Evan Brown

Excellent at Budget Managing
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• Brought food cost down by 8% in the first 6 months compared to the previous 6 months before starting, all while during a kitchen renovation and building a second restaurant.
• Finished 2023 3.31% under food cost, in line with labor cost, and revenue ended at 9.67% more than budgeted.
• 2024 Currently 2.78% under food cost YTD, in line with labor.
  

Excellent at Organization and Adapting
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• Organized and operated for 6 months in a pieced together outside kitchen during renovations of the main kitchen in 2023. Continued to serve food for a la carte dining and events including a 450 buyout event and 3 major holidays of 250-300 guests.
• Opened a second restaurant in October of 2024.
• Updated a la carte menus to be more efficient while serving higher quality food both during renovations and in the new kitchen.
• After renovations were complete for the new kitchen, Updated banquet concept to frequently take larger events of 100-450 guests.
• Updated banquet menus and encourage customization of menus for memorable unique events.
• Rebuilt the culinary team and structure to create hierarchy, organization, efficiency, teamwork, and a calmer work environment.

Key Player in achieving profitability of the club for the first time since its opening in 2001 along with the growth of club membership by 20% since 2018.

This was accomplished by:

• Developing an efficient team through positive leadership, logical organization, effective training, and restructuring as needed.
• Creating appealing menus that could be efficiently and consistently executed.
• In 2018, F&B was under food cost by 4.74%. We continued to be under cost each year.
• In 2021, our net income in the Food & Beverage department was $105,000 above what was budgeted.
• in 2018, there were 850 memberships, in October of 2022 there were over 1100 memberships and prospective members were put on a wait list.

Other Achievements:

-Created budget for $1.7 million in annual gross revenue on average.

-Led a team of 35-40 Food & Beverage employees with 12 directly reporting to me.

-Built, developed and executed personalized menus for many different member and non-member events grossing up to $40,000 to bring wow factors to birthdays, weddings, business parties, member events and more.

-Featured in the first edition of "Veggin' in St Augustine". My dish was used as the cover picture as well as a 9 page write up including 3 vegetarian dishes with pictures and recipes.

Worked directly under Tyler Dudley CEC CCA, Director of Culinary Operations

• Partnered with Chef Tyler to showcase ourclub at Charleston Food & Wine in March 2018.
• Independently managed "The Dover Grill" a la carte restaurant. Performed all roles an Executive Chef would be responsible for at an a la carte restaurant.
• Managed a staff of 8-10 back of house employees.
• Created weekly lunch and dinner specials.
• Served 100-200 daily for lunch and dinner service.

Worked directly under Craig Deihl, a James Beard Nominated Chef, Charcuterie Master, and competitor in The World Butchers Challenge representing team USA in 2018.

• Assisted Chef Craig with his work with charcuterie.
• Managed, motivated and trained a staff of 10 while maintaining a station for service and private parties, making staff meal and creating specials.
• Served 100-225 people daily for service.
• Reorganized the kitchen to create more structure, to assist with consistency, and to achieve better communication between staff.

Worked directly under Dutch Chef/Owner Jonathan Haffmans

• Worked 83 days straight, averaging 14 hour days to open the restaurant with Chef/Owner.
• Created all food items from scratch while executing many modern techniques with local seasonal products.
• Created daily four course and eight course tastings to run each evening with the a la carte menu.
• Oversaw all of the savory kitchen, including: inventory, ordering, prep, menu development and specials.
• Cooked on the line for breakfast, lunch and dinner while managing a staff of 2.
• Served 19 seats downstairs and 24 seats upstairs with separate menus that changed for breakfast lunch and dinner.

Worked under CMC Richard Rosendale during his time representing the USA for the Bocuse d'Or.

• Promoted from entry line cook to a lead/saucier within 10 months.
• Worked two PGA weeks feeding the golfers, PGA staff and spectators.
• Saucier for Main Dining Room while managing a staff of 4 to 10 cooks and working a station for service of 250-350 covers a night.
• Opened the Asian inspired restaurant "Infusions" two years in a row for the season.
• Acted as temporary Sous Chef for Infusions after the Sous Chef resigned, no new Sous was hired.
• In addition to typical Sous Chef responsibilities, provided sushi for banquets up to 1,200, developed menu items, managed a staff of 5.