TIMOTHY TIERNEY
Summerville,SC
Summary
Results-oriented professional with extensive experience in regional management, consistently delivering operational excellence and strategic growth. Proven track record of fostering team collaboration and implementing effective solutions to meet evolving business needs. Known for strong leadership, adaptability, and commitment to achieving outstanding results.
Overview
28
28
years of professional experience
Work History
Area Director
Vicious Biscuit
01.2021 - Current
- Oversee management and daily operations of seven successful corporate and three franchised restaurants.
- Review weekly store invoices to ensure accuracy and identify areas of cost reduction.
- Complete quality assurance assessments and mock food safety audits each period to ensure top quality standards are met.
- Monitor daily sales and labor costs of ten locations.
- Analyzed financial performance of area by monitoring budgets and expenses, reviewing financial statements and recommending appropriate actions.
- Increased revenue growth with the implementation of innovative marketing strategies and sales techniques.
- Monitored regional performance metrics, providing timely feedback and implementing corrective actions when necessary to ensure goals were achieved consistently across all locations.
- Achieved higher employee retention rates by implementing effective team-building initiatives and employee development programs.
- Established strong relationships with key stakeholders, improving client satisfaction and driving repeat business.
- Implemented efficient inventory management systems that reduced waste while ensuring optimal product availability at all times.
- Built strong partnerships with external vendors and suppliers, negotiating favorable terms that contributed to long-term cost savings for the company.
- Developed comprehensive training programs for employees to enhance skills development and career progression opportunities.
- Created a culture of accountability among staff members by setting clear expectations regarding job responsibilities and performance goals consistent with company values.
- Enhanced communication between departments, fostering collaboration and cross-functional teamwork to achieve company objectives.
- Reduced operational costs through careful budget management and resource allocation optimization.
- Assist with procurement of any necessary small wares or product through approved vendors that may be on back order or out of stock.
- Recruit, interview, and hire regional team coordinators and management staff.
- Host regularly scheduled meetings with management personnel to communicate operation updates, develop action plans for areas of improvement, and maintain employee satisfaction.
General Manager / Director of Operations Charleston Market
Cantina 76
10.2017 - 01.2021
- Successfully opened and supervised two Charleston restaurants.
- Responsible for the recruiting, interviewing, hiring, training, development, and the progressive discipline of all hourly and management employees for both restaurants.
- Responsible for local marketing including any daily or weekly specials.
- Reported food and beverage cost and monthly inventories in a timely fashion.
- Responsible for daily and weekly ordering.
- Supervised FOH and BOH to maintain high quality and low waste operations.
- Scheduled all FOH and BOH employees and managers weekly.
- In charge of cash accountability, maintaining a safe containing up to $6,000, and accounting of the company’s bank account.
Food and Beverage Director / Executive Chef
Doubletree By Hilton Head
05.2016 - 10.2017
- Responsible for banquet and restaurant food and beverage menu implementation and cost analysis.
- Planned, cooked, and executed banquets and functions of up to 200 guests.
- Maintained and cleaned four banquet rooms and an 80-seat restaurant.
- Responsible for proper staffing of the banquet and restaurant to ensure the highest guest satisfaction.
- Reported monthly food and beverage cost and troubleshooting.
- Responsible for adhering to strict Hilton Honors standards of food preparation and display.
Restaurant Manager
Water’s Edge Restaurant
08.2013 - 05.2016
- Hired, trained, and scheduled up to 75 employees for five different departments weekly.
- Coordinated and supervised a four phase, $8 million restaurant with a staff of up to 55 employees.
- Maintained order and safety standards for busy private dock.
- Responsible for the coordination, cost out, and execution of private party functions of up to 75 people.
General Manager
Ruby Tuesday
10.2011 - 08.2013
- Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
- Scheduled and directed staff in daily work assignments to maximize productivity.
- Efficiently resolved problems or concerns to the satisfaction of all involved parties.
- Continuously monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
- Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
- Optimized profits by controlling food, beverage, and labor costs daily.
General Manager / Training Kitchen Manager
99 Restaurant And Pub
01.1997 - 01.2011
- Recruited, interviewed, hired, trained, developed, and progressively disciplined all hourly employees.
- Executed local marketing initiatives as set by corporate upper management.
- Responsible for both food and beverage cost and monthly inventories.
- Scheduled all FOH and BOH employees and managers weekly.
- Beverage Mentor for 16 Beverage Managers in two regions.
- Trained front of house managers.
- Training Kitchen manager responsible for training all managers hired in the Connecticut and western Massachusetts regions.
- R&D Kitchen Manager responsible for implementing, troubleshooting, and reporting new products, systems, or menu items to an executive culinary team.
Education
Certificate - Culinary Arts
Manchester Community College
Manchester, CT06.1993
Skills
- Team development
- Team leadership
- Process optimization leadership
- Strong technical expertise
- Oversight of multiple locations
- Quality assurance
- Facility maintenance
- Profit enhancement strategies
Accomplishments
- Opening Assistant Kitchen Manager for 99 Restaurant in Springfield, MA.
- Training and R&D Kitchen Manager for 99 Restaurant in Vernon, CT.
- General Manager for the 2005 Restaurant of the Year in Cromwell, CT.
- General Manager for the 2007 Restaurant of the Year in Cromwell, CT.
- Four straight years of double-digit sales increase from 2013 to 2017 at Waters Edge Restaurant in Mt. Pleasant, SC.
- Opening Cantina 76 General Manager/Director of Operations for Kiawah and Mt. Pleasant locations.
- Successfully opened and operated 7 corporate Vicious Biscuit locations and 3 franchise locations.
Timeline
Area Director
Vicious Biscuit
01.2021 - Current
General Manager / Director of Operations Charleston Market
Cantina 76
10.2017 - 01.2021
Food and Beverage Director / Executive Chef
Doubletree By Hilton Head
05.2016 - 10.2017
Restaurant Manager
Water’s Edge Restaurant
08.2013 - 05.2016
General Manager
Ruby Tuesday
10.2011 - 08.2013
General Manager / Training Kitchen Manager
99 Restaurant And Pub
01.1997 - 01.2011
Certificate - Culinary Arts
Manchester Community College
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