Scott Dakin Mackinnon
Calgary,AB
Summary
Ambitious hospitality professional with 16 years experience in running successful food service operations, developing teams, implementing new systems, and supply chain management. Extensive background in increasing profits through menu creation and optimization, sourcing supplies, and creating innovative solutions to food and beverage service challenges. Well-versed in hospitality standards and natural knack for building relationships with vendors and guests.
Overview
15
15
years of professional experience
Work History
Regional Operations Manager/Regional Executive Chef
Foodtastic
06.2021 - Current
- Mitigate business risks by working closely with associates/managers and assessing performance.
- Enhance regional restaurant performance by implementing proven management processes to increase revenue.
- Develop sales, labour, and cost of good targets specific to each location and work closely with franchisees to ensure targets were achievable and met.
- Perform quarterly audits to ensure systems and standards are being met.
- Leverage data using analytics to make informed decisions and drive business improvements.
- Review P&L's monthly to ensure businesses are profitable and cost of goods are in line.
- Responsible for culinary operations of 42 locations with gross revenues of $80 million in food sales.
- Travel location to location across Canada implementing systems/standards and processes to help streamline execution, quality, and profitability.
- Culinary lead for all new store opens.
- Plan promotional/LTO menu's based on trends, seasonal pricing, and product availability.
- Implement food cost and waste reduction initiatives to save money including building and actively managing the current inventory program for the brands.
- Establish close relationships with suppliers and vendors to source the best ingredients at competitive prices.
- Implement digitalized systems to ensure sightlines were clear on all HACCP processes amongst locations.
- Develop menus, control food and beverage costs, oversee quality, sanitation, and safety processes to ensure all targets and budgets are met.
- Hold bi-weekly update/status calls with all culinary leads.
- Review P&L's monthly to ensure businesses are profitable and cost of goods are in line.
- Overhauled F&B menus to lower cost of goods and increase profit margins without affecting quality.
- Perform routine kitchen audits to ensure systems and standards are being followed and guest safety procedures are adhered to.
- Create and implement systems and standards to better streamline operations and bolster profit margins.
Regional Executive Chef
Recipe Unlimited
01.2020 - 06.2021
- Responsible for culinary operations of 42 locations with gross revenues of $80 million in food sales.
- Travel location to location across Canada implementing systems/standards and processes to help streamline execution, quality, and profitability.
- Culinary lead for all new store opens.
- Plan promotional/LTO menu's based on trends, seasonal pricing, and product availability.
- Implement food cost and waste reduction initiatives to save money including building and actively managing the current inventory program for the brands.
- Establish close relationships with suppliers and vendors to source the best ingredients at competitive prices.
- Implement digitalized systems to ensure sightlines were clear on all HACCP processes amongst locations.
- Develop menus, control food and beverage costs, oversee quality, sanitation, and safety processes to ensure all targets and budgets are met.
- Hold bi-weekly update/status calls with all culinary leads.
- Review P&L's monthly to ensure businesses are profitable and cost of goods are in line.
- Overhauled F&B menus to lower cost of goods and increase profit margins without affecting quality.
- Perform routine kitchen audits to ensure systems and standards are being followed and guest safety procedures are adhered to.
- Create and implement systems and standards to better streamline operations and bolster profit margins.
Chef
Milestones Grill + Bar
09.2014 - 01.2020
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modernized work processes to reduce guest wait times and boost daily output.
- Disciplined and dedicated to meeting high-quality standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed close relationships with suppliers to source best ingredients.
- Implemented food cost and waste reduction initiatives to save money.
- Oversaw multiple locations while transitioning to the flagship store.
Sous Chef
Milestones Grill + Bar
01.2010 - 09.2014
Sous Chef
Mr. Mikes
10.2008 - 12.2009
Education
Apprenticeship - Culinary Arts/Culinary Management
Southern Alberta Institute of Technology
Calgary, AB02.2011
High School Diploma -
Henry Wise Wood High School
Calgary, AB06.2010
Skills
- Google Suites
- Microsoft Suites
- Written and verbal communication
- Vendor relations
- Multi-unit management
- Critical thinking
- Problem solving
- Staff retention
- Menu development
- Recipe optimization
- Cost control
- Budgeting
- Health and safety regulations
- Training
- Trend analysis research
Timeline
Regional Operations Manager/Regional Executive Chef
Foodtastic
06.2021 - Current
Regional Executive Chef
Recipe Unlimited
01.2020 - 06.2021
Chef
Milestones Grill + Bar
09.2014 - 01.2020
Sous Chef
Milestones Grill + Bar
01.2010 - 09.2014
Sous Chef
Mr. Mikes
10.2008 - 12.2009
Apprenticeship - Culinary Arts/Culinary Management
Southern Alberta Institute of Technology
High School Diploma -
Henry Wise Wood High School
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