Bret Workman Email & Phone Number

Littleton, CO, US

New Albany, Ohio, US

Dallas, Texas, US

Spearheaded the successful opening of The Junto Hotel, a unique lifestyle hotel 198 rooms,overseeing all culinary aspects of the hotel's dining establishments. Developed and executed a world class culinary program, crafting innovative menus that showcased regional flavors. Led a team of 8 chefs and 32 line cooks setting high standards for food quality.

Aberdeenshire, GB

Directed all culinary operations for the U.S. business across all sites including: recipe development, menu writing, staff training, concept development, safety & sanitation standards and training. Assisted with implementing an international recipe database. Established a new sanitation and organization program to elevate the establishment to become.

Leadership of the Culinary and stewarding production in the F&B division for the hotel. Completed an "operational fix" of the entire BOH operations relating to efficiency, associate production, management, departmental SOP's, sanitation, menu development, translating to higher guest satisfaction, employee opinion scores, expense management and.

Reponsible for all areas within the culinary and stewarding departments. Effectively made departmental changes within culinary, banquets, In-Suite Dining and pool dining areas in regards to people, product and profit.

Responsible for all hot and cold banquet food preparations and cafeteria execution with the highest levels of standards and expectations. Organized and executed plated dinners for 125+ and buffets for 300. I oversaw all production for offsite events, attended site visits and executed menu tastings for clients to cater for specific requests.

Responsible for all opening and closing responsibilities to include daily walk throughs of all food preparation areas to ensure sanitation and compliance with health department. Created seasonal menus for breakfast, lunch and dinner focused on local and high end products. Responsible for all menu changes in room service, training and ordering of menus..

Las Vegas, Nevada, US

Increased revenue through proper utilization of food costs and food quality. Provided active and positive leadership to the culinary staff to achieve the company's and staff's individual professional goals and objectives. Delivered training, supervision and coordination of all personnel engaged in preparation, food development and sanitation. Administered.

Henderson, NV, US

Increased revenue and quality of food through utilizing new products and expanding the diversity of food selections. Provided cleanliness and full compliance with SNHD food sanitation standards. Ensured that staff continually practiced correct food handling and food storage procedures according to federal, state, local and company regulations. Developed.

Bachelor'S Degree, Culinary Management

Associate'S Degree, Culinary Arts