Jeff Brammer

Background

About Jeff Brammer

I have worked in the restaurant industry for many years, starting as Poissonnier at the Four Seasons and working my way up to Corporate Executive Chef & Corporate Director of Culinary Operations at Valley Hospitality. Since joining Valley Hospitality, I have worn many hats, playing a direct role in the company's growth and profitability year over year across diverse dining locations. In its entirety, my career includes multiple new restaurant openings, transformations of underperforming restaurant operations, and several restaurant restorations following hurricane damage in Florida and neighboring island locations. In each scenario, I have hit the ground running to create lively dining atmospheres, introduce innovative menus, and lay the groundwork for efficient front and back-of-house operations to drive sustainable profitability. Please consider the following selected achievements and qualifications that I bring to this role: Extensive knowledge of Banquet and Catering business functions up to people Expert in LBWC%, FC%, LC% control, Budgeting, and Forecasting Proven track record of building, growing, and implementing new revenue Ex Marine Proven team building skills with long term results On top of new trends and research Culinary Science degree 4.0 GPA