Douglas Beard Email & Phone Number

Atlanta, Ga

- Cultivated existing and new farm relationships to ensure a varied and consistent Marketplace- Conducted Marketplace performance reviews including products, pricing, logistics, packaging andmarketing to increase producer market share- Opened new restaurant accounts to increase Marketplace spend and producer revenuesFood

Embassy Suites Atlanta Perimeter Center

- Stabilized food and beverage operation after a period of high turnover and poor financial performance - - Direct all aspects of the Restaurant, Lounge, Comp Services, Events and Room Service departmentsas well as participating in overall hotel operations as a member of the executive committee

Charleston, South Carolina Area

The producer of Bootleg Jerky, an artisinal brand of beef jerky, Bootleg Brand Foods LLC operated to supply quality jerky products with no gluten, preservatives or nitrates. Bootleg Brand Foods LLC distributed via three brick and mortar outlets and farmers markets in the Charleston, South Carolina area as well world-wide through an ecommerce website. The business was profitable and was sold as part of a planned relocation to the Atlanta, Georgia area.

North Charleston

Newly renovated and reflagged, ownership recognized the lack of an upscale hotel to serve the needs of the recent industrial growth in the north area. After high turnover in the F&B Director position, the management company, Homecourt Hospitality, sought me out to stabilize the operation and position it for growth and profitability as the hotel commanded higher market share. I directed all aspects of the Food & Beverage department as well as participating in overall hotel operations a member… Show more Newly renovated and reflagged, ownership recognized the lack of an upscale hotel to serve the needs of the recent industrial growth in the north area. After high turnover in the F&B Director position, the management company, Homecourt Hospitality, sought me out to stabilize the operation and position it for growth and profitability as the hotel commanded higher market share. I directed all aspects of the Food & Beverage department as well as participating in overall hotel operations a member of the senior management team. Show less

Folly Beach, Sc

- Was recruited to standardize the existing menu, develop new menu items and facilitate streamlinedback of house operations- Voted one of The South's Best Bars by Southern Living Magazine during my tenure- Capitalized on the bar’s local following and increased market share with consistent menu offerings andlowered costs

- Directed all aspects of culinary operations within one of the finest dining institutions in Charleston.- Led team member training, product procurement, cost control, sanitation, menu development within ademanding, high-volume operation including private dining and off-site catering- Achieved an average cost reduction of 8% while maintaining the highest standards of product qualityand presentation

The McMurdo Galley is responsible for serving the needs of 1200 community members via multiple food service outlets and 24 hour operations. Organizations directly supported include the National Science Foundation, Raytheon Polar Services, the United States Air Force Guard and NASA. As well as providing service for community meals, the Galley ensures client satisfaction by providing support for the Amundsen-Scott South Pole Station, Palmer Station, Scott Base (New Zealand), deep field camps… Show more The McMurdo Galley is responsible for serving the needs of 1200 community members via multiple food service outlets and 24 hour operations. Organizations directly supported include the National Science Foundation, Raytheon Polar Services, the United States Air Force Guard and NASA. As well as providing service for community meals, the Galley ensures client satisfaction by providing support for the Amundsen-Scott South Pole Station, Palmer Station, Scott Base (New Zealand), deep field camps and research vessels as well as Distinguished Visitor, public and private community events. With employee and food safety of utmost concern, the Galley has achieved 545 days and counting without a lost time injury by adhering to and adjusting existing SOP and JHA procedures. Over the 2011-12 Austral Summer guest satisfaction achieved a 4.5 out of 5 as gauged by community member surveys. In keeping with the International Antarctic Treaty, 95% of galley waste is recycled. Show less

A four-time Torchbearer Award winning hotel, the Holiday Inn Charleston Airport & Convention Center maintains exceedingly high standards within its market segment. As Food & Beverage Director, I supervised the operations of meeting spaces, events and catering, room service, restaurant and lounge revenue centers. During my employment, room service, restaurant and lounge operations revenue increased an average of 25% above budget with an increase of 10% in customer satisfaction as gauged by… Show more A four-time Torchbearer Award winning hotel, the Holiday Inn Charleston Airport & Convention Center maintains exceedingly high standards within its market segment. As Food & Beverage Director, I supervised the operations of meeting spaces, events and catering, room service, restaurant and lounge revenue centers. During my employment, room service, restaurant and lounge operations revenue increased an average of 25% above budget with an increase of 10% in customer satisfaction as gauged by guest survey scores. As part of the hotel's management team, I weighed decisions affecting the property as a whole and was regularly assigned the responsibility of Acting General Manager. Show less

Slow Food is an idea, a way of living, and a way of eating. Slow Food Charleston is part of a global grassroots movement that supports, preserves, and promotes local foodways and good nutrition for all. Slow Food Charleston advocates for a food system that is based on the principles of high quality and taste, environmental sustainability, and social justice.

As a Vice President of the Middleton Place National Historic Landmark, I directed the wide ranging affairs of the Food Service department and was involved in decision making affecting operations property-wide including the Inn at Middleton Place, a member of the Green Hotel Association. As part of a not-for-profit organization, the Food Service department was responsible for up to 36% of overall revenue which translated into half of total retained earnings. Under my management, the Department… Show more As a Vice President of the Middleton Place National Historic Landmark, I directed the wide ranging affairs of the Food Service department and was involved in decision making affecting operations property-wide including the Inn at Middleton Place, a member of the Green Hotel Association. As part of a not-for-profit organization, the Food Service department was responsible for up to 36% of overall revenue which translated into half of total retained earnings. Under my management, the Department realized an average annual profitability increase of 43% over the four years of my employment. Recognition of the Restaurant, as well as Middleton Place as a whole, continues to increase through affiliations developed and relationships cultivated under my direction including local, regional, national and international organizations. Show less

After promotion to Chef de Cuisine, I was responsible for the financial responsibilities of the operation and was required to achieve 25% Cost of Goods Sold and Labor Cost per monthly revenue. I was charged with menu development and leading the kitchen operation for lunch, dinner and brunch service, up to 750 covers per day, as well as banquet operations up to 140 covers per event. Working full time and attending Johnson and Wales developed an already strong work ethic and provided a true… Show more After promotion to Chef de Cuisine, I was responsible for the financial responsibilities of the operation and was required to achieve 25% Cost of Goods Sold and Labor Cost per monthly revenue. I was charged with menu development and leading the kitchen operation for lunch, dinner and brunch service, up to 750 covers per day, as well as banquet operations up to 140 covers per event. Working full time and attending Johnson and Wales developed an already strong work ethic and provided a true understanding of the demands of the Food Service industry. Show less

While employed at the Restaurant at Middleton Place, I was able to develop my natural cooking abilities while learning systems of ordering and receiving, menu design, budget management and employee leadership. As historical interpretation is paramount to the mission of Middleton Place, I focused on interpreting history through cuisine and was able to realize the importance and value of understanding that the Restaurant, or any single facet of an organization, is only one piece of the puzzle… Show more While employed at the Restaurant at Middleton Place, I was able to develop my natural cooking abilities while learning systems of ordering and receiving, menu design, budget management and employee leadership. As historical interpretation is paramount to the mission of Middleton Place, I focused on interpreting history through cuisine and was able to realize the importance and value of understanding that the Restaurant, or any single facet of an organization, is only one piece of the puzzle and that all departments must work together cohesively to achieve the objectives of any organization. Show less

Starting employment at Allbooks & Co. as a barista, I was quickly promoted to the position of Manager. My responsibilities included ordering, scheduling, accounting, procurement of weekend entertainment and cultivation of relationships between the Coffee House, the Bookstore and our customers.