BRANDON THITCHENER
Charlotte,NC
Summary
Dynamic and customer-focused professional with a strong background in hospitality, including extensive front-of-house and kitchen experience. Proven leadership as a Food and Beverage Manager and Bar Manager, excelling in team management, operations, and customer service. Equipped with a Bachelor's degree in Business Management and hands-on experience as a Business Development Representative, I am now eager to leverage my customer service expertise and business acumen to drive sales growth in a new industry. Skilled in relationship-building, problem-solving, and delivering exceptional client experiences.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Business Development Representative
Darktrace
04.2024 - Current
- Increased client base by identifying potential customers and initiating strategic outreach.
- Maintained extensive knowledge of company products and services to provide top-notch expertise to customers.
- Expanded business through effective network development, identifying new, and prospective clients.
Assistant Food & Beverage Manager
Notre Dame University
11.2021 - Current
- 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
- Created and delivered orientation and training for new team members and professional development activities for experienced associates
- 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 customer service by training staff, overseeing operations, and resolving issues quickly
- 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 dinner only restaurant and served on average 300 guests a day
- Gave staff motivation to learn more about Liquor, Beer, and wine by scheduling tastings with local beverage Representatives
- Inventoried over 80 wines, 80 liquors and 15 beers cutting costs by 10% through effective inventory management.
Manager
Moet Enterprises, Inc/ Doc Popcorn
- 12.2019
- Helped plan for festivals, malls, and events for business
- Evaluated operational trends and made proactive strategy adjustments to maintain alignment between performance and objectives
- Maintained ongoing system for development, recruitment, recognition and retention of store crew
- Recruited and hired qualified candidates to fill open positions
- Leveraged market knowledge and leadership ability to help drive profit increases
- Handled over $6000 in funds each day in fast-paced customer service environment
- Forecasted trends in expected business levels and adjusted labor and inventory to match expectations.
Lead Line Cook
Grandfather Country Club
05.2017 - 09.2017
- Prepared more than 200 dishes per day in fast-paced kitchen environment while maintaining high customer satisfaction rate
- Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations
- Mentored and trained four line cooks to teach them proper sanitation, improving overall quality and performance
- Kept stations stocked and ready for use to maximize productivity
- Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections
- Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Education
Bachelor's - Business Management Program
The Culinary Institute Of America
Associates - Culinary Arts
The Culinary Institute Of America
High School Diploma - Culinary Arts program
Weaver Academy
Skills
- Team Leadership
- Training and Development
- Conflict Resolution
- Attention to Detail
- Budgeting
- Staff Management
- Clear Communication
- Wine and Liquor Knowledge
- Order Supplies
- Train Employees
- Recruit Employees
- Develop Working Procedures
- Coaching and Mentorship
- Delegate Activities
- Food Service
- Decision Making
Certification
- ServSafe Certified, National Restaurant Association
- ABC Certification
- TIPS Certification
Timeline
Business Development Representative
Darktrace
04.2024 - Current
Assistant Food & Beverage Manager
Notre Dame University
11.2021 - Current
Bar Manager
Stoney River Steakhouse and Grill
01.2020 - 09.2021
Lead Line Cook
Grandfather Country Club
05.2017 - 09.2017
Manager
Moet Enterprises, Inc/ Doc Popcorn
- 12.2019
Bachelor's - Business Management Program
The Culinary Institute Of America
Associates - Culinary Arts
The Culinary Institute Of America
High School Diploma - Culinary Arts program
Weaver Academy
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