Delaney O'Connor
Bend,Oregon
Summary
To work hard, learn and contribute to a successful & productive team. Serviced-focused General Manager dedicated to delivering positive customer experiences to promote loyalty and repeat business. Orchestrates optimal resource utilization to handle expected operational needs. Exceptional team leader with sound judgment, good planning abilities and interpersonal communication strengths. Work Hard, learn, build and contribute to a successful and productive team. Focused on quality over quantity at all levels
Overview
32
32
years of professional experience
Work History
General Manager
RRH The Newberry Hotel Tapestry Hilton
11.2023 - Current
- Oversaw entire property renovation and brand change from Hilton DoubleTree to Hilton Tapestry while maintaining operations and implementing new brand standards.
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
- Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
- Managed budget implementations, employee evaluations, and contract details.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
Assistant General Manager
Resolute Road Hospitality, DoubleTree Hilton
02.2022 - 11.2023
- Assisted the General Manager in any and all daily operations from managing housekeeping, running and working the front desk, overseeing maintenance department and giving direction to F&B Manager.
- Helped maintain all company policies and procedures
- Handled billing for direct bill accounts and invoicing for all departments
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Oversaw inventory by ordering precise quantities of stock and executing corrective actions to drive profitability.
- Motivated, trained, and disciplined employees to maximize performance.
- Trained and guided team members to maintain high productivity and performance metrics.
- Cultivated and strengthened lasting team member relationships using strong issue resolution and dynamic communication skills.
Assistant General Manager
Resolute Road Hospitality, Hilton Garden Inn
03.2020 - 02.2022
- Assisted the General Manager in any and all daily operations from managing housekeeping, running and working the front desk, overseeing maintenance department and giving direction to F&B Manager.
- Helped maintain all company policies and procedures
- Handled billing for direct bill accounts and invoicing for all departments
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Oversaw inventory by ordering precise quantities of stock and executing corrective actions to drive profitability.
- Motivated, trained, and disciplined employees to maximize performance.
- Trained and guided team members to maintain high productivity and performance metrics.
- Cultivated and strengthened lasting team member relationships using strong issue resolution and dynamic communication skills.
Food and Beverage Manager
Resolute Road Hospitality, Hilton Garden Inn
10.2018 - 03.2020
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
- Managed bar and wait staff and directed hiring program.
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Purchased food and cultivated strong vendor relationships.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
Sous Chef
Anthonys Home Port
01.2016 - 10.2018
- Oversee all operations of the kitchen including managing food costs, hiring, ordering, building a cohesive team, and ensuring customer satisfaction with high quality food standard.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Line Cook
Blackbelly Market
01.2014 - 01.2016
- Assisted in the opening of restaurant and development of recipes
- Helped set the tone and standards for both the food and kitchen staff
- Worked the Grill in an open Kitchen, cooking several different cuts of meat, and assisted the Chef with plating food
- Also worked busy sauté station where people watched our every move
- The focus of food was farm to table and using local and sustainable products whenever possible
- We quickly garnered National attention and became a local favorite.
Kitchen Manager / Sous Chef
Le Bousquet
01.1999 - 01.2014
- Assisted Executive Chef in the full operations of the kitchen and staff, overseeing entirety of opening and closing procedures, day to day staffing and prep schedules
- Created nightly specials and menu changes
- Managed on-and-off premises catering, hiring, firing, and ordering of food and equipment
- Maintained equipment and managed food cost, enforcing standards of sanitation amongst all staff
- Managed labor, conducted pre-shift menu meetings, supervised and participated in the breakdown and cleaning of the kitchen
- Cooked nightly on the line in either the grill or sauté positions
- Made stocks and sauces, butchered all seafood and meat while maintaining the highest of quality of standards in all elements of dinner service
- Acted as Head Chef in the absence of the Executive Chef.
Lead Line Cook
Backcountry Gourmet
01.1997 - 01.1999
- Assisted Head Chef in the full set up and breakdown of the kitchen
- Prepped all proteins, fish, sauces and stocks
- Created specials, and ran sauté and grill during service
- Responsible for delegation of tasks while upholding the quality and standards the Head Chef had in place
- In charge of dinner service nightly and responsible for the crew and products in the kitchen.
Sous Chef
Pleasant Beach Grill & Oyster House
01.1993 - 01.1997
- Advanced from the Pantry Position, to the Grill Station, and ultimately to Sous Chef, taking on more responsibility over time
- Assisted Head Chef with operations of the kitchen and developed systems that integrated both the back and front of the house
- Acted as Head Chef in his absence, overseeing all food
Skills
- Exemplary Work Ethic
- Punctual & Professional
- Comprehensive Food Knowledge
- Can Do Attitude
- Fair & Calm Dealing with Challenges
- Trustworthy and Honest
- Maturity and Self Direction
- Willingness to Go the Extra Mile
- Ability to Delegate in a Professional & Logical Manner
- Ability to Stay Cool, Calm and Courteous at All Times
- Operations Oversight
- P&L Management
Cookingtechniques
- Stocks and Sauces
- Vinaigrettes
- Emulsifications
- Soups
- Sautéing
- Poaching
- Braising
- Searing
- Frying
- Broiling
- Roasting
- Grilling
Culinaryskills
- Good Knife Skills
- Butchering of Meat and Fish
- Experience Training Others
- Knowledgeable in Proper Food Handling and Temps
- 24 yrs of Line Cooking Experience /14 yrs of Management
- Attention to Detail and An Eye for Presentation
- Work with a Sense of Urgency
References
- Hosea Rosenburg, Executive Chef & Owner, Blackbelly Market, hosea@blackbelly.com, 720.427.8386
- Victor Shepard, Executive Chef & Owner, Le Bousquet, shepcav@rmi.net, 970.349.5808
- Josh Chesterson, Chef de Cuisine, Blackbelly Market, josh@blackbelly.com, 303.905.7836
Timeline
General Manager
RRH The Newberry Hotel Tapestry Hilton
11.2023 - Current
Assistant General Manager
Resolute Road Hospitality, DoubleTree Hilton
02.2022 - 11.2023
Assistant General Manager
Resolute Road Hospitality, Hilton Garden Inn
03.2020 - 02.2022
Food and Beverage Manager
Resolute Road Hospitality, Hilton Garden Inn
10.2018 - 03.2020
Sous Chef
Anthonys Home Port
01.2016 - 10.2018
Line Cook
Blackbelly Market
01.2014 - 01.2016
Kitchen Manager / Sous Chef
Le Bousquet
01.1999 - 01.2014
Lead Line Cook
Backcountry Gourmet
01.1997 - 01.1999
Sous Chef
Pleasant Beach Grill & Oyster House
01.1993 - 01.1997
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