Tichelle Muldrow
Phoenix,AZ
Summary
Organized Restaurant General Manager aiming to fulfill leadership role within dynamic team. Excellent skills in organization and team building with high attention to detail.
Overview
14
14
years of professional experience
Work History
General Manager- Dennys
Stine Enterprises
Phoenix, AZ
03.2023 - 05.2024
- Developed and implemented operational strategies to improve efficiency, reduce costs and maximize customer satisfaction.
- Established and maintained effective communication with staff members to ensure efficient operations.
- Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
- Monitored financial performance and identified areas for improvement in cost savings and revenue generation.
General Manager
SAS Restaurant Ventures- Dennys
Phoenix, AZ
04.2021 - Current
- Recruited, interviewed and hired qualified staff for open positions.
- Created schedules and monitored payroll to remain within budget.
- Supervised employees through planning, assignments and direction.
- Recruited, trained and empowered employees to achieve key performance indicators.
- Managed inventory levels and conducted corrective action planning to minimize long-term costs.
- Guided management and supervisory staff to promote smooth operations.
- Conducted employee evaluations to provide adequate feedback and recognize quality performance.
- Improved productivity initiatives, managing budgets and accounts, coordinating itinerary and scheduling appointments.
- Mitigated business risks by working closely with staff members and assessing performance.
- Implemented successful business strategies to increase revenue and target new markets.
- Appraised inventory levels on frequent basis, ordering new merchandise to keep quantities well-stocked.
- Reviewed financial statements and sales or activity reports to measure productivity or goal achievement.
- Used excellent verbal skills to engage customers in conversation and effectively determine needs and requirements.
- Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.
- Delegated work to staff, setting priorities and goals.
- Prepared staff work schedules and assigned team members to specific duties.
- Designed sales and service strategies to improve revenue and retention.
- Completed thorough opening, closing and shift change functions to maintain operational standards each day.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
Food & Beverage Operations Manager
HMSHost Corporation
Phoenix, AZ
12.2017 - 08.2020
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Rotated stock items and ingredients to maintain efficiency and freshness.
- Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs.
- Completed more than 700 orders each shift with focus on quality and efficiency.
- Safely operated ovens, fryers and grills to prevent injuries and accidents.
- Set up work stations prior to opening to minimize prep time.
- Adhered to all regulatory standards regarding safe and sanitary food prep.
- Offered support to other stations in high-volume shifts or as needed.
- Chopped, diced and sliced ingredients for salads, stir-fries and other dishes.
- Sanitized workstation at end of shift to prevent foodborne illnesses.
- Assisted with training and development of new talent.
Food & Beverage Operations Manager
Marriott
Tempe, AZ
01.2017 - 12.2017
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs.
- Rotated stock items and ingredients to maintain efficiency and freshness.
- Safely operated ovens, fryers and grills to prevent injuries and accidents.
- Adhered to all regulatory standards regarding safe and sanitary food prep.
- Assisted with training and development of new talent.
- Made all meals in accordance with company standards and requirements.
Director of Food and Beverage
Four Points by Sheraton Tempe
Tempe, AZ
02.2014 - 12.2016
- Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
- Improved presentation and sales approaches to increase revenue.
- Added new menu options by consulting with talented chef to develop new recipes based on local, seasonal ingredients.
- Managed food service sales, costs, and budget administration to keep operations in line with financial targets.
- Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Managed food service sales, costs and budget administration to keep operations in line with financial targets.
- Motivated kitchen staff by establishing goals to increase productivity and quality.
- Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
- Worked with vendors to establish strong relationships and maintain proper inventory supplies.
- Enforced staff performance and service standards to deliver consistent and positive customer experiences.
- Priced and ordered food products, kitchen equipment and food service supplies.
- Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
- Controlled portion sizes and garnishing for optimal cost controls.
- Reconciled daily transactions and balanced cash registers.
- Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
Restaurant/Restaurant Bar Manager
Hilton Garden Inn
Avondale, AZ
01.2010 - 02.2014
- Devised innovative strategies for increasing bar revenue by introducing new concepts and signature drinks, developing promotions and creating customer engagement events.
- Pursued training opportunities to advance mixology knowledge and refine understanding of beer, wine and liquor, better serving bar customers with current expertise.
- Restocked beer and liquor on regular schedule and after special events to prepare for forecasted needs.
- Controlled labor costs by adjusting schedules and workflows to better align with individual strengths and expected customer demands.
- Interviewed, hired and trained staff on bar practices, customer service standards and productivity strategies which improved customer retention and bolstered sales.
- Maintained facility compliance with health codes, sanitation requirements and license regulations while streamlining productivity initiatives to comply with restaurant protocols.
- Planned and updated menus to capitalize on changing trends in customer preferences.
- Managed customer service by training staff, overseeing operations and resolving issues quickly.
- Stayed up-to-date on latest in mixology trends, bar equipment and sanitation standards.
- Set effective employee schedules, maintaining coverage at peak times and minimizing labor costs.
- Mitigated health risks and reduced safety hazards by preparing drink items consistently, creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Education
Bachelor of Arts - Hospitality/Food And Beverage Management
University of Phoenix
2014
Skills
- Cleaning and organization
- Inventory management
- Team building
- Problem resolution
- Staff leadership
- Cross-Functional Team Management
- Performance Improvements
- Supervision and Training
- Sales Tracking
- Customer Service Management
- Problem Anticipation and Resolution
- Team Leadership
- Recruitment and Hiring
- Administrative Management
- Revenue Forecasting
- Quality Assurance
- Finance and Accounting Oversight
- Cost Reduction
- Staff Development
- Records Organization and Management
- Budget Control
Timeline
General Manager- Dennys
Stine Enterprises
03.2023 - 05.2024
General Manager
SAS Restaurant Ventures- Dennys
04.2021 - Current
Food & Beverage Operations Manager
HMSHost Corporation
12.2017 - 08.2020
Food & Beverage Operations Manager
Marriott
01.2017 - 12.2017
Director of Food and Beverage
Four Points by Sheraton Tempe
02.2014 - 12.2016
Restaurant/Restaurant Bar Manager
Hilton Garden Inn
01.2010 - 02.2014
Bachelor of Arts - Hospitality/Food And Beverage Management
University of Phoenix
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