David McGuirk
Austin,TX
Summary
Hospitality Industry professional with over 20 yrs experience. I’m a classically trained Chef originally from Ireland with extensive experience in the hospitality industry in 3, 4, and 5-star restaurants, high volume catering and hotels, country clubs and food manufacturing facilities with sales ranging up to $15m p/y. I've held positions from GM, F & B Director, Executive Chef and Consultant in numerous countries and continents, where I've been an integral part of improving overall business development, profitability, structuring and restructuring.
Overview
18
18
years of professional experience
Work History
Managing Consultant
Monument Hospitality Group
07.2023 - Current
- Managing day-to-day running of a busy, large, well known local restaurant, with weekly sales exceeding $110k
- overseeing all culinary standards of 2 restaurants, and multiple various concepts within the company
- oversee and set training standards and procedures for all FOH & BOH staff at multiple locations including management
- set and standardized all ordering, inventory, and cash systems
- stabilized and controlled all COG's within various concepts and locations
- brought food cost from 31% to 23% company wide between systems, training and development, and supplier negotiations
- directly overseeing and training of 50+ staff members, FOH & BOH, supervisors and managers
Company Owner-Restaurant Consultant
Anglo-Irish Hospitality LLC
06.2020 - 07.2023
- Hired as Consultant to expand business, tighten procedures, costs and productivity, implement inventory control, COG analysis, variance reports, HACCP procedures, labor control for restaurants and edible manufacturing facilities
- Created and managed project plans, timelines and budgets.
- Kitchen design, assembly line production, batch recipes & execution, recipe formulation within strict state guidelines, lab testing, packaging, advertising, and new product releases, within commercial kitchens, restaurants etc.
Company Owner-Food Truck
The Paddy Wagon
03.2021 - 04.2022
- Designed the concept of an Irish “chipper” Food Truck. Menu design, design of all aesthetics from logo, kitchen layout, social media.
- Implemented strategic plans to improve performance and increase client acquisition.
- Nominated for Best Food Truck 2021, placed in the top 5 of 40+ others
Executive Chef/F&B Director
The Woodlands Club
05.2019 - 05.2020
- Menu developing for multiple banquet menus/packages, and events, costing, implementation, ordering, procedure implementation, cost control, labor control, payroll, budgeting, forecasting, purchasing, staff scheduling, HACCP implementation and structuring in FOH & BOH.
- Maintained sound financial footing by overseeing multiple departments' profit, loss and budgeting.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Restructured budgets for various F&B outlets to streamline and decrease COG's by 10-20%
Executive Chef/General Manager
Saltwater Grille
06.2015 - 05.2019
- Menu developing for 2 kitchens, multiple banquet menus/packages, and events, costing, implementation, ordering, procedure implementation, cost control, labor control, payroll, budgeting, forecasting, purchasing, staff scheduling, HACCP implementation and structuring in FOH & BOH
- Increase focus on training and culture to maintain and improve efficiencies and standards in volume of $10m+ per year
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
Executive Sous Chef
MatchBox Food Group
06.2013 - 05.2015
- Working, managing, prepping and training of staff in all areas and sections of the kitchen
- Hiring, firing and disciplining of staff
- Food cost and control, labor cost and control, inventory tracking and control, invoice logging, scheduling for up to 50 kitchen staff.
- Controlling, maintaining and implementation of systems and procedures in multiple outlets and locations around VA, DC and MD within the company.
- Coordinated employee schedules and developed staff teams to boost productivity.
Executive Sous Chef
Town Hall Restaurant
10.2011 - 06.2013
- Working and prepping and training all staff, hiring and disciplining of staff, cost & labor control, menu planning and implementation, daily specials, invoice logging, payroll, scheduling for up to 20 kitchen staff.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Assisted with menu development and planning.
Server/Bartender/Manager
Irelands Four Courts
08.2009 - 09.2011
- Serving, Bartending and Managing for large parties both alone and as part of a team, dealing closely with customers, cash handling for regular service and large groups, use of micros system daily.
- Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
- Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.
Pastry Chef
Alletiders Restaurant Og Vinbar
01.2009 - 08.2009
- The cooking of breads, cakes, sweet sauces and desserts for a busy fine dining restaurant and café
- Maintained well-organized mise en place to keep work consistent.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Oversaw purchasing, storage, and use of kitchen supplies.
Sous Chef
Carluccio’s Ireland
03.2008 - 01.2009
- Stock taking and control, scheduling, ordering, negotiating with suppliers, managing of day to day running of antipasti, pasta, grill, bakery and deli sections, training of new staff in each section, managing of the expo to ensure consistency in all food for up to 900 people per day
Managing Director/Executive Chef
JDS Hospitality Ltd/ Arranmore House Hotel
06.2006 - 03.2008
- Business development, advertising, marketing, hiring of staff, cash control/ monitoring
- Implementing of menus, HACCP suppliers and training of staff, cooking of high quality locally sourced food
- Managing, running and working in all sections of the hotel.
- Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Education
Bachelor of Arts - Culinary Arts & Hospitality Management
Failte Ireland
Dublin, Ireland05.2007
Skills
- Food and Beverage Management
- Business Development & Performance
- Staff development and retention
- Restaurant Operation
- Performance Improvement
- Operations Management
- Menu Development
- Cost Control
- Supply Ordering and Management
- Labor control & management
- Food Preparation and Safety
- Forecasting and Planning
Timeline
Managing Consultant
Monument Hospitality Group
07.2023 - Current
Company Owner-Food Truck
The Paddy Wagon
03.2021 - 04.2022
Company Owner-Restaurant Consultant
Anglo-Irish Hospitality LLC
06.2020 - 07.2023
Executive Chef/F&B Director
The Woodlands Club
05.2019 - 05.2020
Executive Chef/General Manager
Saltwater Grille
06.2015 - 05.2019
Executive Sous Chef
MatchBox Food Group
06.2013 - 05.2015
Executive Sous Chef
Town Hall Restaurant
10.2011 - 06.2013
Server/Bartender/Manager
Irelands Four Courts
08.2009 - 09.2011
Pastry Chef
Alletiders Restaurant Og Vinbar
01.2009 - 08.2009
Sous Chef
Carluccio’s Ireland
03.2008 - 01.2009
Managing Director/Executive Chef
JDS Hospitality Ltd/ Arranmore House Hotel
06.2006 - 03.2008
Bachelor of Arts - Culinary Arts & Hospitality Management
Failte Ireland
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