Manager Executive
Resume:
Timothy Sprague
Taylors, South Carolina *****
United States
**********@*****.***
864-***-**** (mobile)
Employment
Nantucket Seafood Grill
Executive Sous Chef
Greenville SC: Oversee both daily operations, and evening service. Monitor bulk preparation scheduling, production,
and product quality. Produce nightly specials, and oversee nightly line execution and production. Conduct daily FOH
and BOH line ups to insure proper communication of issues and expectations Work directly with FOH and sales staff
to ensure quality banquet operations. Handle most ordering and receiving, and work with other kitchen management
members on weekly inventory, and budget controls.
Haywood Estates/Holiday Retirement Corp
Chef
3/2009 - 6/2012
Greenville, SC: I oversaw the food service operation for this residential community of approximately 115 people. We
served breakfast, lunch, and dinner, with all products being made in house including breads and pastries. I also ran
the on and off premise special events as needed for the company. Maintained cost and sanitary standards.
The Phoenix Inn/Lattitude Restaurant
Executive Chef
5/2006 - 10/2008
Greenville SC: I ran the culinary departments of The Phoenix, Greenville's Inn, and Latitude Restaurant. Two seperate
properties with the same owner. The Phoenix, Greenville's Inn, is a 200 room hotel that includes The Palms, an
upscale French restaurant, McKibbon's Pub, a casual outlet and banquet facilities for up to approximately 200 people.
Latitude was an 80 Seat restaurant featuring American Regional dining. I oversaw on a daily basis menu development
and execution, team building, scheduling, and cost control, training, purchasing, and overall management.
Villa Christina Restaurant, Hilton Restaurant Group
Executive Chef
5/2000 - 5/2006
Atlanta GA: This a la carte, and banquet facility at the time of my hiring had revenues of approximately $3. 1 million
dollars. They were executing about 65 weddings per year along with other events, and with moderate revenue coming
from a la carte side. At the time of my departure, we were operating at $4. 2 million per year, doing 135 weddings
along with many other banquets. Opened a gourmet brick oven pizza and burger outlet in the same building. Managed
a staff of 35. Improved and maintained food and labor costs to Hilton Corporate standards.
The Phoenix, Greenville's In Greenville
Executive Chef
1/1995 - 4/2000
Executive Chef Hired as the Sous Chef to change the operation from a southern buffet to a French dining room.
Worked all areas including pastries, banquets, and the line. Promoted to Executive Chef in 1998. I dropped food costs
by 8-10% per month, compared with the previous year. Labor cost was also improved by 5-6%. Improvements
included the incorporation of some in house baking and charcuterie. Also improved efficiency in back of the house
cleaning, maintenance and ordering.
The Table Mountain
Chef
1/1993 - 1/1995
Executive Chef Started as Sous Chef, running the line for dinner service with nightly fish and game specials.
Promoted to Executive Chef in 1994. Operations included a la carte service for up to 400 people nightly, and banquets
for both social, and business, for up to 175 people. We were also involved in off premise catering for up to 900 people.
While maintaining food and labor expectations, we built banquet, a la carte, and bar business by approximately 15%
over previous years. I oversaw overall direction of the food service operation, including department HR, menu
development and execution, and maintenance of corporate standards.
Education
The Culinary Institute of America
Associate's Degree/College Diploma, AOS Culinary arts and food science
5/1987 - 3/1989
Certifications
Serve Safe
DEHEC SOuth CArolina
8/2011
Currently certified in Serve Safe, and always pass the tests with at least a 98.
Language
Proficiency Experience Last Used Interest
Intermediate 5 years + Current High
Spanish
(read, write, speak)
Associations
American Culinary Federation
Professional
2/2013 - Present
I am a current member of the American Culinary Federation, and I am working on my Executive Chef Certification.
References
Adam Ghali
General Manager
Manager (72 months)
Ryan Cobb
Chef
Colleague (96 months)
Don Hiers
Chef
Colleague (132 months)
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