Tamoura Jones
Atlanta,USA
Summary
Accomplished hospitality leader passionate about innovative cuisine, with extensive experience in kitchen operations, staff training, and menu development. My unique blend of practical hospitality & tourism industry expertise and workforce education principles enables me to effectively develop talent, implement strategic training, and drive operational excellence in culinary and hospitality teams. Seeking a leadership role to leverage this comprehensive skillset in fostering positive work environments, creating exceptional experiences, and contributing to organizational growth.
Overview
19
19
years of professional experience
Work History
Owner & Founder
TWJ Hospitality Services
01.2017 - Current
- Provide client-centric event planning & execution from initial consultation to post-event analysis, managing all aspects of catering events, ensuring client expectations are exceeded
- Curate innovative culinary design and execution, including personalized private Chef experiences
- Develop and execute customized, high-quality menus, including creative desserts, offering bespoke private chef experiences tailored to individual client preferences.
- Lead culinary and service teams effectively, coordinating on-site event execution and fostering a collaborative environment.
- Streamline event processes, manage budgets, and analyze event performance to drive efficiency and profitability.
- Build and maintain strong client relationships, delivering outstanding service and ensuring repeat business.
Department Chair, Culinary Arts and Hospitality
Atlanta Technical College
01.2012 - Current
- Lead the culinary vision for the department, developing and continuously refining the curriculum to align with industry standards and evolving culinary trends. Create and implement innovative menu concepts for various academic programs, overseeing food preparation and presentation techniques.
- Spearheaded the implementation of the Premiere Foodservice Program within Culinary Arts and Hospitality Management at Atlanta Technical College (combined ~$225K budget), achieving 30% reduction in food costs through optimized procurement and inventory management.
- Cultivated strategic partnerships with the Taste of Taiwan and the Halle Foundation German exchange program, serving as a key bridge and resource to facilitate cultural exchange opportunities for students.
- Recognized for subject matter expertise and communication skills through consecutive selections as a presenter at the Atlanta Technical College Faculty and Staff Institute in 2024 and 2025, contributing to the professional development of colleagues.
- Manage the culinary program budget, ensuring efficient resource allocation and adhering to strict budgetary guidelines, similar to cost management and budgeting responsibilities in a corporate kitchen environment.
- Develop and execute staff training and professional development programs, fostering high standards in culinary education and operations.
- Maintain strong industry partnerships, fostering relationships with key culinary professionals, suppliers, and restaurant operators to enrich program offerings and ensure job placement success.
- Oversee kitchen operations and food preparation for student-run events, ensuring adherence to nutrition, sanitation, and safety standards, which is aligned with corporate kitchen leadership responsibilities.
- Manage and coordinate scheduling and operations for both academic and practical culinary programs, directly aligning with managing kitchen schedules and team coordination in a corporate setting.
Instructor, Hospitality Management
Atlanta Technical College
01.2009 - Current
- Develop and deliver culinary and hospitality-focused curricula, ensuring educational frameworks aligned with industry trends and standards.
- Teach courses in leadership, culinary arts, and hospitality marketing, equipping students with ● Special event catering the skills necessary for success in the culinary and hospitality sectors.
- Manage student performance evaluations, providing constructive feedback and fostering continuous improvement in culinary skills and operational knowledge.
- Contribute to the development of culinary training programs, integrating industry insights and best practices to enhance the overall student experience.
- Collaborate with industry leaders to ensure curriculum relevance, maintaining strong ties to real-world culinary operations and standards.
Food & Beverage Services Manager
Hilton Atlanta Conference Center Hotel
01.2006 - 01.2008
- Led the recruitment and management of a team of 50 culinary and service staff, ensuring the highest standards of performance and operational efficiency.
- Managed financial and operational aspects of a $3M revenue food and beverage outlet within the Hilton Atlanta, leading a team of 30 employees while maintaining a 20% food cost, 19% beverage cost, and achieving a strong 20% profit margin.
- Developed and implemented promotional campaigns, enhancing customer engagement and driving revenue for the hotel's dining establishments.
- Supervised operations across multiple high-traffic dining venues, ensuring consistency in food quality, service standards, and overall guest experience.
- Collaborated with chefs and kitchen staff to ensure menu quality and consistency, focusing on operational flow, inventory management, and food safety protocols.
Education
MBA - Hospitality And Tourism Event Leadership
Johnson & Wales University
Providence, RIBachelor of Science - Food Service Management
Johnson & Wales University
Charleston, SCAssociate of Science - Baking And Pastry Arts
Johnson & Wales University
Charleston, SCSkills
- Strategic Planning
- Workforce Development
- Enrollment Management
- Staff Training and Development
- Talent Acquisition Strategies
- Transformative Leadership
- Collaborative Partnerships
- Budgeting and Forecasting
- International Relations
- Performance Measurement
Timeline
Owner & Founder
TWJ Hospitality Services
01.2017 - Current
Department Chair, Culinary Arts and Hospitality
Atlanta Technical College
01.2012 - Current
Instructor, Hospitality Management
Atlanta Technical College
01.2009 - Current
Food & Beverage Services Manager
Hilton Atlanta Conference Center Hotel
01.2006 - 01.2008
MBA - Hospitality And Tourism Event Leadership
Johnson & Wales University
Bachelor of Science - Food Service Management
Johnson & Wales University
Associate of Science - Baking And Pastry Arts
Johnson & Wales University
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