T

imothy Blessing Senior-Level Business Development Manager

To obtain a position with a reputable high volume food establishment, while utilizing talents gained through 30 years of food management experience.

Entrepreneurial, innovative executive with extensive business development experience within highly competitive markets. Analytical strategist skilled in successfully navigating corporations large and small through periods of accelerated growth. Collaborative communicator continually focused on building relationships and promoting synergy across business lines and global units to drive positive change, cohesive, comprehensive business approaches and enhanced profitability. Areas of Expertise include:

Strategic Planning & Forecasting

Capture Planning

Revenue & Profit Growth

Business Development

Relationship Building

Project Management

Sales Planning & Marketing

Staff Training & Leadership

Problem Resolution

Experience & Notable Contributions

310 GRILL Bullhead City, AZ 2012-2015

Owner/Executive Chef

Managed 86 seat Progressive American Cuisine .

Responsible for catering on and off premise.

AVI RESORT AND CASINO Laughlin, NV 2007-2012

Food and Beverage Director

Manage all food and beverage operations. Consisting of four restaurants, a beach club snack bar, four bars and convention center catering up to 1,000 personnel.

Manage all food and beverage budgeting and forecasting, cost recovery and reduction, and internal controls.

Work directly with sales, food purchases and procedures.

Oversee development of all menus.

Thirteen million dollar annual food and beverage sales.

AZTAR CORPORATION - RAMADA EXPRESS HOTEL AND CASINO Laughlin, NV 1993-2007

Vice President, Food and Beverage Operations, (1996-2007)

Report directly to Vice President/General Manager

Worked directly with AZTAR Corporate office on initiating contacts and respond to leads for potential expansion into existing food and beverage operations.

Responsible for all food and beverage major capital investment projects to include budgetary control, financial and feasibility analysis.

Managed all food and beverage operations, which consisted of five restaurants, five bars and catering.

Managed all food and beverage budgeting and forecasting, contract negotiations, cost recovery and reduction, and internal controls.

Responsible for over 400 employees on a daily basis.

Member of operating committee, and 8 person team responsible for all hotel and casino operations.

Executive Chef, (1993-1996)

Report directly to Vice President/General Manager

Opening assignment of hotel expansion of an additional 1,100 rooms totaling 1,500 rooms, a 19,000 square foot ballroom, 150,000 square foot of gaming, a 200 seat fine dining restaurant, a 271 seat Italian restaurant, a 550 seat buffet, a 300 seat coffee shop, and a snack bar.

Opening responsibilities: 90 day critical path to opening; menu design and costing; kitchen design, job description and competitive analysis; training of sous chefs, supervisors, and line employees.

THE NEW HERITAGE USA Fort Mill, SC 1992-1993

Executive Chef

Worked directly with Food and Beverage Director on an assignment of opening a 2,200 acre Christian theme park. This resort is comprised of 640 rooms, 12 food outlets, 14,500 square feet of meeting space, 3,500 seat amphitheater, 22,000 square foot grand assembly hall and a 15,000 square foot exhibit hall. Complete recreation village including a 5 acre water park and over 1,000 park residences.

Opening responsibilities: 120 day critical path to opening; kitchen designs, job descriptions and competitive analysis; training of sous chefs, supervisors and line employees; system startup of all equipment: refrigeration, electrical and plumbing; report to Food and Beverage Director with all follow-ups prior to opening.

GUEST QUARTERS Philadelphia, PA 1990-1992

Executive Chef

Responsible for fine dining restaurant with seating capacity of 150; banquet facilities catering up to 500 people; responsible for all food purchases and procedures.

THE CONTINENTAL COMPANIES, (SHERATON DESIGN/PIERS HOUSE) 1986-1990

Executive Sous Chef

Responsible for developing classical and progressive American Cuisine menu; oversee banquets working directly with sales and catering; food purchases and procedures; all scheduling of cooks and stewards; preparation of daily and Sunday buffet and satellite kitchens; eight million dollar annual food and beverage sales.

Executive Sous Chef

Responsible for developing classical and progressive American cuisine menu; oversee banquets working directly with sales and catering; food purchases and procedures; all scheduling of cooks and stewards; preparation of daily and Sunday buffets and satellite kitchens, eight million dollar annual food and beverage sales.

Executive Sous Chef

Responsible for daily and banquet buffets; develop an ala carte banquet menu; AM and PM ala carte and production.

BEAVER RUN RESORT AND CONFERENCE CENTER Breckenridge, CO 1987-1988

Externship, Rounds Man, Garden Manager

Responsible for all cold preparation ala carte and banquets; daily preparation for cafeteria serving up to 1,100 daily; worked with manufacturer to develop high altitude dough.

Education

A.O.S Degree

CULINARY INSTITUTE OF AMERICA Location 1985

Training Courses:

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