J.

BRYAN KIMMETT
3056 PANTHER CREEK ROAD, CLYDE, NORTH CAROLINA 28721
PHONE (803) 309-5654 E-MAIL jk1125eea@westpost.net
OBJECTIVE
To utilize my diverse experience in developing a creative, profitable and financ
ially sound
corporate environment, with an emphasis on talented dedicated staff that have a
commitment to excellence and a continued responsibility to the corporate purpose
PROFESSIONAL PROFILE
Thirty years in the hospitality industry.
Small business owner for eight years.
Development, marketing and operations of successful restaurant concepts.
Professional training in hospitality management and the culinary field.
Experienced in all aspects of the service industry.
Proven track record in raising profit margins while maintaining operating cost a
nd enhancing guest services.
EXPERIENCE
April 2008-November 2010 The Swag Country Inn
Waynesville, NC
Food and Beverage operations
* Number Two Small Luxury Inn U.S., number seventy-six in the world., Conde Nast
2009-2010
* Member Distinguished Inns of North America
* Executive Chef for Culinary Operations
* Trained staff in the culinary field and food service operations
* Food Sourcing and Buying, Farm to Table Initiative
* Budgets, Inventories and Capital Expenditures
2006-2008 Clyde's Corporation Willow Creek Farm
Ashburn, VA
Production Chef
* One of six hospitality professionals brought in to open Clyde's newest proper
ty
* Responsible for food production of their 800 seat Restaurant
* Planning, cultivation and prep production of onsite culinary farm and gardens
* Clyde's Corporate training in financial operations and profitability
1998-2005 Black Coffee Bistro, Inc Middleburg, VA
Owner, CEO, Executive Chef
* Structural and interior remodel of 1790 Historic building
* 120 Seat Upscale Bistro, Coffee and Pastry Shop "Comfort Food with a Twist"
* President Middleburg Small Business Association (2002-2003)
* Restaurant of the Year 2002 Breaux Vineyards
* Articles in Southern Living, Washington Post Magazine, Washingtonian, Los Ange
les Times
* Seasonal menus and boutique wines
* Marketing, Sales, Catering, Wine Dinners
1996-1998 Stone Manor Inn Middleton, MD
Food and Beverage Director / Executive Chef
* Top Ten Inns U.S., Country Inns Magazine 1997
* Top 100 restaurants, Washingtonian Magazine 1997
* 42% Food and Beverage Operations revenue increase
* Wine List Development - Wine Spectator Rating of "Excellent" 1996, 1997, 1998
* Wine Dinners, Cooking Classes and Catering
* Restoration and Integration of Culinary Gardens
1993 -1996 Loews Corporation L'Enfant Plaza Hotel Washington, D.C.
Executive Chef for Restaurants, Banquets and Room Service
* Food and Beverage Operations -- $10 million annual revenue
* Corporate liaison for Share Our Strength/ DC Central Kitchen
* 252 seat restaurant, 2 bars and Room service for a 275 room hotel
* Managed Union Staff of 30, 4 Sous Chefs & 2 Kitchen/Managers
* Menu Development and Consistency Program
* Staffing, Training and Banquet Coordination Planning for 10-2500 people
* Wine Dinners, Cooking Classes and National benefits
1992-1993 C.A. Muir Corporation T/A Muer's Seafood Palm Beach &
Jupiter, FL
Executive Chef /Corporate request to relocate and bring failing restaurants back
on line financially.
* Managed Staff of 25
* Annual F&B Sales of 6.5 Million
* Responsible for Kitchen Operations, Menu Development and Food Consistency
* Food Cost, Purchasing and Inventory Systems
* Labor, Staffing, Training and Scheduling
* Wine Dinners, Cooking Demos and Catering
1990-1992 C.A. Muer Corporation T/A Muer's Seafood Wash
ington, D.C.
Executive Chef 1991-1992 General Manager 1992
* Development of the DC Steamer Bar Concept
* Annual Revenue of 2.8 Million
* Increased Revenue to 3.6 Million in 18 months
* Property Operations and Food & Beverage Director
* Corporate Financial Reports, Banking & Audits
* Labor, Staffing and Corporation Standards Adherence
* Controllable Directs, Budgets and Capital Expenditures
1987-1990 Clyde's Corporation Old Ebbit Grill Washington, D.C.
Sous Chef
* Annual Sales of 30 Million
* Daily Kitchen Operations for 1000 plus covers
* Daily Menu Development, Inventories and requisitions
* Labor, Computer Scheduling Systems and Training
* Private Functions, Cast Parties for the National Theater, Banquets and Caterin
g
1978-1987 Annapolis Main Street Restaurants, Inc.
Annapolis, MD
Sous Chef Middleton Tavern, Carroll's Creek and San Remo Restaurants

EDUCATION
2010 Culinary Institute of America
Hyde Park, NY
Continuing Education Chef Certification in Mediterranean Cooking
2007 Clyde's Corporation Financial Management Training
Washington, DC
1994 Train The Trainer
Washington, DC
Loews Corporate Training Program
1991 Connolly Seafood School
Boston, MA
Methods and Techniques of Seafood Cooking
1984-1986 Le Acadamie de Cuisine
Bethesda, MD
Diploma in Classical French Cuisine Practique and Food Theory
1980 - 1982 University of Maryland Munich Campus,
Germany
Marketing Advertising Major
1979-1980 Morgan State University
Baltimore, MD
Commercial Arts and Advertising Major
1976-1979 Old Mill Educational Complex
Glen Burnie, MD
High School Diploma
NRA SEMINARS
Soup, Sauces and Health
Long Beach, CA
Chef David DeWolfe
Simplified Baking Workshop
Hyde Park, NY
Chefs Noble Masi & Ed Bradley, Culinary Institute of America
Serv Safe Certification State of North Carolina
REFERENCES AND PUBLICATIONS AVAILABLE UPON REQUEST