Douglas Movat has over 30 years of experience in culinary management and hospitality. He has worked in a variety of roles including executive chef, director of food and beverage, operations manager, and business instructor. His career goal is to become a chef instructor at SAIT. He has extensive experience managing multiple locations and profit centers, developing new concepts and menus, and improving financial performance through cost controls. He has also owned his own organic health food store and catering company.

1. DOUGLAS H. MOVAT
B206-249 Pennsylvania Road S.E., Calgary, AB., T2A 6J6 (403) 478-3526(403)-243-3155
CAREER GOAL: CHEF INSTRUCTOR, SAIT
Culinary management professional: results focused, entrepreneurial and practical. Progressive leadership
experiences have created a passion for surpassing financial and service objectives via a combination of world-
class service delivery, lean operating methods, renewed marketing directions, and incentive driven rewards for
team achievement. Derive genuine pleasure from transforming high potential staff into outstanding leaders
demonstrating the creativity critical to financial, success.
Core professional competencies include:
•multi-unit operations management
•million-dollar P&L management
•food, labour, marketing cost
controls
•project planning & development
•risk management & inventory
control
•vendor sourcing & negotiating
customer relations & satisfaction
•human resourcing management
•team building & staff retention
•new store opening leadership
•sales, product, marketing analysis
MOVAT HOSPITALITY
Corporate Chef/Instructor/Proprietor 2000-Present
Clients Include: Sprott Shaw Community College, Canadian Tourism College, Naramata Center, Penticton Chamber
of Commerce, Homeplate Chicken and Ribs, Okanagan University College, Canyon Creek Food Company, Hillside
Cellars, Wild Goose Vineyards, Lang Vineyards, Ink'mp Winery, Tinhorn Creek Winery,Ricky's Restaurants,
Epicenter Resources, Outwest Restaurant, Calgary Flames Catering, Harvest Sun Whole Foods, The Fast Lane,
Standard Church, Mellodie Love, 2010 Olympic Games
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Developed a new concept, menu and recipes which created a new fresh approach for the company, this led to
increased revenues and a larger market share.
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Increased food manufacturing company’s core client base and increased stock share by 14% through effective sales
and marketing.
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Redesigned menus and recipes for several mid sized companies, resulting in execution improvements and improved
revenues.
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Improved curriculum and instructed students in basic and advanced business practices to progress their success in the
hospitality industry. Received excellent feed back and contract renewals.
Owned & operated Organic Health food store . Wrote and developed Business plans including Culinary Marketing
Strategies, and Policies & Procedure manual
COMPASS GROUP CANADA, Bow Valley College, Calgary Alberta 2006 - 2011
Area Food Services Director/Business Instructor
Managed multiple profit centers within the college, including a café, executive dining, catering and several satellite
kiosks and vending units. Exceeded annual revenue projections and decreased controllables. Performed monthly
financial analysis to evaluate financial position and clearly communicate expectations and actions to maximize
financial performance.
Designed new cafeteria layout with Stuart Olsen Engineering incorporating revenue-increasing methods of food
delivery.
Significantly decreased staff turnover by implementing employee recognition program.
Developing course outlines and curriculum
Preparing and presenting lectures

2. PTI INTERNATIONAL Camp Julien, Kabul, Afghanistan (I.S.A.F.)
Head Chef 2004-2006
Responsible for preparation, cooking and serving for 1500 soldiers, breakfast, lunch, dinnerand 24hour meals and
daily.
Implemented healthy eating option program.
Designed purchasing, sourcing and costing Manual
Recruited, hired and trained Managers and Staff
Received the General Service Medal and ISAF Bar.
MOXIE’S RESTAURANTS HEAD OFFICE 1996-2004
Executive Corporate Chef/Food And Beverage Director
Authored and distributed, Plating, Recipe and Specification manuals for 90 units nationwide.
Handled all menu development and costing including monthly features.
Foodservice Management: Marketing, Service, and HR Systems Foodservice Management: Menu Planning and
Marketing & Merchandising Strategies Controls and related Systems
Demonstrated superior skills in building strong relationships with franchisees and vendor partners.
Active in the development of the company growth from 19 to 90 units.
Hired, trained and mentored 7 supervisors who were later promoted to Kitchen managers.
Decreased food costs by 2% through purchasing, logistics and vendor development and contract negotiations.
Key team member in the execution of the inaugural and succeeding annual franchisee conferences.
Assisted in site selection for both corporate and franchise locations.
PENTICTON INN & CONFERENCE CENTER 1994-1996
Director Food & Beverage/Assistant Manager
Recruited, trained and directed managers to exceed profitability and maintain costs.
Ensured that all employees were trained for their positions to maximize service, production, and efficiency.
Foodservice Management: Marketing, Service, and HR Systems • Foodservice Management: Menu Planning and
Marketing & Merchandising Strategies • Foodservice Management: Control Systems and Related Systems
Key Achievements:
Increased food and beverage sales by 12% first year employed, 2% annually thereafter.
Helped implement “Toys for Tots Breakfast” Christmas Charity for local children.
Secured multiple AGM conference accounts exceeding $10,000 revenue.
Participated in 6 national trade shows annually.
COAST HOTELS, ATRIUM INN, & POETS COVE RESORT AND SPA 1992-1994
FOOD AND BEVERAGEDIRECTOR/EXECUTIVECHEF/OPERATIONS MANAGERS
Alongside other members of a Culinary Management team, we created and maintained menus that satisfied
guests.
Responsibilities: Included, managing food costs, upholding menu standards, and controlling inventory. Creating
event-specific menus for occasions such as banquets, conventions, and catered meetings.
In addition to menu maintenance , event management, and floor supervision covering all aspects of our full-service
hotel establishments' day-to-day functions, including staff management, guest interactions, office administration
duties, vendor communications, and labor costs. Overseeing the management of staff and addressed issues that
lower level of management were unable to resolve. Ensured that operational standards were met in regards to
sanitation codes and laws, food storage, and loss prevention.
GRANDVILLE ISLAND HOTEL-DOCKSIDE RESTAURANT, VANCOUVER , B.C. 1991-1992
FOOD AND BEVERAGE DIRECTOR-RESTAURANT MANAGER
Responsibility for the business performance of the restaurant;

3. analyse and plan restaurant sales levels and profitability;organise marketing activities, such as promotional events
and discount schemes;prepare reports at the end of the shift/week, including staff control, food control and
sales;create and execute plans for department sales, profit and staff development;set budgets or agree them with
senior management;plan and coordinate menus;coordinate the operation of the restaurant during scheduled
shifts;recruit, train, manage and motivate staff;respond to customer queries and complaints;meet and greet
customers, organise table reservations and offer advice about menu and wine choices;maintain high standards of
quality control, hygiene, and health and safety;check stock levels, order supplies and prepare cash drawers and petty
cash reconciliation
EARL’S RESTAURANTS 1987-1991
Area Kitchen Manager
Led operation of a $3 million/year restaurant kitchen and oversaw the management of 5 other kitchens in the Earls
organization. Ensured the workplace met or exceeded all health and safety regulations.
Key Achievements:
Promoted from Kitchen manager to Area Kitchen Manager
Demonstrated continuous commitment to reducing food & labour costs.
Responsible for purchasing logistics, vendor distribution development including contract negotiations.
EDUCATION AND CREDENTIALS
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• Centennial College Hospitality Administration 1980 – 1983
• Cornell University Certificate in Foodservice Management 1983
• George Brown College Culinary Arts Red Seal Chef 1983
• Vancouver Film School Film Direction/Production 2003 – 2004
• American Hotel & Motel Assoc. Business and Industry Instructor ongoing
• WSET Level I current
• WHMIS current
• Alberta & B.C. Food Safety 1 & 2 current
• St. Johns Ambulance First Aid Level A current
Food Inspector Course 1 ongoing
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Extra-Curricular Achievements
Member Chaine des Rotisseurs
Director Tourism Penticton
Member National Tour Association
Member Canadian Assoc. of Executives
Graduate Speak Easy Seminar
Chairperson/ President Update ‘82
Member Rotary International
Member Kinsman Canada
Mott's Clamato, Caesar of the Year
Most Valuable Employee, Penticton Chamber of Commerce
Outstanding Volunteer, Penticton Peach Festival