Summary
Overview
Work History
Education
Skills
Certification
Timeline
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Brad Thibodeau

Ventura,CA

Summary

Perceptive and hospitable Food and Beverage Manager with 25 years of experience creating profitable and inviting dining experiences for valued guests. Business-oriented large multi-unit dining expert with constant focus on emerging trends and customer preferences. Committed to inspired leadership of service-oriented teams that cultivate loyal diners.

Overview

24
24
years of professional experience
1
1
Certification

Work History

Training Consultant

Self Employed
Portland , ME
09.2021 - Current
  • Developed training materials for various departments and topics, including customer service, safety procedures, and team building.
  • Conducted needs assessments to determine areas of improvement in employee performance.
  • Created comprehensive training plans based on organizational goals and objectives.
  • Provided ongoing coaching and support to participants during the training process.
  • Effectively implemented multi-unit standardization of kitchen and storage layout to better help with cross employee utilization between properties.
  • Designed and implemented inventory management systems to help deliver consistent cost controls, par levels, ordering ease and reduction in waste and overage.
  • Rollout of Aloha POS system throughout multi-units as well as helping with maintaining system with upkeep as well as software upgrades.
  • Assigned to Opening Team and full new unit rollouts. Oversaw all applicants and their training as well as creating the "Playbook" for Pictor Enterprises.

General Manager

Pictor Enterprises/Buffalo Wild Wings
, NH/ME
07.2013 - 10.2023
  • Employed in several different Management roles/levels in various units throughout the region.
  • Developed and implemented operational strategies to improve efficiency, reduce costs and maximize customer satisfaction.
  • Established and maintained effective communication with staff members to ensure efficient operations.
  • Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
  • Coordinated training activities for employees to ensure compliance with company policies and procedures.
  • Monitored financial performance and identified areas for improvement in cost savings and revenue generation.
  • Consistently attained or exceeded quarterly goals in food cost, ticket times, and inspection scores.
  • Ensured compliance with local health department regulations regarding food safety standards.
  • Analyzed existing processes for effectiveness and developed new systems as needed to enhance overall productivity levels.
  • Maintained relationships with vendors to obtain the best pricing on supplies and materials.
  • Oversaw product development initiatives from concept through completion stages.
  • Developed marketing strategies designed to increase brand awareness within target markets.
  • Conducted regular meetings with senior management team to review progress against established objectives.
  • Recruited, interviewed and hired qualified staff for open positions.
  • Trained employees on duties, policies and procedures.

Training Kitchen Manager

99 Restaurant and Pub
, CT
11.1999 - 06.2013
  • Advanced to manager/supervisory role w/in 2 yrs of joining as a dishwasher.
  • My initial role was that of a single unit but would later be utilized throughout many locations throughout Connecticut.
  • Trained new kitchen staff on proper food handling techniques and safety regulations.
  • Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
  • Developed and implemented kitchen policies, procedures and quality standards.
  • Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
  • Maintained accurate records of food costs, labor costs, waste management and other related expenses.
  • Ensured compliance with all applicable local, state and federal laws governing food service operations.
  • Inspected equipment regularly to identify necessary repairs or replacements.
  • Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
  • Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
  • Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
  • Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.

Education

Associate of Science - Accounting

Central Maine Community College
Auburn, ME
05-2021

Skills

  • Project Management
  • Learning Management Systems
  • Process Improvements
  • Needs analysis
  • Organizational Development
  • Performance Evaluation
  • Online training
  • Quality Control
  • Employee Coaching
  • Microsoft Office (Word, Excel, Powerpoint)
  • Intuit
  • Quickbooks
  • ADP
  • Aloha POS

Certification

  • ServSafe Manager Certificate
  • ServSafe Food Handlers Certificate
  • ServSafe Sexual Harassment Certificate
  • CPR Training
  • State Alcohol License
  • State Food Handlers Permit

Timeline

Training Consultant

Self Employed
09.2021 - Current

General Manager

Pictor Enterprises/Buffalo Wild Wings
07.2013 - 10.2023

Training Kitchen Manager

99 Restaurant and Pub
11.1999 - 06.2013

Associate of Science - Accounting

Central Maine Community College

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Brad Thibodeau