Eric Brittin Email & Phone Number

Cherry Hill, Nj & Garden City, Ny

Maggiano’s is a bustling, 415-seat restaurant where I provide hands-on leadership to back-of-house operations, inclusive of staff training/supervision, quality, procurement, and financial analysis. Team Leadership: I recruit, interview, train, foster teamwork, and guide the efforts of 30 kitchen employees—sous chefs, pastry chef, kitchen leaders, line cooks, prep cooks, and dishwashers. (Note: my position at Resorts included unionized kitchen staff.) I optimize workflow by… Show more Maggiano’s is a bustling, 415-seat restaurant where I provide hands-on leadership to back-of-house operations, inclusive of staff training/supervision, quality, procurement, and financial analysis. Team Leadership: I recruit, interview, train, foster teamwork, and guide the efforts of 30 kitchen employees—sous chefs, pastry chef, kitchen leaders, line cooks, prep cooks, and dishwashers. (Note: my position at Resorts included unionized kitchen staff.) I optimize workflow by evaluating individual and team productivity and modifying staff responsibilities as needed. I also conduct performance evaluations, motivate staff, and provide opportunities for advancement.Quality Control: I manage quality control related to portion standards and implement the highest standards for food safety, sanitation, and maintenance. Walkthroughs by inspectors are always uneventful. I also assess guest satisfaction surveys and Yelp reviews and respond to guest feedback. Executive Leadership: I have been tapped to mentor chefs in other Maggiano’s restaurants. For four years, simultaneously held the position of chef across multiple establishments with the same ownership. I have also opened a new restaurant for the chain. Financial Management: Review P&L, Labor Report, Sales Report, Voids Report, and Waste Report. Investigate variances and implement additional controls for demand-planning, inventory management, production efficiencies, and loss prevention. Sales Initiatives: I have initiated quarterly tasting events that have bolstered sales and introduced the restaurant to new customers. I have also managed complex catering orders for hundreds of people. Show less

Sewell, Nj

As Executive Sous Chef at Dublin Square/Lazy Lanagins, my responsibilities were similar to my work at Maggiano’s, but also spanned the purchasing of meats, seafood, produce, staples, and equipment from approximately ten vendors. For the company’s freestanding restaurants without corporate buyers, I selected vendors and negotiated prices. I also created menus and innovative food selections and personally spoke to patrons to accommodate dietary needs/requests, such as gluten-free, vegan… Show more As Executive Sous Chef at Dublin Square/Lazy Lanagins, my responsibilities were similar to my work at Maggiano’s, but also spanned the purchasing of meats, seafood, produce, staples, and equipment from approximately ten vendors. For the company’s freestanding restaurants without corporate buyers, I selected vendors and negotiated prices. I also created menus and innovative food selections and personally spoke to patrons to accommodate dietary needs/requests, such as gluten-free, vegan, low sodium, and allergy disclosures. Show less

Greater Philadelphia Area

Philadelphia, Pa & Columbia, Md

Philadelphia, Pa

Atlantic City, Nj