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.”