Jeffrey Orel Email & Phone Number

Charlotte Metro

Charlotte Metro

Branch Address: 801 E. Moorehead Street, Suite 301 Charlotte, NC 28202

North Carolina, United States

* Responsible for the Culinary operations for three different concepts consisting of 8 locations and growing that span across the greater Charlotte, NC.*Culinary Development - conceptualize, design, test and launch of new food products for the brands in conjunction with the COO and CEO.* Training - responsible for the online training tools: video and.

Charlotte, North Carolina, United States

*Culinary Operations – responsible for the culinary operations for the corporate headquarters and training facility.*Culinary Development – participated in recipe development, design, testing and launching of new food products for the brand's 9 taprooms.*Training – leads a team of 30+ hospitality professionals: recruit, train and mentor. Reduced team.

ProprietorOwner of exclusive craft butcher shop, retail, wholesale distribution, gourmet eatery and catering company. *Business and Sales Development - grew business from startup to seven figures annually - used cold calling, wholesale distribution, social media and referrals to grow customer portfolio.*Financials Management – full P&L responsibility..

Based Out Of Washington D.C.

Owner of an innovative venture offering consultative services in business/product development, supplier relations, sales, project administration and account management. Expertise in the hospitality, beverage and food industries. Projects include:* Summit House, Summit, NJ* The Ritz Carlton, Naples, Fl* Chi Bistro, Denver, CO* La Tour D’Argent, Paris.

1 Convent Station, Convent Station, NJ 07960

* Food & Beverage Management – responsible for F&B activities for this 4 star 4 diamond property with multiple restaurants, multiple banquet facilities, off premise catering and room service.* New Hospitality Concept Development – conceptualized, designed and launched new food outlet within the hotel, GK’s Red Dog Tavern.* Expense Budget Management –.

Mid Atlantic Region

* Food & Beverage Operations – responsible for F&B operations for 14 hospitality outlets in the Mid Atlantic region. * Contract Negotiation – negotiated new purchasing contracts to aid in increasing margins, lowering costs and elevating the product offering. * Training Program Implementation – designed new Standard Operating Procedures (SOP) manual and.

Naples, Florida

* Executive Chef – responsible for the culinary program of the hotel’s multiple venues to include 7 restaurants, 125,000 square feet of meeting and banquet space, room service for 600+ rooms, 150+ hourly team members and 12 salaried chefs

Associate Of Arts - Aa, Culinary Arts/Chef Training

Bachelor Of Business Administration - Bba, Business Administration, Management And Operations