BRIAN SMITH
Food & Beverage Director/ Executive Chef
Topeka,KS
Summary
Experienced with optimizing operational processes to enhance productivity and efficiency. Utilizes strategic planning and resource allocation to drive organizational success. Track record of fostering team collaboration and aligning operations with business objectives.
Overview
27
27
years of professional experience
7
7
Certifications
Work History
Operations Director
Five Star Senior Living
06.2024 - Current
- Company Overview: Voted best of Lawrence for 12 years. Brandon woods at Alvamar sits on a 100-acre campus featuring a main building housing 100 independent living residents as well 45 assisted living, 25 memory care and includes 76 townhouses.
- I lead the teams responsible for all dining, catering & environmental services
- Voted best of Lawrence for 12 years. Brandon woods at Alvamar sits on a 100-acre campus featuring a main building housing 100 independent living residents as well 45 assisted living, 25 memory care and includes 76 townhouses.
District director of Operations
Healthcare services Group
10.2023 - 05.2024
- Responsible for both dietary accounts and environmental services for 7 buildings in the Kansas market
- Lead account managers in training and audit procedures to comply with Kansas and Federal healthcare guidelines.
- Improved client satisfaction scores from and average of 6.5/10 to 8.5/10 within the first 30 days.
- Helped take over 4 accounts from another company stating from scratch with staffing and managerial of the account.
Director Of Operations
Legend Senior Living
10.2022 - 10.2023
- Oversee Dietary Operations directly - the dining department and the Environmental Services Department
- Directly manages and supervises 1 Department Manager (Environmental Services)
- Directly manages and supervises 5 supervisors (1 for Environmental Services, 2 Dining Room Supervisors, 1 Sous Chef, and 1 Kitchen Supervisor)
- Developed/Trained and promoted 1 Line Cook to Sous Chef and 1 dining server to Dining Supervisor
- Increased the Resident Survey Score from 59% to 85% within 1st year
- Increased corporate dining department inspection score from 68% to 93%; most recent score 93%
- Decreased Food Cost % drastically within a year – from missed by an average of $400 per month to current Food Cost- underspent by an average of $50 per month
- Negotiated new contracts with a beverage vendor to bring a better-quality product
- Negotiated and closed on a new chemical contract improving expense costs and service quality
- Decreased operational costs by 4% monthly
- Strong Client Relations and Customer Service
Executive Chef
Sodexo
01.2020 - 06.2022
- Directed and operated annual revenue from the patient care side of 5M+ and 2M+ from the cafeteria
- Supervised and directed 3 Department Managers (patient care, retail, and production)
- Directed and developed a team of 113 employees (25 retail, 60 patient care, and 25 kitchen production)
- Managed a weekly inventory of 100K+; worked directly with US FOODS, Pepsi, Coke, HD Supply, Medline
- Planned regular and modified menus according to established guidelines
- Completed and utilized daily production worksheets and waste log sheets
- Completed a recertification process and implemented a training program to develop skills and improve on performance results from staff building a positive and united team culture within the dining department
- Complied with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through the local health department and third-party audits
- Followed facility, department, and Company safety policies and procedures to include occurrence reporting
- Directed a catering operation of over 600K+ annually for hospital meetings, nurses and doctor lounge
Food & Beverage Director (Healthcare)
COMPASS GROUP USA
01.2019 - 12.2019
- Company Overview: Healthcare Division and Higher Education Division.
- Adhered to strict dietary restrictions and meal schedules for the assisted living communities and headed all F&B operations, budgeting, and planning
- Restructured PAR levels to lower on-hand product amounts by 28%
- Expedited an average of 300 residents per meal: enhanced satisfaction by obtaining feedback and regularly adjusting a diverse range of menu options
- Implemented structure coaching to improve state surveys to a perfect state score at one location
- Spearheaded regional training initiatives as a Regional Servsafe instructor to coach multiple units during monthly training meetings
- Healthcare Division and Higher Education Division.
Executive Chef
COMPASS GROUP USA
01.2015 - 12.2018
- Company Overview: Higher Education Division.
- Spearheaded event preparation and catering operations for 1,000 students and staff by directing teams in menu design, food preparation, presentation, and seamless event execution. AVERAGED OVER 10,000 STUDENTS AND STAFF MEALS PER WEEK
- Increased campus satisfaction by conducting consultations for each event, identifying specifications and requirements, and exceeding quality expectations resulting in a 94% guest satisfaction rating
- Won exclusive rights to cater the presidential box for all VIPs at the football stadium; the contract was previously held by a local restaurant for four years
- Partnered with the local tech school to mentor and train culinary interns in large-scale catering operations
- Directed complex internal operations as the lead of all meal preparation, menu design, and inventory practices for residential dining and concessions that resulted in reduced food waste spending by almost 20%
- Completed an average of 1,200 students/staff while upholding high-quality, efficient, and productive levels
- Integrated a waste reduction program to lower food waste by 5% each calendar year
- Higher Education Division.
Chef De Cuisine / Catering Operations
ABOUDS CATERING
08.2013 - 03.2015
- Annual sales volume 5M+, with 3 direct Sous Chef reports
- Significantly reduced operational costs by 18% by implementing lean practices, notably decreasing waste and integrating feasible budgets to avoid overspending
- Heavily contributed to the team winning the Best of Topeka Award through insightful leadership, industry expertise, and practical training and coaching
- Lead negotiations to establish a long-term contract with local military units for monthly unit meal service
- Worked with a team of 15 full-time employees and 15 part-time employees
Dining Facility Manager
U.S. Army
08.2005 - 08.2013
- Company Overview: Pacific Culinary arts team.
- 3 time US army Phillip Conolly trophy team member
- Pacific Culinary arts team.
General Manager
Ruby Tuesday
01.1999 - 08.2005
Education
Bachelor of Science - Criminal Justice
Washburn University
Topeka, KSAssociate of Science - Culinary Arts
Henry Ford Community College
Dearborn, MISkills
Organizational development
Workforce planning
Total quality management
Capacity planning
Banquet operations
Bar management
Food presentation
Labor management
Safe food handling
Team leadership
Menu planning
Menu development
Publications
- Executive Chef Leadership, 2017, available on amazon
- LinkedIn articles, 2017 to present
Certification
ServSafe Food Protection Manager
Military Service
Active Duty Army, Enlisted, 08/01/05, 08/31/13
Timeline
Operations Director
Five Star Senior Living
06.2024 - Current
District director of Operations
Healthcare services Group
10.2023 - 05.2024
Director Of Operations
Legend Senior Living
10.2022 - 10.2023
Executive Chef
Sodexo
01.2020 - 06.2022
Food & Beverage Director (Healthcare)
COMPASS GROUP USA
01.2019 - 12.2019
Executive Chef
COMPASS GROUP USA
01.2015 - 12.2018
Chef De Cuisine / Catering Operations
ABOUDS CATERING
08.2013 - 03.2015
Dining Facility Manager
U.S. Army
08.2005 - 08.2013
General Manager
Ruby Tuesday
01.1999 - 08.2005
Associate of Science - Culinary Arts
Henry Ford Community College
Bachelor of Science - Criminal Justice
Washburn University