Tyler D. Leach

**** ********* ***. *** *** Nashville, TN 37206 615-***-**** adwmda@r.postjobfree.com

WORK EXPERIENCE

Otaku Ramen

Nashville, TN

December 2022- Current

POP Hospitality

Nashville, TN

January 2022- December 2022

Hawkers Asian Street Food

Nashville, TN

July 2021-January 2022

Liberty Common Restaurant

Nashville, TN

Nov 2018-July 2021

Proper Bagel

Nashville, TN

Dec 2017-Nov 2018

General Manager

●Oversees all front and back of house operations at multiple restaurant locations.

●Manages all ordering, budgeting, scheduling, and recruiting of staff.

●Provides ongoing feedback and training to staff to maintain consistent production and positive work environment.

●Maintains food and labor costs to monitor and consistently improve efficiency and profitability.

●Communicates with guests to ensure positive experiences.

Area Culinary Manager

●Oversaw all back of house operations at four restaurant concepts in the Nashville area.

●Created new menus as well as developed existing menus in order to decrease food costs, increase efficiency, and improve sales.

●Responsible for recruiting, training, and providing ongoing feedback to back of house management.

●Ensured that all locations met all food safety and sanitation standards.

Executive Chef, The Treehouse

●Redesigned seasonal menu in order to reduce restaurant costs and increase food sales.

●Hired, trained, and managed all back of house staff on food safety, recipe preparation, and food presentation.

●Managed inventory and input data to track profits and losses

●Managed food preparation and production, kitchen cleanliness and maintenance, and ensured all food quality and safety standards were met.

Executive Sous Chef

●Oversaw all back of house operations, including food preparation, service, staffing, cleanliness, and kitchen maintenance while ensuring food quality and safety standards.

●Managed inventory and input data into spreadsheets to track profits and losses.

●Trained and provided feedback and coaching to staff.

●Executive Sous Chef in a location averaging 5M in annual sales.

Executive Chef

●Managed back of house operations by overseeing food preparation and production, maintaining food safety standards, and ensuring a clean and efficient work space.

●Developed seasonal and prix fixe menus and ensured food was prepared and plated to standard.

●Managed inventory to maintain low food costs and placed daily food orders.

●Responsible for hiring, training, and overseeing kitchen employees.

●Was Executive Chef while Liberty Common was recognized as a top ranking brunch location in Nashville by Eater Nashville, and Food Network.

Lead Production Chef

●Maintained high standards by managing daily preparation and proper storage of food.

●Collaborated with executive chef to manage inventory and plan for service.

SPECIAL SKILLS AND TRAININGS

●Completed courses in communication and leadership

●Familiar with Restaurant365, Aloha, Toast, Resy, ADP, Microsoft, Google Drive, and Apple/Windows software.

●Adept in ordering protocols of local sources as well as national purveyors.

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