Walter Belville
LITTLE RIVER,SC
Summary
Dynamic restaurant manager with over 30 years of experience in full-service casual dining, skilled in managing both front and back of house operations. Extensive expertise includes roles such as bar, service, culinary, assistant, and general manager in high-volume establishments with diverse guest profiles. Proficient in P&L budgeting and reconciliation, utilizing technology to track sales and generate insightful reports for corporate stakeholders. Proven track record of driving sales growth, optimizing food costs, reducing employee turnover, enhancing customer service, and cultivating high-performing teams.
Overview
31
31
years of professional experience
Work History
Manager
Outback Steakhouse
08.2022 - Current
- Oversee daily operations, ensuring compliance with health and safety regulations.
- Led team training sessions to enhance service quality and operational efficiency.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Analyzed customer feedback to drive improvements in menu offerings and dining experience.
- Streamlined communication processes among front-of-house and kitchen staff for improved service flow.
- Mentored emerging leaders, fostering professional development within the management team.
- Managed and motivated employees to be productive and engaged in work.
- Maintained professional, organized, and safe environment for employees and patrons.
Kitchen Manager
Twin Peaks Restaurant
08.2021 - 08.2022
- Part of the opening Restaurant Team. Responsible for all back of house operations. Duties included manpower planning and scheduling, ordering and inventory, training and team development, as well as inventory and labor practices.
- Supervised kitchen staff to ensure adherence to safety and sanitation standards.
- Implemented inventory control procedures to minimize waste and optimize stock levels.
- Monitored food quality and presentation, ensuring consistency across all dishes served.
Assistant General Manager
Rocky Mountain Ribs Inc
09.2020 - 05.2021
- Assistant General Manager of this location brought in to improve day to day operations as we prepare to come out of COVID-19 protocols imposed over this past year. Involved in all aspects of business including guest satisfaction, building upkeep, staffing, training, team member development, ordering, inventory and budget reconciliation. I have been charged with identifying business opportunities and setting systems in place to help rectify all of our current shortfalls helping to drive consistent results.
- Re-worked all ordering guides, prep sheets, smoke charts and physical inventory sheets to simplify process for management and team members helping them better understand our food cost and related issues.
- Fostered a positive workplace culture through effective communication and team-building activities.
Manager
Outback Steakhouse
06.2019 - 09.2020
- Worked as both a BOH and FOH manager assisting the Managing Partner. Involved in all aspects of operations including ordering, inventory control, shift management, scheduling, staffing and training. Ran classes to teach newer managers and key employees safety and sanitation standards and prepared them for their Servsafe exam.
- Accomplished multiple tasks within established timeframes.
- Maximized performance by monitoring daily activities and mentoring team members.
Culinary Manager
Olive Garden-Darden Restaurants
01.2011 - 03.2019
- Have held the title of Service Manager, Culinary Manager and General Manager at different times in the last 8 years with this company. Most recently I managed day to day kitchen operations for a staff of 30 team members. Responsibilities included staffing, training, scheduling and team member development. Directly responsible for the control of all cost areas in department including purchasing, menu implementation, inventory, food waste, turnover, labor, and R&M.
- As a Culinary Manager my team reached Diamond Club Status in 2014. I have helped develop and promote 4 key employees into management and I have been involved in training and development of 12 Managers In Training.
- I am a hands on operation manager. I like to lead by example when it comes to modeling successful behaviors and always present the big picture to my team in attempts to onboard them to our common goals.
- My kitchens are always leading our region in labor control and I have met or exceeded our annual food waste goals for the past 8 years. I was awarded a trip to Italy to attend Olive Garden's Culinary Institute in Tuscany.
Assistant General Manager
Islamorada Fish Company
01.2010 - 01.2011
- Responsible for overseeing all aspects of an upscale/casual seafood operation. Scheduling and training of all staff to ensure that the company standards and culture are being met and exceeded. Coordinate with Bass Pro Shop retail departments to support mutual company projects and events. Reconciled all financial information with General Manager and installed systems to address any issues.
Kitchen Manager
Applebee's-Rose Group Restaurants
11.2008 - 01.2010
- Kitchen Manager responsible for shift operations, staffing, scheduling, and training. Completed weekly and monthly food inventories and handled all food orders. Involved in budget preparation and reconciliation.
Senior Manager
California Dreaming-Centra Archy Restaurants
08.2006 - 09.2008
- Started as Culinary Manager operating an open kitchen. After training was moved to the Charleston location overseeing the operations of their highest volume location. The kitchen had two full lines to service our in house guests and a third line to handle the large takeout business they did. I was promoted back to Myrtle Beach as the Senior Manager where my duties included the training and development of staff and managers, standards adherence on all shifts, ordering and scheduling. Also aided General Manager with all weekly, monthly and annual budget reporting as well as local store marketing.
- Promoted out of training to the company's largest operation and within six months promoted again to Senior Manager
General Manager
TGIFriday's
02.1995 - 07.2006
- Worked in 8 different locations with revenues from 3 to 6 million dollars annually. Involved in all aspects of the operation. Most important role as General manager was the development of my management team giving them the resources they needed to succeed.
- I was the kitchen manager in one of the top 5 volume restaurants in the company. I also was trained and became the Culinary Media Representative for the Philadelphia market and appeared on several cooking segments in the local news promoting TGI Friday's menu items.
- Implemented cost-control measures, enhancing profitability while maintaining service quality.
- Spearheaded community engagement programs, strengthening local partnerships and brand loyalty.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
Education
B.A. - Psychology
Rutgers University
New Brunswick, NJ05.1989
Skills
- Kitchen management experience
- Food safety management
- Kitchen team leadership
- Workforce cost assessment
- P&L management expertise
- Decision-making
- Time management
- Hospitality team leadership
- Cost management
- Market trend forecasting
- Talent acquisition and development
- Inventory management
- Complex Problem-solving
- Verbal and written communication
Timeline
Manager
Outback Steakhouse
08.2022 - Current
Kitchen Manager
Twin Peaks Restaurant
08.2021 - 08.2022
Assistant General Manager
Rocky Mountain Ribs Inc
09.2020 - 05.2021
Manager
Outback Steakhouse
06.2019 - 09.2020
Culinary Manager
Olive Garden-Darden Restaurants
01.2011 - 03.2019
Assistant General Manager
Islamorada Fish Company
01.2010 - 01.2011
Kitchen Manager
Applebee's-Rose Group Restaurants
11.2008 - 01.2010
Senior Manager
California Dreaming-Centra Archy Restaurants
08.2006 - 09.2008
General Manager
TGIFriday's
02.1995 - 07.2006
B.A. - Psychology
Rutgers University