Britt Cloud Email & Phone Number

Decatur, Georgia, United States

Greater Atlanta Area

Britt is an accomplished, formally trained chef with twenty-five years of experience in the restaurant industry covering all facets of cooking and management. Special skills include opening new restaurants—five to date—from quick serve to fine dining. Before attending the Culinary Institute of America for his AOS in Culinary Arts, Britt honed his.

Greater Atlanta Area

• Created seasonal menus based on a farm-to-table concept, using local and organic products whenever possible.
• Ensured consistency and efficiency in kitchen production to meet customer expectations in this popular neighborhood spot.
• Participated in the Attack of the Killer Tomato Festival, the Field of Greens Festival and Taste of Atlanta.
• Reduced food and labor costs and carefully monitored budget.

Greater Atlanta Area

• Oversaw successful transition of B&I account from prior food service contractor.
• Responsible for scheduling purchases, production, and labor by forecasting daily sales.
• Met budget for sales and for food and labor costs; and met customer service, food safety, and employee safety goals.
• Supervised 25+ crew of line cooks, prep cooks, and dishwashers.

Greater Atlanta Area

• Participated in the opening of Table 1280 at the High Museum of Art, and was promoted to sous chef and then to executive chef for the opening of Café Aquaria at the Georgia Aquarium.
• Management team member for opening of most successful unit in company’s history, Café Aquaria, with first year sales far above forecast as the Georgia Aquarium dramatically exceeded attendance forecasts in the opening.
• Maintained annual ongoing sales, capturing an average of 30% of aquarium attendance as customers for Café Aquaria.
• Met budget, decreased food and labor costs, and met corporate customer service, food safety, and employee safety goals as executive chef.
• Responsible for scheduling purchases, production, and labor by forecasting daily sales.
• Supervised a wide variety of Wolfgang Puck Catering events.

Greater Atlanta Area

• Developed seasonal menus, as well as special menus for wine dinners, wine tastings, and other events.
• Supervised 25+ crew of line cooks, prep cooks, and dishwashers. Hired, trained, and supervised staff, including scheduling and performance review. Served as front-of-the-house manager as needed.
• Ordered food as needed for restaurant with $3.5 million in annual sales, including building relationships with purveyors to ensure good service and high quality products. Implemented price comparison and market.
• Integrally involved in launch of the annual Decatur Wine Festival.
• Consistently met and exceeded food and labor cost expectations. Prepared weekly sales, food, and labor reports using databases and established formulas. Reviewed monthly profit and loss statements.