Brandon Thitchener
Charlotte,NC
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate with strong organizational skills eager to secure entry-level Project manager position. Ready to help team achieve company goals. My goal is to seek and maintain full-time or part-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Restaurant Server
The Fig Tree
07.2023 - Current
- Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.
- Increased table turnover rate by efficiently managing orders and ensuring timely delivery of meals.
- Managed cash transactions accurately with attention to detail, minimizing discrepancies in daily reports.
- Trained new hires on restaurant policies, procedures, and exceptional customer service standards.
Assistant Food & Beverage Manager
Notre Dame University
11.2021 - 07.2022
- Oversaw Rohr's food and beverage operations, delivered day-to-day consistency and set and maintained highest food quality and service standards.
- Wrote and communicated clearly, understood internal documents and reports and interacted professionally with guests and employees.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Worked closely with executive chef and beverage manager to determine menu plans for special events or occasions.
Bar Manager
Stoney River Steakhouse and Grill
01.2020 - 09.2021
- Maximized employee morale and corrected performance issues in accordance with established standards.
- Managed financial aspects of the business, including budgeting, forecasting, and reporting.
- Improved daily business operations by effectively training 4 bar staff members and 16 servers on best practices and bar protocols.
- Managed staff at a busy restaurant and served on average 300-400 guests a night.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Purchased LBW and cultivated strong vendor relationships setting up classes for servers and bartenders.
- Inventoried over 80 wines 80 liquors and 15 beers cutting costs by 10% through effective inventory management.
Lead Line Cook
Grandfather Country Club
04.2018 - 09.2018
- Prepared more than 200 dishes per day in fast-paced kitchen environment while maintaining high customer satisfaction rate.
- Mentored new hires on company policies, procedures, and best practices to ensure seamless integration into the team.
- Assisted executive chef in menu planning by researching current culinary trends and suggesting unique flavor combinations.
Saucier, Line Cook INTERNSHIP
The Broadmoor Resort
05.2017 - 09.2017
- Saucier for banquet events producing around 20-30 sauces a day.
- Exercised leadership capabilities by successfully motivating and inspiring others.
- Oversaw food product inventory, making recommendations to Kitchen Manager to streamline kitchen operations.
- Demonstrated a high level of initiative and creativity while tackling difficult tasks.
Manager
Moet Enterprises, Inc/ Doc Popcorn
05.2013 - 08.2016
- Helped plan for festivals, malls, and events for business.
- Evaluated operational trends and made proactive strategy adjustments to maintain alignment between performance and objectives.
- Recruited and hired qualified candidates to fill open positions.
- Controlled costs to keep business operating within budget and increase profits.
- Forecasted trends in expected business levels and adjusted labor and inventory to match expectations.
- Worked effectively in fast-paced environments.
Education
Associates in Engineering - Engineering (Pre-Engineering)
Central Piedmont Community College
Charlotte, NC07.2025
Bachelor's - Business Management Program
The Culinary Institute Of America
Hyde Park, NY12.2019
Associates - Culinary Arts
The Culinary Institute Of America
Hyde Park, NY04.2017
Skills
- Team Leadership
- Conflict Resolution
- Attention to Detail
- Budgeting
- Management
- Clear Communication
- Wine and Liquor Knowledge
- Order Supplies
- Train Employees
- Recruit Employees
- Develop Working Procedures
- Coaching and Mentorship
- Handle Customer Complaints
- Delegate Activities
- Decision Making
- Relationship Management
- Adaptable and Flexible
Certification
- ServSafe Certified, National Restaurant Association
- ABC Certification
- TIPS Certification
Timeline
Restaurant Server
The Fig Tree
07.2023 - Current
Assistant Food & Beverage Manager
Notre Dame University
11.2021 - 07.2022
Bar Manager
Stoney River Steakhouse and Grill
01.2020 - 09.2021
Lead Line Cook
Grandfather Country Club
04.2018 - 09.2018
Saucier, Line Cook INTERNSHIP
The Broadmoor Resort
05.2017 - 09.2017
Manager
Moet Enterprises, Inc/ Doc Popcorn
05.2013 - 08.2016
Associates in Engineering - Engineering (Pre-Engineering)
Central Piedmont Community College
Bachelor's - Business Management Program
The Culinary Institute Of America
Associates - Culinary Arts
The Culinary Institute Of America
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