 beds Assisted living and Memory care 120 beds, 297 independent living. Provide 3 meals including catering and special functions daily for the community.

Eurest Dining-dba CompassGroup - J P Morgan Chase, Contractor- Food service

2011-15

Food Service Director, General Manager- Executive Chef. Responsible for Managing a Chef, and10 full time employees. P and L account, annual volume of 1.1 million in food sales. Responsible for catering up to ppl and daily implementation of rotational menus, purchasing of both small wares and food and beverage. This property services 3 buildings with a total population of 2700 people. Responsible for leading a Café refresh-renovation. Increased Catering sales by 60% in 2012 Awarded the following Be a Star, Top Performer Financial, Most improved Labor Cost. Top PBO Performance. Awarded the following in 2013, Be a Star, Top Performer Financial

Texas Land and Cattle Steak House

2009-2011

Took over a distressed property. Managed a company remodel. Ran a M.I.T. training restaurant. Reduced the operational loss, by establishing and implementing clearly defined cost saving systems. Improved labor cost and grew guest counts by 5%-8%. Implemented a declining budget and reduced overall operational cost, by tracking daily and weekly results. Received the most improved status, on mystery shoppers report. Interviewed and placed managers into training program. I mentored several managers in their professional development.

General manager

Culinary/Service Operations · Financial Statement Review · Sales and catering

· Staff Recruitment and Training · Inventory Control · Guest Service Standards

River Roost Restaurants, San Antonio Texas dba The Lone Star Cafe

2007-2008

An independent Restaurant with 450 seats located in Downtown San Antonio just above the river walk. Consulted with ownership representatives on redesign of Outside Bar over looking the river walk, developed new Menu design, printed and upgraded both lunch, Specialty and Dinner menus. Implemented new hand cut steak program in house. Organized and set systems in place for kitchen and bar. Planned and directed daily operations, responsible for 6 managers and 75 employees, generating over 3.9 M in Sales.

General manager-Chef

Culinary/Service Operations · Financial Statement Review · Staff Recruitment and Training · Inventory Control · Guest Service Standards· Guest Service Standards

DARDEN RESTAURANTS, INC. dba OLIVE GARDEN – San Antonio, Texas

1996 – 2006

A nationwide company operating Olive Garden Restaurants, generating $5.3B in annual sales. Planned and directed the daily operations of various units throughout West and Central Texas. Responsible for four managers and up to 130 employees per unit, generating over $4M in sales. On the opening team for Tuscan Farm house design.

General manager- Corporate Culinary Trainer

Culinary/Service Operations · Financial Statement Review · Staff Recruitment and Training · Inventory Control · Guest Service Standards

Served as Mentor for General Management program in Orlando, Florida.

Completed Embracing Leadership Excellence – General Manager Program, Rollins College. Awarded Company “PACE” Award for Server Attentiveness and Pace of Meal.

Awarded “Renaissance” Award (General Manager of the Year Award) for the Dallas Division

Worked closely with concept Chefs on central location testing, culinary development team.

Member of the Culinary Team that implemented the Culinary Institute of Tuscany, Castelena Italy.

Culinary Instructor at Corporate headquarters, Olive Garden Training Center, Orlando Florida.

Earnings Improvement Award and Million Dollar Club Award for the Dallas Division.

Awarded the “Hot Food Go”

HOTEL INDUSTRY

1986 – 1996

Served as Food and Beverage Director and /or Executive Chef at the following Hotels:

Hotel St. Francis – Santa Fe, New Mexico

Doubletree Hotel – Dallas, Texas

Holiday Inn-Emerald Beach – Corpus Christi, Texas

Holiday Inn-Downtown – Wilmington, Delaware

Hilton-Downtown – Midland, Texas

EDUCATION

Harvard Manager Mentor

Business School Publishing internet

7/31/ 2017

Associate in Science Degree, Culinary Arts, Johnson & Wales University, Providence, R.I.

Shepherd College- Shepherds town West Virginia-Hospitality Management

Additional Training

Adjunct Culinary Instructor, Delmar College, Corpus Christi Texas

Diversity Training

Serve Safe Certified

Embracing Leadership Excellence, Rollins College

Opened-Culinary Institute of Tuscany, Castelena, Italy

General Manager Leadership Seminar – Proctor

Culinary Project Leader – Darden Training Center, Orlando, Florida

Certified executive Chef, american culinary federation 97

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