Scott Phillips Email & Phone Number

Manage a from scratch kitchen. Manage inventory through proper receiving, rotation, and recipe management. Check recipe preparation and yields daily. Maintain prep par levels by checking daily usage. Monitor sales to adjust ordering to maintain proper inventory levels. Train and build team members through daily feedback. Prepare and coordinate food production for off premise catering. Test and build procedures for implementation of new menu items. Manage financial responsibilities by using the profit loss statement and declining budgets to surpass company goals.

Managed guest service in the dining room and bar. Trained servers and bartenders on points of service. Built guest relationships through customer recognition and building profiles. Designed and implemented wine and beer dinners. Built and cost out a new wine list.

Managed a corporate dining facility. Designed a menu that changed daily and flowed through the week to minimize inventory needs. Served al a carte breakfast and lunch. Maintained profiles to meet the needs of returning clients. The menu items were made from scratch. Prepared special meals for meetings and cocktail parties. Created and maintained relationships with purveyors.

Managed the banquet, room service, bar, and restaurant departments. Maintained a three star rating for the hotel. Created the budgets for each department and managed the general ledger. Managed the food and liquor inventories. Worked with sales on local marketing. Worked as a member of the executive team on strategic planning for the hotel. We maintained a food cost in the top 5 for the company.

Trained culinary students in table service in a 4 star restaurant. Managed the flow of the dining room during service in coordination with chef. Provided wine service instruction for students. Worked as a service leader for banquets on campus. Worked with instructors on food shows and competitions.

Worked all stations during dinner service. Worked off premise catering at wineries and farms. Prepped and help design specials.

Managed the dining room and kitchen for service. Managed food and labor cost. Trained and coached team members on points of service and company recipes. Worked with local groups build sales through relationships.

Associate Degree; High, Culinary Arts; Statistics

Education record

Education record