Roy Simmonds
The Blue Water Drift
DALLAS,TX
9
years of professional experience
Chef Manager experienced in culinary operations and menu planning. Achieved high standards in food quality and safety compliance through effective team management and innovative dish creation. Focused on enhancing guest experiences and driving operational efficiency while implementing cost control measures.
Work History
Chef Manager/Bar and Restaurant Manager /Co-Founder
2 Years- Managed daily kitchen operations, ensuring high standards of food quality and service.
- Developed and implemented seasonal menus, incorporating local ingredients to enhance guest experience.
- Trained and supervised kitchen staff, fostering teamwork and maintaining efficient workflows.
- Monitored inventory levels, reducing waste through effective stock management practices.
- Oversaw daily kitchen operations, ensuring adherence to health and safety standards.
- Developed and implemented seasonal menus, enhancing customer satisfaction through innovative dishes.
Regional Executive Chef
4 Years 11 Months- Developed seasonal menus, incorporating local ingredients to enhance guest dining experiences.
- Directed culinary operations, ensuring high-quality food preparation and presentation standards.
- Trained and mentored kitchen staff, fostering a collaborative and efficient work environment.
- Implemented cost control measures, optimizing food inventory management and reducing waste.
- Oversaw compliance with health and safety regulations, maintaining a clean and safe kitchen environment.
- Analyzed customer feedback to refine menu offerings and improve overall satisfaction ratings.
- Led culinary team in executing large-scale events, ensuring seamless service delivery under pressure.
- Provided ongoing feedback to team members, promoting continuous skill development and career growth opportunities within the organization.
- Reduced food waste and costs by implementing effective inventory control measures and vendor negotiations.
- Improved overall dining experience by collaborating with other regional executive chefs to share best practices and innovative ideas.
Assistant Manager
2 Years 3 Months- Trained and mentored staff on service standards and operational procedures.
- Developed and implemented strategies to improve front-of-house workflow.
- Streamlined daily operations to enhance team efficiency and guest satisfaction.
- Managed inventory control processes to reduce waste and optimize supply levels.
- Ensured compliance with health regulations and safety standards throughout the establishment.
- Analyzed customer feedback to drive improvements in service quality and experience.
- Led team meetings to align goals, share best practices, and boost morale.
- Supervised day-to-day operations to meet performance, quality and service expectations.
- Maintained a clean, safe, and organized store environment to enhance the customer experience.
- Developed strong working relationships with staff, fostering a positive work environment.
- Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
- Oversaw daily cash reconciliations, ensuring accurate financial reporting and minimizing discrepancies.
- Improved customer satisfaction by addressing and resolving complaints promptly.
- Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
- Generated repeat business through exceptional customer service.
Education
High School Diploma
No Degree - Business Management/Culinary Art
Skills
Culinary expertise
Menu planning
Recipe creation
Cooking skills
Food safety
Food safety standards
Food spoilage prevention
Cleaning and sanitation
Food waste reduction
Supply ordering
Kitchen management
Team management
Training and mentoring
Staff development
Food presentation
Timeline
Chef Manager/Bar and Restaurant Manager /Co-Founder
The Blue Water Drift
07.2024 - 07.2026Read More
Regional Executive Chef
Wood Bridge Golf Club
06.2019 - 05.2024Read More
Assistant Manager
Red Robin
02.2017 - 05.2019Read More
Boys&Girls High
High School Diploma
Read More
Art Institute of Atlanta
No Degree from Business Management/Culinary Art
Read More