Jeff Feighner Email & Phone Number

Charlotte, North Carolina Area

• Company Crown Jewel location with annual gross sales exceeding $60M and Fresh Foods Department sales surpassing $6.5M, annually. Serving Custom Cold Meals, Chef Case Entrees, Breakfast/Lunch/Dinner Hot Bar and Special.
• Managed all aspects of daily Chef Department operations for 10-14 employees. Interviewed all applicants, helped train those hired and conducted annual performance evaluations.
• Motivated staff, inspired new Hot Bar recipe development and upheld quality control standards for existing Chef Case recipes. Handled daily ordering for all produce and perishable ingredients, wrote weekly schedules.

Charlotte, North Carolina Area

• Offering professional assistance to clients by planning and executing their next private dinner party, catered birthday celebration or cocktail hour. Recipe testing, cooking instruction and knife sharpening services.
• Served as Private Chef for a family of four, handling menu development and food preparation for most evening meals and casual gatherings (05/2012 – 03/2013).

Charlotte, North Carolina Area

• Quick-service restaurant with both dine-in and drive-thru options generating $2.1M in annual gross sales serving fresh, made-to-order burgers, fries, Carolina-style BBQ and hand-spun creamery milkshakes.
• Managed all aspects of daily restaurant operations for 25-35 employees. Interviewed all applicants, helped train those hired and conducted quarterly personnel performance evaluations.
• Maximized profits by educating staff on the importance of order accuracy and implemented strategic cues of daily food excess. Ensured FIFO rotation for product freshness. Scheduled hourly employees to labor standards.
• Performed surprise restaurant walk-throughs and inspections to monitor/correct customer service deficiencies and ensure overall product quality.

New York, NY

• Seasonal-themed fine dining restaurant with $8.5M annual gross sales serving 150-400 covers/night. Complete menu and restaurant decor change four times a year - Winter, Spring, Summer and Autumn.
• Managed the day-to-day operations of 25-30 back of house employees including line cooks, dishwashers and externs to execute a seasonally changing menu for discerning clientele.
• Facilitated the daily production of stocks, sauces and other menu components while remaining committed to the weekly completion of managerial tasks including scheduling, inventory and ordering.

Lexington, VA

• Conceptualized and managed the creation of an innovative multimedia magazine called The Digital Delta that reduced traditional printing and postage costs by $75,000, annually.
• Approved and maintained the annual licensing of over 160 commercial vendors that produced branded merchandise for the organization.

Lexington, VA

• Controlled and managed a total meetings budget of $1M to plan and execute numerous small board meetings and six major, multi-day conventions, including one in an international location.
• Coordinated and led volunteer staff teams of up to 50 educational curriculum facilitators, interns and alumni members during major conventions.Negotiated contracts and handled logistical details related to food and.

Lexington, VA

• Developed and co-authored organizational theory and curriculum on Values-Based Recruitment.
• Conducted dozens of interactive workshops across the country and trained thousands of members how to better recruit in both small and large group settings. Recruited hundreds of new members to make a lifetime.

New York, NY

Grande Diplome, Classic Culinary Arts, Graduate With Distinction, 95% Average

Restaurant Operations & Management

Bs, Management

Activities and Societies: Sigma Nu Fraternity