Brian Mccafferty Email & Phone Number

Washington, DC, US

Columbia, Maryland, United States

- Designed and taught culinary curriculum and updated programming to better reflect the current industry changes and advancements - Created standardized syllabus improvements to create consistency across the program as well ordering systems and protocol - Vetted and approved all externship sites to meet minimum requirements. Coordinated with Chefs and.

Washington, District Of Columbia, United States

- Instilled structure and consistency in all operations, including creating standardized recipes,ordering and production systems, and inventory procedures.- Coordinated management and strategy of successful temporary closure and reopening of all locations during the Covid-19 pandemic.- Orchestrated emergency vendor negotiations to reduce account balances.

Columbus, Ohio Metropolitan Area

- Creation of personal business to operate high-profile catering and business consulting services including website creation, financial responsibilities, and marketing.- Consultant for multiple restaurants performing analysis and solution management in menu improvement, COG organization, and restaurant design

Columbus, Ohio

- Menu engineering for taco concept with 18 locations in six markets- Developed production and logistic systems for large-scale commissary production- Designed new commissary kitchen and equipment installation to maximize efficiency and production flow

Columbus OH, Nashville TN, Louisville KY

- Launched 7 new restaurants in Ohio, Tennessee, and Kentucky- Established structure in all operations including kitchen recipe specs, management systems, service standards, andtraining programs- Engineered food and beverage menus to include scratch cooking with better cross-utilization and inventory strategy

Columbus OH, Cincinati OH, Carmel IN

- Increased book of business from 1 restaurant to 7 in Columbus, Ohio, and Indiana- Improved sales volumes to an average of 2M per store annually, increased ROI by 20%, decreased food costs to 26% and created more organized inventory and operational systems

Baltimore, MD

- Most creative large-scale event planning experience in career- Designed a buffets for conferences and special events that included lavish food decoration, and over-the top displays- Innovative ingredients that shifted the menu from normal American cuisine to culturally appropriate food choices including Indian and Asian influence- Proper menu planning.

Washington D.C. Metro Area

- Crafted exceptional private dinner and lunches for high profile clients including Hillary Clinton, and other politicians and lobbyist in DC metro- Cuisine centered around classic French and Italian influence in order to create a very upscale classic setting- Culinary freedom allowed creativity, allowing for seasonal menus for dinners, brunches, and.

Fairfax, VA

- Large volume, upscale catering experience, learning to scale menus and create a consistent product- Great outlet for creativity. Learned to sculpt ice and carve detailed food art

Columbus, Ohio

- Acting as both Chef and General Manager for two high-population corporate cafeteria locations- Created surveys and listened to the customers about what they wanted, allowing room tointroduce new items which equated to new sales.

Grandview, OH

- High volume cross-functional management of three different food operations- Catered the entire Ohio State Football team during the 2004 National Championship

Grandview Heights, Ohio, United States

- Maintained prepared food case which allowed plenty of room for creative freedom and new recipe creation- Hired chefs for Apprentice program with Columbus State College- Culinary Arts Program

Baltimore, MD

- First leadership position during and post culinary school, working under Chef Riccardo Bosio, owner, Northern Italian Cuisine- Winner of Culinary Excellence Award from La Confrérie de la Chaîne des Rôtisseurs; 1997- Apprenticed under Chef Bosio; scratch cooking pasta, risotto, sauces, and several other authentic Italian techniques and ingredients- Gained.