Executive Chef Kitchen Manager
Resume:
Warren Williams
Miami Lakes, FL 33015
Cell: 786-***-****
*********@*****.***
WORK HISTORY
*/**** – Present
Yard House Hallandale Executive Chef
Executive Chef at this location (Coach)
Hired and trained new team members for new kitchen overhaul
Responsible for all menu implementation and menu roll outs
Labor cost for BOH consistently maintained
Responsible for all BOH Training & Development
Responsible for Food Cost, Inventory and developing all MITS
I revisited how our waste was recorded, made sure it was accurately followed, and made sure all orders were received properly.
POS knowledge with Crunch time, Micros and Aloha
Great at delegation and organization and multitasking
Proven leader with an extremely hands on and professional approach.
Great motivator for all team members, excellent communications skills 4/2016 – 9/2020
Carolina Ale House South Florida Regional Executive Chef
Regional Executive Chef for 4 units.
Opened each location for the South Florida Region
Responsible for ensuring all menu items we made to spec
Labor cost for BOH maintained by checking it daily
Responsible for all BOH Training & Development
Responsible for Food Cost, Inventory in all 4 units
I trained all MIT for the south Florida market
POS knowledge with Kronos, Micros and Aloha
Great in delegation and organization and multi-tasking
Team leader with a methodical, professional approach.
Great with people excellent listener
12/2013 – 4/2016
Brother Jimmy’s BBQ South Florida GM/ Executive Chef
Promoted to GM after 6 months
Responsible for all menu roll outs, creating new entrées every quarter.
Labor cost for entire store consistently maintained
Responsible for organizing a safety committee
Responsible for all BOH Training & Development of the Miami market
Responsible for total C.O.G and oversee all units to be in compliance
Implementing systems for waste logs, key item Inventory and security
POS knowledge with Micros and Aloha
Great in delegation and organization and multi-tasking
Team leader with a methodical, professional approach.
Committed to Excellence, extremely consistent
Great motivator for all team members, excellent communications skills 1/2004 – 11/2013
Carolina Ale House South Florida Regional Executive Chef
Regional Kitchen manager for 3 units.
Responsible for all menu items, creating new entrées every
Labor cost for BOH consistently maintained
Responsible for all BOH Training & Development
Responsible for Food Cost, Inventory and oversee 4 units in Florida
Implementing systems for waste logs, key item Inventory and security
POS knowledge with Micros and Aloha
Great in delegation and organization and multi-tasking
Team leader with a methodical, professional approach.
Great motivator for all team members, excellent communications skills 2002 – 2004
Beverly Hills Café Hollywood, FL Kitchen Manager
9 units in South Florida, $2.5 Million average volume per unit Responsible for creating new menu items, enhancing all existing sauces and presentation
Implemented catering menus
Responsible for all BOH Hires, Orientation and Training
All BOH scheduling
2000 - 2002
Champps Americana Ft. Lauderdale, FL Manager/Kitchen manager
All daily operational functions for high volume casual dining concept, annual sales of $4.5 Million
Set up and maintain per period all Pars for prep
Responsible for remote ordering and maintaining Inventory pars 1996 - 2000
TGI Friday’s Miami, FL Restaurant Manager
• Reduced Bar Cost from 40% in 2 weeks to 28%, maintained at 22.5
% • Avid with all areas of responsibilities of functions of concept • Responsible for all cash flow management and accountability 1989 - 1996
Tony Roma’s Miami Lakes, FL Kitchen Manager/manager
• Opening Team manager, opened 11 units in my career
• KM for Training: responsible for all training for BOH
• Maintained a Food Cost of 31.2 % consistently, company trend was at 32.5%
• All BOH ordering, organization and rotation and sanitary standards
• Responsible for all Pars and weekly inventory and reporting
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