Lincoln F. Sveda

Saveeda's was an upscale casual restaurant concept I created. This was a full-service, chef-driven concept focusing on high quality, fresh, local ingredients. We were open for lunch, dinner, brunch, and some holidays. We had an extensive wine list, full bar in a comfortable upscale atmosphere.

My role here was very extensive, as I oversaw the entire operation. Some of my responsibilities included the following, but none were more important than making sure every guest had a memorable experience.

Recipe Development, Menu Changes, Guest Relations, Facility Maintenance, Sanitation Standards, Staff Training, HR Responsibilities, P&L Management, Vendor Relations, Seasonal Menu Changes, Wine Dinner Pairings, Marketing/Social Media, Community Relations, Bar Management, Purchasing.

During my time at Vine, I oversaw the initial building construction, kitchen design, recipe development, spreadsheets, employee handbook, staffing, P&L management, guest experience, sanitation standards, execution, marketing, management development, and much more. I was brought on as the company's Culinary Director and moved into a Managing Partner role as the business developed.

I was recruited by the company to run the high-profile Atlanta CNN Center Southeast training location. This specific location was driven by large events, conventions and downtown traffic The CNN location was a main training facility used to develop managers and chefs across the company. I was responsible for operating this location, as well as assisting with other new store openings, and helping to evolve the company's concept. I oversaw every aspect of the business and was fortunate to have won multiple awards as one of the company's best Chef/Operators.

• Chequers Seafood was an upscale, fresh seafood concept. I played a key role in the day-to-day operations, focusing on execution, daily Chef features, purchasing, inventories, staff development, sanitation standards, banquets, butchering, P&L management, staff meetings, etc.

At Liberty House Restaurant Group, I started at Kudu Cafe, working as a line chef. This restaurant closed after a couple years and the Executive Chef and I were transferred to a sister store (OK Cafe) to oversee that operation. I oversaw the high volume BOH operations ensuring food quality, execution and company standards.