William Webber
Richland
Summary
Dynamic restaurant professional with expertise in operations optimization, budgeting, and staff management. Proven ability to enhance customer experiences and drive sales through innovative menu development and effective event coordination.
Overview
3
3
Certifications
2027
2027
years of professional experience
Work History
Restaurant Owner
Tongue Twisters LLC
Richland
2025 - Current
- Managed daily restaurant operations and staff scheduling.
- Developed innovative menu items based on customer feedback.
- Established vendor relationships for quality ingredient sourcing.
- Implemented marketing strategies to increase restaurant visibility.
- Trained and mentored new employees on service standards.
- Created a positive dining experience through excellent customer service.
- Coordinated special events and promotions to attract guests.
- Managed cash flow by setting budgets for expenses such as labor cost, food cost, ensuring timely payment of bills and taxes as well as monitoring accounts receivable and payable records .
- Optimized profits by controlling food, beverage and labor costs.
- Oversaw daily operations of the restaurant including staff scheduling, budgeting and inventory management.
- Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
- Established standards for quality control, customer service, health and safety regulations.
- Made weekly employee schedules, assigned work tasks and regularly checked quality and productivity of team members.
- Coordinated catering services when requested by customers .
- Responded promptly to customer complaints or issues related to the restaurant's services or products.
- Created promotions and special events to attract customers and boost sales.
- Maintained cleanliness and sanitation across foodservice, storage and preparation stations.
- Hired, trained and motivated staff to fill all restaurant openings.
- Located relevant vendors, set up schedules and coordinated delivery, storage and organization of inventory.
- Managed food preparation, guest interaction, quality control and customer relations.
- Implemented operational procedures to maximize efficiency while minimizing costs.
- Ensured compliance with all applicable laws, regulations and policies governing restaurants in the area.
- Performed regular inspections of kitchen facilities to ensure cleanliness, safety requirements are met as well as adherence to health codes, regulations set by state, local government agencies .
- Developed and implemented effective marketing strategies to increase restaurant sales.
- Administered finances and led business operations by running payroll, making bank deposits and analyzing income and expenses to maintain cost-effective operations.
- Collaborated with server trainees to promptly resolve potential customer concerns.
- Created unique recipes and applied various culinary techniques for authentic cuisine.
- Planned and executed special events hosted at the restaurant such as wine tastings and live music performances .
- Trained staff, facilitated staff meetings and spearheaded menu development.
- Maintained up-to-date knowledge of industry trends and best practices.
- Ensured compliance with health codes, safety regulations, and other applicable laws.
- Coached staff on strategies to enhance performance and improve customer relations.
- Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
Chef
Hyatt Regency
Bellevue
2011 - 2013
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Prepared workstations with ingredients and tools to increase efficiency.
- Checked quality of food products to meet high standards.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Adjusted seasonings of dishes according to customers' tastes.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Exercised portion control for items served, eliminating waste.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
Executive Chef
The Office Bar & Lounge
Tacoma
2010 - 2011
- Led culinary team in high-volume food preparation and service.
- Ensured compliance with health and safety regulations during kitchen operations.
- Trained and mentored kitchen staff on cooking techniques and best practices.
- Collaborated with front-of-house staff to enhance guest dining experiences.
- Oversaw kitchen equipment maintenance and sanitation procedures consistently.
- Implemented cost control measures to optimize ingredient usage and expenses.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Trained kitchen workers on culinary techniques.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Performed financial analysis and recommended effective methods to cut costs.
- Controlled labor costs through effective use of staff scheduling techniques.
- Provided guidance and support for Sous Chefs during peak service hours.
- Monitored quality, presentation, and quantities of plated food across line.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Tracked sales figures for each dish served in order to identify popular items.
- Created daily specials based on seasonal ingredients and customer feedback.
- Coordinated with front-of-house staff regarding reservations and table management.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Prepared workstations with ingredients and tools to increase efficiency.
- Monitored temperatures of prepared food and cold-storage areas.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Chef Externship
Black Angus Steak House
Puyallup
2010 - 2010
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Followed food safety protocols to ensure compliance with health regulations.
- Managed multiple tasks simultaneously while maintaining speed and accuracy in production.
- Set up line station with proper tools and products, quality checked products within line station, maintained equipment and monitored food delivery.
- Cleaned up cooking stations and properly stored leftovers.
- Embraced full responsibility for quality of food served, followed proper plate presentation guidelines and garnished artful dishes for maximum appeal to discerning customers.
- Adjusted heat sources according to recipe specifications for each dish prepared.
- Plated finished dishes according to presentation standards set by Head Chef or Sous Chef.
- Prepared ingredients for cooking including portioning, chopping, and storing food before use.
- Cooked menu items in cooperation with the rest of the kitchen staff.
- Monitored food product freshness, rotated out old product, carefully stocked inventory and complied with and enforced sanitation regulations and safety standards.
- Coordinated food preparation and timed completion to allow on-time serving of tasty, plentiful and nutritious food at correct temperature to valued customers.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Construction Worker
Little Dog's Construction
Kennewick
2004 - 2008
- Assisted in framing, drywall installation, and finishing work on residential projects.
- Maintained tools and equipment to ensure optimal performance on job sites.
- Collaborated with team members to achieve project milestones and deadlines effectively.
- Prepared job sites by clearing debris and organizing materials for easy access.
- Communicated with supervisors regarding project progress and any arising issues.
- Utilized power tools such as saws, drills and sanders when necessary on projects.
- Performed various carpentry tasks such as constructing walls, installing doors, windows and siding.
- Assisted in the preparation of construction sites by clearing debris, leveling ground and erecting scaffolding.
- Utilized two-way radios and hand signals to coordinate communication between equipment operators.
- Performed demanding physical work over extended periods and modeled positive attitude.
- Loaded materials and tools into vehicles and unloaded upon arrival at jobsites.
- Dug ditches or trenches, backfilled excavations or compacted and leveled earth to grade specifications.
- Signaled equipment operators to facilitate alignment, movement or adjustment of machinery.
- Tended pumps, compressors or generators to provide power or heat or move materials.
Shift Leader
Carl's Jr
Spokane
2002 - 2004
- Supported long-term business strategies, generating guest relations feedback for process improvements.
- Processed credit card payments and counted back change and currency with accuracy rate.
- Devised, implemented and managed promotions to enhance store profits and drive customer engagement.
- Supervised successful, well-supplied and highly organized establishment thanks to consistent oversight and regular cleanliness inspections.
- Kept department on-target to meet sales and profit objectives by minimizing waste and pursuing revenue generation opportunities.
- Conducted department walkthroughs to assess and remedy factors such as cleanliness, inadequate stock levels and poor merchandising.
- Researched out-of-stock items to find additional inventory in other store locations.
- Mentored newly hired staff in upselling techniques to improve sales.
- Used Point of Sale register system to complete transactions.
- Coached staff on strategies to enhance performance and improve customer relations.
- Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Directed and supervised staff performance.
- Delegated work to staff, setting priorities and goals.
- Trained, managed and motivated employees to promote professional skill development.
- Counted and balanced registers.
- Coordinated with other shift leaders and management to ensure smooth transitions between shifts.
- Supervised team of 10 during daily shifts, ensuring efficient operation and customer satisfaction.
- Scheduled staff shifts, considering peak times and individual availability.
- Performed basic maintenance tasks such as changing light bulbs or replacing broken equipment parts as needed.
- Confirmed accuracy of daily sales reports before submitting them to management for review.
- Assisted general manager with operations game plan and company initiatives implementation.
Line Cook
Rattlesnake Mountain Brewery and Restaurant
Richland
2000 - 2002
- Maintained cleanliness and organization of kitchen equipment and work areas.
- Assisted in inventory management and restocking supplies as needed.
- Collaborated with kitchen staff to ensure efficient meal service during peak hours.
- Followed food safety guidelines to ensure quality and hygiene standards were met.
- Operated kitchen equipment safely, including grills, fryers, and ovens.
- Adapted to changing menu items and special requests from customers promptly.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Cooked multiple orders simultaneously during busy periods.
- Followed proper food handling methods and maintained correct temperature of food products.
- Performed basic knife skills such as dicing onions or slicing meats.
- Kept stations stocked and ready for use to maximize productivity.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Bakery Worker
Cyrus O'leary's Wholesale Pies
Spokane
1998 - 2000
- Operated ovens and monitoring baking cycles for optimal results.
- Packaged finished pies for shipping to wholesale clients.
- Maintained cleanliness and organization of workstations and equipment.
- Collaborated with team members to meet daily production schedules.
- Followed safety guidelines to ensure a safe working environment.
- Adhered to quality control standards during the baking process.
- Followed health codes and regulations regarding food handling procedures.
- Operated ovens, proofers, fryers, sheeters, rounders, scales and mixers for bakery
- Cleaned baking equipment and utensils including mixing bowls, measuring cups, pans, trays, ovens and other tools used in the preparation of bakery items.
- Rotated stock regularly to prevent spoilage due to overstocking or outdating.
- Ensured that all food items were prepared according to company standards.
- Assisted in training new staff members on proper methods of preparing and serving bakery items.
- Monitored temperatures inside ovens during baking processes to ensure food safety regulations were met.
- Organized ingredients needed for each recipe prior to baking.
- Labeled bakery items by inputting data into digital weighing machine.
Security Event Staff Member
Crowd Management Services
Yakima
1996 - 1998
- Monitored event areas for safety and security compliance.
- Assisted guests with inquiries and directed them to appropriate resources.
- Collaborated with team members to manage crowd flow effectively.
- Responded promptly to incidents, ensuring safety protocols were followed.
- Enforced venue policies and procedures to maintain order during events.
- Provided support during emergency situations, coordinating with security personnel.
- Reported suspicious activities or breaches of security to management promptly.
- Protected entrances by scanning individuals and bags via manual checks or x-ray machinery.
- Alerted management if any hazardous materials were found onsite.
- Addressed problems quickly and reported clear information while working under minimal supervision.
- Wrote reports outlining thefts, unauthorized access violations, or other unusual occurrences to help support later criminal or civil actions.
- Greeted guests and checked tickets for entry into events.
Line Cook
Dennys Restaurant
Kennewick
1994 - 1996
- Collaborated with kitchen staff to ensure efficient meal service during peak hours.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
- Made meals in accordance with company standards and requirements.
- Maintained accurate records of daily production sheets including waste logs.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Adhered to sanitation policies at all times when handling food products.
- Adhered to portion controls and presentation specifications.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Performed basic knife skills such as dicing onions or slicing meats.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Kept stations stocked and ready for use to maximize productivity.
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu
Seattle, WA10-2010
Skills
- Staff management
- Budgeting and forecasting
- Menu development
- Vendor negotiation
- Inventory management
- Customer relationship management
- Operations optimization
- Event coordination
- Team building
- Problem solving
- Effective communication
- Conflict resolution
- Quality control
- Staff supervision
- Training and mentoring
- Staff leadership
- Schedule management
- Customer engagement
- Schedule coordination
- POS system operation
- Online ordering management
- Promotional planning
- Employee scheduling
- Staff hiring
- Food pairing
- Vendor engagement
- Complaint investigation
- Local sourcing
- Financial planning
- Building maintenance
- Accounting oversight
- Table management
- Vendor relations
- Sales oversight
- Operations management
- Business marketing
- Health code compliance
- Nutrition
- Performance improvement
- Labor cost controls
- Food presentation
- Allergy awareness
- Cost control
- Small business operations
- Portioning
- Waste reduction
- Budget monitoring
- Delivery scheduling
- Portion control
- Team collaboration
- Multitasking Abilities
- Inventory management software
- Food safety compliance
- Sales promotion
- Business planning
- Building upkeep
- Sales expertise
- Revenue generation
- Delivery coordination
- Wine history
- Food and Beverage Ordering
- Written communication
- Attention to detail
- Leadership
- Investigating complaints
- Active listening
- Decision-making
- Critical thinking
- Calm and pleasant demeanor
- Analytical skills
- Event planning
- Customer service
- Coaching and mentoring
- Food safety management
- Profitability optimization
- Recipe creation
- Regional cuisine expertise
- Stock ordering
- Braising techniques
- Catering events
- Seafood preparation
- Kitchen equipment operations
- Food safety and sanitation
- Allergen awareness
- Kitchen management
- Vegan cooking
- World cuisines
- Dish preparation
- Signature dish creation
- Schedule implementation
- Pasta making
- Butchery skills
- Flavor pairings
- Ingredient selection
- Food plating and presentation
- Fine-dining expertise
- Pastry skills
- Plating techniques
- Food spoilage prevention
- Knife use
- Food and beverage pairing
- Palate development
- Waste control
- Grilling techniques
- Steaming techniques
- Baking techniques
- Hospitality service expertise
- Grilling and deep frying skills
- Garnishing techniques
- Pantry restocking
- Frying techniques
- Food preparation techniques
- Recipes and menu planning
- Staff coordination
- Foodstuff procurement
- New hire training
- Team leadership
- Time management
- Sanitation practices
- Quality assurance
- Budget management
- Vendor relationships
- Staff training
Certification
Business Management and Accounting 1993
Timeline
Restaurant Owner
Tongue Twisters LLC
2025 - Current
Chef
Hyatt Regency
2011 - 2013
Executive Chef
The Office Bar & Lounge
2010 - 2011
Chef Externship
Black Angus Steak House
2010 - 2010
Construction Worker
Little Dog's Construction
2004 - 2008
Shift Leader
Carl's Jr
2002 - 2004
Line Cook
Rattlesnake Mountain Brewery and Restaurant
2000 - 2002
Bakery Worker
Cyrus O'leary's Wholesale Pies
1998 - 2000
Security Event Staff Member
Crowd Management Services
1996 - 1998
Line Cook
Dennys Restaurant
1994 - 1996
Associate of Arts - Culinary Arts
Le Cordon Bleu