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.

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.

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.

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.