Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

James Todd Freeman

HOUSTON,TX

Summary

History of successfully transforming food service operations through performance improvements and cost reductions to maximize service and profits. Forward-thinking leader with analytical and critical thinking skills to solve all types of routine and complex business problems. Over 30 years dedicated to food service.

Overview

34
34
years of professional experience

Work History

Food and Beverage Director

Trinity, LLC.
Houston, TX
08.2023 - Current
  • Organized and conducted regular staff meetings to discuss food safety, customer service, and menu changes.
  • Researched current trends in the food and beverage industry to identify opportunities for growth.
  • Implemented strategies to improve cost efficiency of ingredients, labor, and equipment usage.
  • Ensured compliance with all local health department regulations regarding food handling, storage, preparation and service.
  • Conducted inventory audits on a regular basis to maintain accurate stock levels and minimize waste.
  • Managed relationships with vendors to secure competitive pricing on high-quality products.
  • Created training programs for kitchen staff on proper cooking techniques, portion control, and presentation standards.
  • Maintained records of monthly expenses related to food and beverage services such as payroll costs, utilities bills.
  • Supervised employees' performance ensuring they adhere to established policies and procedures while providing excellent customer service.
  • Provided guidance and mentorship for junior team members helping them reach their full potential within the organization.
  • Reviewed invoices from vendors and submitted payment requests in a timely manner.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Managed food service sales, costs and budget administration to keep operations in line with financial targets.
  • Developed and implemented strategies to enhance team performance, improve processes and boost results.
  • Followed proper food receiving, storage and preparation techniques to maintain ingredient and dish quality.
  • Executed hands-on preventive maintenance and repairs to keep equipment functional.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Trained new employees to perform duties.
  • Delegated work to staff, setting priorities and goals.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Assisted staff by serving food and beverages or bussing tables.
  • Coached staff on strategies to enhance performance and improve customer relations.

Kitchen Manager

Military Sealift Command CIVMAR Support Unit West
Norfolk, VA
05.2013 - 05.2023
  • Developed and implemented kitchen policies, procedures and quality standards.
  • Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
  • Maintained accurate records of food costs, labor costs, waste management and other related expenses.
  • Monitored sanitation practices to ensure that all employees adhere to health department regulations.
  • Ensured compliance with all applicable local, state and federal laws governing food service operations.
  • Created weekly schedules for kitchen staff members based on anticipated business volume.
  • Inspected equipment regularly to identify necessary repairs or replacements.
  • Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
  • Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
  • Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
  • Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
  • Performed weekly inventories of food items stored in refrigerators or freezers.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
  • Utilized various preparation and cooking methods to create menu items in accordance with recipes.
  • Maximized team performance by training new employees on proper food handling and restaurant protocols.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Received, organized and rotated paper goods and food ingredients.
  • Developed and implemented strategies to enhance team performance, improve processes and boost results.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Trained new employees to perform duties.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Delegated work to staff, setting priorities and goals.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Coached staff on strategies to enhance performance and improve customer relations.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Inspected dining and serving areas for cleanliness and proper setup.
  • Explained goals and expectations required of trainees.
  • Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.

Food Service Supervisor

Scotland Correctional Institution
Laurinburg, NC
05.2010 - 05.2013
  • Ensured compliance with health and safety regulations in all areas of the kitchen.
  • Maintained inventory of supplies, equipment, and food items needed for daily operations.
  • Ordered necessary supplies from approved vendors to maintain adequate stock levels.
  • Reviewed customer feedback forms to identify areas needing improvement in quality or customer service.
  • Monitored portion sizes and plate presentation to ensure consistency across all dishes served.
  • Investigated complaints regarding food quality or customer service issues promptly and effectively resolved them.
  • Performed regular inspections of kitchen equipment and storage areas for cleanliness and functionality.
  • Ensured compliance with applicable local laws regarding alcohol sales, sanitation, hygiene.
  • Assisted in recruiting, interviewing, hiring, onboarding new employees when needed.
  • Monitored food storage, handling, preparation and delivery to maintain health and safety standards.
  • Created and adjusted department schedules and individual shift assignments.
  • Oversaw work and guest areas to provide clean, tidy and properly sanitized facilities according to established guidelines.
  • Adhered to company food, safety, quality and sanitation policies.
  • Supervised portion control and quantities of preparation to minimize waste.

CS/Cook Manager

US Navy
Norfolk, VA
03.1990 - 03.2010
  • Directed and supervised kitchen staff in the preparation, cooking, and presentation of food.
  • Maintained accurate inventory of all food items; ordered supplies as needed.
  • Monitored quality of dishes at every stage of preparation and presentation.
  • Reviewed orders from wait staff for accuracy before being sent out to customers.
  • Coordinated with other kitchen personnel to ensure proper functioning of the kitchen operations.
  • Managed payroll records for all kitchen staff including hours worked, wages paid.
  • Prepared daily reports summarizing total sales figures for management review.
  • Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.
  • Evaluated staff job performance, rewarded excellent work and issued disciplinary action when appropriate.

Education

High School Diploma -

Scotland High School
Laurinburg, NC
06-1987

Some College (No Degree) - Business Administration And Management

North Carolina Central University
Durham, NC

Skills

  • Allergen awareness
  • Banquet operations
  • Food presentation
  • Bar Management

References

References available upon request.

Timeline

Food and Beverage Director

Trinity, LLC.
08.2023 - Current

Kitchen Manager

Military Sealift Command CIVMAR Support Unit West
05.2013 - 05.2023

Food Service Supervisor

Scotland Correctional Institution
05.2010 - 05.2013

CS/Cook Manager

US Navy
03.1990 - 03.2010

High School Diploma -

Scotland High School

Some College (No Degree) - Business Administration And Management

North Carolina Central University

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James Todd Freeman