Thomas Mceachern Email & Phone Number

Greater Atlanta Area

Atlanta

-Development and implementation of processes and systems for forecasting, budgeting, purchasing, inventory, P & L tracking, high quality food production, safety and sanitation training, culinary and equipment education that have yielded consistently profitable, successful results-In partnership with marketing, leading culinary team efforts to execute high-end private client and group events for 2 - 600 guests-Completed educational courses on the corporate campuses of Gaggenau, GE Monogram, Jenn-Air, Miele, Thermador and Wolf-Acting as a client liaison daily to help design individualized culinary equipment plans to fulfill their lifestyle needs

Dunwoody, Georgia

-Build top-line sales and guest count through competitively superior team member and guest experience-Lead a team of culinary professionals that deliver high-quality, great-tasting food, proper food safety and sanitation procedures, and sustainable profitability-Support the Culinary Development team to ensure menu items are executed with excellence-Level I Master Sommelier

Greater Atlanta Area

-Oversaw a kitchen of over 30 employees, including two sous chefs and pastry department-Managed menu development, purchasing, special events, banquets, wine dinners and charity fundraisers-Consistently exceeded cost objectives for labor and food-Lead a highly-awarded operation that exceeded $7M in annual sales

Atlanta, Georgia

-Increased quality of menu items while reducing food costs by 8%-Concepted and implemented new menu featuring “New South” fare, aligning the brand with regional trends-Executed profitable banquets simultaneously with core a la carte business-Created seasonal, banquet, lunch, dinner and specialty menus-Implemented a kitchen training program for service staff

Marietta, Georgia

-Executed core a la carte business simultaneously with group events of up to 500 guests-Completed back-of-house operational overhaul that decreased food costs by 20%, reorganized purchasing, staffing and execution services, and introduced original and innovative regional cuisine-Managed four-course, lunch, brunch, wine and cigar dinner, holiday and specialty menus-Named “Best New Restaurant in Atlanta, 1993” and “Best of Cobb, 1994-1995” by Atlanta Magazine

West Palm Beach, Florida Area

-Implemented progressive, seasonal menus for flagship fine dining restaurant-Increased a la carte business 30%-Promoted FCI and restaurant with performances, demonstrations, competitions and appearances at: Sarasota Wine Festival, S.O.S., Bloomingdales, Justin Winery of Paso Robles

Marietta, Georgia

Atlanta, Georgia

-Managed and trained culinary team for fine dining service of lunch and dinner-Managed culinary tream schedule, payroll, training and development-Developed and implemented lunch, dinner, specialty and banquet menus for up to 300 guests