Brennan Burden

**** *** ****** *******, ** V*Y 0T4 778-***-**** adunym@r.postjobfree.com

Professional Summary

Certified Supply Chain (CSCP) and Operations professional emphasizing innovation and creativity, dedicated to developing individuals’ strengths to build dynamic and high-performing teams. Energetic and results-focused with success in developing and leading diverse teams to achieve outstanding results. Experience in all aspects of operations including manufacturing start-ups, flagship business openings, recruiting, training and development of top industry talent. Passionate about operating highly efficient and profitable businesses with an unwavering commitment to quality and the customer experience.

Skills

Expert written and verbal communication skills, Decision Making, Leadership Adaptability. Team Oriented, Strong work ethic, Results-oriented. Well versed in Excel and Office. Lean, JIT, and 5s processes. Master scheduling, Inventory, and Demand Management.

Proficient with budgeting, forecasting, and S&OP. Full understanding of P&L and achieving corporate objectives. Brand management, Business development. Proven cost-control and Procurement expert.

Professional Experience

Lumi Foods Ltd. January 2021- present

Lumi Foods is a plant based, dairy alternative, artisan cheese manufacturer that uses traditional cheese making methods with the addition of scientific innovation.

Plant Manager September 2021 - present

Directly responsible for overall product quality, manufacturing efficiency, and continuous improvement.

Oversea Production and Quality Control departments.

Lead monthly S&OP meetings.

Responsible for overall facility management and preventative maintenance.

Work directly with process engineers on Capex requirements and scalability.

Oversea all aspects of supply chain, procurement, and warehousing.

Manage 3PL and logistic partner relationships and contracts.

Production & Supply Chain Manager January 2021 - September 2021

Responsible for daily/monthly production scheduling and management oversight.

Hiring and training of Production Supervisors and production workers.

Responsible for tracking COGs, Bill of Materials, Inventory counts and procurement.

Develop SOP’s and ensure all GMP are being followed.

Develop supply plans in coordination with marketing, seasonality, and new product launches.

Manage line efficiencies, KPI’s, production downtime, and efficient use of labor and raw materials.

Liaise with QA team and participate in HACCP program.

Responsible for all shipping and receiving.

FDF Brandz Ltd. November 2019 - January 2021

One of Canadas leading privately owned Franchise Developer. Operating Famoso Pizzeria, Fatburger Canada, Ricky’s Restaurants, and Humpty’s Big Plater Diner.

Director of Operations and Procurement

Directly responsible for developing new menu items and logistics for the 4 restaurants in the portfolio.

Primarily accountable for achieving overall cost of goods objectives of the food and beverage department.

Responsible for sourcing, forecasting, and negotiating new product and ingredients for the company.

Lead weekly meetings with CEO to strategically discuss sales, labor, efficiency, and profitability objectives

Achievements

Built relationships with venders and negotiated contracts to drop overall COGs by 2.5% during the pandemic.

Redesigned menus and execution logistics to keep all stores operating in the green during Covid-19.

Introduced new Inventory Software allowing operators to manage COGs more effectively.

Lead 6 successful new store openings in 8 months during pandemic.

Browns Restaurant Group Ltd. January 2017 – November 2019

BRG supports and offers franchises under the names of Browns Socialhouse, Browns Crafthouse, Liberty Kitchen, and Scotty Browns. There are currently over 79 locations.

Regional Operations Manager, New Brands

Recruited to assist in conceptualization and execution of opening new concepts by Browns Restaurant Group.

Hired, trained, and managed Chef/Sous Chef team and trainers.

Set employee schedules, delegated work and monitored quality and performance while minimizing overtime and maximizing profitability during open.

Conducted weekly sales meetings with team members to establish sales and profit objectives.

Responsible for assisting in new building kitchen designs, focusing on efficiency and productivity.

Sourced vendors negotiated contracts and managed efficient deliveries of high-quality products.

Achievements

Captained 2 corporate and 3 Franchise new opens in 2019 and 2 corporate and 2 Franchise openings in 2020.

Created and instituted industry leading systems, routines, as well as managed standardizing recipe and inventory software that had an overall positive effect on both corporate and franchise stores profitability.

Surpassed opening revenue targets through effective oversight of daily operations and strategic initiative implementation

Led, designed and implemented training programs and initiatives which contributed to increased productivity and profitability.

Tap & Barrel Brands Ltd. November 2015 – January 2017

T&B is a Vancouver based restaurant group that focuses on local and sustainable offerings.

Executive Chef, Brewhall

Recruited to assist in conceptualization and execution of opening new fast casual concept by Tap & Barrel.

Involved in all areas of brand, menu, and concept development.

Hired, trained, and managed a kitchen brigade of over 40 staff and 4 managers.

Set employee schedules, delegated work and monitored quality and performance while minimizing overtime and maximizing profitability.

Achievements

Hired, developed, and promoted 2 Chefs to oversee other T&B locations.

Voted best Brewpub in Vancouver 2018.

Achieved high staff morale and retention through effective communication, prompt problem resolution, proactive supervisory practices and facilitating a proactive work environment.

Company leading controllable in both labor and COG’s 2018 and 2019.

Cactus Club Restaurants Ltd. January 2005 – October 2015

T&B is a Vancouver based restaurant group that focuses on local and sustainable offerings.

Executive Chef

Managed and oversaw a team of 50-70 staff inclusive of Managers, Sous Chefs, and Business Partners.

Hired, trained, developed, and promoted multiple managers both internally and externally.

Created and managed budgets for operations and capital equipment.

Set employee schedules, delegated work and monitored quality and performance while minimizing overtime and maximizing profitability.

Achievements

Operated highly profitable businesses leading the company in sales growth, food cost and labor targets while executing corporate objectives and brand standards.

Assisted in 11 new store openings including flagship locations in BC, Alberta, Saskatchewan, and Ontario.

Achieved high staff morale and retention through effective communication, prompt problem resolution, proactive supervisory practices and facilitating a proactive work environment.

Company leading controllable in both labor and COG’s 2018 and 2019.

Education

Dubruelle Institute Vancouver Culinary Arts Diploma 2006

Dubruelle Institute Vancouver Hospitality & Restaurant Management Diploma 2007

Provincial Red Seal Certification ITA 2007

Virtus Business Leadership Certificate 2014

CSCP – Certified Supply Chain Professional APICS (ASCM) 2022

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