Brant Holland

Isolano Consulting, Owner/Consultant, Kahului, HI (May 03 - Present)
Client List:
RCUH - Maui Community College Culinary Arts Program, Hawaii Taro Company, West Maui Carden Academy, Lahaina Store Grille and Oyster Bar, UFO Parasail, Ali'i Massage Services

• Conduct in-depth analysis of business functions
  

• Design computerized systems to maximize productivity and automate processes whenever possible
  

• Implement cash management systems
  

• Configure custom financial reports
  

• Analyze and correct data errors in Quick Books
  

• Monthly reconciliations

Lahaina Store Grille & Oyster Bar, Controller, Lahaina, HI (Dec 05 - Dec 08)

• Managed Accounts Receivable, reporting, accruals, cash flow & tax filings
  

• Oversaw Accounts Payable and payroll
  

• Established SOPs and held management team accountable for cash handling, purchasing, labor and COGs

Western Paradise Financial powered by Countrywide, Mortgage Consultant, Lahaina, HI (Nov 05 - Feb 09)

• Developed personal referral sources through networking and marketing
  

• Responded to all sales leads within 15 minutes
  

• Properly conducted customer interviews meeting all corporate and legal compliance policies
  

• Identified customer mortgage needs
  

• Kept up to date with loan program guidelines

Tommy Bahama's Tropical Cafe, Executive Chef, Wailea, HI (Nov 02 - May 03)

• Managed back house F&B operations for high volume 180 seat restaurant grossing over $240,000 monthly revenue
  

• Managed expenses and maintain relationships with reputable food purveyors

Wolfgang Puck Catering & Events, Food & Beverage Controller, Hollywood, CA (2001 - 2002)

• Installed, configured, and trained users for web based purchasing and inventory control system
  

• Developed recipe library for Wolfgang Puck Fine Dining Restaurants
  

• Budgeted and forecasted COGs and back of house labor supporting over $1 million monthly food sales
  

• Established and cultivated strong business relationships with vendors, customers, and internal management team

Wolfgang Puck Casual Dining, Beverly Hills, CA (1994 - 2001)
Avalon Cove by Wolfgang Puck at the Disneyland Resort
General Manager

• Directed and managed F&B operations for high-volume restaurant serving 1,500 guests per day
  

• Oversaw management team of seven and staff of two hundred
  

• Accountable for P&L and operational performance
  

Avalon Cove by Wolfgang Puck at the Disneyland Resort
Executive Chef

• Created and implemented menus and recipes for new concept restaurant
  

• Hired and directed BOH opening team leaders
  

• Oversaw hiring and training of one hundred and ten back-of-house staff members
  

Wolfgang Puck Casual Dining
Corporate Supervising Chef

• Multi-unit supervisor accountable for financial performance, quality of preparation, cleanliness and sanitation
  

• Created and implemented cost control systems, in-house training system, menu and recipe creation, SOP manuals, culinary management training programs
  

Wolfgang Puck Cafe at MGM Grand Hotel & Casino
Executive Chef

• Reversed unit financial trends from a negative to a positive
  

• Repaired strained landlord-tenant relationship

Wolfgang Puck Fine Dining, Beverly Hills, CA (1988 - 1994)
Spago at Caesars Palace Hotel & Casino
Kitchen Manager

• Oversaw production staff
  

• $500,000 monthly purchasing responsibility
  

• Created out-of-state supply chains for gourmet food items
  

Spago Hollywood
Kitchen Manager

• Oversaw production staff
  

• Off site catering and banqueting chef.
  

• Coordinated BOH functions for Wolfgang Puck Charitable Foundation's Annual American Wine & Food Festival at Universal Studios

Emmanuel Lutheran School, Chairman Board of Education Nov 05 - Dec 10
BNI, Kahului Chapter, Interim Vice President Jan 08 - June 08

Quickbooks Pro Certification 2011
NxLevel Small Business Plan Workshop - Maui Community College, Kahului, HI
SBA Business Planning Workshop - VITEC Maui
Serve Safe Certification - Los Angeles, CA

Advanced IT Knowledge
Budgeting/P&L Management
Systems Automation
Business Plan Writing
Financial Analysis
Inventory Control
Vendor Sourcing & Negotiating
Price Structuring/Cost Containment
Guest Relations & Satisfaction
Creative Menu Development
Event Management & Promotion

Software:
Adobe Creative Suite 5 Illustrator, Photoshop & Premiere Pro
QuickBooks Premiere 2003-2010
QuickBooks Enterprise 5.0, 8.0
Excel, PowerPoint, Word & Outlook

POS Systems:
MICROS
Aloha

2002 Loggia by Wolfgang Puck, Hollywood, CA
2002 Vert by Wolfgang Puck, Hollywood, CA
2002 Wolfgang Puck Catering & Events, Hollywood, CA
2001 Avalon Cove by Wolfgang Puck, Anaheim, CA
1988 Wolfgang Puck Express, San Francisco, CA
1997 Wolfgang Puck Cafe, Melbourne, Australia
1997 Wolfgang Puck Express, Orlando, FL
1996 Wolfgang Puck Cafe, Ontario, CA
1994 Spago, Mexico City, Mexico
1992 Spago, Las Vegas, NV