Timothy Anthony Taylor4414 Donna Bell Lane, Houston, TX 77018 / 713-540-5890 / tajt58@swbell.netExecutive Management, Hospitality / Food & BeverageLeading transformational strategies to resolve key issues and drive organizations to the next level of success.Innovative, forward-thinking executive with over 20 years of leadership experience in the hospitality industry, including Director of Operations, General Manager, and Owner/Operator positions. Proven record of success in all core service, team leadership, revenue/profit, quality, and safety goals, with a focus on providing unforgettable guest experiences.Extensive management background includes holding full P&L accountability, managing teams of over 100, operating single-unit and multi-unit restaurants/hotels, marketing on local and national levels, and launching new operations.Long-running career in food and beverage establishments, including expertise in both front-of-house and back-of-house areas. Ensure smooth-running daily operations through intense individual and team leadership efforts.Record of success in recruiting and building top-quality teams, with a heavy emphasis on staff development and employee empowerment. Assemble and shape diverse groups into tight, performance-driven teams.Deep understanding of the complexity between providing superior products/services and ensuring profitability. Maintain uncompromising focus on guest delight and satisfaction at all times.Highly respected and recognized among industry peers; frequently contracted to share expertise as a visionary, game-changing industry thought leader.SELECTED KNOWLEDGE & SKILL AREAS: Hospitality Marketing & Business Development; Innovative Menu Planning; Exceptional Guest Service; Labor & Food Cost Control; Restaurant Concept-to-Execution; Business Plan Development; Team Building & Leadership; Staff Training; Problem Resolution; Creating New Revenue Streams; Inspections & Compliance; Budget Management; Media, Public & Employee Relations; Performance EvaluationsPositioned Pizzitola’s Bar B Cue into a Nationally and Globally Recognized RestaurantSpearheaded Opening & Growth of 2 Establishments for the Post Oak Restaurant GroupCo-Developed & Grew Start-Up Comfort Restaurant from Zero to 6-Figure Annual RevenuesProfessional ExperienceBEAVER’S RESTAURANT & BAR – Houston, Texas 2017 – 2020250 seat Chef driven upscale casual restaurant, bar and catering facility located in the heart of the Houston Galleria areaGeneral Manager/ Director of Operations/Operating PartnerSuccessfully met the immediate challenge of reversing a downward trend in sales by establishing a thriving catering business, standardizing the business operations, revamping the food and beverage program and stabilizing operating costs.Increased overall sales by 30%, reduced cost of goods from 44% to 29 %, reduced operating deficit by 50% in 12 months, and re-established the business as an area destination. Drive business during seasonal fluxes in the local market by instituting innovative special events and menu programs.Tim Taylor page 2MSA RESTAURANT GROUP – Spring, TX – 2017Local group comprised of cooking school, restaurant, conference center, and catering company.Food & Beverage DirectorOversee all aspects of Food & Beverage operations, including budgeting and forecasting, goal setting, team development, and quality assurance. Lead a team of 15 that includes Executive Chef, Director of Catering, and Restaurant Manager; report to the Owner. Interact daily with the Executive Committee on various initiatives. Create strategies for business development that include building all appropriate marketing materials.Tasked with establishing a vision and business plan for growth as well as reversing a downward sales trend. Paved the way for immediate and long-term results by developing a business plan for the cooking school (focus on corporate, social, and pedestrian business market), creating a curriculum and pricing structure to complement each segment, and hiring a top-notch faculty to execute the plan.Redeveloped the existing Catering department. Wrote a business marketing plan to increase sales and address the ever-expanding professional market. Hired and trained brand-new sales staff.PIZZITOLA’S BAR B CUE – Houston, TX – 2006-2016/ 2020 to PresentConsistently ranked as one of the top barbecue restaurants in Houston. General Manager / Director of OperationsHeld full P&L responsibility for a 125-seat, full-service, upscale barbecue establishment, including business development, marketing, finance, operations, and HR as well as on-site and off-site catering. Trained, coached, and led team of 19 in meeting and exceeding goals. Developed and executed annual business-operating plan.Challenged to transform the operation from a mom-and-pop framework to a standardized, nationally/globally-recognized establishment.Branded the business as “Houston’s Home for Spareribs” that enabled it to stand out within a heavily competitive, crowded marketplace. Trademarked “Grab a Slab” program and increased rib sales 30% as a result. Created an additional revenue stream by introducing “Serious Sauce” to the retail marketplace.Drove efforts in Pizzitola’s recognition as one of Houston’s best BBQ restaurants sought out by the New York Times, Texas Monthly Magazine, and the Houston Chronicle as well as local radio and TV stations.Created local, national, and international awareness of the restaurant as a unique, must-visit destination. Cultivated relationships with local and national media outlets, resulting in extensive media coverage.Increased sales 40% within 2 years and maintained significant annual growth of 15% while concurrently restructuring the operation, including revamp of existing procedures, to keep pace with growth.BLUE PLATE BISTRO – Houston, TX – 2002-2005Dynamic, fast-casual comfort food restaurant.Managing PartnerFormed partnership with prominent local restauranteur to develop new business concept for the Quick Casual segment. Created menu, logo, and overall business design. Developed business plan and raised start-up funds. Worked with local celebrity chefs on regular menu development to market high-end dishes to a broader public. Managed all day-to-day operations, AP and AR, marketing, scheduling, purchasing, and staff development among other functions.Concurrently provided consulting services to start-up and existing restaurants/clubs throughout Southeast Texas.Co-created and grew restaurant from zero to $700,000 in annual sales. Co-designed an innovative, yet familiar menu that appealed to a sophisticated demographic and implemented a multi-pronged marketing program to introduce this new restaurant concept successfully in the marketplace.Raised both institutional and private funds through preparation of financial prospectus for investors and bank lenders. Effectively navigated the complexities of the SBA loan program.Developed aggressive bottle wine program, securing special purchase wine at a low retail price.Tim Taylor page 3POST OAK RESTAURANT GROUP – Houston, TX – 1991-2000Three dynamic fine dining and dance club venues with unit revenues in excess of $3M.General Manager / Operations DirectorServed as an Operations Director, General Manager, and Multi-Unit Manager for 3 successful locations as well as an outside catering business. Directed and coached cross-functional team of over 100, with full P&L accountability. Negotiated all business contracts, booked nightly entertainment, and served as the primary liaison with landlords and investors. Prepared all operating budgets and managed/optimized cash flow. Brought on board to bring structure and develop plans for aggressive growth for an existing popular local business.Led the successful opening of 2 new locations, from raising money from investors to interacting daily with architects, contractors, and others. Hired and trained all staff members at both locations.Branded all 3 locations as a single entity, maintaining continuity of products and services across all locations despite each operating in separate cities with different clientele. Centralized all accounting and purchasing.PRIOR POSITIONS:Multi-Unit Manager, Birra Poretti’s & XIT Restaurants | Owner/Operator, Taylor’s Restaurant | Food & Beverage Director, Guest Quarters HotelEducation & CredentialsBachelor of Science (BS) in Hotel/Restaurant ManagementUNIVERSITY OF HOUSTON – Houston, TXCertificationsCertified in the State of Texas by the Texas Alcohol Beverage Commission (TABC); City of Houston’s Manager’s Certificate; State Food Handler’s CertificateAffiliationsFormer Member: Houston Convention & Visitors Bureau; Texas Restaurant Association
