Brett Daugherty Email & Phone Number

Fort Collins, Colorado Area

I was hired as the general manager of Cascades, the upper echelon restaurant in the iconic Stanley Hotel. I was also the Sommelier for the 217 Wine bar, also on the property. I was responsible for all operations of both entities on a day-to-day basis as well as hiring, budgeting, scheduling, inventory controls and technical analysis for all systems. In addition to the protocols of the restaurant I was tasked with cultivating a world class wine list. In August of 2024, the Stanley Hotel was sold, and Sage hospitality took over operations and my services were no longer needed as they provided their own people for F & B operations.

I was hired as a general manager and sommelier. My task was to get the restaurant off their financial plateau. I was able to more than quadruple the volume of wine sold in the restaurant with effective staff training as well positive guest interaction and retention. I held labor below the 20% hourly labor threshold for my entire time there. I consistently ran 26% liquor margin and with the help of the executive chef ran 32% food cost. I fully trained all FOH staff in all things wine, spirits and beer as well as trained the executive chef. I managed to consistently beat the previous year’s numbers even in a pandemic with out of the box thinking on sales concepts and inspiring staff to reinforce positive sales techniques.

Graciela Inc. as the operations manager of their restaurant “El Tepehuan” from October 2014 to January 2018. Regrettably the restaurant lost its lease and has had to close until the new restaurant can be built; I, however, cannot be without purpose for that long. I helped as a design consultant until construction was finished on a limited basis. I was able to modernize the entire restaurant by installing a new aloha system, bringing their credit card system up to date and creating a new schedule system that lowered labor into the 27% range. I oversaw all scheduling, all food ordering, payroll, liquor ordering and the overall health of the restaurant. Please feel free to contact the owner Miguel Corral at 303-550-6261 for a reference or any other details as far as my responsibilities.

A 460 seat, multimillion dollar restaurant in Greeley Colorado, which is owned by PB Roche Solutions. My contractual obligation was to financially turn the restaurant around in ninety days and make it a profitable self-sufficient entity. I took labor from above 40% to below 27.7% and I did the same with food cost. I stayed on for an extended period to train trainers in exceptional customer service, refit the restaurant with up-to-date pricing, a great wine and beer selection and restructure the catering program. I have a great handle on all POS systems and quick books 2014.

I was the general manager and executive chef of “All Occasion Catering” in Ft Collins (the largest catering company in northern Colorado). My knowledge of food and the food service industry is vast, and I bring with me a list of attributes that most restaurants will find very useful. My responsibilities centered on food cost, labor cost, scheduling, planning events, customer service as well as direct interaction with vendors and all other forms of management.

Cce, Chef School

Bachelor, Nutritional Chemistry

Certified Executive Chef