Benjamin Harris Email & Phone Number

Hilton Head Island, South Carolina

Responsible for all Culinary Operations in our multi outlet environment. Our outlets are well diversified and include a 4 star Forbes Rated Steakhouse, to a 600 seat hyper local seafood restaurant. The focus and priority for our Executive Team has been promoting a strong culture for our employees. We encourage a positive work/life balance with all our our team members, which has been a driving force for maintaining our staffing levels year round.Currently we operate 6 restaurants / catering department / and numerous small activations with net revenue projected at $41 Million, which is up from $21 Million in 2018Oversight on all new Culinary projects and renovations. This includes concept to full build on The Quarterdeck Restaurant. This restaurant was a $20 Million build out with 3 kitchens. In our first complete year we are projected to finish 2023 at $13.7 Million and projecting 2024 to $14.2 million.Prepare and oversee annual Culinary capital expenditures with emphasis being on ROI and replacing end of life equipment. Oversee all operations for our annual PGA Tour Golf Event. This one week nets around 1.5 Million in top line revenue for the Food and Beverage Department.Works closely with our Executive team on annual budgets. Our current cost of sales are projected to end the year:Food Cost: 29.6%BOH Labor Cost: 11.4%Responsible for all aspects of recruiting and maintaining a high level team of chefs currently at 17.Work extremely closely with our HR team on recruiting international works that include both J1 Interns and H2B workers.Work closely with Culinary schools to establish a consistent domestic internship program.Lead all conceptual menu development and encourage creative freedom for our Chef team that focuses on use of on site Heritage Garden, restaurant philosophy, and customer feedback.Overseeing and negotiating vendor agreements, commodity purchasing, seasonal bulk spot purchases and rebate programs to maximize our purchasing power.

Charleston, South Carolina Area

Recruited by managing partners Daniel Doyle and Bradley Ball, to be the Executive Chef with a focus in streamlining practices/reducing costs/modernizing menuOversee all BOH operationsResponsible for maintaining very competitive food costs and labor costs Food Cost:%28 BOH Labor Cost:%12Delivered highest annual sales in history of restaurant in 2016, of $5.2 Million, showing a growth of $300k Through the implementation of a brunch service in place of our lunch service, for the year of 2017, we will come in between $5.9-$6 Million showing a growth of $800KRestructuring labor model to combat exhausted labor market and position business for growthEstablish local relationships with farmers/artisans/brewers etc. to further our “local first” approach to businessOversee renovations of two dining rooms and downstairs kitchen through proper planing and extreme communication with contractors and purveyorsNegotiate contracts with mainstream purveyors for set margins of products/rebates/and an upfront payout for doing business with themAssessing and negotiating new agreements on pest control, chemical and equipment rentalsNamed to Zagat’s 30 under 30 list of CharlestonFeatured Chef at Savannah Food and Wine in dinner featuring “Young Gun” Chefs of the South, along with numerous other events/demosFeatured Chef at Charleston Food and Wine while hosting a signature dinner and participating in multiple events/demos

Raleigh-Durham, North Carolina Area

Midtown Grille (owned by Summit Hospitality) is a long-standing, chef driven with local emphasis, restaurant in the trendy heart of Raleigh, with annual sales of 1.4 Million with a goal of 2.2 Million.Recruited by Doyle Parrish(CEO Summit Hospitality) to lead the restaurant to meet following goals: • Correct all marginal/controllable discrepancies• Direct appeal of restaurant to younger clientele• Move cuisine in modern direction, while insuring correct patronage is not alienated• Reach 10% Gross Profitability• Increase restaurant standards to corporate policies, practices, and systems Reduced Food Cost 3%Reduce overall labor 4%2015 finished with 1.75 Million in annual salesGained local and national attention with new and innovative techniques and practicesHeavy focus on working within a small marketing budget utilizing local media, strategic alliances, and a never say no attitudeOversaw kitchen renovation with a focus in equipment purchasing, equipment install, managing contractors, and working within strict budget and timelines.

Hilton Head Island, Sc

Retained to consult with opening of Poseidon Restaurant, a 500 seat/high volume/coastal cuisine restaurantResponsibilities included all BOH operations/bar menu/staffing/menu creation/menu execution/labor forecasting/small-ware purchasing/ equipment purchasing and sales forecastingWorked closely with owners to insure execution of concept coaligns with original visionWork closely with purveyors to source the best ingredients while insuring consistent and priority availability is accessible to us annuallyNegotiate commerce contracts, setting fixed prices and insuring 1st rights to product, for bulk purchases of food products for restaurant group

Charleston, South Carolina Area

Worked from beginning/planning stages of restaurant to a first year sales of $2.4 MillionOversee all BOH operations including but not limited to: hiring and employee maintenance/menu development/menu production/accounting/food cost/labor costImplemented and organized all HR proceduresNegotiate and hire PR firm while insuring that budgetary restrictions were maintained, restaurant was marketed properly in correct avenues and monitoring our ROIResponsible for setting accounting practices and projecting our first fiscal year

Charleston, South Carolina Area

Worked as Executive Chef Daniel Doyle’s right hand man insuring the tradition and excellence of Poogan’s Porch is maintainedOversee all employee hiring/employee maintenance/employee counseling for a team of 25 plusOversee all food cost and labor cost in companyDelivered a growth of $400K in annual sales with total sales at $4.2 MillionImplemented a local first plan. This moved the restaurant in the direction of purchasing as much of our products(food or other) as possible, benefiting in the areas of local notoriety and marketing potentialCooked at James Beard House July of 2012