- Growing herbs, vegetables, or fruits in home gardens
- I enjoy cooking for friends and family gatherings
- Golf
- Soccer
- Food Tourism
Dennis Wilson
Norfolk
Summary
Dynamic restaurant owner with a proven track record at Central Public House, excelling in menu development and team leadership. Enhanced profitability through strategic cost control and operational efficiency, while fostering strong community relationships. Successfully optimized menu offerings, resulting in increased customer satisfaction and repeat business.
Restaurant professional prepared for leadership roles in food and beverage industry. Proven ability to enhance operational efficiency and customer satisfaction through strategic planning and team collaboration. Valued for adaptability and consistent delivery of results. Skilled in financial oversight, menu development, and employee engagement.
Overview
18
18
years of professional experience
Work History
Restaurant Owner
Sunshine Tomato Pizzeria
07.2023 - Current
- Managed payroll, daily deposits, and cost controls.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Maintained positive relationships with local community and government officials.
- Developed unique events and special promotions to drive sales.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
Restaurant Owner
Central Public House
02.2018 - Current
- Managed payroll, daily deposits, and cost controls.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Maintained positive relationships with local community and government officials.
- Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
- Effectively managed payroll responsibilities while adhering to budgetary constraints, promoting cost-effective staffing practices across all shifts.
- Streamlined back-of-house processes for improved kitchen efficiency, resulting in faster order preparation times without compromising quality standards.
- Mentored and developed staff members, fostering an environment that promoted professional growth within the team.
- Established strong vendor relationships for the consistent sourcing of fresh ingredients at competitive prices.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Oversaw renovation projects that enhanced the aesthetic appeal of the restaurant space, contributing to increased guest satisfaction levels.
- Analyzed sales data to identify trends for informed decision-making related to menu adjustments or operational changes.
Executive Chef
Briar Group
11.2006 - 03.2018
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
Education
Associate of Arts - Culinary
Connecticut Culinary Institute
Farmington, CTAssociate of Arts -
Springfield Technical Community College
Springfield, MASkills
- Menu development
- Team Leadership
- Business planning
- Client Interaction
- Small business operations
- Cost control
- Operational Efficiency Oversight
- Performance improvement
- Sales expertise
- Fiscal Oversight
- Sales oversight
- Relationship building
- Profitability optimization
- Labor and overhead cost estimation
Interests
Timeline
Restaurant Owner
Sunshine Tomato Pizzeria
07.2023 - Current
Restaurant Owner
Central Public House
02.2018 - Current
Executive Chef
Briar Group
11.2006 - 03.2018
Associate of Arts - Culinary
Connecticut Culinary Institute
Associate of Arts -
Springfield Technical Community College
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