MICHAEL J. MCDERMOTT
Previous Employment:
EAT RIGHT INTERNATIONAL, INC., Sahuarita, AZ Consultant 2007-Present
· Provide Foodservice consulting services: Improve overall execution, Training and Development, Menu development, LSM programs, HACCP training, ServSafe Training, Food and Labor Cost Controls, Sustainable systems, Food Safety, Producer, HD Video Production, Product Development. Clients: Metro Restaurants, USDA, Dessert Diamond Casino’s, Tohono O’dham nation, Nestle USA, Ahold, etc., etc.
WORLDWIDE CONCESSIONS/MRD Miami, FL Culinary Director 2006-2007
Responsibilities Included:
Streamlining and improving overall culinary operations for south Florida’s largest privately held restaurant company
Conducting regular operations improvement assessments within company locations providing continuous training for on site management teams and serving as an operations expert on brand/organization standards to maximize productivity and financial performance. Improving overall food quality, operational systems, training, food cost, sanitation, check average, COS, training, vendor relations for all casual dining/QSR branded outlets with a myriad of foot prints
Taking part in new store openings, franchise compliance, QA, , equipment purchasing/maintenance, MID/KM assessment and Training, P & L goal adherence, budgets, financials, SAFE assessments, vendor partnerships, ECOSURE compliance, equipment maintenance tracking, equipment and work station configuration, Certified ServSafe Instructor for management and inline staff members. Reason for leaving: This temporary position was eliminated by shareholders
CELEBRITY CRUISE LINES Miami, FL Manager Culinary Dev. & Serv. 2005-2006
Responsible for; strategic and tactical leadership, development and deployment of itinerary specific foodservice products, services and operations to be the best in the Cruise Industry. Followed trends in the hospitality and restaurant industry and translated them into viable, creative new food and beverage concepts, menus and recipes for the fleet of 8 luxury cruise ships; 8,000 team members and an $81,000,000 budget.
Conducted regular operations improvement assessments within company locations providing continuous training for on site management teams and served as an operations expert on brand/organization standards to maximize productivity, improve guest satisfaction and financial performance. Set HACCP program(s) for fleet in motion.
Cross-functionally with departments such as Hotel, Operations, Marketing, Public Relations, new ship builds, Training from concept ideation through testing and ultimately rollout.
DADDIO'S USA Omaha, NE Director Res. & Dev. 2004-2005
Created new, turnkey, market driven food/beverage products and services for this QSR, fast casual; Pizza, Pasta and Mexican Take & Bake Restaurant Company. Developed line extensions to include private label gelatos’ and a line of frozen ready to eat entrees for retail sale Created multiple, new lines of business for all food and beverage products/services and the creation of the necessary support and implementation. Created commissary operations to include build-out, training, production and logistics for regional corporate stores and corporate merchandisers. P&L, Budget and Financial accountability for department.
Contributed to sales presentations across the US to companies such as SAFEWAY, PUBLIX, AHOLD, GIANT FOODS, NO FRILLS, SUPERVALUE, CHEVRON, etc.
ARAMARK Golden Valley, MN Executive Chef 2002 – 2003 Business Services Executive General Mills Industries
Responsible for day-to-day operations of the General Mills food service facility to include two satellite operations, and premiere catering operations, projecting combined revenue of approximately $5,000,000. HACCP officer. Developed operations regional model, product development food and beverage, new menu items, new recipes, training/operational systems as well as special projects. P&L, Budgets and Financial accountability for Department. Reason for leaving: Aramark’s contract ended with General Mills. ARMARK lost the contract at GMI; I was laid off with severance/benefits.
SHOPNBC Eden Prairie, MN Chef Talent 2002–2009
(Concurrent w/Aramark also goes back when asked and am available)
Created, performed and hosted regular "Home Living" segment on this network
Consulted on all aspects of this programming, i.e.; On-air presentation, price point, scripting, food styling, recipe development, production, etc.
LE CORDON BLEU Mendota Heights, MN Executive Chef Instructor 2000 – 2002
Responsible for fine dining (white table cloth) MINNESOTA ROOM restaurant, assisted with integrating restaurant program into LCB curriculum. ServSafe and HACCP training.
Menu planning, regular service and banquets, ordering, public relations, television appearances, food styling, training of students, beverage programs, etc. The Minnesota Room was considered one of the Top Ten Restaurants in the Twin Cities by the MPLS/St. Paul Magazine during this time
Left of appointment to Executive Chef at General Mills Industries
EDUCATION 1979 - Present
Continuing education: extensive study in best practices and benchmarking, brand standards, operating systems, product development, food styling, food science, HACCP, manufacturing, marketing, advertising, public relations, sales, live radio and television production, journalism, consumer trends, consumer preferences and business management
Certified ServSafe Instructor 2006
Completed "Know Your Strengths" Training Seminar 2006
Completed SEAS Training Seminar 2005
Completed Course in Modern Meat Management, Tyson Fresh Meats, Inc. Customer Resource Center 2005
Culinary Institute of America graduated AOS degree 1983 – 1985
Graduated Great Neck High School 1979
Veteran USMC; Meritoriously Promoted to Corporal & Sergeant by the Commandant of the Marine Corps
Positive...Enthusiastic...Innovative...Resourceful...Adaptable...Dependable…Team Player