General Manager Fine Dining

Tito T. Tiffert

**** ********** *****, ****** ***, Texas. 75068 – 469-***-**** – ****.*******@***.***

Hospitality - Food and Beverage – Operations - Culinary

Introduction Cover Letter

Excellent hospitality executive with over 25 years of experience leading and developing superb teams at luxury resorts, hotels, private country clubs and casino operations.

My hard work and dedication have proven remarkably effective, having had the opportunity to lead as general manager, director of food and beverage and culinary director, managing multi-restaurants (fine dining, casual, steakhouses), bars, resorts, convention center and upscale food halls, with food and beverage revenues exciding over fifty-five million dollars.

My career started as a busboy and it progressed through all the ranks in culinary and front of the house hierarchy, my expertise is valuable to any organization.

I practice servant leadership, training and developing all team members, providing career opportunities, thus hiring, and promoting from within.

Wine sommelier expertise, cocktail menu drafting, liquor inventory controls, service standards, sequences of service for staff training, opening, and closing side work duties, restaurant and kitchen opening experience.

I have knowledge in several cuisines and specialties, American, Peruvian, Mexican, Spanish, Asian, Italian, French, European, Mediterranean, and Middle eastern, all from scratch cooking. Fine dining, casual, local cuisines, fusion cuisines, catering serving thousands, concept development and menu engineering, recipes, purchasing contracts, health department compliance.

Marketing strategies, food and beverage promotions and social media.

I want to join your team and lead your operation with ownership mentality, making a difference by increasing revenue and consistent employee and clientele loyalty.

Tito T. Tiffert Page 2

Consulting Services Director – Food and Beverage – Culinary operations TIFFERT’S CONSULTING, LLC.

Dallas, TX. August 2023 to present.

Restaurant Concept Menu Development

Training of culinary staff, food cost, portion controls, plate presentation, consistency.

Service standards, sequencies of service.

Upselling techniques to increase revenue.

Beverage bar menus, cocktails, recipe books

Wine menus, pairings.

Retraining of current staff, establishing services operation processes.

Revamping and changing menus with proper cost controls and recipe books.

Provide guidance to owners and operators by retraining of the staff and complimenting new service standards, put in place innovative marketing plan to increase revenue and higher traffic at the restaurants and bars, minimizing food and liquor inventories by cross utilizing it at all outlets and bars.

Concept development opening task force Executive chef

FULL HOUSE RESORTS AT AMERICAN PLACE,

Waukegan, IL. 60085. August 2022 to August 2023.

Asia Azteca Fusion Restaurant, Specializing in Latin and Asian cuisines.

Le Americain Bistro Specializing in American local favorites.

North Shore Steak & Seafood Restaurant, Specializing in fine dining.

Coffee and Pastries Concessions, serving French pastries and breakfast sandwiches.

Local Craft beer Concessions, Specializing in sports bar appetizers.

Hiring and training of the staff, recipe books, purchasing contracts, safety processes, HACCP and Serv-safe.

director of food and beverage – culinary operations LE MERIDIEN BY THE GALLERIA,

Dallas, TX. July 2021 to August 2022

Reopening of food and beverage outlets after being shut down from covid.

Inventory of equipment and supplies, ordering smallware’s for opening.

Inventory of banquet equipment, ordering new A/V systems for meetings

New menus for Restaurant, catering and bars.

Hiring and training of the staff.

Director of food and beverage TURTLE CREEK CASINO AND HOTEL,

Williamsburg/Traverse City, MI. February 2019 to April 2020

Opening of new Steakhouse – Bourbons 72.

Revamping menu offerings at The Deli.

Revamping menu offerings at The Morning Coffee concessions.

Reduce liquor inventories by creating cocktail themed menus and new bar concepts.

Training and development of current staff, focusing on consistent and welcoming customer services techniques.

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Consulting Director – Food and Beverage – Culinary operations TIFFERT’S CONSULTING, LLC.

Dallas, TX. April 2017 to January 2019

Turning around failing operations to profitability.

Retraining of current staff, establishing services operation processes.

Revamping and changing menus with proper cost controls and recipe books.

Provide guidance to owners and operators by retraining of the staff and complimenting new service standards, put in place innovative marketing plan to increase revenue and higher traffic at the restaurants and bars, minimizing food and liquor inventories by cross utilizing it at all outlets and bars.

Concept development opening task force Executive chef

RIVERS CASINO RESORT,

Schenectady, NY. August 2016 to April 2017

Duke’s Chophouse, specializing in fine dining serving quality steaks and seafood.

Villa Italia, Specializing in Italian pastries, cookies, cakes, and Expresso.

Mian Asian Restaurant, Specializing in Asian Favorites.

Flip Restaurant, Specializing in Burgers, and Dogs.

Johnny’s To Go, Specializing in Hand tossed pizzas and Italian specialties.

Hiring and training and concept development and opening of all venues, to include a Convention center for banquet catering events and room service for a hotel tower.

Division General Manager of food and beverage operations

CHOCTAW CASINO RESORT,

Durant, OK. December 2014 to July 2016

Revamping menus at all restaurants, proper recipes, portion controls and pricing.

Revamping of all bar offerings and menus, focusing on themed cocktail menus to lower beverage inventories.

Re organization and cross training for all staff, for proper coverage, reducing OT and Turnover.

Opening of multi bars and private suites at 3,000 people capacity concert arenas.

Concept development and opening of new upscale food court by the Bowling alley and movie theater.

Concept development of Mason Jar Bar.

Opening Cantina restaurant and Asian specialty restaurant.

Under the Delaware North flagship, I managed the food and beverage daily operations, revamped all restaurant, beverage, and concession concepts, involved with the opening and expansion of new convention center, room service, concert arena, Bowling alley and movie theater, directed purchasing, human resources, and accounting departments.

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Director of operations for non-gaming amenities – executive chef

WINSTAR WORLD CASINO RESORT,

Thackerville, OK. January 2012 to December 2014

Grand opening of The Grand Via Buffet, serving $5,000 daily guests.

Revamping of the Golf course restaurant and banquet facilities.

Revamping of the Bingo and Poker restaurant offerings.

Involved in the design of the new convention center.

In charge of QSR monitoring quality of food and service to all third-party operators.

In charge of culinary operations with daily collaborations overseeing Food and Beverage, Hotel Room division, Call center, Retail giftshops, Catering and Valet parking departments. Opening of Grand Via Buffet, revamping of all Restaurant concepts and Beverage programs, focusing on quality and efficiencies, lowering costs, and increasing revenues.

Director of Culinary Operations Table Mountain Casino and Resort,

Friant, CA. March 2007 to December 2011

Direct fourteen chefs, executive steward, quality assurance manager, and 115-member food service team serving an average of 8,000 meals daily and generating $32MM in food/beverage sales annually.

Oversee operation of international buffet, a la carte restaurant, deli, concessions, employee dining room, and VIP catering services for in-house and off-site events serving up to 3,000 guests. Manage food and beverage budgets and monitor bottom-line profitability.

Increased casino traffic by 25% as result of targeted food promotions attracting diners not previously visiting casino.

Opened French/Italian bistro within two weeks at Eagle Springs Country Club adjoining casino. Project included kitchen and dining area layout, purchasing equipment/food, initial setup, menu planning, and staffing.

Executive Chef

Shady Oaks Country Club,

Fort Worth, Texas September 2002 – February 2007

Member-owned private country club dining facilities, including dining room, buffet, men’s grille, mixed Grille.

Casual and gourmet specialties, cabana/poolside snack bar, 19th-hole golfer concessions, banquet facilities and ballroom.

Created wine and cigar dinners, beer dinners, weddings, Chef’s Tables, private member events.

seasonal parties/events, and executive meetings.

Designed kitchen, wine bar, dining room, and ball room layouts and opened new front and back food/beverage operations.

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