Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Timeline
Generic

Dahmon Wood

Indian Trail,NC

Summary

General Manager with 5 years of experience and 15 years of prior work as an executive chef, executive sous chef, sous chef, line cook and prep cook, who has worked his way up the food chain through hard work, dedication and passion. A seasoned restaurant manager with a strong combination of restaurant management, financial experience with the ability to keep a good flow of communication, team building skills, and strong organizational mind set. Expertise includes labor analysis, menu development, event planning, inventory strategies, employee productivity, assuring ultimate profit for the business.

Overview

9
9
years of professional experience
1
1
Certification

Work History

General Manager of Operations

Taco Boy
Charlotte, NC
11.2023 - Current
  • Oversaw daily operations of multiple departments, ensuring compliance with established protocols.
  • Provided strategic direction to staff members in order to maximize productivity.
  • Reviewed reports on operational performance metrics and identified areas of improvement.
  • Managed training programs for new employees, including orientation and onboarding activities.
  • Monitored inventory levels, placing orders as necessary to maintain adequate supplies.
  • Recruited, hired, and trained new staff members according to organizational standards.
  • Identified cost savings initiatives that could be implemented across all departments.

General Manager of Operations

Taco Boy Folly Beach
Folly Beach, SC
12.2021 - 11.2023
  • Managed scheduling, training, payroll and inventory control.
  • Delivered positive customer experiences by implementing effective quality assurance practices.
  • Improved morale and management communication by creating employee recognition and rewards practices.
  • Recruited, hired and trained crew members on application of projects, customer relations and customer service.
  • Oversaw financial management, budget management, accounting and payroll activities.
  • Guided employees on understanding and meeting changing customer needs and expectations.
  • Monitored resource use to achieve set goals within budget constraints.
  • Addressed customer concerns with suitable solutions.

Executive Chef

Taco Boy Folly Beach
Folly Beach, SC
10.2020 - 12.2021
  • Demonstrated expertise in applying fundamental culinary training, staying abreast of market and menu trends, implementing cost control processes effectively, and fostering a cohesive team environment resulting in the consistent achievement of brand-focused performance goals.
  • Determined root cause of performance trends and developed process improvement plans which targeted assurance in safety, health, quality and customer satisfaction.
  • Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.

Executive Chef

131 Main Restaurant
Charlotte, NC
06.2018 - 10.2020
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Maximized team performance by training new employees on proper food handling and restaurant protocols.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Developed and implemented strategies to enhance team performance, improve processes and boost results.
  • Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.

Executive Chef

McCormick and Schmick's Seafood and Steaks, 4335 Barclay
Charlotte, NC
07.2015 - 07.2018
  • Expertly managed 40 staff members and maintained appropriate staffing levels throughout high volume shifts
  • Successfully reduced the restaurant's annual food costs by 1% through proper budgeting, product mix and management of inventory
  • Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes whilst adhering to customers’ specific dietary restrictions
  • Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business
  • Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing performance improvement plan when necessary

Education

Associate of Science - Mortuary Science And Embalming

Piedmont Technical College
Greenwood, SC

Skills

  • Management
  • Delegation
  • Fast-paced decision making
  • Communication
  • Problem-solving
  • Multitasking
  • Time management
  • Cost control
  • Attention to detail
  • Creativity
  • Menu Development
  • Multi-Unit Operations Management
  • Planning and Implementation
  • Systems Implementation
  • Staff Training and Development
  • Goal Setting

Accomplishments

- Drove labor% improvement in monthly profits through aggressive weekly budgets.

- Oversaw the opening operations of a 3.2M dollar restaurant build out

Certification

  • Serve Safe Foof Certified
  • Serve Safe Alcohol Certified
  • Graduate of McClaskey Excellence Institute

Timeline

General Manager of Operations

Taco Boy
11.2023 - Current

General Manager of Operations

Taco Boy Folly Beach
12.2021 - 11.2023

Executive Chef

Taco Boy Folly Beach
10.2020 - 12.2021

Executive Chef

131 Main Restaurant
06.2018 - 10.2020

Executive Chef

McCormick and Schmick's Seafood and Steaks, 4335 Barclay
07.2015 - 07.2018

Associate of Science - Mortuary Science And Embalming

Piedmont Technical College

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