Summary
Overview
Work History
Education
Skills
Timeline
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Thomas M. Hollywood

Tucson,AZ

Summary

Results-focused professional with strengths in managing partners and anticipating customer needs. Proactive leader with strengths in communication and collaboration. Adept at managing concurrent objectives to promote efficiency and influence positive outcomes. Skilled in cost controls, management, crew training and development. Maintains accurate paperwork for scheduling, payroll and employee records. High-energy leader emphasizing good relationships with partners, customers and corporate.

Overview

25
25
years of professional experience

Work History

Supervisor

Starbucks
Tucson, AZ
05.2020 - Current
  • Directed and supervised team of 15 employees in daily operations.
  • Monitored employee productivity levels on a regular basis to identify areas of improvement.
  • Provided guidance and direction to subordinates regarding job duties and responsibilities.
  • Created new strategies for improving customer service standards within the organization.
  • Monitored employee productivity to provide constructive feedback and coaching.
  • Established and enforced clear goals to keep employees working collaboratively.

General Manager/Executive Chef

Shlomo & Vito’s New York Delicatessen
Tucson, Ariz
01.2007 - 01.2008
  • Worked with other managers, owners and investors to manage logistics of opening a new restaurant
  • Solely responsible for all kitchen-related decisions and design of restaurant, including budgeting, selection and purchase of all kitchen equipment
  • Developed relationships with vendors to ensure restaurant always had access to highest quality products
  • Handled ordering for all kitchen and front-of-house needs
  • Ensured the kitchen complied with all necessary health and safety regulations
  • Trained entire staff (kitchen and dining room) in kitchen procedures and menu execution.

Executive Chef

Soleil Restaurant
Tucson, Ariz
01.2005 - 01.2007
  • Solely responsible for day-to-day kitchen operations of an upscale, fine-dining restaurant
  • Created and maintained ever-changing continental cuisine menu, including daily specials
  • Solely responsible for managing kitchen staff, including hiring, terminating, scheduling, payroll, and managing and resolving conflicts
  • Responsible for maintaining budget and quality control of products.

Executive Chef

Ponti Seafood Grill
Seattle, WA
11.1998 - 01.2004
  • Solely responsible for day-to-day operations of Seattle restaurant which received accolades in The Seattle Times and Post-Intelligencer newspapers
  • Solely responsible for managing large kitchen staff, including hiring, terminating, scheduling, payroll, and managing conflict
  • Responsible for maintaining budget and quality control of products
  • Ensured the kitchen complied with all necessary health and safety regulations at all times
  • Began as line cook, and trained and worked as Lead Line Cook, Pastry Chef, and Sous Chef before being promoted to Executive Chef.
  • Catered charitable dinner events for Juvenile Diabetes Foundation and the Fare Start Program.
  • Participated as Guest Chef with Fare Start Adult Culinary Program, which allowed homeless and disadvantaged men and women trained in program to cook menu created by Guest Chef for fundraising dinner.

Education

Bachelor of Science - Science & Engineering

Arizona State University, College of Engineering
Tempe, AZ
08-2026

Associates - Occupational Sciences, Culinary Arts and Restaurant Management

Scottsdale Culinary Institute Cordon Bleu
Scottsdale, AZ
05.1998

Skills

  • Excellent oral and written communication skills
  • Detail oriented
  • Exceptional customer service skills
  • Proficient multi tasker
  • Ability to learn quickly and navigate new tools and systems
  • Able to analyze problems and provide logical solutions
  • Competent in project-related financial processes, contracting, purchase orders, invoicing, budgeting, and financial controls
  • Project manager on new restaurant construction
  • Flexible and calm in chaotic situations
  • Ability to build strong long lasting relationships with multiple thinkers and functions

Timeline

Supervisor

Starbucks
05.2020 - Current

General Manager/Executive Chef

Shlomo & Vito’s New York Delicatessen
01.2007 - 01.2008

Executive Chef

Soleil Restaurant
01.2005 - 01.2007

Executive Chef

Ponti Seafood Grill
11.1998 - 01.2004

Bachelor of Science - Science & Engineering

Arizona State University, College of Engineering

Associates - Occupational Sciences, Culinary Arts and Restaurant Management

Scottsdale Culinary Institute Cordon Bleu

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Thomas M. Hollywood