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 lectures on procedures and recipes to maintain SOP/QAC companywide. Monitor performance of the teams through KPI's. * The Cellar at Duckworth's* Link & Pin* Duckworth's Grill and Taphouse

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 turnover by 95% by implementing new employee focused systems designed for retention, development and growth opportunities. Participated heavily in the development, testing and implementation a Professional Development Program implemented company wide. Conceptualized and implemented the Leadership Key Hourly Training program designed to create leaders from within.

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. Ownership of all financials: invoicing, inventory, account payables, account receivables, payroll and sales forecasting.*Special Events Planning – corporate events planning, on/off premise catering, wine dinners and chef’s tastings.*Marketing – personally responsible for website development and maintenance, email marketing, database management, e-commerce sales and social media campaigns. *Staff Management – charged with hiring staff for busy establishment and field event engagements: recruit, train, mentor.

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, France* Grand Cru Wine Bar, Balston, VA * Viridian, Washington, DC* Rod’s, Morristown, NJ* Tierney’s Copper House, Fairfield, NJ* 340 Grille, Hoboken, NJ* Haven, Edgewater, NJ* G.K.'s Red Dog Tavern, Morristown, NJ

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 – tasked with the creation and management of the F&B expense budget * Team Lead – led team of 80 hospitality professionals: recruited, trained, mentored to include 7 sous chefs, banquet chef, pastry chef and executive sous.

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 conducted training sessions with staff to ensure new procedures were adopted.

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