Brandon Muncy
Phoenix,Arizona
Summary
Ready to offer exceptional leadership and planning abilities to take on new role in any setting. Demonstrated expertise in cultivating and managing exceptional teams to meet and exceed demanding targets. Well-versed in Business standards and market trends.
Versatile Managing Director with proven abilities across all levels of organizational management. Talented in developing partnerships, overseeing personnel and developing tactical plans to meet strategic goals. Proven leader with significant background in purchasing, management, training, and the culinary industry.
Focused Chef with over 10 years of success in designing customer-oriented programs and developing high performing service-oriented teams. Accomplished in working with organizational leaders to establish business goals and devise strategies driving revenue generation and business growth. Proven track record in creating scalable customer service operations infrastructures and leveraging social media to nurture relationships with customers.
Overview
12
12
years of professional experience
Work History
Director of BOH Operations
Progress LLC
01.2021 - 03.2025
- Oversaw day-to-day Back of House production activities in accordance with business objectives.
- Achieved team goals through formalized training plans, coaching, and performance management.
- Monitored budget and utilized operational resources in three locations.
- Defined, implemented, and revised operational policies and guidelines.
Sous Chef
Frank & Alberts at theArizona Biltmore Resort
01.2019 - 03.2020
- Train culinary team members while upholding specifications and standards set by Chef
- Place daily orders through multiple vendors to ensure that product is readily available for production requirements while also operating under set food cost goals
- Create daily specials, special menus, and amuse to further guest experience
- Assist chefs in creating, costing, executing all menu changes
Sous Chef
Coastal Prime at the Boothbay Harbor Country Club
05.2018 - 10.2018
- Assist in opening of restaurant after winter closure
- Write, cost, and execute menu for summer season
- Create daily specials while aiding all staff in day to day operations
- Place daily fish orders as well as perform all meat fabrication for multiple meal periods
- Teach core values and cooking techniques to team in a positive and productive manner
- Successfully operated the restaurant at a profitable level through labor and food cost controls before winterizing all equipment at seasons’ end
Bar Manager
The Lobby
09.2016 - 01.2018
- Created drink menus while maintaining an overall liquor cost of 15% and a beer cost of 191⁄2%
- Performed weekly inventory, maintained stock through communication and placement all orders with vendors, as well as management of front of house staff
- Exceeded all health codes and standards enforced by Denver Health Department while operating at an average gross sales of 1.2 million dollars
Executive Chef
The Rackhouse
09.2015 - 09.2016
- Developed menus to reflect the changing needs of the establishment and to match the requests of the customer base, while maintaining food costs at 31%
- Utilized 'waste products' from brewing and cider making in the menu in order to represent a new area of the culinary world
- Created standard operating procedures to more efficiently perform all tasks and required actions on a day-to-day basis
- Successfully utilized the assets at hand in order to further develop 'The Rackhouse' concept as well as build a streamline brick and mortar kitchen
- Met labor costs set by the proprietors while actively engaging my staff in monitoring all aspects of the restaurant, including food standards, customer satisfaction, and asset retention
- Established professional relationships with vendors, growers, and brewers so that work continues to move fluidly and effectively
Executive Chef
The Lobby
05.2013 - 06.2015
- Responsible for of all duties involved in the creation of new menu items during rebranding, catering events, custom beer dinners, and philanthropic activities resulting in food cost lowering from 40% to 26%
- Implemented systems that led to ensure the proper completion of brunch services by all employees while allowing volume to increase without increase of costs
- Motivated team to decrease ticket times by an average of 15 minutes over the course of eighteen months
- Utilized aggregate restaurant knowledge in order to assist in FOH operation in absence of General Manager; such duties included purchasing, payroll, employee incentives, and management of accounts payable
- Developed menus to reflect the desire of the restaurant’s specific customer base in an attempt to raise revenues, which led to an increase in net food sales by 25%
- Maintained a labor cost of 9.5% of total net sales
Education
Bachelor of Science - Business Administration specialized in Hotel and Restaurant Management
Northern Arizona University
05.2011
Skills
- Meat fabrication
- Menu costing
- P&L evaluation
- Personnel management
- Time management
- Budget management
- Hiring and training of personnel
- Leadership training
- Strategic planning and execution
- Operations oversight
- Business management
Timeline
Director of BOH Operations
Progress LLC
01.2021 - 03.2025
Sous Chef
Frank & Alberts at theArizona Biltmore Resort
01.2019 - 03.2020
Sous Chef
Coastal Prime at the Boothbay Harbor Country Club
05.2018 - 10.2018
Bar Manager
The Lobby
09.2016 - 01.2018
Executive Chef
The Rackhouse
09.2015 - 09.2016
Executive Chef
The Lobby
05.2013 - 06.2015
Bachelor of Science - Business Administration specialized in Hotel and Restaurant Management
Northern Arizona University
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