Timothy Adams
St. Louis,MO
Summary
Results-driven management professional with proven ability to lead teams to success. Strong focus on team collaboration, operational efficiency, and achieving measurable outcomes. Adept at strategic planning, process improvement, and fostering culture of accountability and excellence. Known for adaptability and consistently meeting changing organizational needs. Problem solving on the fly is one of my best qualities as a manager. My chef mentor said "The mark of a good chef or business person is the ability to adapt and change with or without pressure", and this saying has lead me to be successful in and out of a business setting.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Executive Chef/Business Owner
Riccardo's on Broadway
10.2023 - Current
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
Director of Operations
North Medical llc
02.2020 - 10.2023
- Operated 2 medical marijuana dispensaries
- Duties included but are not limited to: financial reporting, regulatory compliance, managing employees, hiring, payroll, security systems, cloud management, menu planning, logistics, scheduling, bank reconciliation, inventory controls, cash management, fleet maintenance building maintenance and repair
- Monitored budget and utilized operational resources.
- Developed and executed strategic plans to achieve organizational goals and drive sustainable growth.
- Achieved team goals through formalized training plans, coaching, and performance management.
- Analyzed business operations and implemented strategies to improve operational cohesiveness.
- Promoted a culture of safety within the organization by enforcing compliance with established regulations, policies, procedures, as well as conducting regular audits.
- Conducted regular performance reviews to assess team progress, providing constructive feedback and guidance for continuous improvement.
- Reported issues to higher management with great detail.
- Oversaw day-to-day production activities in accordance with business objectives.
- Spearheaded change management initiatives that facilitated organizational transformations while minimizing disruption to ongoing operations.
- Collaborated with senior management to develop and execute long-term corporate goals and objectives.
- Mentored and coached team members to foster productive and engaging work environment.
- Reduced operational risks while organizing data to forecast performance trends.
General manager
Louie's wine dive
10.2019 - 10.2023
- I am responsible for running the entire restaurant and our sister bar Bemiston Cocktail Club
- I oversee both back and front of the house
- I help construct the food and beverage menus quarterly
- Assisted in recruiting, hiring and training of team members.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
- I took over this restaurant when it was not doing very well and Increased sales by 30% and brought back valued customers with proper training, hiring of good staff and menu changes
- I also had to restructure the entire food and beverage menu on the POS to make Louies run more efficiently, by cutting down time spent at a terminal and streamlining tickets for the kitchen
- I am responsible for the entirety of the restaurant including but not limited to inventory, hiring, human resources, accounts receivable, P&L review and approval, renewing licenses, menu development, POS implementation and training
- I accepted this position with little wine and sprit knowledge and was able to grow that knowledge to eclipse every server employed
Executive Chef
Il palato
02.2019 - 10.2023
- Company Overview: Il palato is an independently owned restaurant in Clayton mo
- I oversaw the boh, created menus that changes seasonally, ordered and managed inventory, created schedules, oversaw all hiring and training
- The restaurant and my self were written up in several publications and had a 4.4 rating on open table
- The menu consisted of southern Italian and everything in house was made from scratch
- This was the second restaurant I opened from scratch
- Creating every recipe, operating procedure, inventory system, training schedule for front and back of the house and was able to make the kitchen run efficiently and properly even in my absence
- This was one of the biggest accomplishments of my career, due to the successful opening and the accolades I received
- Il palato is an independently owned restaurant in Clayton mo
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
Executive Chef
Louies Wine Dive
05.2017 - 01.2019
- I successfully run a fast pace kitchen consistently under budget
- With a monthly rotating section on the menu and 2 full menu updates each year, which I had multiple dishes on every rotation
- I was able to hit my bonus every month consistently keeping food cost under 25% and labor cost under 25%
- I grew a following of regulars with my monthly chef menus and private dinners done quarterly
- I was able to break 28,000 in food sales a week from a small three man line with only 100 seats
Sous Chef
801 Chophouse
08.2016 - 04.2017
- I was in charge of the kitchen, staffing, menu planning, inventory, scheduling, ordering and helped with company wide menu planning
- We had one of the best food costs and the best labor percentage in the company
- I had various dishes on the menu which changed 4 times a year
- Managing such a big operation really helped with my ability to forecast product usage with zero spoilage and proper waste management
- 801 chophouse was a 30 million dollar a year restaurant
Sous Chef
Ricardos Italian Cafe
06.2015 - 08.2016
- I am responsible for day to day operations, quality control, dinner specials, scheduling, inventory, and ordering food
- Right now I am on the line every night and over see a staff of 4
- For a small operation we put out a good amount of quality food
Executive Chef
Sqwires
01.2015 - 06.2015
- Company Overview: Sqwires is a continental, casual/fine dining restaurant
- I ran the kitchen for an 80 seat restaurant and a 300 seat banquet hall
- I managed a staff of 14 people
- I was required to change the restaurant and banquet menu by season
- I had to plan for various off site events and execute them
- I was also required to create daily lunch and dinner specials
- This job gave me amazing time management skills with my labor budget getting cut a few months into the job and having to produce 250 person plus banquets by my self and still oversee the kitchen
- Sqwires is a continental, casual/fine dining restaurant
Sous Chef
Pastaria
06.2014 - 12.2014
- Company Overview: This restaurant is owned by James Beard Award Winner Gerard Craft
- I was responsible for most major prep for lunch and dinner shifts, scheduling my employees for lunch service, training all employees and ordering
- I worked closely with Gerard and executive chef Brian Moxy in the development of new menu and implementing standard operating procedures that are still in use today
- This was the first time I opened a restaurant from day one and was able to overcome every problem that was thrown at us so it can be the restaurant that it is today
- This restaurant is owned by James Beard Award Winner Gerard Craft
Cook 3
Four Seasons St. Louis
09.2012 - 05.2014
- I was responsible for maintaining multiple stations and fabricating proteins for those stations, making soups and stocks, coming up with the risotto and fish of the day, and keeping coolers and dry storage organized
Line cook
Spiaggia private dining
02.2011 - 09.2012
- I was responsible for prepping and executing the dishes for the daily parties
- I took the leadership role in making sure the recipes were preformed properly and that we were served on time
- I also made sure that the coolers and dry storage were organized and kept clean
- I was under direct supervision by the Sous Chefs
- I also would pick up shifts in our fine dining restaurant and our cafe working pantry or pasta station
- Our fine dining restaurant received one Michelin Star during my time there
Line cook
La Piola
07.2010 - 02.2011
- I worked under Chef Enrico Crippa, who is head chef of Piazza Duomo and La Piola
- I prepared mis en place for every station and worked every station during service
- Also three times a week I made various stuffed and fresh pasta
Line Cook
Robust wine bar
03.2010 - 05.2010
- Worked the hot station during lunch and prepped mis en place for dinner service
Server
Cravings Bakery
07.2009 - 10.2009
- Duties included taking cake orders, waiting tables and working the bakery counter
Sous Chef
Ricardos Italian Cafe
05.2008 - 08.2009
- I was in charge of the kitchen when the head chef was away, which included ordering food, inventory, employee scheduling and menu planning
Education
Associate of Arts - Italian
Culinary Institute of America
New York, NYAssociate of Arts - cooking
International School of Italian Cuisine
Parma Italy05.2010
Bachelor's - Business Management
Saint Louis University
St. Louis, MO01.2009
Skills
- Culinary
- POS
- Training
- Management
- OpenTable
- Profit & Loss
- Menu Planning
- Human Resources
- Payroll
- Food Safety
- Pricing
- Microsoft Word
- Microsoft Excel
- Events Management
- Purchasing
- Sales
- Customer service
- Conflict management
- Operations management
- Training & development
- Employment & labor law
- HIPAA
- Hiring, Training, and Development
- Inventory Control
- Forecasting and planning
- Resource Management
Certification
Food Handler Certificate, ServSafe
Personal Information
- Title: Director of Operations
- Work Permit: Authorized to work in the US for any employer
Assessments
- Bartending, Proficient, 10/01/20
- Customer Service, Proficient, 10/01/20
Accomplishments
I held two school records at Saint Louis University for their division one swim team.
I am also an accomplished summer league Swim coach leading my team to a first and a second place finish at conference.
Timeline
Executive Chef/Business Owner
Riccardo's on Broadway
10.2023 - Current
Director of Operations
North Medical llc
02.2020 - 10.2023
General manager
Louie's wine dive
10.2019 - 10.2023
Executive Chef
Il palato
02.2019 - 10.2023
Executive Chef
Louies Wine Dive
05.2017 - 01.2019
Sous Chef
801 Chophouse
08.2016 - 04.2017
Sous Chef
Ricardos Italian Cafe
06.2015 - 08.2016
Executive Chef
Sqwires
01.2015 - 06.2015
Sous Chef
Pastaria
06.2014 - 12.2014
Cook 3
Four Seasons St. Louis
09.2012 - 05.2014
Line cook
Spiaggia private dining
02.2011 - 09.2012
Line cook
La Piola
07.2010 - 02.2011
Line Cook
Robust wine bar
03.2010 - 05.2010
Server
Cravings Bakery
07.2009 - 10.2009
Sous Chef
Ricardos Italian Cafe
05.2008 - 08.2009
Bachelor's - Business Management
Saint Louis University
Associate of Arts - Italian
Culinary Institute of America
Associate of Arts - cooking
International School of Italian Cuisine
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