BROOK WILLHIDE
Richmond,VA
Summary
Customer-oriented General Manager with [Number] years of experience focused on increasing revenues and expanding margin. Adaptive and deadline-oriented consistently executes and completes multiple projects in high-stress environments. Meticulous leader and strategic planner with comprehensive managerial acumen, offering vision and motivational acumen.
Overview
19
19
years of professional experience
Work History
Executive Chef
Marymount University/Sodexo
11.2024 - 10.2024
- Led culinary operations, managed staff of 20+, and oversaw catering for university president & diverse clientele with high-quality service.
Executive Chef
Mary Washington Hospital/Morrison Healthcare
10.2024 - 10.2024
- Managed a team of 20 cooks and 1 sous chef, ensuring efficient operations and high-quality service.
Sous Chef
MedStar Washington Hospital Center/Morrison Healthcare
05.2024 - 10.2024
- Co-managed staff of over 30 culinarians
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
General Manager
Parterre Restaurant/Trolley Hospitality Companies
08.2024 - Current
- Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
- Championed continuous improvement initiatives that enhanced operational performance across all departments.
- Assisted in recruiting, hiring and training of team members.
- Interacted well with customers to build connections and nurture relationships.
Sous Chef
THE WILLIAMSBURG INN
09.2005 - 08.2010
- Collaborated with Chef de Cuisine on menu development and costing, ensuring high-quality offerings.
Chef/Creative Director
Carrot Tree Kitchens
11.2024 - 07.2024
- Floating employee between all locations-chef, cashier, prep, catering
- Updated menus & merchandising.
Caterer/Chef
SPECTRUM CATERING & SPECIAL EVENTS
05.2024 - 07.2024
- Catering team member for PGA Golf Tournaments, ensuring high-quality meals for participants.
Sous Chef
Hampton Roads Academy
12.2024 - 06.2024
- Opened new culinary program, feeding 600 students daily, developed menus, recipes, procedures
- Served as Onsite Sous Chef & RA for 20 international students.
Executive Chef
Chippenham Hospital/Sodexo
12.2024 - 05.2024
- Coordinated food, small wares and equipment orders
- Conducted monthly safety training, daily line-ups and weekly production meetings.
Supervisor/Chef
GEICO/Eurest of Compass Group
10.2024 - 05.2024
- Implemented par levels for product ordering, ensuring optimal inventory management and cost control.
General Manager/Chef Manager
Dominion Energy Surry/Sodexo
11.2024 - 03.2024
- Optimized operations, reducing subsidy by over 12% in fiscal year while boosting café traffic
- Revamped menu offerings, enhancing customer satisfaction and revenue
- Spearheaded menu redesign, introducing rotation weekly options and refreshed catering selections
- Managed comprehensive inventory control and labor cost analysis.
Private Chef for The Estate at Kingsmill/Banquet Sous Chef
Kingsmill Resort
10.2011 - 01.2013
- Prepared all meals for guest staying at The Estate at Kingsmill creating diverse menus and memorable experiences for guests and their families
Catering & Special Events Manager
VCU Medical Center/Aramark
October
- Responsible for all aspects of catering functions for VCUHS including staffing, ordering, inventory, quality control.
Education
B.S. FOOD SERVICE MANAGEMENT -
JOHNSON & WALES UNIVERSITY
Charleston, SC05.1999
A.A.S. CULINARY ARTS -
JOHNSON & WALES UNIVERSITY
Charleston, SC05.1998
Skills
Leadership and team building
Problem Resolution
Operations Management
Team Player
Efficient multi-tasker
Effective leader
Training and coaching
Team Leadership
Customer Relations
Verbal and written communication
Relevantqualificationsskills
Microsoft Word Suites
Timeline
Sous Chef
Hampton Roads Academy
12.2024 - 06.2024
Executive Chef
Chippenham Hospital/Sodexo
12.2024 - 05.2024
General Manager/Chef Manager
Dominion Energy Surry/Sodexo
11.2024 - 03.2024
Chef/Creative Director
Carrot Tree Kitchens
11.2024 - 07.2024
Executive Chef
Marymount University/Sodexo
11.2024 - 10.2024
Supervisor/Chef
GEICO/Eurest of Compass Group
10.2024 - 05.2024
Executive Chef
Mary Washington Hospital/Morrison Healthcare
10.2024 - 10.2024
General Manager
Parterre Restaurant/Trolley Hospitality Companies
08.2024 - Current
Sous Chef
MedStar Washington Hospital Center/Morrison Healthcare
05.2024 - 10.2024
Caterer/Chef
SPECTRUM CATERING & SPECIAL EVENTS
05.2024 - 07.2024
Private Chef for The Estate at Kingsmill/Banquet Sous Chef
Kingsmill Resort
10.2011 - 01.2013
Sous Chef
THE WILLIAMSBURG INN
09.2005 - 08.2010
Catering & Special Events Manager
VCU Medical Center/Aramark
October
B.S. FOOD SERVICE MANAGEMENT -
JOHNSON & WALES UNIVERSITY
A.A.S. CULINARY ARTS -
JOHNSON & WALES UNIVERSITY
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