Todd McKinnon

** ******* ****.

Oshawa, Ont

L*L 0G5

905-***-****

ada16b@r.postjobfree.com

Objectives

• To elevate and innovate the food service experience for both internal and external customers

• To contribute to the success of a top-tier senior leadership team

• To provide the best possible customer experience Education

George Brown College, Toronto, ON

2009-2011

School of Hospitality & Tourism Management

• Earned a diploma, with honours, in Culinary Management

• Completed 17 week externship at Origin restaurant under Chef de Cuisine Steve Gonzales and Executive Chef

Claudio Aprile

Work Experience

The Deck Bar and Grill @ The Bowmanville Marina

March 2019 - Present

General Manager

• Assisted and consulted with recently changed location ownership regarding renovations, menu creation and implementation of all food and labour control systems. Met target date of June 19th, 2019 grand opening.

• Responsible for the hiring and training of all FOH and BOH salaried managers (5) and hourly employees (75)

• Responsible for all labour and food cost control related to the 250 seat restaurant as well as a 200 person capacity event space.

• Manage and direct all ordering, inventory and product usage.

• Interact with guests regularly in an effort to gain valuable feedback in order to provide the highest level of customer experience.

• Assist with hotel and marina operations when required Aramark @ Durham College and UOIT April

2017-March 2019

Director of Food Services

• Oversee all food service outlets on the Durham College and UOIT campus’ including 16 retail outlets, 1

residential dining hall, catering services and summer conference business totaling +$12 million in combined annual revenue.

• Direct and support a managerial staff of 13 salaried direct reports and 180 hourly, unionized front line associates.

• Manage the client agreement and relationship through constant collaboration and negotiation with a customer and campus community focus.

• Full responsibility for budget creation and P&L management for each profit center. Consistently meet or exceed planned operational goals.

• Responsible for new profit center RFP creation, presentation and implementation/ project management. Led mobilization team to securing and opening 4 new profit centers in 2017-18 including a full service Tim Hortons, Booster Juice and 2 Aramark proprietary locations.

• Grow and foster relationships with franchise partners and vendors to insure uncompromised brand execution, product integration and promotion.

• Twice negotiated a 3 year union collective bargaining agreement between Aramark and Unifor with both employer/employee relationships and fiscal responsibility as focus.

Aramark @ Durham College and UOIT

July 2012-April 2017

Executive Chef

• Operated a residential dining hall with over 800 students on meal plan, serving

+2000 meals daily and generating revenue of +$5 million annually.

• Oversaw all food production, management and safety processes on campus and supported 13 retail operations with concept development, menu construction, costing and pricing.

• Implemented food waste tracking and reduction system resulting in 80 percent compost diversion and 20 percent reduction in pre consumer waste through rigorous production system auditing.

• Routinely developed, costed, and priced a 4 week residential dining, catering and special event menus with a focus on balance and seasonality as well as special menus focusing on nutrition and special dietary needs.

• Collaborate with internal and external clients to meet their budgetary, culinary and customer service needs and

expectations.

• Prepare proposals in response to RFP’s from client for component renovation/ conversion, equipment procurement and new business acquisition. Regional Culinary Champion @ Aramark Canada LTD

September 2015-April 2017

• Support other locations, components and lines of business in an effort to capture costs and increase productivity using a combination of food management processes.

• Perform food safety and management audits on locations throughout region, formulate action plans and support team with implementation

• Coached and trained senior managers nationwide on food production and safety principles through bi-weekly WebEx’s focusing on individual aspects of the processes.

• Assisted with design and implementation of a rigorous receiving program resulting in significant reduction in receiving waste including damaged, shorted and unsatisfactory product.

Hot Rocks Creative Diner/Brock House Kitchen and Bar, Whitby, ON May 2011-June 2012 Line Cook/Sous Chef

• Performed all pastry, garde mange and hot line duties in a high pressure, quality driven, large volume environment.

• Utilized my vast food knowledge in formulating deserts, daily features and special event menus

• Opened and closed kitchen regularly and operated kitchen in the chef’s absence

• Assisted in costing dishes and menus, performed yield tests and make or buy analysis on ingredient lists

• Led fellow employees with an emphasis on quality, efficiency and team productivity

• Updated and adjusted POS layout and content

A Stones Throw Pub, Bowmanville, Ont.

2007-May 2011 Server/Bartender/Manager

• Performed all serving/bartending/managing duties, averaging approximately

$2000 in sales per 6 hour shift

• Opened and closed business day regularly and hosted commemoratory events; consistently exceeding customer expectations

• Managed employees and customers with a focus on service excellence and customer care

Certifications & training

Bartending School of Ontario Certification # 85732 First Aid Certified ex. 2019

Smart Serve Certification # e09021900099 Food

Handlers Certification # B53048

Core competencies

• Excellent time management skills; able to effectively multi-task in a fast-paced, high energy environment

• Proficient in Word, Excel, Power Point and Point of Sale computer programs

• Natural leader who fosters a culture of teamwork and responsibility

• Solid organizational, communication and team building skills

• Dedicated to customer service excellence

• Extremely creative with a flair for innovation and originality References Available Upon Request

Contact this candidate