Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Susan Thomas

STANARDSVILLE,VA

Summary

Dynamic culinary leader with extensive experience at Seven Oaks Retreat Center, excelling in menu innovation and vendor management. Proven ability in staff training and development, enhancing team performance and customer satisfaction. Expertise in sanitation and health code compliance ensures top-quality dining experiences while optimizing operational efficiency.

Overview

25
25
years of professional experience
1
1
Certification

Work History

Director of Culinary and Hospitality

Seven Oaks Retreat Center
Madison, VA
09.2023 - Current
  • Designed innovative menus, sourced vendors, and ordered supplies for a high-demand restaurant.
  • Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
  • Trained new employees to perform their duties.
  • Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
  • Monitored the quality, presentation, and quantities of plated food across the line.
  • Supervised dramatic changes to kitchens, adhered to health department standards, and handled customer requests for healthier food options.

Director of Culinary Services

Rosewood Village
Charlottesville, Virginia
02.2021 - 08.2022
  • 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.
  • Collaborated with server trainees to promptly resolve potential customer concerns.
  • Delegated work to staff, setting priorities and goals.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Explained goals and expectations required of trainees.

Director of Culinary Services

Koelsch Senior Communities
Kirkland, WA
10.2020 - 12.2021
  • Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
  • Scheduled and directed staff in daily work assignments.
  • Trained workers in food preparation, customer service, and cleaning roles.
  • Worked with kitchen and front of house staff to establish and maintain highest level of food safety and sanitation standards, customer service, and knowledge of food and wine menus.
  • Optimized profits by controlling food, beverage, and labor costs.
  • Managed accounts payable, accounts receivable, and payroll.
  • Collaborated with chef/partner to select all food and wine offerings.
  • Collaborated with front of house staff and kitchen staff to resolve customer concerns or complaints, to enhance customer satisfaction, and increase repeat business.
  • Managed daily operations, including reservations, budgeting, and business projections.
  • Assisted staff by serving food and beverages or bussing tables.
  • Supervised activities of dining room staff to maintain service levels and support guest needs.

Director of Culinary Operations

Renew Senior Communities
Glenwood Springs, CO
05.2019 - 12.2020
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Supervised BOH staff members and delivered mentorship to strengthen kitchen skills.
  • Supervised FOH staff members and delivered mentorship to strengthen service skills.

Director of Food and Beverage

Bluebird Cafe
Glenwood Springs , CO
02.2018 - 05.2019
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
  • Managed food service sales, costs and budget administration to keep operations in line with financial targets.

Front of House Director/ Wine Director

The Big Easy Ranch
Columbus, TX
07.2016 - 08.2018
  • Directed front of house operations to deliver positive guest experiences through friendly service and attention to guest needs.
  • Built strong, respectful employee relationships to drive employee satisfaction in high turnover industry.
  • Interviewed, hired and trained new employees.
  • Coached and developed team members to support employee growth and development.
  • Facilitated daily team meetings to discuss promotions, issues, service standards and team collaboration.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.

Spa Director

Amore Laser
Austin, TX
05.2010 - 07.2015
  • Maintained calm, professional and fully functional facility at all times.
  • Interacted with customers, completed transactions and maintained work areas according to relevant professional standards and codes.
  • Hired, led and provided performance management for spa employees.
  • Restocked work areas with new supplies and merchandized product sales area.
  • Led profitable spa operations through budgeting, aesthetics, employee training and renewing dormant client memberships.
  • Oversaw business planning areas and coordinated service changes.
  • Oversaw spa renovation, coordinated with vendors and managed transactions.
  • Managed social media presence on Instagram, Facebook and LinkedIn to drive new business.
  • Rebranded spa by implementing digital and promotional marketing plans, created new website and collateral and leveraged social media outreach with Facebook.

Consulting Executive Chef

Marcello's Wine Market Cafe
Lafayette, LA
08.2008 - 04.2009
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.

General Manager/Owner

Nino's Italian Restaurant
Baton Rouge, LA
04.2000 - 02.2007
  • Set pricing structures according to market analytics and emerging trends.
  • Employed and managed vendors by negotiating deliverables, cost and expected quality.
  • Led startup and creation of operational procedures and workflow planning.
  • Oversaw project execution, phase progress, workmanship and team performance to drive on-time completion of deliverables.
  • Negotiated with vendors to gain optimal pricing on products resulting in substantial increase in profit margin.
  • Created and implemented employee onboarding and training programs to promote employee retention and team collaboration.
  • Determined pricing for products or services based on costs and competition.
  • Interviewed, trained and supervised employees.

Education

Bachelor of Arts - Education

Northwestern State University of Louisiana
Natchitoches, LA

Associate of Arts - Esthetics

Aveda Institute Austin, Tx
Austin,Tx

Skills

  • Customer relations
  • Payment collection
  • Staff training and development
  • Profit and loss analysis
  • Hiring and staffing
  • Marketing tactics
  • Sanitation
  • Purchasing
  • Recruitment and hiring
  • ServSafe Manager
  • Front of House Management
  • Inventory management
  • Health Code Compliance
  • Back of House Management
  • Anticipating problems
  • Training and onboarding
  • Consultative Sales Strategies
  • Sales Expertise

Certification

  • ServSafe

State Food Safety Manager Certification ANSI

Timeline

Director of Culinary and Hospitality

Seven Oaks Retreat Center
09.2023 - Current

Director of Culinary Services

Rosewood Village
02.2021 - 08.2022

Director of Culinary Services

Koelsch Senior Communities
10.2020 - 12.2021

Director of Culinary Operations

Renew Senior Communities
05.2019 - 12.2020

Director of Food and Beverage

Bluebird Cafe
02.2018 - 05.2019

Front of House Director/ Wine Director

The Big Easy Ranch
07.2016 - 08.2018

Spa Director

Amore Laser
05.2010 - 07.2015

Consulting Executive Chef

Marcello's Wine Market Cafe
08.2008 - 04.2009

General Manager/Owner

Nino's Italian Restaurant
04.2000 - 02.2007

Bachelor of Arts - Education

Northwestern State University of Louisiana

Associate of Arts - Esthetics

Aveda Institute Austin, Tx

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