Gary Bernhardt(Work) Email & Phone Number

Chertsey, Surrey, Gb

General Manager of the Kimberly-Clark account in Neenah with responsibility for their four corporate dining rooms, the Neenah Conference Center and office catering including their corporate jets. Directing a staff of 4 salaried managers and 27 line staff to provide food service for the 2800 Kimberly-Clark employees at the Neenah administrative sites.

Irving, Tx, Us

Executive Chef with responsibility for Neenah's four corporate dining rooms, the conference center and catering for office locations and the corporate jet. Stafff of 28 direct reports, 7 indirect reports and 6 FTE contract workers

A full service hotel and restaurant including 20,000 Sq. feet of banquet Facilities accommodating up to 1500 guests. Oversee staff of 30-35 food service team members Responsible for over $3 million in annual food sales. Implemented cost and inventory controls, purchasing procedures, resulting in a reduction of food cost of $120,000 (4%) in the first fiscal year (2002) and maintained that throughout my tenure. Developed new menus for the restaurant, and expanded the options for our customers on the banquet menu by 400% in the first year. Responsible for creating 21 specials each week. (4 daily specials and 1 weekly specials) On going training of staff to keep them apprised of all the changes as we grow in volume and diversity. Maintained labor cost while providing improved service levels. Created strict sanitation parameters, resulting in a work environment exceeding all standards of local and county agencies. (Sanitation certified) Reorganized the kitchen storage areas and receiving procedures to increase efficiency and reduce costly mistakes, preventing missing inventory of vital products. Instrumental in the process of planning for the renovation of a new restaurant “1951 West”, including menu devolvement, plate presentations, cost analysis, choice of new china and glassware, the layout and equipment for the new chef’s line.

Mishicot, Wisconsin, Us

A full service resort consisting of a fine dining restaurant, a casual theme grill, and banquet facilities accommodating up to 800 guests. Oversee staff of 15-25 food service team members responsible for nearly $1.5 million in annual food sales. Implemented cost and inventory controls, purchasing and requisition procedures, resulting in a reduction of food cost from 67% in1997 to 33% the first year and 32% in the fiscal year 2000 Developed menu concepts and specifications for fine dining and casual restaurants, as well as high volume banquet applications. Maintained labor cost while providing improved service levels. Reduced staff turnover rate in skilled positions from 100% in 1997 to 20% the past year by upgrading training methods and motivating employees. Achieved customer satisfaction levels in excess of 95%, based on restaurant comment cards and banquet event evaluations. Reorganized the kitchen work areas and food delivery procedures, increasing staff efficiency and product quality, while sales volume increased by 30%.

A privately owned supper club seating 80-100 people, averaging 130 covers a night. Hired, trained, scheduled and supervised staff of 10 to12 kitchen employees and 8 to10 dining room employees. Implemented a purchasing and receiving system to reduce cost and raise staff awareness of the cost of goods. Created menus and specials, including pricing to meet goals for food cost percentages.  Reduced food cost from 70% to 48% (budgeted at 50%) within the first month on property, and maintained it the duration of my employment. Hands on food preparation of all operations including soup, sauces, entrees, meat cutting and portion control.

A full service resort, including two restaurants, banquet facilities accommodating up to 800 people, catering nightly for the “Valley Queen”(200 passenger dinner cruise ship) as well as off premises catering. Supervised staff of 6 to 14 people on the evening shift. Planning and preparation of all evening food operations.  Responsible for productivity, quality and sanitation procedures of the staff. . Responsible for closing the kitchen, including inspection and security of all storage areas, coolers and freezers. Awarded the Bergstrom Hotel’s “Presidential Award” for outstanding leadership on two occasions