Tim Mcbride Email & Phone Number

Houston, TX, US

Baytown, TX, US

Responsible for designing, implementing, and overseeing training programs that enhance employee skills, knowledge, and performance. This role involves assessing organizational training needs, developing learning strategies, and fostering a culture of continuous improvement.- Identifying and analyzing training needs across the organization.- Developing and.

Develop training and career growth solutions built around company branding and needs; including eCourse and blended learning pathways, job aids, and facilitation needs.Experience in Hospitality Operations and Internal Marketing.

Irving, Texas, US

• Worked with a skilled team to create & implemented 10 department specific onboarding training programs and over 12 role specific learning paths working through SME's in the field. Assisted in achieving a company.
• Worked as team to create and roll out career development program for top five percent of company.
• Hosted kickoff calls and support sessions to ensure all participants were informed and on track.
• Tracked and reported on all training programs with mass communications being sent out to subject experts and corporate leadership.
• Accomplished companywide re-branding and successfully reformed training and onboarding process to reflect new image.
• Received four awards over past five years with company as rising star and high performer.

Irving, Texas, US

Joined as an Executive Chef for South Shore Harbour Country Club, quickly promoted to Food & Beverage Director over multiple Private Clubs in area.In 2018 I was again promoted to Director of Operations and Training. Oversaw all F&B operations with a focus on Member andGuest experience and facilitated training initiatives withnew employees in a variety of.

-Developed innovative and seasonal menus that reflect the restaurant's style and meet customer preferences. -Overseeing the entire kitchen operation, including staff management, scheduling, and training.-Ensuring that all dishes meet high standards of taste, presentation, and quality, and maintaining consistency across all meals.-Managing food costs and.

Day to day operations of a high volume tourist driven restaurants in a seasonal market. Meeting revenue goals set in place by ownership and coming in under staffing and expense budgets. Created training paths for new employees and career advancement opportunities assistingin retention efforts and employee satisfaction.Worked to create teams and.