Todd Maclay Email & Phone Number

Sarasota, Florida, United States

West Palm Beach, Florida Area

West Palm Beach, Florida Area

Breckenridge Colorado

• Directed and controlled all facets of Culinary and Stewarding operations for five food and beverage outlets.• Played key role in capture of over $4MM in annual Food and Beverage revenue.• May 2011 Designed menu and kitchen layout for the Living Room at One Ski Hill Place.• Implemented and continued to grow Pasture to Plate Concept for the 9600 Kitchen • June 2013 sent on task force to Bimini Island Resort to troubleshoot Culinary division • February 2015 appointed to food and Beverage Director / Executive Chef for the Double Tree Hotel Breckenridge Colorado.

Naples, Florida Area

• Reorganize culinary operation in a fine dining steakhouse and upscale tavern.• Play key role in capture of over $4.5MM in annual revenue. • Direct and control procurement and inventory functions.• Perform in-depth budget forecasting for entire operation.

Rochester, New York Area

• Tasked to oversee culinary and stewarding activities.• Co-Manager for Food and Beverage Operations in 336-room hotel, with 17,000 sq. ft. of convention space.• Play key role in capture of over $5MM in annual revenue. • Direct and control procurement and inventory functions.• Perform in-depth budget forecasting culinary operations.

Greater Denver Area

• Advanced to direct Culinary Department.• Performed food cost analysis, labor control and menu design for 511-room high-end hotel with 63,000 sq. ft. of convention space. • Identified and met guest needs on a consistent basis.• Overachieved quality standards of service.

Beaver Creek Colorado

• Directed and controlled all facets of banquet operation. • Designated as Senior Culinary Manager.• Orchestrated food cost analysis, labor control and menu design for 285-room high-end hotel, with 20,000 sq. ft. of convention space.• Successfully maintained high flexibility in seasonal resort environment.

Beaver Creek Colorado

• Recruited to coordinate with consulting company in launch of $2MM, 422-seat restaurant operation. • Directed all culinary operations.• Recipient of “Wine Spectator Award of Excellence.”