Summary
Overview
Work History
Skills
Timeline
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Brandon Stallings

Mount Royal

Summary

Well-versed Sous Chef with an eye for detail and customer satisfaction at heart. 15+ years’ experience has brought a vast knowledge from many cultures and the ability to thrive in any environment.

Operations professional with strong background in managing complex projects and driving operational excellence. Known for collaborative approach and commitment to delivering high-quality results. Dependable and adaptable, consistently meeting changing demands of business. Proven skills in strategic planning and team leadership.

Overview

20
20
years of professional experience

Work History

DIRECTOR OF OPERATIONS/EXECUTIVE CHEF/GENERAL MANAGER

BOGEY’S CLUB & CAFE
07.2019 - Current
  • Directed the full scope of everyday activities in a $7.5m yearly revenue dining and events establishment.
  • Curated, procured, and executed dynamic menus for food and drinks consistently.
  • Design all restaurant menus
  • Manage, train and recruit staff
  • Curate catering menus to keep with flowing trends
  • Manage and maintain staff relations between FOH & BOH in the main restaurant and catering
  • Meet with potential clients interested in holding events in our catering facility
  • Conduct weekly and monthly P&L analysis in effort to maintain beneficial margins
  • Increased revenue 400% in first 2 years
  • Oversaw daily operations across multiple departments, ensuring seamless coordination and efficient execution of tasks.
  • Monitored budget and utilized operational resources.
  • Oversaw successful implementation of operational strategies and policies to drive organizational growth and productivity.

Executive Chef

Scotland Run
09.2014 - 07.2019
  • Responsible for daily operations of $2.5m per year banquet facility
  • Manage a team of 10-20 front and back of the house employees
  • Day to day menu planning
  • Manage all controllable costs to keep operations profitable
  • Responsible for hiring, orientating, training and developing team members
  • Apply disciplinary policies based on company standards
  • Work directly with guests in planning of events

Executive Banquet Chef

MAGGIANO’S LITTLE ITALY
04.2011 - 09.2014
  • Prepared and served all food for private parties ranging from 25-200 guests
  • Maintained company policy of proper food safety and handling guidelines
  • Consistently rated in the top 10 GEM scores

Kitchen Manager

Macaroni Grill
05.2005 - 10.2011
  • Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.

Skills

  • À la carte services
  • Family style services
  • Banqueting services
  • Planning
  • Preparation
  • Presentation of food
  • Labor cost controlling
  • Food cost controlling
  • Menu planning
  • Budget management
  • Deadline management
  • Food service processes
  • Menu development
  • Staff management
  • Cost control
  • P&L analysis
  • Operational strategy
  • Event planning
  • Sales forecasting

Timeline

DIRECTOR OF OPERATIONS/EXECUTIVE CHEF/GENERAL MANAGER

BOGEY’S CLUB & CAFE
07.2019 - Current

Executive Chef

Scotland Run
09.2014 - 07.2019

Executive Banquet Chef

MAGGIANO’S LITTLE ITALY
04.2011 - 09.2014

Kitchen Manager

Macaroni Grill
05.2005 - 10.2011

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Brandon Stallings