Paul Yamas
Regional Culinary Field Operarations Director
Brandon,MS
Summary
Goal-oriented Operations Director with a proven track record of successfully streamlining procedures to maximize productivity and drive revenue growth over a 30-year career. Highly organized and proactive professional with a hands-on and resourceful approach that consistently delivers results. Expertise in recruitment, regulatory compliance, and inventory management, ensuring seamless operations and optimal efficiency.
Overview
25
25
years of professional experience
3
3
years of post-secondary education
1
1
Certification
Work History
Regional Culinary Operations Director
Sonida Living
Dallas, TX
07.2023 - Current
- Oversee 300 employees including 30 executive directors and 30 dining service directors over 30 communities
- Implemented all company wide dining initiatives
- Visit sites to view Culinary|Dining levels and adherence to Sonida standards.
- Managed financial resources with a focus on cost control, leading to significant savings without compromising service quality.
- Reviewed financial reports to identify potential issues, cost saving opportunities and significant departures from budget.
- Built strong relationships with stakeholders at all organizational levels, fostering collaboration between departments for optimal results.
- Designed training programs for employees that resulted in increased skills proficiency and higher workplace morale.
- Implemented innovative programs to increase employee loyalty and reduce turnover.
- Cultivate a high-performance work environment by setting clear expectations and fostering open communication among employees.
- Recruited and hired top talent by selecting qualified individuals to maximize profitability.
- Established a culture of continuous improvement, empowering employees to identify areas for optimization and implement innovative solutions.
Multi Unit Chef Owner Operator
The Hungry Goat | Yamas Enterprises
Flowood, Mississippi
10.2018 - 06.2023
- Growth in sales from $214,000 to 2.88 Million within 4.5 years.
- Growth from 1 location to 4 and 2 wholesale locations within 18 months.
- Oversaw all operations and training for a staff of 30
- Supervised production kitchen and distribution.
- Created all menus for Retail, Dine in and Catering (SAG-AFRA Union films, MiLB, Corporate, Private & Event/Wedding).
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Created special menu items based on dietary consultations with guests.
- Excelled in Hospitality Management through catering services and creating memorable events.
- Consistent pulse in each community where locations are based.
- Recruited and developed successful leadership staff to handle day-to-day business operations.
- Refined organizational structure to consolidate, streamline, and delineate necessary functions.
- Oversaw day-to-day operations to keep organization running smoothly while meeting business goals.
- Identified and pursued business development opportunities to grow organization and increase revenue.
- Maintained P&L and shouldered corporate fiscal responsibility.
- Created succession plans to provide continuity of operations during leadership transitions.
- Consulted with customers to assess needs and propose optimal solutions.
- Established foundational processes for business operations.
- Evaluated suppliers to maintain cost controls and improve operations.
- Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
- Established, optimized and enforced business policies to maintain consistency across industry operations.
- Oversaw business budget planning and administration, accounting functions, purchasing, and bi-weekly payroll to handle financial needs.
- Put together realistic budgets based upon costs and fees for successfully operating business.
- Introduced new methods, practices, and systems to reduce turnaround time.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Multi Unit Food Service Director
Valley Foods Inc | St. Catherine's Village CCRC
Madison, MS
08.2014 - 09.2018
- Operations Management of 8 different independent concepts ranging from fine dining to fast casual and medical dietary restrictions.
- Supervised staff of 100 including 4 Executive Management Team and 12 Supervisors.
- Responsible for all Diets - regular to puree.
- Managed annual controllable budget of $25million.
- Oversaw all onboarding and training of new and pre-existing staff.
- Met all state and federal dietary regulations.
- Created 5-week rotating menus for all 8 concepts.
- Conducted weekly executive food committee meetings to review customer feedback and marketing.
- Responsible for all A/P & A/R account level.
- Worked with event planner to create memorable and sales increasing events.
- Designed new kitchen facility.
- Top Company Awards for all 3 years - Training, Culinary, Catering, Dietary, HR Compliant.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Mitigated business risks by working closely with staff members and assessing performance.
- Managed day-to-day operations, working efficiently and productively with all team members.
- Interacted well with customers to build connections and nurture relationships.
- Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
- Demonstrated strong organizational and time management skills while managing multiple projects.
- Demonstrated leadership skills in managing projects from concept to completion.
General Manager / Managing Partner
Brinker International / Chili's Bar And Grill
Jackson, MS
02.2011 - 07.2014
- Inspected all manager area of responsibilities in food and beverage operations to achieve financial results.
- Implemented and inspected expenditures by analyzing variances and initiated approved corrective actions.
- Promoted restaurant and increased sales by 35% with community involvement and customer satisfaction, which impacted profits.
- Duties included: proper staffing, food and beverage ordering and accountability, sanitation in accordance with health department and eco sure regulations as well as maintaining positive physical and social environment for guests.
- Accomplished restaurant human resource objectives by recruiting, selecting, orienting, training, scheduling, coaching, counseling, and disciplining employees.
- Communicated manager expectations through meetings and monitoring job performance within their area of responsibility.
- Maintained restaurant equipment operating by following operating instructions, teaching employees proper use and maintenance of equipment and troubleshooting breakdowns, maintaining supplies, calling for repairs.
- Controlled all aspects of Profit and Loss and delegated budgets to all managers
- Maximized operational excellence by mentoring personnel on management principles, industry practices, and company procedures.
- Introduced new methods, practices, and systems to reduce turnaround time.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Developed and implemented strategies to increase sales and profitability.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
- Collaborated with cross-functional teams to develop innovative solutions.
- Provided strategic oversight of marketing and promotional campaigns to keep campaigns aligned with overall goals and objectives.
- Trained and guided team members to maintain high productivity and performance metrics.
Multi Unit Director
Primo's Cafe
Flowood, Mississippi
03.2000 - 01.2011
- Concept overhaul from singular fine dining/catering location to multi-unit fast casual with nationwide bakery shipping department and award winning catering.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
- Directed food and beverage operations for highly respected restaurant accommodating Jackson area for more than 80 years generating $15 million in annual sales
- Extensive experience in controllable standardization of portions and implementation of labor cost controls, food cost, inventory management, set-up cost, documented end-of-month, daily and weekly transactions.
- Responsible for all MIT training and operational documents for two locations.
- Special ability to troubleshoot weak spots in operations and create action plans that produce desired results.
- Encourage team participation, resulting in lower turnover/costs and increased productivity.
- Cited as "hard working," and "detail oriented" by owner.
- Orchestrate all recipe/menu development based on guest trends/preferences and seasonal considerations.
- Sourced vendors and negotiated inventory costs.
- Created, developed and implemented all formalized operational systems and procedures including employee handbook, flow charts, write-up forms, check-lists, inventory and associated job descriptions for hourly as well as management positions and incentive programs.
- High focus on customer problem-identification and resolution.
- Mitigated business risks by working closely with staff members and assessing performance..
- Raised property accuracy and accountability by creating new automated tracking method.
Education
Bachelor of Science - Economics And Psychology
Mississippi State University
Starkville, MS 10.1996 - 05.1999
Skills
Financial Performance Analysis
Efficiency Optimization
Talent Acquisition Strategies
Team Cohesion Strategies
Certification
Serve Safe Certification
Training, Culinary & Catering
Experienced culinary professional with a strong background in training and catering. Committed to delivering exceptional dining experiences through innovative menu development, meticulous training programs, and strategic catering operations. Proven ability to enhance customer satisfaction and drive business growth through culinary excellence and effective team leadership.
Skills
- Culinary Arts & Menu Innovation
- Comprehensive Training & Development Programs
- Catering Management & Event Planning
- Quality Management Systems & Compliance
- Team Leadership & Development
- Customer Satisfaction & Relationship Building
Timeline
Serve Safe Certification
11-2024
Regional Culinary Operations Director
Sonida Living
07.2023 - Current
Multi Unit Chef Owner Operator
The Hungry Goat | Yamas Enterprises
10.2018 - 06.2023
Multi Unit Food Service Director
Valley Foods Inc | St. Catherine's Village CCRC
08.2014 - 09.2018
General Manager / Managing Partner
Brinker International / Chili's Bar And Grill
02.2011 - 07.2014
Multi Unit Director
Primo's Cafe
03.2000 - 01.2011
Bachelor of Science - Economics And Psychology
Mississippi State University
10.1996 - 05.1999
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