Executive Chef or General Manager

David J. Saffell

*** ******* **. **, **********, DC 20011 M: 214-***-**** *****.*.*******@*****.*** Career Summary

As a professional in the hospitality industry since the age of 16, I have been afforded the opportunity to work in many different positions at a variety of levels. This encompasses training, leadership and managerial roles in both the FOH and BOH; including supervising multiple units and outlets simultaneously. In addition, I have been privileged enough to open five different restaurants and two 4 star, 4 diamond hotels; the majority in leadership roles. I also possess a great deal of experience in all aspects of catering and banquet functions, and thrive in high-volume, high stress environments. Based on my performance, creativity and dedication I have continuously progressed and advanced at a rapid rate throughout my career.

Personally, I have made a commitment to my career by seeking a formal culinary education. I have continued to progress by completing numerous leadership and training courses, researching and remaining current on industry trends, and always exhibiting the willingness to accept new and difficult challenges. All of these experiences have molded me into a well-rounded and professional individual who clearly understands all operations of a commercial restaurant, hotel food and beverage outlet, or catering facility. I strongly believe my combined experiences allow me to see the “big picture,” providing me with the knowledge and ability to implement goals, policies and procedures to make an establishment successful as a whole.

Work Experience

(09/22- DIG Washington DC

current) Chef Operator (Executive Chef / GM)

Opening two new restaurants in new market locations; Georgetown DC and Bridgewater NJ

Interviewing, staffing, and hiring new team members during the opening process

Working as a Chef Operator in multiple units, including Manhattan, Philadelphia, NJ and DC

Responsible for all ordering and COG’s

Training and developing staff, per DIG standards, at all locations worked

(08/21- Park Tavern Severna Park Maryland

04/22) Executive Chef

Created and developed new menu items and daily/weekly featured menu items

Strategically and effectively lead a post-pandemic kitchen and the challenges that came with it

Responsible for ordering, product sourcing and scheduling while meeting all budgeted costs

Supervised and expedited during service to ensure quality standards were met in a timely manner

(09/19- Blackwall Hitch Baltimore Maryland

11/20) Executive Chef

Created seasonal menus and recipes, as well as special holiday and event menus

Responsible for BOH administrative duties including ordering, scheduling and cost control

Hosted multiple cooking demos on the Fox 45 Baltimore morning show to promote Blackwall

Maintained an excellent working relationship and professional environment for all staff members

Ensured successful execution of all private events to build a robust in-house catering program

Consistently maintained a Yelp rating of 4 stars and higher

(08/17- Clyde’s Restaurant Group (The Hamilton / Clyde’s of Chevy Chase) Washington DC 09/19) Sous Chef

Worked at multiple concepts for CRG, both Clyde’s and The Hamilton

Led daily service for the 15th busiest, independent restaurant in the US, $23 million in annual sales

Supervised multiple kitchens at The Hamilton; main dining room, prep, and event/music venue

Executed large banquet functions, many simultaneously from the main kitchen during service

(10/15- True Food Kitchen Fairfax Virginia

05/17) Executive Sous Chef

Supervised production of a from scratch menu with a focus on organic and healthy ingredients

Traveled to our test kitchen for seasonal menu development, trained staff upon return

Expedited the line during peak hours, transitioned to the line for support when needed

Performed daily ordering, weekly inventory and general cost control duties

(09/12- Compass Group Washington DC

09/15) Senior Executive Chef

Led a team of 4 sous chefs, 1 purchasing & receiving chef, and 50+ cooks, bakers & utility staff

Effectively and fairly managed a large union staff, carefully following all policies in the CBA

Created innovative, healthy menus for 3 separate kitchens and a busy corporate catering program

Closely monitored nutritional and dietary needs for many complex diets

Strictly followed and monitored a stringent HACCP safety and sanitation plan

Transitioned to other accounts to help with training and menu development as needed

(01/11- Walker’s Grille Alexandria Virginia

01/12) Executive Chef

Supervised and consulted on most aspects of the restaurant from the pre-construction phase

Created our culinary concept to coincide with our LEEDS Certified “green” restaurant build out

Wrote, sourced and developed all menus and recipes for a culinary concept based on sustainable, local, farm fresh, natural foods with an extensive list of featured items that changed daily

Responsible for leading a culinary crew of 20+; including scheduling, hiring, training and recruiting

Achieved exceptional reviews and feedback on food quality, taste and presentation

Personally developed and maintained a strong relationship and following with our guests

(09/09- Champps Americana Arlington Virginia

01/11) Executive Kitchen Manager

Improved and maintained costs for a fiscally conservative restaurant group that exceeded

$5,000,000 in sales annually; producing the best numbers they had achieved in over 3 years

Opened the restaurant daily, performing all financial and administrative duties for FOH and BOH

Coordinated and executed multiple private catering events, while managing high volume shifts

Designated senior manager in the absence of the General Manager

(07/08- Adam & Eve Restaurant Group Washington DC

07/09) (Employed simultaneously at Capitol Lounge and Enology) Capitol Lounge

Executive Chef/General Manager

Significantly lowered and maintained all costs by implementing controls, selecting the right vendors, sourcing higher quality, cost effective products, and scheduling and hiring appropriately

Increased food revenue by 33% and more than doubled profit margins

Implemented policies and procedures that did not exist to provide a more structured environment Enology

Executive Chef/Consultant

Planned, developed and executed a twenty item small plate, wine friendly menu

Consulted and assisted with the transition from a cold kitchen with no ventilation system or hot equipment into a well-designed, fully functioning commercial kitchen

Supervised and coordinated service throughout the restructuring phase to ensure high quality food was prepared consistently and served in a timely fashion

(12/03- Gaylord Entertainment National Harbor Maryland / Grapevine Texas 07/08) Gaylord National (Resort and Convention Center) National Pastime / Hotel Food and Beverage Department Executive Chef / Chef Tournant for Food & Beverage

Implemented all necessary policies and procedures while providing the required leadership and dedication to successfully open an extremely busy hotel outlet ($800,000 in sales per month)

Developed, sourced and cost all menu items and recipes for the highest grossing hotel outlet

Created an in-depth and detailed HACCAP plan and log book used in all F&B outlets hotel wide

Interviewed, evaluated and hired culinary candidates for all hotel Food & Beverage outlets

Supervised, trained and assisted multiple hotel outlets as assigned by the Food & Beverage Director Gaylord Texan (Resort and Convention Center)

Texan Station

Sous Chef / Certified Culinary Trainer on Gaylord’s Opening Taskforce

Supervised the culinary and stewarding operations for an outlet grossing $10,000,000 annually

Developed and produced menus for internal catering events, varying from 20 to 1,200 guests

Coordinated, set-up and supervised up to 30 catering functions monthly; dealing with as many as three separate private events daily, while simultaneously managing normal restaurant operations

Managed the commissary kitchen, producing product for all F&B outlets and banquet facilities

Assisted the Executive Chef with all administrative duties and acted on his behalf in his absence

Created and executed a new menu each week during the NFL season for Dallas Cowboys guests and players (150+) while hosting a televised sports talk show Riverwalk Café / Banquet Kitchen

Lead Culinary / Certified Trainer / Safety Manager

Developed and batch scaled recipes for an “all-you-care-to-eat,” 75+ menu item market style eatery

Trained culinary talent in a $4,000,000 annual grossing outlet from the pre-opening phase

Certified as a culinary trainer after completing an extensive in house training course

Maintained and supervised a safe and sanitary kitchen following HACCP guidelines

Frequently transitioned to other hotel outlets during peak business hours, including the banquet kitchen while preparing and plating for up to 5,000 guests Education

The Art Institute of Dallas Dallas Texas

Culinary Arts / Restaurant Management 2001-2003

Certifications

Serv Safe Management Certification 2023

Numerous Corporate Certifications in Nutrition & Dietary Needs, HR Policies & Procedures, and Leadership & Training

Technical

Proficient in all forms of electronic ordering, Microsoft Office, Schedule Fly, Hot Schedules Toast, Micros File Server and POS

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