David Sweeney Email & Phone Number

Atlanta, Ga, Us

North Georgia - Rabun County

• Owner and operator of 1800 sq ft commissary kitchen with staff of up to 30 overseeing casual and fine dining catering events ranging from 12-250 people. • Created and distributed a vegan snack food line as a value added product for two Atlanta Farmers Markets and three health food stores in the southeast. Sales tripled in 3 years reaching $70,000.00 in annual retail sales. • Established a meal prep and delivery service for 50+ loyal clientele during the 2020/2021 global pandemic, helping retain 60% of revenue and 75% of staff.• Hired to create and manage the farm-to-table Food and Beverage Program for Tiger Mountain Winery’s 1400 sq ft café during the 2016 and 2017 tourist season. Oversaw on-sight catering, harvest events, cooking classes and tastings for Northeast Georgia’s “Tour of Farms”.• Contracted to develop super food inspired menu for fast-casual Atlanta restaurant, Upbeat. Provided weekly menu tastings to the board. Created, developed and delivered 80 vegetarian recipes ranging from baked goods, grab-n-go meals, fresh juices, smoothies and entrees. • Appointed to consult The Northeast Georgia Food Bank’s Advisory Board, developing and implementing operational guidelines for the growth of their 15,000 sq ft commercial kitchen.• Recruited by Emory University’s Michael C. Carlos Museum to teach, “How to Cook with Ancient Grains” as a part of their Shamanic Visionary Experience in Ancient American Art.

Decatur, Georgia, United States

• Hired to create and roll out a robust daily breakfast and lunch program for the James Beard nominated “Best Restaurant Southeast”. • Spearheaded catering program for in-house and off-site events ranging from 20-120 guests.• Successfully oversaw daily operations, managing staff of 12, serving 75-100 guests daily, comprising one third of overall business. • Collaborated on private wine dinners, fundraisers for farm-to-school programs and Georgia Organics annual farm-to-table “Chef Dinner” raising funds for the government SNAP program benefitting low income families. • Featured recipe and demonstration for The Food Network’s “How to live to be 100”.

Atlanta, Georgia, United States

• Created business concept, financial plan, marketing and opening strategy for 35 seat, up-scale casual vegetarian, farm-to-table restaurant in the heart of downtown Atlanta.• Served as General Contractor overseeing budgeting, financing and build-out of a 2000 sq ft, first certified platinum LEED restaurant space in the US. • Secured relationships with local farms, purveyors and vendors, Georgia Organics, community partners and local government. • Oversaw entire operation with staff of 12 serving lunch 5 days a week and dinner 3 nights, increasing revenue growth by 150% with over $350,000.00 in food sales. • Earned national acclaim as third “Best Modern Vegetarian in the Country” in Bon Appétit Magazine (2009), “Best New Restaurant” Atlanta Magazine (2008), editorials in Atlanta Home & Garden, Jezebel Magazine, The Atlantan, Atlanta Journal Constitution and featured as a “must visit” in Delta In-Flight magazine(2009). Personally featured on CNN Europe’s segment “Trending in the USA” as pioneer for new eco-minded restaurant model.

Munich, Bavaria, Germany

• Built subscription based, vegetarian lunch-delivery program that serviced two corporate clients such acquired through previous luxury retail network. Started with 12 clients and grew to 150 devoted subscribers, successfully growing business to €105,000 in annual sales.• Designed and branded biodegradable packaging system providing customers with an environmentally conscious, waste free experience• Created seasonal, biodynamic meals sourced solely from local organic farms, packaged individually, including supportive nutritional data about the ingredients used.

London, England, United Kingdom

• Recruited as Center Director of Bicester Village to oversee 250,000 sq ft luxury outlet mall consisting of 54 retail stores, 2 restaurants, 177 employees and $35 million in annual revenue. • Established seasonal merchandising schedule, customer service manual, synchronizing promotions for all stores, helping add 50,000 sq ft of selling space for 2001 expansion. • Managed German sector of luxury brand liaison group for commercialization of newly constructed German Villages and joined start-up team overseeing construction Belgian Village. • Established and maintained direct contact with Retail Department heads of 30+ German brands acting as sole correspondent ushering in new brands to corporate portfolio, achieving commitments for signed leases from 5 brands to open stores in a minimum of 2 locations.

Munich, Bavaria, Germany

• Recruited to establish Retail & Merchandising strategy as part of brand revamp initiatives for 5 European Stores with total sales volume of $18 million in retail sales.• Established seasonal merchandising plan for 3 collections, including buying for all stores and sales training for over 50 staff members. • Oversaw re-design for flagship store concept, modernizing the sales space to represent the goals of the designers new brand image, increasing revenue by 20% over the previous year.

Hamburg, Berlin & Frankfurt, Germany

• Recruited to open two new flagships and convert one franchise store into corporate.• Headed conversion and expansion of Hamburg store, leading 6 staff members in 2500 sq ft sales space with $8 million in annual sales volume.• Implemented new perpetual inventory system tracking sales in 4 departments to support automated re-stock system for best sellers and top customers.• Oversaw build-out and permitting of 3000 sq ft Frankfurt store with €2 million budget. Recruited floor managers, sales staff. Achieved store opening 3 months prior to schedule.

Munich, Bavaria, Germany

• Hired as salesman and promoted to Assistant Store Manager within first year of employment overseeing 2500 sq ft of sales space, 5 staff members and $2 million in annual sales.• Promoted within 3 years to Regional Manager in 1993 as flagship stores Munich, Frankfurt and Hamburg were purchased by franchisee.• Oversaw budgeting, buying and merchandising of 3 stores comprising a total of 24 staff members and $12 million in annual sales volume for 3 departments, Men’s, Women’s & Home Collection.