Brian D. McCafferty

Culinary Innovator, Expert Chef, Restaurateur

chefbrianmccafferty@gmail.com

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CAREER SUMMARY

Multi-talented leader with over 30 years of management experience in the hospitality and food services industries. Successful entrepreneur with extensive experience creating, refining, and perfecting business processes as well as building business plans and executing complex projects, from conception to success.

Experience navigating a variety of government regulations and permitting systems across multiple states and municipalities, mitigating risks and driving toward successful completion of business plans.

 

PROFESSIONAL HIGHLIGHTS

MANAGEMENT & DEVELOPMENT

• Managed the successful opening of 12 new restaurants across four states

  • Orchestrated initialization of each location including SWOT analysis, budgeting, purchase and installation of all heavy equipment, and coordination of all inventory

  • Designed building layouts and mechanical schematics using AutoCAD to satisfy building codes and obtain permits and licenses

  • Responsible for the hiring, on-boarding, and training of all local staff

• Experience in hiring and best practice HR principles

• Direct and indirect reports of 50-100 employees

 

BUSINESS PROCESSES

• Implemented software production and ordering systems for all restaurants to increase efficiency –– average food costs reduced by over 10% saving each restaurant up to $300,000 annually

• Designed and implemented comprehensive management and associate training programs to promote retention and reduce employee turnover by 15-20%

• Developed production systems for large-scale commissary food manufacturing to increase production by 150% and reduce associate labor by 49%

 

STAKEHOLDER MANAGEMENT

• Instituted feedback system to create and implement road-maps and MVPs for roll-outs of new restaurants, special programs, and marketing strategies

• Coordinated and employed focus groups and online data collection initiatives to increase client satisfaction and create new promotions

• Experience negotiating with both internal and external stakeholders to mutual benefit

 

VENDOR RELATIONSHIPS AND CONTRACT MANAGEMENT

• Established and maintained acceptable criteria for multiple vendors ranging from food distributors to construction contractors

• Negotiated large volume contracts with broadline vendors for better cost control and growth strategy, saving approximately $1.2M in product cost fluctuation

 

CULINARY INSTRUCTOR EXPERIENCE

• Designing and implementing programming and curriculum for secondary technical school

• Offered classes at many locations with topics such as knife skills, fruit carving, and cooking technique

• Recurring guest speaker for Menu Engineering and Cost Controls at The Ohio State University, College of Business

 

 

Professional Experience

Lincoln Technical Institute • Columbia, MD • https://www.lincolntech.edu/campus/columbia-md

Culinary Instructor/ Externship Coordinator • 2021 - Present

• Designed and taught culinary curriculum and updated programming to better reflect the current industry changes and advancements

• Created standardized syllabus improvements to create consistency across the program as well ordering systems and protocol 

• Vetted and approved all externship sites to meet minimum requirements. Coordinated with Chefs and students on assessments, verification, and continuing employment.  

 

Hill Restaurant Group • Washington, DC • hillrestaurantgroup.com

Culinary Director • 2020 - 2021

• Hired to bring structure and consistency in all operations, including creating standardized recipes, ordering and production systems, and inventory procedures.

• Coordinated management and strategy of successful temporary closure and reopening of all locations during the Covid-19 pandemic.

 

Condado Tacos • Columbus, OH • condadotacos.com

R&D Chef • 2018 – 2019/ See project management experience below for additional details

• Menu engineering for taco concept with 18 locations in six markets

• Developed production and logistic systems for large-scale commissary production

• Designed new commissary kitchen and equipment installation to maximize efficiency

 

BClassy Catering and Consulting • Columbus, OH

Owner, Restaurant Consultant • 2018 – 2019

• Creation of personal business to operate high-profile catering and business consulting services Consultant for multiple restaurants performing analysis and solution management in menu improvement, COG organization, and restaurant design

 

The Goat Restaurant and Bar • Columbus, OH • lcgoat.com

Corporate Executive Chef • 2014-2018/ See PM experience below for additional details

• Launched 7 new restaurants in Ohio, Tennessee, and Kentucky

• Established structure in all operations including kitchen recipe specs, management systems, service standards, and training programs

• Engineered food and beverage menus to include better cross-utilization and inventory strategy

 

CLB Restaurant Group • Dublin, OH • clbrestaurants.com

Corporate Executive Chef • 2009-2014/ See PM experience below for additional details

• Increased book of business from 1 restaurant to 7 in Columbus, Ohio, and Indiana

• Improved sales volumes to an average of 2M per store annually, increased ROI by 20%, decreased food costs to 26% and created more organized inventory and operational systems

VOLUNTEER/OTHER EXPERIENCE

• Greatly involved with theater and musicals, having performed in various productions for children’s theater, plays, cabarets, and over 20 large-scale musical theater productions

• Talented artist and has a love for painting, sketching and sculpting; professional experience with large ice sculptures as well as detailed fruit and vegetable carving

 

EDUCATION AND CERTIFICATION

Baltimore International Culinary College, Baltimore, MD

 A.A.S, Associates of Applied Sciences: Dual Major: Professional Cooking and Baking

• Servsafe Certification

  • Certified in Food Protection Management; 2026

 

 

MENU ENGINEERING AND PROJECT MANAGEMENT

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CONDADO TACOS

Engineering of the menu and operational systems for Condado Tacos, a multi-unit casual restaurant

Condado Tacos • Research and Development Chef • 6 month project • Completed 2019

Condado Tacos is a casual, build-your-own taco restaurant concept, based in Columbus, Ohio with 18 locations in four states. They are unique in that the majority of the menu is prepared in a central commissary location, and shipped out to all locations for service. What made this project exciting yet difficult was the logistics needed to keep the foods as fresh as possible. Just under a ton of proteins and hundreds of gallons of sauces, salsa, and guacamoles are made daily and shipped out to all locations in less than 24 hours.

• Automated project management system using Microsoft Excel to create and maintain monthly specials and promotions, incorporating all relevant departments including commissary production, operations, marketing, IT, vendors, and other stakeholders to ensure all parties are on track

• Designed focus groups, online surveys, and used human-centered design practices to revise and adapt the menu to improve both the customer and stakeholder experience

• Re-engineered existing commissary space with more appropriate cooking equipment and superior workflow to better handle high- volume output and to position the operation for future aggressive growth

• Designed new $5M commissary space using AutoCAD to increase production and strengthen safety.

• Media Spokesperson for the company, performing for all radio, television, and print media marketing

 

THE GOAT RESTAURANT & BAR

Launch of seven new, full service restaurants in Ohio, Kentucky, and Indiana

Lifestyle Communities Development Group • Corporate Executive Chef

Oversaw all aspects of location openings in Hilliard, OH (2014); Louisville, KY (2015); Murfreesboro, TN (2015); Mt. Juliet, TN (2016); New Albany, OH (2017); and Nashville, TN (2018).

The most challenging opening of the group was in Murfreesboro, TN, filled with numerous blockers and obstructions that resulted in delays. The majority of delays stemmed from issues with Tennessee authorities regarding construction and occupancy permitting, as well as alcohol restrictions. Direct and constant communication with state and liquor board proved invaluable and paved the way for a successful, on-time launch.

• Developed and managed a comprehensive opening training program focusing on company culture, knowledge retention, and operational skills. Program was conducted in a large-group, classroom style format with breakouts, giving special attention to games, team building exercises, and hands-on learning.

• Hired, onboarded, and trained all personnel for the 80-person team, including cooks, service staff, stewards, bartenders, and all management staff

• Worked with state and local authorities to obtain necessary building/operating permits and liquor licenses

• Coordinated the scheduling and examination of all managers, service staff, and bartenders by the Tennessee Alcoholic Beverage Commission (TABC) prior to launch

 

CLB RESTAURANT GROUP

Launch of three unique restaurant concepts with five locations in Ohio and Indiana

CLB Restaurant Group • Corporate Executive Chef

Oversaw location openings in Dublin, OH (2009); Grandview Heights, OH (2011); Polaris, OH (2012); Carmel, IN (2013); and Langdon’s Irish Pub in Carmel, IN (2014).

The most rewarding project was leading the opening of the second Matt the Miller's Tavern location in Grandview Heights. This was CLB’s first endeavor into multi-unit restaurant operations, and my introduction to high-level project management. The budget and timeline for launch were limited due to CLB’s small size and limited scaling experience. I managed much of the project on my own, while still running operations at our first location. This project was a great learning experience and gave me skills to operate high-level management.

• Performed a detailed SWOT analysis to identify the viability of the location, taking into account demographics, traffic flows, parking, existing competition, and lease rates

• Assisted in creation of construction layouts using AutoCAD to ensure the property satisfied building codes and that the flow of the restaurant is efficient and sensible

• Budgeted, purchased and managed install of all heavy equipment, refrigeration, furniture, and fixtures

• Hired, onboarded, and trained all personnel for the restaurant, including management staff

 

References

[Available upon request.]