Tyler Brassil
Orlando,FL
Summary
Dynamic operations leader with a proven track record at Levy Restaurants, excelling in strategic planning and process improvement. Enhanced operational efficiency, driving significant cost savings while fostering a culture of continuous improvement. Adept at managing resources and mentoring teams, ensuring alignment with business objectives and achieving organizational growth.
Overview
23
23
years of professional experience
Work History
Director of Operations
Levy Restaurants
01.2024 - Current
- Oversaw daily operations across multiple departments, ensuring seamless coordination and efficient execution of tasks.
- Monitored budget and utilized operational resources.
- Oversaw day-to-day production activities in accordance with business objectives.
- Oversaw successful implementation of operational strategies and policies to drive organizational growth and productivity.
- Conducted regular performance reviews to assess team progress, providing constructive feedback and guidance for continuous improvement.
- Collaborated with senior management to develop and execute long-term corporate goals and objectives.
- Mentored and coached team members to foster productive and engaging work environment.
- Managed budgets and resources, optimizing allocation for maximum impact on business objectives.
- Identified opportunities for cost reduction and process improvement, implementing changes that resulted in significant savings.
- Analyzed business operations and implemented strategies to improve operational cohesiveness.
- Negotiated with vendors, suppliers and other stakeholders to acquire mutually beneficial contracts and agreement.
- Improved operational efficiency by streamlining processes and implementing innovative solutions.
- Spearheaded change management initiatives that facilitated organizational transformations while minimizing disruption to ongoing operations.
Senior Executive Chef
Levy Restaurants
05.2023 - Current
- Boosted operational efficiency through implementation of lean principles, resulting in reduced waste and improved production timelines.
- Streamlined operations for increased efficiency by identifying bottlenecks in sales processes and implementing targeted solutions.
- Cultivated a culture of continuous improvement by promoting open communication channels for feedback from all levels within the organization.
- Negotiated favorable contract terms with vendors, leading to significant cost savings while maintaining product quality and timely delivery.
- Directed successful turnaround strategy for struggling business units, restoring them to profitability.
- Championed sustainability initiative that reduced company's carbon footprint and operational costs.
- Established team priorities, maintained schedules and monitored performance.
- Successfully managed budgets and allocated resources to maximize productivity and profitability.
- Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
Travel Support Chef
Levy Restaurants
01.2020 - 05.2023
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Restaurant Owner
Stone Rhodes Group LLC
03.2010 - 12.2019
- Managed payroll, daily deposits, and cost controls.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Maintained positive relationships with local community and government officials.
- Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
- Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
- Recruited, hired, and trained talented staff to fill vacancies.
- Supervised daily activities of restaurant and Number employees.
Chef Instructor
Le Cordon Bleu College of Culinary Arts
02.2002 - 03.2011
- Maintained clean, neat and well-sanitized kitchen.
- Motivated students to achieve new levels of skill in diverse kitchen tasks.
- Coached junior chefs on cooking techniques and performance strategies.
- Monitored food production for quality, safety, and adherence to establishment standards.
- Managed classroom resources and inventory, ensuring all equipment was properly maintained and available for student use during class sessions.
- Mentored aspiring chefs, providing guidance on career paths and industry trends to help them succeed in the competitive culinary world.
- Assisted struggling students with personalized tutoring sessions focusing on their specific needs, leading to marked improvements in understanding course material.
Education
Bachelor Of Science - Hospitality Restaurant Management
Johnson & Wales University
Providence, RI05.1999
Associate Of Science - Culinary Arts
Johnson & Wales University
Providence, RI06.1997
Skills
- Operational efficiency
- Operations oversight
- Strategic planning
- Strategic planning and execution
- Business management
- Process improvement
Timeline
Director of Operations
Levy Restaurants
01.2024 - Current
Senior Executive Chef
Levy Restaurants
05.2023 - Current
Travel Support Chef
Levy Restaurants
01.2020 - 05.2023
Restaurant Owner
Stone Rhodes Group LLC
03.2010 - 12.2019
Chef Instructor
Le Cordon Bleu College of Culinary Arts
02.2002 - 03.2011
Bachelor Of Science - Hospitality Restaurant Management
Johnson & Wales University
Associate Of Science - Culinary Arts
Johnson & Wales University
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