Tonya Irvin
Olive Branch,MS
Summary
Results-oriented manager with a proven track record of success in fast-paced and competitive environments. Recognized for exceptional problem-solving skills, I received the 2012 Greene Co. Favorite Server Award in the Reader's Choice Awards. As the bar manager at Chili's Bar and Grill, I successfully increased liquor sales and significantly improved the liquor AvT from a 1.97% to a .02 variance, while also overseeing three store openings. In my role as Culinary Manager at Olive Garden, my initiatives, combined with the dedication of my team, resulted in a significant improvement in food AvT from a 2.9 to 1.7 variance. Dedicated to fostering open and honest communication, promoting mutual respect, and driving strong teamwork within any organization I work with.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Bartender
Torchy's Tacos-Memphis, TN
03.2024 - Current
- Served high customer volumes during special events, nights, and weekends.
- Managed cash handling duties responsibly, ensuring accurate accounting at the end of each shift.
- Contributed to a positive work environment through effective teamwork and communication with colleagues.
Manager
Huey's Restaurant-Southaven, MS
01.2020 - 04.2024
- Accomplished multiple tasks within established timeframes.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Cross-trained existing employees to maximize team agility and performance.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Achieved departmental goals by developing and executing strategic plans and performance metrics.
- Built high-performing teams through effective recruitment, onboarding, and talent development initiatives.
- Managed budgets effectively, ensuring optimal financial performance while investing in necessary resources for business growth.
- Mentored junior team members for career advancement, fostering a pipeline of future leaders within the organization.
- Improved customer satisfaction scores by overhauling customer service protocols and training staff in customer engagement techniques.
- Managed budget allocations to prioritize spending on high-impact projects, optimizing resource utilization.
Multi Unit General MANAGER
Wolf River Brisket
05.2018 - 12.2019
- Enhanced employee productivity through continuous training, goal setting, and performance evaluations.
- Streamlined inventory management processes to minimize waste and maintain optimal stock levels at each location.
- Managed budgets effectively by monitoring financial reports and making data-driven decisions on cost reduction opportunities.
- Oversaw facility maintenance activities, ensuring a clean and inviting environment for both employees and customers across all units.
- Improved brand reputation by addressing customer concerns promptly, resulting in an increased number of positive reviews online.
- Facilitated inter-unit collaboration on projects that required joint resources or expertise sharing between locations within the organization.
- Developed strong relationships with vendors to negotiate favorable contracts, reducing supply costs for the organization.
- Collaborated with human resources to recruit, hire, and train high-performing team members for each unit location.
- Led cross-functional teams in executing strategic initiatives that improved overall organizational efficiency.
- Established operational benchmarks for each unit location, driving consistency in service quality and customer satisfaction.
- Mentored new managers to support their professional growth within the company structure.
- Ensured consistent implementation of company policies and procedures through regular communication with all unit managers.
- Created a positive work culture by fostering open communication channels between staff members and management personnel alike.
CULINARY MANAGER
Olive Garden
11.2015 - 05.2018
- Established a positive work environment by fostering teamwork among kitchen staff members, resulting in improved productivity and morale.
- Maximized profitability by negotiating supplier contracts for the best possible pricing on high-quality ingredients.
- Maintained consistently high food safety standards by enforcing strict adherence to sanitation guidelines and conducting regular inspections of kitchen facilities.
- Reduced food waste and costs with careful menu planning, ingredient sourcing, and portion control.
- Lowered restaurant costs by 10% through creative ingredient sourcing and food waste efficiency.
CULINARY / BEVERAGE MANAGER
Chili's Bar and Grill
04.2005 - 10.2015
- Designed creative cocktail recipes that became popular among guests, driving repeat business.
- Designed beverage menus.
- Managed all day-to-day operations within budgeted guidelines.
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Established strong relationships with suppliers, securing high-quality products at competitive prices.
- Improved average wine and alcohol spend per guest through curation, service training, and hands-on hospitality.
- Purchased beverage stock and handled all inventory needs.
- Maintained highest standards for beverage quality and service.
- Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
- Developed ongoing training initiative to improve beverage knowledge of serving employees.
- Complied with health and safety regulations.
- Managed bar and wait staff and directed hiring program.
Education
CDM in Nutrition & Foodservice -
University of Florida
03.2021
Skills
- Shift management
- Interviewing
- Customer service
- Team Management
- Inventory control and record keeping
- Customer Engagement
- Staff Management
- Operations Management
- Point of Sale (POS) system operation
- Passion for customer satisfaction
- Organization and prioritization
- Staff Scheduling
- Recruitment
- Ordering and receiving
Certification
- ServSafe, 09/01/22, 09/01/27
- 5 Year Alcoholic Tennessee Server Permit, 08/01/20, 08/01/25
Additionalinformation - References
- David Thomas, Food and Beverage Director Tugs, 901-481-4129
- Gorge Vohn, General Manager, 901-672-9224
Awards
Favorite Waitress Reader's Choice Award, 04/01/12
Timeline
Bartender
Torchy's Tacos-Memphis, TN
03.2024 - Current
Manager
Huey's Restaurant-Southaven, MS
01.2020 - 04.2024
Multi Unit General MANAGER
Wolf River Brisket
05.2018 - 12.2019
CULINARY MANAGER
Olive Garden
11.2015 - 05.2018
CULINARY / BEVERAGE MANAGER
Chili's Bar and Grill
04.2005 - 10.2015
CDM in Nutrition & Foodservice -
University of Florida
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