Travis M. Roberts
Twenty-five years of experience in Customer Service, Sales, Hospitality Development, Operations Management, & Culinary Arts. Demonstrating leadership and professionalism, functioning independently and as part of a team. Driven by a consistent desire to enhance productivity, creativity and innovative thinking while providing inventive solutions for success.
- Le Cordon Bleu Program at Brown College in Minneapolis / Paris France Associates Degree in Culinary Arts and Hospitality Management
- University of Wisconsin
Bachelor of Arts in Political Science, Minor in Legal Studies with an emphasis in Communications RELEVANT EXPERIENCE
April 2013 – present Chai Inc – Greenville, SC
Front of House Manager
(Sushi Murasaki, The Orient on Main, Murasaki at The Mall & Murasaki Haywood) Daily operations in absence of District Manager, assisting individual General Managers at respective concepts and personal assistant to President/Owner. Responsibilities include, but not limited to, hiring and training managers, culinary team members and front of house attendants. Developing training programs for company standards, marketing programs, safety regulations and company codes of conduct. Accountable for day to day operations, scheduling, communication boards, deposits, and continuous on the job training.
Jan 2011 – March 2013 Compass Group – Canteen Division – Greenville, SC Food Service Director
Management/training of staff members
Responsible for all daily company logs, to ensure accuracy and accountability of company assets. Achieved $18,000 ahead of budget for location in first year net profits Received 100% on all government mandated inspections Sept 2008 – Aug 2010 Travinia Development Group – Greenville, SC General Manager of Travinia Italian Kitchen
Maintain accurate financial records of daily operations. Development of establishment's marketing plan with a key focus placed upon catering, special events, and community events. Continuous training of staff to ensure every team member was informed of product, empowered to handle situations and committed to making every guest 100% satisfied Feb. 2007 - June 2008 The Dolce Group – Atlanta, GA General Manager/HR Manager of Dolce Enoteca
Opening/operating of multimillion dollar operation Steadily increasing revenue through promoting, marketing, cost cutting and sales strategies Training of 50+ staff on the importance of company policies, code of conduct, safety and tactical thinking. June 2006 - Feb. 2007 Ritz-Carlton Buckhead - Atlanta, GA Chef Tournant
Managed staff of 20+
Ensured brilliant “WOW” style preparation of all products for events. Maintained open line of communication with other Management Teams. Management experience with a 4 Star Hotel and their standards of performance. Responsibilities included but not limited to proper handling/storage of all products, continuous Training and improvement of standards and safety measures.