Max Barbee

Managed 11million dollar Restaurant on 150 acre resort and managed all on site events including a multi million dollar professional rodeo and multiple $100K+ wedding and other events. i was responsible for hiring and all the ordering produce, proteins, and dry goods.

• Managed staff of 30+ employees
• Added numerous SOPs to elevate restaurant standard back to fine dining
• Create deep cleaning schedules
• Drastically cut food and labour cost
• Created SOPs to smooth out event and restaurant service
• Won dirona awards
• Received a James bread nomination
• Multiple written articles (forbes, travel & leisure, air-mail

James Beard Nominated causal up-scale farm to table restaurant with a focus on Mediterranean and Southern Flavor.

• 120 Seats w/ banquet service
• 5 million in Sales
• Managed staff of 20+
• Open Kitchen w/ lots of guest interaction

Causal Fine Dining Spanish Tapas restaurant and market

• 75 seats
• 2 million in sales
• managed a small staff of 10
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Modernized work processes to reduce guest wait times and boost daily output.

Little Jack's Tavern + Melfi's

Little Jack's was a traditional up-scale American steak house with 100 seat and total revenue of roughly 2million. I was brought on to help establish a higher standard of execution. I was then later transferred to be on the opening team of Melfi's which is an upscale Italian with a 150 seat focusing mostly on pasta while featuring roman pizzas.

• Established new and more efficient organizational practices that dramatically cut down on waste.
• wrote HAACP plans for Melfi's and DHAC
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Planned and directed high-volume food preparation in fast-paced environment.

Co is a pan-asian noodle and sushi restaurant with a higher end cocktail bar. I started at the savannah location where i lead the drive to standardized many of the recipes but also many other SOP to the benefit of the owners. after the succuss of the change made at the Savannah location, I was asked to go to Charleston to help fix the location. I put in place and directed the deep cleaning and the remodel of the older kitchen helping bring in up to a more modern standard.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Hired, managed, and trained kitchen staff.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Modernized work processes to reduce guest wait times and boost daily output.

Treylor Park was a Chic Southern fusion restaurant and bar where the focus was to put out creative and unique food. as one of the opening chef I planned and developed the menu that Treylor Park is sill using today. While i was there i maintain a fine-ding attitude in a much more relaxed environment. I develop not only the inventory and ordering system but the catering system as well

• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

when I first started at this location it was ranked 115 out of 150 Ruth's Chris world wide and was doing roughly 7 million in revenue. Though the upping of standards and better training regiment that i personally spearheaded i left this location with it then being rank the #rd best in the world with a revenue stream of 10 million.

• 200 Seat w/ 10 million in revenue
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Collaborated with staff members to create meals for large banquets.
• Planned and directed high-volume food preparation in fast-paced environment.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
• Monitored food and labor costs to verify budget targets were met.
• Implemented food cost and waste reduction initiatives to save money.