Alec Gibson Email & Phone Number

Madisonville, La, Us

Banner Elk, North Carolina, United States

Supervise and direct all aspects of culinary program at Lees-McRae College. Including but not limited to, board plan dining, athletic dining, catering, executive catering, and retail over four food outlets.Set and ensure quality standards, safety, and revenue goals. Develop operating budget for each of the department’s revenue outlets. Full P&L responsibility for accounts. Ensure effective orientation and training for new staff and professional development activities for experienced staff. Ensure that all standard operating procedures for revenue and cost control are in place and consistently utilized. Develop long range strategy for growth within account. Develop, improve, and maintain client relations. Develop, maintain, and improve business relationships and partnerships in the community. Review new techniques for food preparation and presentation in a manner and variety to maximize client and customer satisfaction. Supervise the remodeling, refurbishment, and other building design enhancements applicable to food and beverage service. Meet goals by controlling food cost, inventory, and labor costs. Manage subordinate managers and supervisors. Directly supervises non-supervisory employees.

Greeneville, Tennessee, United States

Supervise and direct all aspects of culinary program at Tusculum University. Including but not limited to board plan dining, athletic dining, catering, executive catering and retail. Supervise all food preparation and quality, physical maintenance and inventory functions.Set and ensure quality standards, safety, and revenue goals.Meet goals by controlling food cost, inventory, and labor costs. Manage subordinate managers and supervisors. Directly supervises non-supervisory employees. Responsibilities include interviewing, hiring and training, planning, assigning and directing work, appraising performance, addressing complaints and resolving problems.

Johnson City, Tennessee

Supervise and direct culinary and production at the Market Place dining hall, catering department and retail brands including national outlets. Supervise all food preparation and quality, physical maintenance and inventory functions. Set and ensure quality standards, safety and revenue goals. Meet goals by controlling food cost, inventory and labor cost. Manage subordinate managers and supervisors. Directly supervises non-supervisory employees. Responsibilities include interviewing, hiring and training, planning , assigning and directing work, appraising performance, addressing complaints and resolving problems.

Baton Rouge, Louisiana

Supervise activities and direct training of The Five dining hall, Take 5 convenience store and Outtakes Diner, Athletic fueling stations across campus, Athletic dining in the Athletic dining hall year round and inside Tiger Stadium during the season. Directed and supervised catering for the Tiger Athletic Fund and Media during game days. Supervise all food preparation and quality, physical maintenance and inventory functions. Ensure quality standards, safety, and revenue goals are met by controlling food supply and labor cost. Managed subordinate managers and supervisors. Responsible for the overall direction, coordination, safety and evaluation of units. Directly supervises non-supervisory employees. Responsibilities included interviewing, hiring and training employees. Planning assigning and directing work. Appraising performances. Addressing complaints and resolving problems.

Galliano, Louisiana

Personal Chef to Owner and Family of Edison Chouest Offshore and the New Orleans Hornets. Responsible for entertaining and hosting, Clients, Family, Friends and Guest of Chouest. Responsible for managing kitchens and galleys on location, ordering provisions, planning menus and events, staffing and accommodations for guest and family. Created and kept client files to record individual needs and wants of each guest in order to coordinate a personal and customized experience for each guest. Moved to Executive Chef on Client run Offshore vessel, where same duties were performed for 50-150 people.

New Orleans

Labor management, vendor contracts and new contract development. Responsible for planning and execution of off site presentations and events. Responsible for curriculum development, classroom instruction and on site training of students. Handle student tracking and career development. Act as liaison between Production team and Program team. Act as liaison between Liberty's Kitchen and clients. Responsible for menu development and production of Healthy School Lunch Program. Responsible for state and federal compliance, Food and Labor cost.

Baton Rouge

Manage, train, supervise all food and beverage staff on casino boat and landside operations. Direct Sous Chefs on daily operation of 11 outlets and restaurants. In charge of scheduling, hiring, time management, inventory, cost control, Budgets, Purchasing, sanitation and menu selection and development. Negotiate Union Labor disputes. Develop company training procedures, developed casino F&B hiring guidelines. Managed staff developed menus and executed functions for Seafood restaurant, Bar and Café, Coffee shop, Deli, Vip Lounge, Concierge Lounge, Two Employee Dining rooms, Banquets. Developed and Opened Buffet, and Steak House.

Master Of Business Administration - Mba, Business Administration, Management And Operations

Activities and Societies: Omega Nu Lambda Honor Society

Bachelor'S Degree, Food And Beverage Entrepreneurship

Activities and Societies: Alpha Beta Kappa Honor Society

Associate'S Degree, Culinary Arts/Chef Training