Bradford Burns
Summerville,SC
Summary
Highly driven General Manager successful at implementing strategic approaches to drive profitability and sales. Recognized for performance excellence in operations and customer care. Successful at motivating, training and developing team members to drive profitability in a highly competitive environment.
Overview
2
2
years of post-secondary education
28
28
years of professional experience
Work History
General Manager/Owner
Double B Logistics
Summerville
06.2005 - 09.2026
- Controlled budgets, expenses, and purchasing for Double B Logistics facilities.
- Led hiring, coaching, and performance reviews for Double B Logistics staff.
- Directed daily logistics operations for Double B Logistics transportation and warehouse teams.
- Managed dispatch, routing, and driver schedules for Double B Logistics service coverage.
- Coordinated inventory flow, shipping, and receiving within Double B Logistics warehouses.
- Supervised customer service issues and freight coordination for Double B Logistics clients.
- Oversaw safety programs and DOT compliance across Double B Logistics operations.
Territory Sales Representative
U.S. Food Service
Florence, SC
04.2003 - 03.2005
- Managed territory accounts for U.S. Foods foodservice customers and operators.
- Prospected new business through cold calls and route sales visits.
- Presented product solutions aligned with customer menus and purchasing needs.
- Negotiated pricing and contract terms with foodservice buyers.
- Built strong relationships with restaurant, school, and institutional accounts.
- Advised operators on broadline food products and category options.
- Collaborated with supply chain teams to resolve order and delivery issues.
- Attended industry conferences and trade shows to stay up-to-date on market trends.
- Used excellent verbal skills to engage customers in conversation and effectively determine needs and requirements.
Executive Chef
ClubCorp/ Commerce Club
Greenville, SC
07.2000 - 05.2003
- Directed club dining operations for Commerce Club private member service.
- Planned seasonal menus for banquets, à la carte, and special events.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Controlled food costs through portion control and menu planning.
- Monitored food quality, sanitation, and kitchen compliance across service areas.
- Coordinated banquet execution with service teams and club event staff.
- Supervised kitchen staff, scheduling, and daily station assignments.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Trained cooks on recipe standards, safety rules, and plating methods.
- Trained kitchen workers on culinary techniques.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Managed inventory, ordering, and vendor relations for club kitchen supplies.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
Executive Sous Chef
ClubCorp/The Harbor Club
Charleston, SC
05.1998 - 04.2000
- Directed daily kitchen operations for Harbor Club member dining and private events.
- Supervised culinary staff across prep, line, and banquet service areas.
- Coordinated menus with executive chef for club dining and special functions.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Checked quality of food products to meet high standards.
- Scheduled kitchen shifts to support banquet service and restaurant coverage.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Trained kitchen workers on culinary techniques.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
Education
Associate of Science - Hospitality Managemen/ Culinary Arts
Johnson & Wales University
Charleston, SC 08.1996 - 03.1998
Timeline
General Manager/Owner
Double B Logistics
06.2005 - 09.2026
Territory Sales Representative
U.S. Food Service
04.2003 - 03.2005
Executive Chef
ClubCorp/ Commerce Club
07.2000 - 05.2003
Executive Sous Chef
ClubCorp/The Harbor Club
05.1998 - 04.2000
Associate of Science - Hospitality Managemen/ Culinary Arts
Johnson & Wales University
08.1996 - 03.1998