Summary
Overview
Work History
Education
Skills
Timeline
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Gregory "Bernard" Williams

Tampa

Summary

Dynamic culinary leader with a proven track record at JW Marriott Hotel, excelling in strategic planning and operational efficiency. Skilled in quality control and communication, I successfully enhanced dining experiences while managing budgets and reducing waste. Certified Foodservice Professional with a focus on innovation and team development.

Overview

8
8
years of professional experience

Work History

Director of Dishwashing and Food Prep Operations

JW Marriott Hotel
03.2023 - 03.2025
  • Oversight of all dishwashing and food prep activities: This includes ensuring that all tasks are completed efficiently, effectively, and in accordance with established standards.
  • Management of personnel: Responsibilities include hiring, training, scheduling, and supervising staff members involved in dishwashing and food preparation.
  • Maintenance of cleanliness and sanitation: Ensuring that all work areas, equipment, and utensils meet the highest standards of cleanliness and sanitation, complying with health and safety regulations.
  • Coordination with other departments: Collaborating with other departments, such as kitchen staff, to ensure a smooth and efficient workflow.
  • Equipment maintenance and management: Overseeing the proper operation, maintenance, and repair of dishwashing and food preparation equipment.
  • Inventory management: Managing the inventory of cleaning supplies, detergents, and other necessary materials.
  • Quality control: Ensuring that all dishes, utensils, and food preparation areas meet quality standards.
  • Problem-solving: Addressing any issues or problems that may arise in the dishwashing or food prep areas.
  • Process improvement: Identifying and implementing ways to improve efficiency, productivity, and safety in dishwashing and food prep operations.
  • Budget management: Managing the budget for the dishwashing and food prep departments, including controlling costs and maximizing resources.

Director of Culinary Operations

Red Lobster Restaurant
02.2019 - 12.2023
  • Enhanced overall dining experience by implementing innovative menu offerings and improving food presentation techniques.
  • Conducted regular staff meetings to discuss operational improvements, address challenges, and maintain open lines of communication between team members.
  • Reduced food waste by implementing inventory control measures and optimizing ingredient usage in recipes.
  • Implemented safety protocols and ensured compliance with all health department regulations, maintaining a clean and sanitary work environment.
  • Managed special projects such as catering events or off-site food services, ensuring consistency in food quality and presentation at all times.
  • Scheduled kitchen staff of [20+] people.

Assistant Director of Restaurant Operations

Burger King
09.2017 - 02.2019
  • Overall Responsibility: Assists the Restaurant Director in overseeing all aspects of restaurant operations, with a particular focus on enhancing the burger experience, promoting the brand, and ensuring customer satisfaction.
  • Operational Management:
    Assists in managing day-to-day operations, including staff supervision, shift management, and ensuring efficient workflow.
    Helps to maintain high standards of food quality, preparation, and presentation, with a focus on burger excellence.
    Ensures compliance with all health, safety, and sanitation regulations.
    Assists in managing inventory, controlling costs, and maximizing profitability.
  • Burger Ambassadorial Duties:
    Acts as the primary point of contact for all burger-related inquiries, feedback, and initiatives.
    Champions the restaurant's burger offerings, promoting them to customers and staff.
    Develops and implements strategies to enhance the burger experience, including new product development, special promotions, and customer engagement activities.
    Conducts burger tastings, provides recommendations, and educates customers on burger ingredients and preparation.
    Collaborates with the marketing team to create campaigns that highlight the restaurant's burgers.
    Stays up-to-date on the latest burger trends, techniques, and innovations.
  • Customer Service:
    Ensures that all customers receive exceptional service and have a positive dining experience.
    Handles customer inquiries, feedback, and complaints, particularly those related to burgers, in a professional and timely manner.
    Proactively seeks opportunities to enhance customer satisfaction and build loyalty.
  • Staff Leadership and Development:
    Assists in training and developing staff members, with a focus on burger preparation, presentation, and service.
    Motivates and inspires staff to deliver outstanding performance and maintain a positive work environment.
    Provides ongoing feedback and coaching to staff members.

Education

Bachelor of Science - Business Administration And Management

American InterContinental University
Schaumburg, IL
06-2008

High School Diploma -

Eminence
Simpsonville, KY
06-2004

Skills

  • Strategic networking
  • Comprehensive strategic planning
  • Strong communication skills
  • Strategic decision-making
  • ServSafe Manager Certification
  • Certified restaurant manager
  • Certified Foodservice Professional (CFP)
  • Certified Hospitality Supervisor (CHS)

Timeline

Director of Dishwashing and Food Prep Operations

JW Marriott Hotel
03.2023 - 03.2025

Director of Culinary Operations

Red Lobster Restaurant
02.2019 - 12.2023

Assistant Director of Restaurant Operations

Burger King
09.2017 - 02.2019

Bachelor of Science - Business Administration And Management

American InterContinental University

High School Diploma -

Eminence

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Gregory "Bernard" Williams