Description
Accomplishments My entire career has been based on attaining the highest standards and maximum efficiency in many diverse aspects of the hospitality industry. My accomplishments have resulted from a staunch work ethic, a love of my profession and attention to detail. Energetic, goal-driven professional with a wealth of experience accumulated at the loftiest heights of this industry. In short, I have always strived for excellence and in doing so have garnered success - both financial and critical - for my partners and employers. These are some recent highlights: Implemented purchasing specs, labor controls and re-formatted all menus at The Bull and Thistle GastroPub (Gainesboro, TN) - as Consulting Chef - resulting in dramatic fiscal and food quality improvements (including a 9% swing in food cost and a 7.6% lowering of labor cost). Owned and operated successful, profitable pair of gourmet delis in Knoxville area (combined sales 800K, food cost 29%, labor cost 31%) before selling. Owned and operated successful and profitable 400 seat capacity, multi-functional 'Garrett's on Water Street' before selling to realty developer. Gross annual sales $1.8 mil., food cost 32%, labor cost 29%. Reduced food and labor costs at Charlevoix Country Club while simultaneously enhancing and improving the Club's food quality resulting in notable gains in reputation and fiscal bottom line. Food cost lowered from 39% to 32% labor from an unacceptable 37% to a manageable 28%. As Executive Chef of Dusty's English Inn, managed the entire food service program. By implementing structured training program, expanding banquet services and aggressively raising the quality level of all aspects of the culinary program, we saw spectacular gains ( from $1.1 mil to 1.48 mil F&B sales) over a two year period). Oversaw An elegant 'Olde Worlde' manse in rural Michigan, helped turn a fledgling Bed & Breakfast operation into a top restaurant destination in the state. Spearheaded the Food and Beverage operation, initiating an entire banquet program and aggressively marketing the property by emphasizing superior food quality, attentive, professional service and the unmistakable romantic charm of the riverside property. During this time I hosted a 30 minute weekly call-in radio program 'Ask Chef Garrett' on WJIM in food operations (hiring training budgeting menu development quality control ) for a multi- operational company in England. Comprised of everything from restaurants (The Moss Nook - one Michelin star - was one of the properties under my prevue) theme bars (Dick's Last Resort in Manchester) and various outlets
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