Timothy Wood
Port Orange,Florida
Summary
Adaptable Assistant General Manager with solid knowledge of recruiting and evaluation techniques, customer service principles and financial management concepts. Collaborative team player bringing 30 years of comprehensive experience completing managerial and administrative tasks to keep company running smoothly. Commended for outstanding staff performance to boost company morale and productivity.
Overview
26
26
years of professional experience
Work History
Assistant General Manager
Culinare
Lake Mary, Florida
07.2023 - Current
- Managed and mentored staff to carry out operational directives with high productivity and accuracy.
- Identified customer needs and delivered relevant product solutions and promotions.
- Fostered performance-oriented environment focused on promoting team collaboration, personal accountability and long-term business success.
- Supported annual profit goals by streamlining processes and improving staff knowledge of optimal procedures.
- Resolved customer complaints in a timely manner while maintaining a professional demeanor.
- Managed daily operations of the store, including scheduling and supervising staff.
- Developed and implemented effective strategies to maximize sales and profits.
- Ensured that customer service standards were met or exceeded at all times.
- Oversaw daily operations, optimizing efficiency and productivity.
- Set departmental objectives aligned with company vision and mission.
Server / Trainer
Joe's Crab Shack
Daytona Beach, Florida
05.2015 - Current
- Provided exceptional service to high volume of daily customers.
- Educated waiters on menu, memorization strategies and how to convey information clearly.
- Instructed new staff members on food handling procedures and service techniques.
- Verified guest satisfaction with meals and suggested additional items to increase restaurant sales.
- Calculated charges, issued table checks and collected payments from customers.
- Provided one-on-one support to ensure successful completion of training objectives.
- Coached staff members on best practices for optimizing server performance levels.
Restaurant Manager
Best Little Roadhouse
Salem, Oregon
2012 - 05.2015
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
- Resolved and investigated complaints regarding service, food quality and accommodations.
- Maintained detailed records of sales transactions and daily shift reports.
- Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
- Monitored stock levels of ingredients to ensure timely delivery of fresh produce.
- Inspected dining and serving areas for cleanliness and proper setup.
- Oversaw food preparation, production and presentation according to quality standards.
Food and Beverage Manager
Chinook Winds Casino Resort
Lincoln City, Oregon
10.2007 - 10.2012
- Evaluated customer feedback surveys in order to identify areas of improvement within the dining experience.
- Negotiated contracts with suppliers in order to secure discounts on bulk orders of food items or beverages.
- Provided training on proper sanitation techniques as well as safety protocols to restaurant personnel.
- Developed and implemented standard operating procedures for all restaurant operations to ensure compliance with health regulations and quality standards.
- Managed payroll records for employees working within the food and beverage department.
- Analyzed sales data from POS systems on a weekly basis in order to track progress against budget targets.
- Drafted annual budgets which accurately reflected projected expenses for upcoming fiscal year.
- Monitored employee performance by providing constructive feedback as needed during shift changes or at end of shift reviews.
- Supervised and managed the daily operations of the food and beverage department, including staff scheduling, inventory control, cost management, menu planning and customer service.
- Organized special events such as banquets, receptions, weddings and other social functions to ensure successful execution of services.
- Collaborated with marketing team to promote special events.
- Led staff meetings to communicate goals and expectations clearly.
Food and Beverage Manager
Little River Casino Resort
Manistee, MI
02.2002 - 10.2006
- Oversaw 5 food and beverage operations, delivered day-to-day consistency and set and maintained highest food quality and service standards.
- Analyzed sales data from POS systems on a weekly basis in order to track progress against budget targets.
- Managed payroll records for employees working within the food and beverage department.
- Resolved customer complaints regarding meal quality or service issues in a timely manner while ensuring satisfaction is achieved.
- Developed and implemented standard operating procedures for all restaurant operations to ensure compliance with health regulations and quality standards.
- Drafted annual budgets which accurately reflected projected expenses for upcoming fiscal year.
Food and Beverage Manager
Soaring Eagle Casino Resort
Mt. Pleasant, MI
05.1998 - 04.2002
- Led staff meetings to communicate goals and expectations clearly.
- Explained goals and expectations required of trainees.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Collaborated with marketing team to promote special events.
- Controlled inventory levels and conducted regular stock audits.
- Managed daily operations in high volume, fast-paced restaurant.
- Supervised and managed the daily operations of the food and beverage department, including staff scheduling, inventory control, cost management, menu planning and customer service.
- Created monthly financial reports to analyze sales trends, labor costs and other expenses related to the food and beverage department.
- Drafted annual budgets which accurately reflected projected expenses for upcoming fiscal year.
- Ordered supplies for kitchen staff in order to maintain adequate levels of inventory for daily operations.
- Oversaw 6 food and beverage operations, delivered day-to-day consistency and set and maintained highest food quality and service standards.
Education
Some College (No Degree) - Hospitality Administration And Management
Central Michigan University
Mount Pleasant, MISkills
- Employee Scheduling
- Business Development
- Workflow Coordination
- Employee Relations
- Operations Management
- Team leadership strength
- Staff Management
- Budgeting and cost control
- Staff Development
- Inventory Control
- Human Resources
Timeline
Assistant General Manager
Culinare
07.2023 - Current
Server / Trainer
Joe's Crab Shack
05.2015 - Current
Food and Beverage Manager
Chinook Winds Casino Resort
10.2007 - 10.2012
Food and Beverage Manager
Little River Casino Resort
02.2002 - 10.2006
Food and Beverage Manager
Soaring Eagle Casino Resort
05.1998 - 04.2002
Restaurant Manager
Best Little Roadhouse
2012 - 05.2015
Some College (No Degree) - Hospitality Administration And Management
Central Michigan University
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