Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Lee Brady

Grand Prairie,TX

Summary

Experienced professional in general and operations management, adept at leading teams to achieve operational excellence. Proven ability to optimize processes and implement cost-effective strategies, resulting in significant workflow improvements and reduced costs. Expertise in strategic planning and staff development enhances overall business performance through innovative problem-solving. Career goals focus on driving continuous improvement initiatives within dynamic organizations.

Overview

20
20
years of professional experience
1
1
Certification

Work History

Business Manager

HEB
Dallas, TX
06.2014 - Current
  • Conducted research on current industry trends to identify potential areas for improvement in business operations.
  • Managed a team of staff members, providing guidance and direction to ensure successful completion of projects.
  • Researched competitive landscape in order to develop strategic plans that would provide a competitive advantage over competitors.
  • Conducted market research and analysis to identify growth opportunities and competitive threats.

Executive Chef/ Business Consultant

ORIGIN
Dallas, TX
09.2012 - 05.2014
  • Performed financial analysis and recommended effective methods to cut costs.
  • Developed and managed inventory plans for optimal stock maintenance.
  • Assisted in developing marketing strategies designed to increase restaurant revenue.
  • Developed and implemented menus for multiple restaurants, catering events, and private parties.

Executive Sous Chef

Trulucks Restaurant Group
Dallas , TX
01.2010 - 08.2012
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Performed quality assurance checks on all finished products before they left the kitchen area.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.

Sous Chef

Gaylord Texan Resort & Convention Center
Grapevine, TX
06.2005 - 12.2010
  • Collaborated with department staff to prepare food items in accordance with recipes and standards for events.
  • Provided assistance with planning and organizing catering services for corporate meetings and conferences.
  • Executed set menus for banquets with cuisine from diverse regions.
  • Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.

Education

Associate of Arts - Culinary Arts

Tarrant County College
Fort Worth, TX
05-2003

Bachelor of Science - Marketing

Texas Woman's University
Denton, TX

Skills

  • Business administration
  • Fiscal management
  • Partnership development
  • Verbal and written communication
  • Business planning
  • Operational leadership
  • Team building and leadership
  • Business development

Certification

  • Global Collaboration Certificate- X-culture
  • Frictionless Sales Certificate - HubSpot
  • Certified Food Safety HACCP Manager- Exemplar Global

Timeline

Business Manager

HEB
06.2014 - Current

Executive Chef/ Business Consultant

ORIGIN
09.2012 - 05.2014

Executive Sous Chef

Trulucks Restaurant Group
01.2010 - 08.2012

Sous Chef

Gaylord Texan Resort & Convention Center
06.2005 - 12.2010

Associate of Arts - Culinary Arts

Tarrant County College

Bachelor of Science - Marketing

Texas Woman's University

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Lee Brady