Todd Taylor
Windsor,CA
Summary
Talented Manager with expert team leadership, planning and organizational skills built during successful career. Smoothly equip employees to independently handle daily functions and meet customer needs. Diligent trainer and mentor with exceptional management abilities and results-driven approach.
Overview
34
34
years of professional experience
1
1
Certification
Work History
Manager
Blue Ridge Kitchen
04.2023 - Current
- Maximized performance by monitoring daily activities and mentoring team members.
- Onboarded new employees with training and new hire documentation.
- Cross-trained existing employees to maximize team agility and performance.
- Controlled costs to keep business operating within budget and increase profits.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Maintained professional, organized, and safe environment for employees and patrons.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Accomplished multiple tasks within established timeframes.
- Managed and motivated employees to be productive and engaged in work.
- Developed and implemented business strategies to achieve business goals and stay competitive.
- Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
- Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
Shift Supervisor
Fogbelt Brewery
04.2020 - 06.2022
- Trained new employees and delegated daily tasks and responsibilities.
- Completed store opening and closing procedures and balanced tills.
- Managed cash handling procedures, maintaining accuracy in financial transactions and minimizing discrepancies in daily reconciliations.
- Responded to and resolved customer questions and concerns.
- Resolved customer complaints and issues and offered thoughtful solutions to maintain customer satisfaction.
- Ensured smooth operations during peak hours by effectively managing resources and staff allocation.
Manager
Buckeye Roadhouse
05.2018 - 04.2019
- Day to day operations of FOH
- Responsible for all host, servers, bartenders, food runners and bussers
- Test servers on their menu knowledge and wine knowledge
- Bar manager
- Meeting with outside venders for new products
- Ordering of all wines, beers and soda
- Floor presents making sure guest are happy and staff are following company policies
- Responsible for opening and closing depending on shift
- Training staff on proper wine service and food service
- Hire and firing of FOH
- Checking out servers and bartenders
- All cash handling balancing drawers
- Educated staff on new wines and beers
- Food expo when needed, food runner when needed, host when needed
- Yelp reservations and Micros.
Manager
Poggio Restaurant
03.2015 - 02.2017
- Day to day operations of FOH
- Responsible for all scheduling of servers, bartenders, food runners and bussers
- Bar manager
- Meeting with outside venders for new products
- Ordering of all wines, beers and soda
- Floor presents making sure guest are happy and staff are following best practices
- Responsible for closing and cash balancing
- Training staff on proper wine service and food service
- Hire and firing of FOH
- Payroll
- Open Table, Micros
- Educated staff on new wines and beers.
General Manager
The Trading Post Restaurant
02.2013 - 03.2014
- Day to day operations of FOH
- Responsible for all scheduling of FOH staff
- Master of the wine list
- Meeting with outside venders for new products
- Ordering of all wines, beers and soda
- Floor presents making sure guest are happy and staff are following best practices
- Responsible for closing and cash balancing
- Training staff on proper wine service and food service
- Hire and firing of FOH
- Payroll
- Open Table, Breadcrumb, Harbor Touch
- Educated staff on new wines and beers.
Associate Winemaker/ Director of Operations
Cloe Pegase
10.2011 - 01.2013
- Day to day operations of winery
- Manage all cellar activities in winery along with cellar master
- Coordinate shipping and receiving of wine; fruit, bulk wine, dry goods and barrels
- Review lab analysis with enologist to determine soundness of all wines
- Travel to vineyards to evaluate grapes for maturity and ripeness
- Ordering of all products used in the winery
- Schedule work flow or cellar and bottling to maximize productivity
- Work with tasting room on VIP tasting and tours and events
- Review all completed work orders, weigh tags, vineyard information.
Assistant Winemaker
Copper Cane Wines
06.2011 - 10.2011
- Manage off-site custom crush facilities
- Write work orders to carry out all winemaking requests at custom crush facilities
- Coordinate shipping and receiving of wine; fruit, bulk wine, and barrels in and out
- Review lab analysis and communicate winemaking request to custom facilities
- Travel to custom crush wineries to taste wines and make any recommendations needed
- Ordering of all oak products used at custom crush wineries
- Schedule work with wineries to facilitate processes and maximize productivity
- Participate in tastings and make recommendations on Copper Cane Wines
- Enter all completed work orders, weigh tags, vineyard information into AMS database.
Assistant Winemaker
The Ranch Winery
- Manage and consult 30 + custom crush client accounts
- Write work orders to carry out client winemaking requests
- Coordinate shipping and receiving of wine; fruit, bulk wine, and barrels
- Review lab analysis and communicate results to clients
- Review wine/label compliance for all bottling wines
- Schedule work with cellar to facilitate processes and maximize productivity
- Participate in tastings and make recommendations.
Cellar Manager
Asti Winery
02.2010 - 06.2011
- Responsible for the direct supervision of cellar crew and operational activities as well as training workers on cellar/barrel, safety and sanitation procedures including ensuring compliance with all standard operating procedures
- Coordinate daily production with winemaking in order to prioritize work orders to ensure maximum productivity
- Delegate work orders and ensure work is carried out including supervising that staff follows work order instructions/procedures, sanitation procedures and safety policies
- Perform all cellar work as needed including properly and accurately completing work orders, operating all cellar and barrel equipment for routine winery processes; shipping /receiving wine, transfers, racking, blending, filtration, additions, barrel SO₂/topping, barrel filling, grape receiving, crush and pressing.
Barrel Foreman/Shift Supervisor
Rodney Strong Winery
04.2007 - 01.2010
- Responsible for the direct supervision and training of staff of 12-20 personnel barrel crew, including writing work orders to carry out wine/barrel processes
- Responsible for all barrel and oak activity on shift; including barrel repairs and leak prevention
- Write work orders for wine in barrel care topping, additions, racking, blending and general barrel maintenance
- Organize and inform barrel crew of work priorities to facilitate work flow
- Experience with Tom Beard barrel line
- Involved in production tastings
- Trained Staff in all areas from safety to wine defects.
Assistant Winemaker Research Department
Gallo of Sonoma
01.1990 - 03.2007
- 14 years winemaking experience in production of 2-ton lots and 10 years as Assistant Winemaker for Research Department, in addition to maintaining approximately 600-800 barrels of small lot wines
- Collected and reported data to winemakers and viticulturist for future winemaking productions
- Responsible for many side projects developed for tasting room purposes
- Took on small marketing duties including entertaining visitors and leading tours of the winery
- Lab Analysis
- Vineyard sampling
- Scheduled pickings with Vineyard Manager
- Fruit grading.
Skills
- Staff Training and Development
- Time Management
- Verbal and written communication
- Complex Problem-Solving
- Operations Management
- Marketing
- Budget Control
- Teamwork and Collaboration
- Hiring and Training
- Managing Operations and Efficiency
- Scheduling and Coordinating
- Negotiation and Conflict Resolution
- Sanitation protocols
Certification
- Weigh Master Certified
- CPR and First Aid Certified
- Forklift Certified
Education Training
- West Virginia University - Liberal Arts and Sciences/Sports
- Santa Rosa Junior College - Enology/Chemistry/Viticulture
- UC Davis - Wine Filtration/Wine Analysis/Winery Sanitation
Skills Attributes
- 29 years winemaking and manager experience.
- 20 years as a manager.
- 10 years specializing in small-lot winemaking.
- Knowledge in OSHA/TTB regulations and practices.
- Knowledge and experience of lab procedures.
- Understanding and ability to interpret lab results.
- Vineyard analysis of grapes and vines.
- Coordinated picking with vineyard mangers.
- Computer proficiency; AMS and Winemakers Database.
- POS systems
- Barrel coopering and repair.
- Thorough understanding of winery sanitation and filtration.
- Grape pruning /sampling/fruit grading.
- Personnel Management.
- Excellent wine palate.
- Procedure development.
- Bottling set up and repair.
References
Available upon request.
Timeline
Manager
Blue Ridge Kitchen
04.2023 - Current
Shift Supervisor
Fogbelt Brewery
04.2020 - 06.2022
Manager
Buckeye Roadhouse
05.2018 - 04.2019
Manager
Poggio Restaurant
03.2015 - 02.2017
General Manager
The Trading Post Restaurant
02.2013 - 03.2014
Associate Winemaker/ Director of Operations
Cloe Pegase
10.2011 - 01.2013
Assistant Winemaker
Copper Cane Wines
06.2011 - 10.2011
Cellar Manager
Asti Winery
02.2010 - 06.2011
Barrel Foreman/Shift Supervisor
Rodney Strong Winery
04.2007 - 01.2010
Assistant Winemaker Research Department
Gallo of Sonoma
01.1990 - 03.2007
Assistant Winemaker
The Ranch Winery
- Weigh Master Certified
- CPR and First Aid Certified
- Forklift Certified
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