Timothy Bates

• Developed kitchen staff through training, disciplinary action and performance reviews.
• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
• Generated employee schedules, work assignments and determined appropriate compensation rates.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.

Helped in developing restaurant concepts including buildout, menu design and training.

Worked with skilled nursing patients concerning their dietary needs.

Documented any and all wt and care plan needs the patient and families needed.

Maintained the highest standards of dietary preparations, sanitation and overall cleanliness of facility.

• Managed day-to-day business operations.
• Consulted with customers to assess needs and propose optimal solutions.
• Trained and motivated employees to perform daily business functions.
• Enhanced operational efficiency and productivity by managing budgets, accounts and costs.
• Created and monitored promotional approaches to increase sales and profit levels.
• Reconciled daily sales, returns and financial reports in QuickBooks.
• Recruited, hired and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.