Brian Mccardle Email & Phone Number

Washington, DC, US

Columbia, Maryland, US

Washington, DC, US

• An award-winning, fine-dining steakhouse with 21 locations across the U.S.
• Managed 21 executive chefs, 40 sous chefs, and culinary operations for 21 restaurants with nearly $130M in sales annually.
• Developed new recipes, created seasonal menus, and wrote descriptions for core menu options.
• Maximized profitability by maintaining an average of 32% in food costs via inventory, budget, and expense control.
• Enabled revenue growth by closely monitoring P&L income statements and advising finance on performance improvements.
• Reduced labor, waste, expenses, and inventory costs by accurately forecasting product demands and staff requirements.

Washington, DC, US

• Supervised nine executive chefs, 18 sous chefs, and kitchen operations for nine restaurants.
• Managed menu creation, purchasing, inventory, staff scheduling, performance reviews, and mentoring.
• Ensured compliance with food quality standards.
• Controlled food and labor costs to 34% and 8%, respectively, in partnership with the general manager and executive chef.
• Reduced expenses by analyzing P&L and implementing loss prevention strategies.
• Mitigated potential liability and ensured quality customer service by executing routine location inspections.

Washington, DC, US

• Oversaw kitchen operations for three locations, including six sous chefs, with $18M in sales annually.
• Consistently named one of the top lunch and dinner restaurants in Manhattan.
• Achieved budgetary goals by maintaining 36% food and 8% labor costs.
• Increased customer satisfaction by offering daily specials and seasonal menu items.
• Butchered premium meats, including prime-aged steaks, filets, and chops.
• Built a team of high-performing line cooks and Sous Chefs by coaching on food preparation, safety, and restaurant operations.

Washington, DC, US

• Oversaw kitchen operations for the East Hampton, Houston, and Philadelphia locations in tandem with the executive chef.
• Submitted food and supply orders and trained and certified staff.
• Ensured guest satisfaction by monitoring line cooks, including ingredient quality, portion size, and plating.
• Reduced wait times by expediting food preparation.

• Started as a server assistant in the FOH and transitioned into the BOH as a line cook preparing salads, pasta dishes, steaks, seafood, stocks, and sauces.