Jonathan Tyson Email & Phone Number

Nashville, Tn, Us

Nashville, Tennessee, United States

Nashville, Tennessee

Columbia, South Carolina Area

Responsible for the daily operations for the entire campus

Dallas, Texas

Responsible for the daily operation of the unit and residential dining hall, restaurants and other establishments that prepare and serve food and beverages. I direct staff to ensure that customers are satisfied with their dining experience and the business is profitable.

Casper, Wyoming Area

Increases management's effectiveness by recruiting, selecting, orienting, training, coaching, counseling, and disciplining managers; communicating values, strategies, and objectives; assigning accountabilities; planning, monitoring, and appraising job results; developing incentives; developing a climate for offering information and opinions; providing educational opportunities.Develops strategic plan by studying technological and financial opportunities; presenting assumptions; recommending objectives.Accomplishes subsidiary objectives by establishing plans, budgets, and results measurements; allocating resources; reviewing progress; making mid-course corrections.Coordinates efforts by establishing procurement, production, marketing, field, and technical services policies and practices; coordinating actions with corporate staff.Builds company image by collaborating with customers, government, community organizations, and employees; enforcing ethical business practices.Maintains quality service by establishing and enforcing organization standards.Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.Contributes to team effort by accomplishing related results as needed.Skills/Qualifications: Performance Management, Staffing, Management Proficiency, Coordination, Coaching, Developing Standards, Financial Planning and Strategy, Process Improvement, Decision Making, Strategic Planning, Quality Management

Winston Salem, North Carolina

I am responsible for the preparation and serving of all meals in the Fresh Food Company, in addition to all grab and go items campus wide. I oversee and manage the food service production and delivery system, including purchase and inventory of food and supplies. I insure conformance with food quality, nutrition, and productivity standards. I provide hands-on and written training, manage and supervise food service staff, practice time management techniques, and insure the highest possible customer satisfaction.

High Point, North Carolina

Consistently provides a quality product and customer service experience that delivers total customer satisfaction. Created an environment in which the customer is always right; ensures a positive customer service experience. Responds positively and quickly to customer concerns. Corrects potential problems before they affect customers. Hired high quality people who demonstrate and ensure consistent customer satisfaction. Ensures all employees are trained, motivated and empowered to deliver total customer satisfaction. Evaluates each employee’s ability to maintain high levels of customer satisfaction.Continuously improves the skills, knowledge and morale of all employees. Treats the employees with dignity and respect; creates an environment where the entire team does the same. Effectively utilizes all training programs from new employee orientation up to and including management training classes. Prepares qualified employees for promotion to the next position. Continually develops adequate numbers of shift leaders to meet the objective of the business plan.Maximizes financial performance and profit. Develops and executes the business plan (key elements include: fiscal responsibilities, manpower planning and local marketing) for the operation. Achieves results by planning, communicating, delegating and following up. Executes company wide marketing programs; initiates programs on time, correctly and with minimal direction.

Conover, North Carolina

Assist the Catering Coordinator and Executive Chef with the execution of all styles and sizes of catering orders throughout the year; planning and organization of menus and seasonal features. Primary duties include weekly creation of prep lists and schedules and supervision of prep cooks, collaborating closely with the Catering Coordinator to ensure all menus are executed to the customers’ specifications. Ensure all ingredients are procured economically and in a timely mannerProficient/excellent kitchen and food safety skills, Serv Safe certification preferredDetail-oriented and strong background with preparation and presentation for everything from small lunch meetings to big plated weddingsEnsure the cost of food remains within budget guidelinesExcellent communication skills to supervise, mentor and motivate fellow workers and to collaborate with the Catering Coordinator and Executive ChefAbility to work as a Head Chef on some big events throughout the season

Atlanta, Georgia

Prepare all the components of cold appetizers, which range from salads and cheese plates to terrines and antipasti platters to the Club level, Atlanta Grill and CateringResponsible for performing their own inventory of commonly used items, determining the freshness of the items before use.Managed 7-10 employees directly; assissted other departments in organization and planning of catering/special events in the hotel

Denali National Park, Alaska

Maintains a reputation of integrity, honesty and trust, and exemplifies the highest moral, professional and ethical behavior. I planned, organize and direct the resort food programs in compliance with federal and state regulations and district policies; plans and recommends new food service operations and procedures to improve or facilitate operations. Supervised assigned employees; provides for technical direction and guidance. Controlled the food service budget; monitors expenditures and balances financial transactions. Ordered food, supplies and equipment; initiates bids for quotation and comparison; arranges for proper storage and delivery of food and supplies; requests commodity foods as necessary. Conducted on-site visitations regularly to coordinate and review food service operations, analyzing effectiveness, assuring compliance with laws, regulations and standards and observing safety and sanitation procedures; provides assistance and direction to subordinate supervisors to resolve problems. Planned and prepared menus for various food service operations, including the contract programs; recommends appropriate food prices. Coordinated communication, programs and activities with other resort departments and personnel, governmental and private agencies, consultants, sales representatives and other outside organizations; receives and provides information to students and parents as necessary. Conducted training programs, workshops and meetings to develop operation, production and service standards and practices. Developed specifications and standards for quantity food purchases; tests products and establish procedures for product use.

Greensboro, North Carolina

I managed and performed culinary delights for our guests and owners and execute the menu, ensuring a high level of performance, guest satisfaction and profitability. Guest satisfaction in our restaurant revolves around the food appearance, high quality of the food and overall dining experience. I was directly responsible for the daily preparation of daily features, food items in the pantry, fry stations, wood fire grill and oven or other areas of the kitchen. Implemented 6-9 week seasonal menu cycles.I scheduled accordingly to the business labor budgets to ensure the adequate amount of staff was met to all areas of the operation. I cross-trained staff and developed the management team to be efficient operators.

Associate Of Science (A.S.), Cooking And Related Culinary Arts, General

Bachelor Of Applied Science (B.A.Sc.), Religion/Religious Studies