Dylan Stills Email & Phone Number

Timberville, Virginia, United States

I run the cafeteria at an elementary school providing nutritious, healthy, and delicious foods for pre-k through 5th graders.

Harrisonburg, Virginia, United States

United States

Pollock Stills Consulting knows what it is like to operate with limited support a food and beverage department, restaurant, coffee shop, etc. with fewer staff, a smaller budget, and more guests. Having recently experienced what so many of our colleagues are experiencing now, we want to share the tools we have developed and support you in running your business more efficiently.With profitable solutions and streamlined processes we will help you achieve your ultimate goal by utilizing our expertise.Training + Development- We build and implement complete training programs for all Food and Beverage positions. These programs are easily adapted to every operation and ensure a successful and smooth training process for your team.Operations- With experience overseeing multiple types of Food & Beverage operations and working closely with other departments, we can give you the best solutions for increasing profits, cutting costs and planning for future needs.Systems- We help you research and source the right solutions for your Food and Beverage technology needs. From POS systems to reservation systems to mobile ordering solutions, we find the best match for your business and oversee all implementation and integration.Menu Development- Whether you are creating a new beverage program or updating your dinner menu, we have the tools to help you develop the perfect menu to increase sales, streamline operations, and cut costs.Catering + Events- From offsite catering events to onsite catering, including large arenas, we can guide you through menu development, sales techniques, planning, and execution strategies to maximize your profits and encourage repeat business.

Harrisonburg, Virginia, United States

Vail, Colorado

Yosemite Valley Lodge, Yosemite National Park

Assist with the transition from previous concessionaire to AramarkAssist with introduction of Aramark systems into new accountHelp introduce new menu items to existing menu and operations. o Increase sales of retail items through introduction of new itemsIncrease team morale through engagementResearch, Procure Quotes, and Purchase new kitchen equipmentCoordinate with Executive Chef and Maintenance department for installation of new equipmentManage retail inventory by ordering, counting and developing relationships with vendorsHold team members accountable for attendance, cash handling, and procedures we have put in placeSchedule, discipline, and hire while adhering to and following Union Contract lawsTrain new team members in TIPS courseContinuously train team members so that they are following correct procedures and SOPsManage up to 150 employees depending on time of year and requirements of businessIncrease YOY guest satisfaction scores and top line revenue in YVL LoungeChange the atmosphere and guest experience in YVL Lounge by improving team morale and increasing amount of staff on scheduleAdjust draft and bottled beer offerings to entice more guests into trying a new beer they may not have tried beforeSimplify food menu, while keeping the same value, to increase speed of service and remove stress from kitchen teamOversee Mountain Room Restaurant (full service casual fine dining restaurant) on the restaurant managers’ days offWork closely with the chef team to create a brand-new menu for YVL LoungePlan and execute, with chef team, menu tasting and new menu roll-out in YVL LoungeWork with the Restaurant Manager to refine and streamline our wine, liquor and cocktail offerings to ensure that they are in line with the corporate beverage programDesign a new layout for the YVL Lounge menu for new menu books that were ordered January 2019Ensure that the approved budget for non-food purchases was adequate for our needs and not overshot with ordering

Cleveland/Akron, Ohio Area

I set up and break down private parties, while maintaining stock and supplies during service. I ensured that the parties were ready before their scheduled start times, and made sure that any drops were completed on time. Coordinate with other runners and the servers to make sure they have everything that they need for their parties, to find out whether they needed help, and to see if they would be able to help me if I needed it. I also handled most special requests in the Friends and Family room and backstage during Cleveland Cavaliers games.

Morino Grill Food Court, Denali National Park, Alaska

Manage all aspects of food court operations (FOH & BOH); responsible for financial performance, particularly labor and COGs; responsible for achieving customer service scores and client evaluation scores; responsible for employee performance appraisals, coaching and disciplinary action where warranted utilizing company progressive discipline policy; responsible for implementing/managing relevant portions of the company’s environmental management system (EMS); responsible for the management of company food management fundamentals program;

Cleveland/Akron, Ohio Area

Prior to the day of a show, I oversaw and assisted with the building and stocking of concession stands. I check and physically receive product deliveries, sometimes multiple deliveries a day, as well as took inventory of current product on hand. During shows, I receive orders from stand supervisors over the hand-held radio, write out a paper transfer order, and ensure that the order gets delivered in a timely manner, is accurate, and goes to the proper stand. After the shows, I enter the transfers into the Winarcs system, and then post stand sheets to Winarcs.

Cleveland/Akron, Ohio Area

I manage the Blossom Grille at Blossom Music Center during The Cleveland Orchestra shows each summer. I am responsible for training new servers on our POS system (FuturePOS), as well as training new bussers and runners on how the restaurant gets set up, because each week the floor needs to be reset due to the fact that the pavilion that the restaurant is housed in is used for the Bud Light Lounge during rock and country shows, and everything gets moved around for those. During service, I handle any and all complaints that arise, whether they are from a guest or from an employee. If the bar needs more liquor or wine, or glassware, I am responsible for getting more of whatever the bartender needs, or finding a suitable replacement. After service, everything gets broken down to just bare tables and chairs, dirty linens get bagged and taken to the dirty linen bin, and all edible products get locked up. The servers sales and tips get tracked in a Microsoft Excel spreadsheet, a product movement report is printed for the Chef, and a Sales by Range report is printed, summarizing the days sales.

Cleveland/Akron, Ohio Area

Did prep for the night, or next morning, if it was needed. Cleaned the store, front and back of the house, while providing excellent customer service to our guests. At the end of the night, do a soup inventory, and enter it into the Zoup! computer system. Bag and cool down any soup that remains at the end of the night, and return it to the appropriate box in the freezer. Clean any and all dirty dishes, and ensure that the other employees finish their duties, which included wiping down all surfaces in the front of the house, sweeping and mopping the entire store, restocking restroom supplies, taking out all trash, restocking drink counter supplies, and restocking expediter area. Allow cashier to count his/her drawer, and then I would prepare a deposit based on the amount of sales we did that night, and then reset the drawer to the beginning count by exchanging money between the drawer and the safe.