Timothy Williamson Email & Phone Number

Shakopee, Minnesota

NUTRITION SERVICES DEPARTMENT LEAD: Responsible for entire culinary department which includes daily side by side training with the staff and management team. Monitors, maintains and trains all employees daily to ensure company standards are met in a timely fashion. COLLABORATION AND TEAM DEVELOPMENT: Ensure staff cleans and sanitize work stations and equipment cleaning lists are complete. Assists co-worker with tasks if necessary and support all departments when needed. Ensures all staff complete the tasks in time allowed while providing the highest quality of service to customers at all times. DAILY RESPONSIBILITIES: Prepares entrees, potatoes, soups, chili, vegetables and side dishes for breakfast, lunch and dinner. Prepares menu items on broiler, grill and deep fryer, batch cooking or preparing to order. Prepare items according to production sheets. Prepares breakfast/lunch/dinner according to specific diet orders. Assures foods are served and stored in appropriate temperatures according to HACCP guidelines. Serves breakfast/lunch/dinner items per patient and customer needs or diets. Monitor and record temperatures of food items according to temperature sheets. Communicates effectively with co-workers and management team.

Savage, Minnesota

DEPARTMENT HEAD MANAGEMENT: Responsible and accountable for the entire 24 hour, thirty million dollar annual operation which includes supervision of night stock crew, assistant managers, departments and custodial crew. Maintains grocery back stock and ensures back room, loading dock and vendor areas are clean, organized and all product is thoroughly stocked and packed away in correct location. daily tasks were to include check in of all product and break down of all pallets, sorting grocery by aisle, removal of damaged or mis-picked product, re-stacking and organization of product for storage in back room.TRAINING AND DEVELOPMENT: Held monthly department meetings to ensure responsibilities and accuracy is maintained in a positive and friendly matter. Continued support in new hire training, schedule writing, consultation and overall staff obligations of the employees while adhering to company policies and store guidelines. Cross training in cash handling, customer service, and checking out guests to ensure customer satisfaction is achieved at all times.

Jordan, Minnesota

EXCEPTIONAL CUSTOMER EXPERIENCE: Provided exceptional customer service while maintaining drink recipe knowledge and execution according to company guidelines. Assisted wait staff and waited tables when necessary while maintaining excellent menu knowledge and suggested up sale to increase overall restaurant profit. JOB RESPONSIBILITIES: In charge of overall bar operations which included opening and closing responsibilities. Rotation and inventory of all alcohol, produce and supplies while maintaining superior quality at all times.NEW RESTAURANT OPENING DEVELOPMENT: Team player and motivator; Helped wherever needed. Assisted in grand opening of restaurant with full training, bar inventory and setup.TIPs On Premise Alcohol CertificationMinnesota School of Bartending Certification

Minneapolis, Minnesota

LEADERSHIP: Mentored, coached and trained 25 team members which included developing and maintaining a staff that provides hospitable, professional service while adhering to policies and business initiatives through the companies standards. Communicated well and used strong interpersonal skills to establish positive relationships with all employees. Conducted employment reviews with all staff members to ensure positive morale, additional training or development was needed for improvement.INNOVATION/CHANGE MANAGEMENT: Created and established employment filing system for the company to ensure all state and city regulations were met and in compliance. Designed and executed a food and supply inventory management system for profit and loss while maintaining weekly ordering and monthly inventory to ensure its functionality. Optimized profits by controlling food, beverage and labor costs on a daily basis while maintaining sales forecasts and schedules to reflect desired productivity targets.STRATEGIC PLANNING: Identified inefficiencies and made recommendations for process improvements. Assigned tasks and oversaw the direction of owners, management and employees to ensure compliance with food safety procedures and quality control guidelines. Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality. Conducted and maintained weekly management meetings so collaboration, involvement and communication were in place.MULT-UNIT OPERATIONS SUPPORT: Managed, maintained and effectively executed five different locations within the company which included a commissary kitchen, farmers market(s), brick and mortar and a standing kiosk.

Edina, Minnesota

MANAGEMENT DEVELOPMENT: Successful development, training and certifications were established from a two month corporate structured management training program which included all areas of the restaurant operation. Mentored and certified new managers in training and educated on company’s policies and procedures.STRATEGIC PLANNING: Senior II manager of a dynamic and innovative team that executed and drove sales of eleven million dollars annually with a one percent complimentary F&B return in a down trending economic environment. Managed, coached and developed a total of 150 staff members on a daily basis which entailed scheduling, side by side training, interviewing, certifications, staff reviews, and staff alignments.LEADERSHIP: Actively created a team culture which inspired superior guest satisfaction through proper interpersonal communication, effective and efficient training, and enstilling a lead by example precence. Achieved daily inventory goals through accurate ordering, increased employee knowledge and development.CORPORATE MIDWEST RESTAURANT SUPPORT: Utilized expertise to develop and train less experienced cross functional management and employment teams at multiple store locations throughout the Midwest. Participation and training in culinary workshops from area director support while learning the fundamentals of all restaurant operations.

Mankato, Minnesota

CORPORATE & FIELD TRAINING MANAGEMENT: Corporate structured field training completion in multiple store locations while maintaining exceptional collaboration with peers. Conducted seminars to management and staff educating on hospitality guidelines and restrictions with personal area director support.OPERATIONS MANAGEMENT: Led house operations which included ordering, maintaining inventory, and controlling cost. Attracted and retained 100+ team members in addition to conducting monthly performance reviews and ongoing training on a daily basis. Maintained and executed on weekly ordering, inventory calculation and profit and loss statements that were reported to area director.

Belle Plaine, Minnesota

OPERATIONS MANAGEMENT: Managed and maintained 75+ team members in addition to providing yearly reviews and creating management schedules. Led weekly management meetings which focused on budget forecasts, P&L statements, inventory and distribution ordering. Also discussed marketing strategies and employee behaviors. Demonstrated flexibility and adapted skill sets to business needs.MULTI-UNIT MANAGEMENT: Assisted in direct owner support in entire operation which included catering, general store operation and apple orchard festival and events.INNOVATION AND DEVELOPMENT: Updated and revised recipe books, inventory, and implemented new menu roll outs every 6 months.

Bs Technical Management, Restaurant, Culinary, And Hospitality Management/Manager, 3.85

Graduated Summa Cum Laude Deans List 2009

Culinary Arts Diploma, Culinary Arts And Related Services, 3.2 Gpa

·Coursework in Business, Restaurant and Hotel Management ·Basic Vocational Certificate: Culinary Management ·Recipient of Geneva Chef’s.

Diploma, · Course Of Study Prescribed For Graduation

Activities and Societies: Honors Choir, Jazz Band