Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
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Timothy O'Malley

Food Service Industry
Mesa,AZ

Summary

The majority of my experience is culinary. However, I started busing tables at age 10, and eventually learned to serve, bartend and manage. 35 years of culinary, serving, and bartending experience ensures success at a high caliber regardless of the proverbial "curveballs", thrown at our team at any particular moment. Customer service, combined with fine dining, high volume steakhouse, college dining halls, to catering PGA Golf Tournaments.I think Assembly work is a natural skill for me. Consistent repetition gaining a step towards perfection each time.

Overview

33
33
years of professional experience

Work History

Delivery Driver

NDS Driving Solutions
Mesa, AZ
01.2021 - Current
  • Completed on-time deliveries by choosing best and most efficient routes.
  • Evaluated products for damage prior to drop-off and documented reasons for returns.
  • Disposed of waste, shipping materials and hazardous items in compliance with company and governmental regulations.
  • Adhered to safe lifting techniques to avoid injuries.
  • Operated vehicle safely in highly congested areas with no traffic violations.
  • Loaded truck and properly secured items to prevent damage for deliveries.
  • Performed walk around on delivery vehicle before beginning shift to verify correct and safe operating order.
  • Maintained upbeat, positive attitude in busy, customer-focused environment.
  • Read maps, followed oral and written instructions and used GPS technology to make deliveries.
  • Fostered positive working relationships with regular customers.

Sales Associate

Armor Home Services
Mesa, Arizona
05.2020 - 01.2021
  • Engaged with customers to build rapport and loyalty.
  • Provided positive first impressions to welcome existing, new and potential customers.
  • Solved customer challenges by offering relevant products and services.
  • Increased sales by offering advice on purchases and promoting additional products.

Nursing Home Cook

Apache Junction Health Center
Apache Junction, Arizona
08.2018 - 05.2020
  • Worked collaboratively, functioned as effective member and encouraged and supported fellow team members to reach common goals.
  • Agreed to take on additional shifts and extra hours during busy periods and holidays to maintain proper staffing and floor coverage.
  • Assembled Resident Meals on tray line according to personal diet mandated requirements at a high pace feeding 130+ residents and family members within90 minutes.
  • Daily Production of Cyclic Scratch made Dinners, Salads, Pasta, Comfort Food Meals, Vegetables,Desserts, Weekly Alternate Meal options for 120 meals to 140 meals during season.
  • Nightly, Daily Deep Cleaning of Kitchen, stoves, ovens. Including all pots and pans etc used for meal production.
  • Corporate Trainer for Cooks, Diet Aides, Dish washers
  • Late Night Supervisor of Diet Aides, Food Servers, Snack Cart, Hydration Cart Staff
  • Two monthly safety/occupational prevention and educational meetings
  • Constantly Compliant with Pinal County Health Codes and regulations.

Assistant Manager

Wingstop
Chandler, AZ
01.2018 - 08.2018
  • Checked deliveries signed off on products received.
  • Managed cash drawers, bank deposits, accurate safe counts.
  • Completed opening and closing checklists according to set standards.
  • Executed cash transactions quickly and accurately. Trained new staff, ensuring accurate and properly executed food items and orders.
  • Confirming legal drinking age and discontinuing service to intoxicated guests.
  • Skillfully anticipated and addressed guests' service needs. Maintaining optimum customer service during all situations.
  • Performed nightly inventory organization of produce, proteins, alcohol, sauces and dry goods.
  • Emphasized fast, friendly customer service by greeting and serving guests in friendly manner.
  • Stocked, priced, front-faced and rotated merchandise.
  • Generated repeat business through exceptional customer service and responded to customer concerns with friendly and knowledgeable service.
  • Supervised and evaluated staff of 10 including other assistant managers, enabling them to improve skills, achieve daily objectives and attain advancement.
  • Monitored cash intake and deposit records, increasing accuracy and reducing discrepancies.
  • Completed daily inventory counts to verify stock levels, address discrepancies and forecast future needs.

Lead Line Cook

SSP America
Phoenix, AZ
06.2015 - 01.2018
  • Open and close Cheuvront Wine Bar and Bistro.
  • Completed daily logs, updated computer tracking systems and filled out other relevant documentation.
  • Assisted guests with making menu choices in an informative way
  • Praised by management for being a fast and efficient worker, requiring little supervision, m
  • Developed and maintained creative store layout and product merchandising.

  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Trained, managed and guided [Number] [Job title]s, improving overall performance and productivity [Number]%1
  • Trained, managed and guided 10 cook's improving overall performance and productivity [Number]%.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers

Daytime Bartender, Opening/Closing Server

Zushi Sushi and Sake Bistro
Mesa, AZ
07.2014 - 05.2015
  • Open and closed the restaurant, bar, and patio for daily operations.
  • Met, greeted, and served guests in a timely concise manner.
  • Provided sushi, and beverage knowledge
  • Answered the phone for to-go orders and info.
  • Provided energetic service in a fast pace environment.
  • Ensured guest dietary protocol or allergies.
  • Integral team player in a team environment.
  • Host, Busser, Server, Bartender, solo on Sunday brunch shifts.
  • Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers.
  • Collaborated with kitchen team to support order preparation, manage efficient deliveries and minimize customer service issues by verifying meals.
  • Collected credit card, cash and gift certificate payments and dispensed change for cash transactions.
  • Enhanced operational efficiency by using slow periods to restock employee and customer supplies, including ice, condiments, utensils, napkins, trays and delivery bags.
  • Worked with POS system to place orders, manage bills and handle complimentary items for dissatisfied customers.

Closing Server

Village Inn Restaurant
Scottsdale, AZ
12.2011 - 07.2014
  • Assisted guests with making menu choices in an informative and helpful fashion.Delivered exceptional service by greeting and serving customers in a timely, friendly manner.Appropriately suggested additional items to customers to increase restaurant sales.Effectively communicated with kitchen staff regarding customer allergies, dietary needs and other special requests.Delivered exceptional, friendly and fast service.
  • Collected credit card, cash and gift certificate payments and dispensed change for cash transactions.
  • Created orders, documented special requests and followed up with kitchen personnel to foster top-quality service and minimize complaints.
  • Supervised restocking of salad bar and buffet for lunch and dinner service.
  • Collaborated with kitchen team to support order preparation, manage efficient deliveries and minimize customer service issues by verifying meals.
  • Worked with POS system to place orders, manage bills and handle complimentary items for dissatisfied customers.
  • Kept register accurate through correct billing, payment processing and cash management practices.
  • Enhanced operational efficiency by using slow periods to restock employee and customer supplies, including ice, condiments, utensils, napkins, trays and delivery bags.
  • Replenished food items and other supplies, which included paper products and canned goods to keep pantry well-stocked during busy periods.
  • Prepared beverages and filled food orders for customers.
  • Arranged tables for customers, following established preparation procedures to provide guests with excellent experiences and foster repeat business.
  • Helped customers place orders, explained menu items and suggested appropriate options for food allergy concerns.

Lead Line Cook

Aramark
Tempe, AZ
10.2009 - 11.2011
  • Prepped and served various dishes for 1800 students daily.
  • Maintained clean action food stations during service.
  • Provided friendly service, and attended to dietary concerns.
  • Received and organized daily produce orders.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Collaborated with Executive Chefs to collect information about specific customer desires and dietary needs.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Grilled meats and seafood to customer specifications.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Prepared average of 500 orders each shift.

Fine Dining Line Cook

The Boulders Resort and Golden Door Spa
Carefree, AZ
05.2007 - 07.2009
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Transitioned between breakfast and lunch service.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Grilled meats and seafood to customer specifications.
  • Developed process that reduced waste and improved supply turnover.
  • Tasted, smelled and pierced food with fork to verify sufficient cooking.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.

Catering Chef

Michael's Catering Company
Phoenix, AZ
11.2005 - 04.2006
  • Production, packing, planning, and execution of various events.
  • 2006 FBR Phoenix Pro Golf Tournament.
  • 2006 LPGA Tournament at Gold Canyon Country Club.
  • Extensive training of fine dining mise en place for special events.

Bartender

Steamer's Beach side Bar and Oven
Kings Beach, CA
10.2002 - 11.2004
  • Manager on Duty supervising wait staff of four.
  • Preparing cocktails for bar customers and servers.
  • Providing food service to the bar and other stations.
  • Maintaining popular happy hour drinks, and food specials.
  • Control, deposit, and counting of server sales reports.
  • Resolving any issues or concerns regarding customer relations.

Head Chef

O.B.'s Pub and Restaurant
Truckee, CA
10.1998 - 03.2002
  • Rotation of daily lunch and dinner specials.
  • Coordination with floor staff regarding tasting specials
  • Staffing, scheduling, hiring, firing, training staff of 20.
  • New menu development, and holiday menu planning.
  • Monthly inventory, food cost and labor management.
  • 250k annual labor responsibility, 1 million annual food cost responsibility
  • Maintain labor and food cost budgets on daily, weekly, monthly basis.
  • Banquet and large party menu execution and supervision.
  • Weekly meetings and performance evaluations with owner.
  • Semi-annual employee evaluations,
  • Daily maintenance of kitchen equipment, and sanitation.
  • Leadership of a.m. and p.m. staffs, including coordination with floor manager, and service staff.
  • Ordering of produce, seafood, meats, dry goods, and cleaning supplies.
  • Receiving and organization of all incoming deliveries on a daily basis.

Sous Chef

The Soule Domain Restaurant
Brockway, CA
08.1987 - 11.1998
  • Receiving and inspection of daily deliveries.
  • Daily execution and supervision of menu preparations including all soups, sauces, stocks, desserts etc.
  • Cross training in all stations.
  • Training of new staff and current.
  • Creation of daily features on the chef's days off.
  • Ordering of all product on chef's days off.
  • Control of food cost and labor on a daily basis.
  • Covering stations due to sickness.
  • Coordination of feature tastings with floor staff.
  • Maintaining cleanliness and sanitation to meet health code standards.
  • Execute leadership of kitchen at all times.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Supervised and enhanced work of four-person team producing more than 100 plates per day.
  • Kept labor at or below28% to support business profit targets.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Mentored more than 15 cooks at all levels to prepare each for demanding roles

Education

Bachelor of Arts - Liberal Arts

University Nevada Reno
1992

Skills

  • Employee performance evaluations
  • Recruiting and Interviewing
  • Staff Supervision
  • Staff Management

Accomplishments

Secured first Sous Chef position at age 21. Secured first Executive Chef position at age 28. Manager on Duty / Daytime Bartender position held at age 34.

 

Timeline

Delivery Driver

NDS Driving Solutions
01.2021 - Current

Sales Associate

Armor Home Services
05.2020 - 01.2021

Nursing Home Cook

Apache Junction Health Center
08.2018 - 05.2020

Assistant Manager

Wingstop
01.2018 - 08.2018

Lead Line Cook

SSP America
06.2015 - 01.2018

Daytime Bartender, Opening/Closing Server

Zushi Sushi and Sake Bistro
07.2014 - 05.2015

Closing Server

Village Inn Restaurant
12.2011 - 07.2014

Lead Line Cook

Aramark
10.2009 - 11.2011

Fine Dining Line Cook

The Boulders Resort and Golden Door Spa
05.2007 - 07.2009

Catering Chef

Michael's Catering Company
11.2005 - 04.2006

Bartender

Steamer's Beach side Bar and Oven
10.2002 - 11.2004

Head Chef

O.B.'s Pub and Restaurant
10.1998 - 03.2002

Sous Chef

The Soule Domain Restaurant
08.1987 - 11.1998

Bachelor of Arts - Liberal Arts

University Nevada Reno

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Timothy O'MalleyFood Service Industry