Paul Threadgill
Buda,TX
Summary
Regional Operations Support Manager who implements and maintains food quality and corporate standards for accounts in the Western Region of the U.S. Big picture culinary visionary who drives results while creating a positive and engaging workplace. Strong people development and coaching skills. Recruits, trains and mentors sous chefs, cooks, and new to the industry employees. Broad background of menu planning, expense management, operations, P&L oversight, and risk management.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Regional Operations Support Manager
Aramark Corporation
Austin, Texas
01.2007 - Current
- Successful opening of new accounts with training of managers and chefs across the U.S.
- Delivered in-depth training to staff in food preparation and food safety in customer-facing roles to promote strong team performance.
- Consistent manager development and promotion of key employees. Promoted multiple hourly associates to salaried positions
- Managed quality assurance program, including on-site evaluations, internal audits and customer surveys.
- Drove operational improvements which resulted in savings and improved profit margins.
- Strategic coaching, team building and management assembly to successfully serve 50 - 2000 daily guests for various cafés and catering services
- Increased profits by spearheading outside events such as farmers market, March Madness promotion, craw fish boils and barbecues
- Created/executed opening plan of Starbucks outlet with full contract oversight with $350,000 in revenue
- Cultivates trust and growth based relationships with existing/new business clients
- Consulting Chef for 3M, Austin, Texas - ACE Culinary Excellence Award
- Districts standards champion of Houston area
- Aramark Integrity and Respect award for district in 2017
Executive Chef
Brio's Tuscan Grill
The Woodlands, Texas
01.2004 - 01.2006
- Developed menu and standardized recipes
- Hired, trained and coached all kitchen staff
- Initiated and maintained health and food safety standards
Kitchen/General Manager
Pei Wei Asian Dining
The Woodlands, Texas
01.2003 - 01.2004
- Increased revenue 10% through exceptional structure/service consistency
- Control food cost while reducing expenses by 8%
- Executed floor shifts, created engaging shift meetings, employee incentives
Multiple Site Manager
The Woodlands Country Club
The Woodlands, Texas
01.2001 - 01.2003
- Developed, created, executed high end, casual and fast casual menus
- Hired, trained and coached all kitchen staff
- Initiated and maintained health and food safety standards
- Outlets varied from high end bar sales, casual and pool side dining
Education
Associate Degree - Culinary Arts and Restaurant Management
Le Cordon Bleu/Texas Culinary Academy
Austin, Texas1995
Sam Houston State University
Huntsville, TXSkills
Recruitment & talent development - hourly and management positions
Regional Operations Management
Locally sourced menu creation for various states within region
Relationship building with client and employee retention
Regulatory and compliance expertise in various states
Budgeting and Forecasting to increase profitability and reduce costs
Create and implement new professional standards and procedures
Certification
Certified Serve Safe and Management
Timeline
Regional Operations Support Manager
Aramark Corporation
01.2007 - Current
Executive Chef
Brio's Tuscan Grill
01.2004 - 01.2006
Kitchen/General Manager
Pei Wei Asian Dining
01.2003 - 01.2004
Multiple Site Manager
The Woodlands Country Club
01.2001 - 01.2003
Associate Degree - Culinary Arts and Restaurant Management
Le Cordon Bleu/Texas Culinary Academy
Sam Houston State University