Royce Timms Email & Phone Number

Dallas, Texas, United States

Carrollton/Dallas

Plano, Texas, United States

Huntington Beach, California

Plano, Texas

Mckinney, Texas

Manager of SYT

Richardson, Tx

Responsible for the operations of a $2.7 million-dollar high volume food and beverage establishment. Recruit and manage team of 30 employees. Accountable for financial growth and promotion of business. Responsible for tracking, meeting, and projecting sales budgets. Provide continuous training to ensure high quality of customer service. Maintain open communication and close working relationship with both regional management and corporate. Innovate and develop promotions to generate and grow sales.Handle inventory and vendor relations to ensure timely and cost efficient purchasing of food, beverage, liquor, and small wares.Create and execute performance evaluations to increase productivity and reduction of turn over.Responsible for all liquor and beer inventory management for restaurant. Promoted to lead GM Training store, responsible for corporate training of new managers and GM’s, as well as management training development of all staff.Reduce and control expenses by managing vendor pricing and in depth P&L analysis.Direct efficient guest flow through participative shift management, scheduling a staff of over thirty members including servers, kitchen staff, hosts, and bartenders.

Dallas/Fort Worth Area

Initiated program that standardized employee training and led to increase in customer satisfaction. Effectively lead and motivate employees through implementation of in-house training and performance incentives, resulting in increased productivity and reduction of turn over. Responsible for scheduling training, and hiring of all front of house staff. Promoted to Director of Training in 2002. Responsible for implementation of all front-of-house/back-of-house new hire training relating to new location openings (over 54 restaurant openings). Executed companywide rollout of new menu updates and creation of SOP’s for back-of-house employees.Held weekly meetings to maintain open communication with management team. Worked with marketing team and event planners to ensure highest customer satisfaction.

Plano, Texas

Effectively implement training procedures for all front of house staff. Facilitate performance evaluations to increase productivity and reduction of turn over.Promoted to Assistant Manager for West Plano location in March 2000. Managed front house/ back house restaurant operations for high volume, fine dining restaurant. Responsible for training, and hiring of all front of house staff.