Don Dewitt Email & Phone Number

Boston, Ma

Guckenheimer Enterprises is a premier on-site corporate restaurant management and catering company for clients such as Google, NIke and Schlumberger. For seven years, I cultivated and grew company sales directly through strong client and employee relationships. Increasing regional business by over 50% and pioneering the metropolitan NY area, I personally sold and opened 16 new corporate dining facilities in my region. I promoted a performance based work environment, growing in house talent through focused training and on-the-job training. I offer an additional asset as an Executive Chef who understands the demands of a busy kitchen. I was able to coach our culinary support staff to create menus and reduce expenses while creating an overall superior client experience. I managed budgets and vendor relationships to favor our company's productivity and boost brand recognition.

New York, Ny

As the Director of day-to-day operations of a renowned Upper East Side restaurant group, I exceeded sales goals for Merchants Restaurants by reaching $7million in revenues within 3 years of joining the company and increased revenue by 10% annually in the most highly competitive market within the food industry. I implemented the launch of an in-house catering division which served as a successful secondary revenue generator. I managed all partnership activities and new business development, including contract negotiations with stringent NYC Zoning Board and Board of Health. In charge of staff productivity and daily operations, I enforced high company standards and professionalism.

New York, Ny

I was hired by Larry Forgione, Celebrity Executive Chef, to develop and launch new business strategies for three new concept restaurants in New York City. I hired, trained and developed the performance of all management staff including front and back of house. Through my efforts, sales performances were established and continued to increase for each enterprise. By raising performance standards, customer satisfaction was established within the most competitive food industry marketplace in the world.

New York City, Ny

My responsibilities at Shelly Fireman Group, a restaurant group including a half dozen upscale successful Manhattan eateries included refocusing operations for higher efficiency by analyzing and evolving systems already in place to become more productive. I managed staff training, design and operations improvements at each location. All six managers with a staff of 60+ reported directly to me.

Ft. Myers, Fl

At the Bijou, an upscale restaurant and comedy club in Southern Florida that I personally founded, I directed sales and profitability, generating $3.5 million in annual revenue which continued to increase 40% over three years. I orchestrated menu development and recipes designed for 375 guests based on food trends and by establishing quality vendor relationships. I developed advertising strategies to increase our brand awareness amongst local and national clientele. Managed all aspects of the operational systems and employee conduct procedures to benefit our exemplary reputation.