Brian David Robinson
Dallas,USA
Summary
Seasoned Business Revitalization Expert with a strong history at Chef Robinson LLC / DBA Chef Hat Productions, adept at transforming operational inefficiencies into sustainable profitability. Proven leadership in strategic planning resulted in elevated service standards and considerable sales growth. Demonstrated skills in culinary expertise and project management fostered team engagement and innovation, significantly enhancing overall business performance. Experienced professional with a strong background in technology-related roles. Proficient in software development, system administration, and technical support. Skilled in problem-solving and optimizing performance. Capable of managing projects and collaborating effectively with teams. Committed to continuous learning and staying current with industry trends to contribute to organizational success. Experienced in fast-paced environments and adaptable to last-minute changes. Thrives under pressure and consistently earns high marks for work quality and speed. Results-driven individual with a solid track record in delivering quality work. Known for excellent communication and teamwork abilities, with a commitment to achieving company goals and delivering exceptional service. Passionate about continuous learning and professional development.
Overview
34
34
years of professional experience
1
1
Certification
Work History
Business Revitalization/ Turnaround Expert
Chef Robinson LLC / DBA Chef Hat Productions
Orlando, FL
01.2007 - Current
- Spearheaded BTB sales and implemented new hiring practices.
- Provided mentorship to managers, fostering improvements in team performance and service guidelines.
- Fostered collaboration to meet sales and service objectives.
- Facilitated the resolution of challenging business problems via leadership consultancy.
- Facilitated educational workshops for improving sales and driving growth through proper use of SOPs.
- Worked alongside chefs to craft enticing and financially successful menu options.
- Optimized operations through development of new processes and procedures.
- Contributed innovative ideas and solutions to enhance team performance and outcomes.
- Conducted testing of software and systems to ensure quality and reliability.
- Worked effectively in team environments to make the workplace more productive.
Client/ Interim Director of Food and Beverage
Hall Arts Hotel / Hilton
Dallas, TX
10.2022 - 11.2023
- Led revitalization of Food and Beverage department, serving as a consultant and coach from October to March, then asked to stay on from March 2023-October 2023 as Interim Director of Food and Beverage
- Led team solutions to complex food and beverage management issues.
- Implemented strategies that elevated department's Trip Advisor ranking dramatically, achieving a leap from over 400 to position 159 among 2006 locations within a quarter.
- Elevated Open Table and Hilton 'Salt Scores' to meet national average.
- Implemented changes improving overall efficiency through optimized systems and processes.
- Reduced labor costs by hiring full-time staff to replace temporary workers.
- Director of Food and Beverage Responsibilities include: Continuing to improving guest satisfaction rating on Trip Advisor (in 10 months from 159 to number 11 out of 2006 locations), Open Table, Hilton “Salt Scores”, train team in Forbes level of service standards, labor cost, food cost, setting up., seasonal new menu launch training platform complete with SOPs for all areas
- Forbes service and sales training improving check average, hiring, training managers in new systems and processes that included developing with oversight on hiring practices
- Coached leadership teams to enhance performance improvements.
- Implemented advanced technology to enhance efficiency.
- Collaborated with team on a $1.5 million kitchen remodel renovation.
- Streamlined management by substituting the Director of Rooms and Director of Food and Beverage with a Director of Operations.
- Achieved distinction as a recipient of the Hilton Curio Award.
- Organized monthly staff trainings focused on topics such as proper sanitation techniques, food safety protocols.
- Collaborated with chefs on menu creation including pricing strategies for dishes.
- Analyzed industry trends in order to stay current on new developments related to food and beverage operations.
- Analyzed customer feedback surveys to determine areas of growth or improvement within the restaurant.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Reviewed profit and loss statements regularly to assess financial performance of the restaurant.
- Ensured compliance with health codes and safety regulations in the kitchen and dining areas.
- Assisted in developing wine lists featuring a variety of labels from different regions.
- Worked closely with marketing teams to develop promotional campaigns that increased sales volume.
Co-Owner/ Director of Operations
Traditions Events Services
Apopka, FL
04.2018 - 10.2022
- Managed training in all areas, P&L analysis, identified inefficiencies, minimized expenses.
- Scaled business presence from zero to multiple venues.
Client/ Senior Executive Chef, Director of Food
AVI Food Systems
Warren, OH
08.2009 - 08.2010
- Managed a team of 2 Executive Chefs, Executive Sous Chef, Sous Chef and supported 106 union employees.
- Collaborated with District and Regional Managers to identify areas for improvement and established new systems.
- Sourced local vendors to enhance sustainability and created healthier menu options.
- Transformed multi-year P&L losses into profitability.
- Lowered Food Cost 48.7% to 29.5%
- Created new systems for Purchasing and introduced New Menu Options.
- Sustainability of local foods program to 48%(goal 35%)
- Devised a gluten, lactose, and nut-free menu from scratch.
- Educated director-level executives, managerial positions, chefs, and support staff.
- Retained; Client, 97% of staff
- Proposed or approved modifications to project plans.
- Resolved customer inquiries and complaints requiring management-level escalation.
- Delegated work to staff, setting priorities and goals.
- Reviewed employee performance and provided ongoing feedback and coaching to drive performance improvement.
- Facilitated communication between different departments resulting in improved collaboration among teams.
- Held regular one-on-one meetings with employees to review performance and priorities and provide feedback.
- Planned and led team meetings to review business results and communicate new and ongoing priorities.
- Mediated conflicts between employees and facilitated effective resolutions to disputes.
- Negotiated contracts with vendors to secure favorable terms and pricing.
- Analyzed business performance data and forecasted business results for upper management.
- Evaluated individual and team business performance and identified opportunities for improvement.
- Developed and implemented strategic plans to achieve company objectives.
- Implemented quality control measures to uphold company standards.
- Planned and delivered training sessions to improve employee effectiveness and address areas of weakness.
- Worked effectively in team environments to make the workplace more productive.
- Utilized various software and tools to streamline processes and optimize performance.
Client/ Interim GM Level 3 COSI Museum
Sodexho Services
Columbus, OH
11.2004 - 01.2007
- Responsibilities include: Manager of a Top 50 Sodexho account to include; Cafe Restaurant, satellite areas, I MAX (7 story) movie theater and concessions, vending, catering (CEO boardroom, weddings, fund raising events, business events and meetings) and support other Sodexho accounts
- Directed the turnaround of a top 50 account children's museum and positioned the account to have a perfect 10 client survey with a renewal of our contract along with some add on business
- The Client regained confidence and the account exceeded the profit margin well over budget
- Took Account from negative $90K to the PACE Line to a positive $237K end of year in 6 months
- Beat Budget of 10% profit, and averaged 16.4% and did not raise prices for 2 years
- Rated a perfect 10 by client a location first
- Double Gold Sanitation inspections and 98% Employee retention
- Added 2 new points of sales and increase traffic flow 150%
Client/ Interm Chef
Brio Millennia (Orlando Fl, Bon Vie Columbus OH)
Orlando, FL
08.2002 - 11.2004
- Assisted Executive Chef in staff training and development, minimizing waste by optimizing procedures.
- Bon Vie- Asked by Chief Executive Chef Phil Yandolino to conceive direct and execute the revival of 'Bon Vie' from a 2-month restaurant closure deadline at the location, with a 1-month deadline to prove it should stay open
- Committed to enhancing operations and maintaining quality service.
- Transformed a near-closing 'Bon Vie' into achieving top restaurant awards in B.D.I., including 'Best Restaurant'.
- Ranked the top restaurant among 48 locations in less than a year.
- Enhanced revenue through strategic cost management.
- Crafted daily specials to enhance dining experience.
- Dedicated efforts towards mentoring and training staff for top performance.
- Utilized comprehensive culinary skills to drive company's sales growth.
- Earned staff respect by fostering better communication between them and management.
- Optimized ordering, purchasing, and financial transactions for improved accuracy.
- Engaging directly with GM Ian Brown in all operational activities.
- Implement comprehensive certification programs.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
General Manager
Hooters of America
Orlando, FL
10.2000 - 08.2002
- Handled P&L analysis, accounts payable/receivable, purchasing decisions, quality control measures, food/labor cost management, R&M upkeep, payroll processes; designed incentive programs.
- Earned top-tier recognition in consecutive sanitation assessments.
- Achieved a perfect satisfaction rate among shoppers.
- Performed routine audits of internal controls in order to maintain accuracy of financial records.
- Directed safety operations and maintained clean work environment to adhere to FDA and OSHA requirements.
- Reviewed financial statements and sales or activity reports to measure productivity or goal achievement.
- Assisted in the recruitment process by interviewing potential candidates for open positions.
Executive Banquet & Restaurant Chef
Country Club of Orlando
Orlando
10.1995 - 09.2000
- Coordinated efforts to ensure a successful reopening.
- Recruited by C.M.C Reimond Pitz as Executive Banquet and Restaurant Chef.
- Co-developed diverse menus for weddings, banquets, and events.
- Increased banquet bookings and revenue.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Monitored inventory levels to ensure sufficient stock was available at all times.
- Met with clients to discuss menus and meal options for weddings and banquets.
- Ensured food quality standards were met by regularly tasting dishes, monitoring temperature of cooked foods, checking presentation before serving.
- Conducted regular performance reviews with kitchen staff members providing constructive feedback where necessary.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Trained kitchen workers on culinary techniques.
- Established controls to alleviate supply and food waste.
- Analyzed financial data such as sales reports to determine profitability levels of menu items.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Kept up-to-date on industry trends related to menu items, ingredients, nutrition information and pricing strategies.
- Negotiated contracts with suppliers to secure competitive prices for ingredients.
- Mitigated risk of kitchen safety incidents by maintaining clean and orderly environment.
Chef
Walt Disney World
Orlando, FL
09.1990 - 10.1995
- Responsibilities included designing menus, brunches, S.O.P.s, schedules, work stations, and ice carvings.
- Opened the following hotels: Yacht and Beach Club 90' /Contemporary Convention Center 91' along with the premiere of 'Jolly Holidays'/ Port Orleans and Dixie Landings 92'/ Land Pavilion (Epcot Center 93' nutritional restaurant), W.D.W.Dolphin Hotel 94'
- Headed up the revival of a Disney landmark 'Top of The World' restaurant with an increase in Broadway Dinner show attendance (170 average seating to 475 average seating), Brunch Sales increase ($1,500 to $18,000)
- Achieved distinction by earning the prestigious 'Walt Disney World Culinary Arts Award'.
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Documented employee performance reviews in order to assess progress towards goals set out in training plans.
- Supervised food preparation staff to deliver high-quality results.
- Planned menus, ordered supplies and managed kitchen staff.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
Education
Associate's degree - Culinary Arts & Business Management
Culinary Institute of America
06-1990
2 Year - Culinary Arts & Business Management
BOCES
Poughkeepsie, NY07-1988
Skills
- Emotional Intelligence
- Leadership
- Accounting
- Employee Engagement
- PPE compliance
- Organization and time management
- Networking
- Analytical and critical thinking
- Problem-solving
- Analytical thinking
- Performance Improvement
- Project Management
- Operations Management
- Business Development
- Culinary Experience
- Labor Cost Analysis
- Micros POS
- Profit & Loss
- Management Consulting
- Catering
- Banquet Experience
- Budgeting
- Kitchen Management Experience
- Bartending
- Event Planning
- Restaurant Experience
- Pricing
- Process Improvement
- Restaurant Management
- SOX
- Forecasting
- Payroll
- Merchandising
- Events Management
- Strategic Planning
- Food Safety
- Change Management
- Program Development
- Negotiation
- Computer Networking
- Accounts receivable
- Cost control
- Procurement
- Human resources
Websites
Certification
- FORBES Certified F&B Director
- Serve Safe Instructor
- Micros Certified
- Hooters of America Marketing 1 & 2 Business Certifications From HOA University
- Hooters of America P&L 1 & 2 Certifications From HOA University
- Sodexho Diversity, EO/AA, SOX, and Retail MGT. Sodexho University class certifications in Diversity, EO/AA, SOX, and Retail MGT.
- Serve Safe Food Handler Certification
Additional Information
Micros, Bread Crumbs POS bookkeeping/ accounting program- Highly Proficient
Awards
- Most Improved Restaurant 'Bonvie', 2004, Most Improved Restaurant 'Bonvie' in BDI (Bravo Development Incorporated) for leading the Turnaround preventing the 2-month closure deadline in 4 weeks and improving the profit margin by 66% in 11 months.
- Brio 'Rising Star Award' Mgt. Award, 2002, Brio 2002 'Rising Star Award' for outstanding leadership for the opening of Brio Millenia and its continued success.
- Walt Disney World's 'The Culinary Arts Award', 1991, Walt Disney World's 'The Culinary Arts Award' is Disney's highest Chef award for the leadership and culinary expertise in revitalizing the 'Top of the World' restaurant Dinner show and Sunday brunch at the Contemporary Hotel.
- 2nd place 'Taste of Gahanna' cooking competition, 2002, Televised on Channel 10 WBNS-TV Taste of Gahanna cooking competition 2nd place. Best use of food and flavor awarded by Roger McCoy Anchor for Channel 10 WBNS-TV and brought back to cook on the morning segment to demonstrate culinary techniques and flavor profiles.
- CNBC4 'Best Chef Award', 2006, CNBC4 'Best Chef Award' given by the 'Cooking with Johnny D' program and asked to come to cook for morning news segments.
- Walt Disney World's 'Carving Competition' Gold Medalist, 1991, Walt Disney World's 'Carving Competition' Gold Medalist for Disney's 1991' Chef carving contest. Was awarded a gold medal and a WDW 20th Anniversary watch.
- 1st Place Top Chef of Central Florida, 2018, 10 Top Chef Teams competing for Top chef in Central Florida to benefit the DreamPlex nonprofit charity helping children with disabilities to play sports.
- 1st Place Top Chef of Central Florida, 2019, 16 (6 people) Chef Teams competing for Top chef in Central Florida to benefit the DreamPlex nonprofit charity helping children with disabilities to play sports. Received 37% of the votes along with a cash prize.
Assessments
- General Manager (Hospitality), Highly Proficient, 04/01/20
- Management & Leadership Skills: Planning & Execution, Highly Proficient, 04/01/20
- Supervisory Skills: Motivating & Assessing Employees, Expert, 04/01/20
- Restaurant Manager, Expert, 04/01/20
- Customer Focus & Orientation, Highly Proficient, 03/01/20
- Verbal Communication, Proficient, 03/01/20
- Restaurant Manager, Expert, 06/01/20
- Cooking Skills: Basic Food Preparation, Expert, 03/01/20
- Bartending, Proficient, 06/01/20
- Sales skills, Proficient, 09/01/20
- Food safety, Expert, 09/01/21
- Supervisory skills: Motivating & assessing employees, Proficient, 08/01/21
- Cooking skills: Basic food preparation, Expert, 09/01/21
Affiliations
Most Improved Restaurant "Bonvie" 2004
2004 Most Improved Restaurant "Bonvie" in BDI (Bravo Development Incorporated) for leading the Turnaround preventing the 2-month closure deadline in 4 weeks and improving the profit margin by 66% in 11 months.
Brio "Rising Star Award" Mgt. Award
2002 Brio 2002 "Rising Star Award" for outstanding leadership for the opening of Brio Millenia and its continued success.
Walt Disney World's "The Culinary Arts Award"
1991
Walt Disney World's "The Culinary Arts Award" is Disney's highest Chef award for the leadership and culinary expertise in revitalizing the "Top of the World" restaurant Dinner show and Sunday brunch at the Contemporary Hotel.
2nd place "Taste of Gahanna" cooking competition
2002
Televised on Channel 10 WBNS-TV Taste of Gahanna cooking competition 2nd place. Best use of food and flavor awarded by Roger McCoy Anchor for Channel 10 WBNS-TV and brought back to cook on the morning segment to demonstrate culinary techniques and flavor profiles.
CNBC4 "Best Chef Award"
2006
CNBC4 "Best Chef Award" given by the "Cooking with Johnny D" program and asked to come to cook for morning news segments.
Walt Disney World's “Carving Competition” Gold Medalist
1991
Walt Disney World's “Carving Competition” Gold Medalist for Disney's 1991' Chef carving contest. Was awarded a gold medal and a WDW 20th Anniversary watch.
1st Place Top Chef of Central Florida
April 2018
10 Top Chef Teams competing for Top chef in Central Florida to benefit the DreamPlex nonprofit charity helping children with disabilities to play sports.
1st Place Top Chef of Central Florida
April 2019
16 (6 people) Chef Teams competing for Top chef in Central Florida to benefit the DreamPlex nonprofit charity helping children with disabilities to play sports. Received 37% of the votes along with a cash prize
Certifications and Licenses
Timeline
Client/ Interim Director of Food and Beverage
Hall Arts Hotel / Hilton
10.2022 - 11.2023
Co-Owner/ Director of Operations
Traditions Events Services
04.2018 - 10.2022
Client/ Senior Executive Chef, Director of Food
AVI Food Systems
08.2009 - 08.2010
Business Revitalization/ Turnaround Expert
Chef Robinson LLC / DBA Chef Hat Productions
01.2007 - Current
Client/ Interim GM Level 3 COSI Museum
Sodexho Services
11.2004 - 01.2007
Client/ Interm Chef
Brio Millennia (Orlando Fl, Bon Vie Columbus OH)
08.2002 - 11.2004
General Manager
Hooters of America
10.2000 - 08.2002
Executive Banquet & Restaurant Chef
Country Club of Orlando
10.1995 - 09.2000
Chef
Walt Disney World
09.1990 - 10.1995
- FORBES Certified F&B Director
- Serve Safe Instructor
- Micros Certified
- Hooters of America Marketing 1 & 2 Business Certifications From HOA University
- Hooters of America P&L 1 & 2 Certifications From HOA University
- Sodexho Diversity, EO/AA, SOX, and Retail MGT. Sodexho University class certifications in Diversity, EO/AA, SOX, and Retail MGT.
- Serve Safe Food Handler Certification
Associate's degree - Culinary Arts & Business Management
Culinary Institute of America
2 Year - Culinary Arts & Business Management
BOCES
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