Kevin Bruntz

Presently looking for employment in the food and beverage industry.

Created a new menu with an island theme with local cuisine and a South American influence. Trained kitchen staff and implemented new controls for daily prep, ordering, general kitchen organization and sanitation. I worked closely with the front of house operation designing wine and beverage menus. Assisted in implementing service training standards for bar and the front of the house.

Oversaw and planned the execution of food service production and menus for all outlets within the club: The Grill Room (member formal dinning), The Lounge (casual bar), The 19th Hole Grill (pool-seasonal), the Turn House at the golf shop and the Banquet Kitchen which catered to all member functions as well as private weddings, corporate, political, local and social gatherings sponsored by members. Developed menus and standardized recipe cost for all outlets.

Built and developed a 155-seat American grill concept restaurant, which included menu development, recipe costs, kitchen design, FOH and BOH training. Managed all kitchen operation, as well as daily operation of the restaurant. These duties include food cost control, labor control, beverage control as well as maintaining projected profit and loss budget.

Operated and managed a 120-seat restaurant that contributes $1.0M revenue to Wild Dunes Resort. Maintain all cost aspects, responsible for inventory and buying for daily operation. Conceived and developed a new Italian menu for lunch and dinner service. Train kitchen staff in all aspects of food preparation. Tend to large member base, golf groups, and a variety of catered affairs along with seasonal revenue.

Operated a kitchen that contributed to $3.0M in revenue. Supervised 15-20 employees based on season. Responsible for the development of menus for lunch and dinner with a low country theme and the flair of an Irish accent. Maintained all costs concerning labor, food cost and overall budget. Held dinning room co-manager position supervising 20-25 wait staff and bar personal (1997-1998). Managed and maintained food and beverage cost control reflecting profit and loss as budgeted by CFC Corp.

Supervised 13-30 employees in a theme oriented off premise catering company, which produced $4.0M in revenue. Prepared breakfast, lunch and dinner to corporate clientele from 2 to 1000, weddings, private parties along with theme oriented functions. Coordinated food, beverage and equipment logistics on off premise sites. Maintained all food cost control and labor control.