Hi, I’m
David Wills
Pompano Beach,FL
Summary
Versatile Managing Director with proven abilities across all levels of organizational management. Talented in developing partnerships, overseeing personnel and developing tactical plans to meet strategic goals. Proven leader with significant background in the Hospitality sector.
Overview
23
years of professional experience
Work History
DWC Ltd
Director of Operations
07.2015 - 04.2022
Job overview
- Daily management of multiple sites with also off site events such as weddings. Catering up to 500 in any one event.
- Hired and directed teams on multiple sites to achieve daily and long-term operations and business goals.
- Worked closely with organizational leadership and board of directors to strategically affect operational direction.
- Managed daily operations while overseeing multiple locations to foster increased productivity.
- Monitored office workflow and administrative processes to keep operations running smoothly.
- Delegated assignments based on plans, project needs and knowledge of individual team members.
- Provided documentation of processes to comply with regulations and company policies.
- Directed staff and managed annual capital budget.
- Developed impactful and strategic partnerships with clients to drive business development.
- Established performance goals for each department and provided feedback on methods for reaching those milestones.
- Collaborated with management and fellow supervisors to organize operations and achieve demanding schedule targets.
- Focused teams on developing innovative and cutting-edge approaches with effective resource allocation and strategic planning.
- Created annual budget and developed comprehensive plan to accomplish company objectives while staying within budget.
- Analyzed business needs while soliciting customer feedback for process improvements.
- Worked with team leaders to arrange schedules based on production requirements and available resources.
- Trained and managed team of developers and discussed issues to provide resolution and apply best practices.
Manor House And Ashbury Resorts
Kitchen Manager
10.2007 - 09.2014
Job overview
- 2 Site hotel catering for over 1200 guests at each breakfast, lunch and dinner daily.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Checked and tested foods to verify quality and temperature.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Followed standardized recipes set by Chef for production of breakfast, lunch and dinner meals.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Motivated staff to perform at peak efficiency and quality.
- Oversaw food preparation and monitored safety protocols.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Purchased food and cultivated strong vendor relationships.
- Maximized quality assurance by completing frequent line checks.
- Helped general management develop prices based on inventory costs and portion sizes.
- Checked and tested foods to verify quality and temperature
52 Taverns Ltd
Director of Operations
10.2004 - 09.2007
Job overview
- A multi site company keeping a high standard of gastro style pubs and hotels. Increase in sales would be achieved over the first 18 months of 40%
- Oversaw day-to-day production activities in accordance with business objectives.
- Worked collaboratively with functional leaders to implement new procedures and corrective actions to improve quality.
- Defined, implemented and revised operational policies and guidelines.
- Monitored office workflow and administrative processes to keep operations running smoothly.
- Evaluated performance, adjusted strategies and maintained agile, sustainable operations.
- Kept up-to-date with industry trends and identified areas of opportunity to drive improvements.
- Modernized and improved operational procedures to increase productivity and profitability while tightly controlling costs.
- Led change and transformation across business areas to deliver benefits and align company resources.
- Assessed performance management structures and implemented enhancements to improve frameworks and strengthen results.
- Devised new promotional approaches to boost customer numbers and market penetration while enhancing engagement and driving growth.
Gidleigh Park Hotel (2 Michelin Star)
Chef De Partie
07.1999 - 11.2001
Job overview
- 2 Michelin star country house hotel. Catering this high standard for 50 guests daily.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cleaned kitchen counters, refrigerators and freezers.
- Rotated through all prep stations to learn different techniques.
- Seasoned and marinated cuts of meat, poultry and fish.
- Maintained well-organized mise en place to keep work consistent.
- Rotated food regularly, removing outdated items for proper disposal.
- Assisted with routine stock rotation to keep ingredients fresh.
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
- Monitored recipe portioning to control food costs.
- Gathered and placed all ingredients into workstations to meet shift needs.
- Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Learned specific cutting techniques for chopping vegetables and fresh spices.
- Placed orders to restock items before supplies ran out.
- Planned and directed high-volume food preparation in fast-paced environment.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Obtained fresh, local ingredients to lower grocery costs.
- Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Rotated with specialty chefs to learn pastry station and sauce preparation.
- Mentored kitchen staff to prepare each for demanding roles.
- Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
- Ordered new ingredients and supplies to meet expected needs.
Education
Exeter CollegeExeter United Kingdom
Associate of Applied Science from Hospitality And Catering
07.1999
Skills
- Company Guidelines
- Financial Management
- Issue Resolution
- Budget Management
- People Management
- Organizational Development
- Task Delegation
- Capital Spending
- Innovation and Creativity
- Recruiting and Hiring
- Regulatory and Legal Compliance
- Hiring and Retention
- Manage Personnel
- Coordinate Schedules
- Coordinate Projects
- Plan Schedule
Availability
See my work availability
Not Available
Available
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Director of Operations
DWC Ltd
07.2015 - 04.2022
Kitchen Manager
Manor House And Ashbury Resorts
10.2007 - 09.2014
Director of Operations
52 Taverns Ltd
10.2004 - 09.2007
Chef De Partie
Gidleigh Park Hotel (2 Michelin Star)
07.1999 - 11.2001
Exeter College
Associate of Applied Science from Hospitality And Catering
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