TODD WILLIAMSON
Summary
Senior Operations Executive with more than 20 years of experience leading high-performance teams and overseeing complex, multi-site operations within Fortune 500 organizations. Demonstrated success in operational optimization, enterprise risk management, compliance enforcement, and large-scale process standardization across diverse business environments. Highly adept at translating complex operational systems into measurable business outcomes, driving sustained revenue growth, reducing costs, improving efficiency, and ensuring strict regulatory adherence. Proven ability to lead cross-functional teams, influence senior stakeholders, implement best practices, and consistently deliver operational excellence within highly visible, client-facing, and executive service environments while supporting long-term strategic objectives.
Overview
19
19
years of professional experience
Work History
Executive Chef Partner
The Capital Grille
02.2023 - Current
- Oversaw a $12M operating budget across multiple locations, implementing strategies that drove 3–5% year-over-year sales growth while improving gross profit margins by 2–4% consistently.
- Standardized operational procedures across eight restaurant locations, improving efficiency, compliance adherence, and team performance, while enhancing guest engagement and overall customer satisfaction metrics.
- Conducted monthly and quarterly audits to enforce state and federal regulations, mitigating operational risks, preventing violations, and ensuring teams consistently achieved compliance objectives.
- Designed and implemented cost optimization initiatives in labor, inventory, and food management, reducing controllable expenses by 12%, improving resource allocation, and enhancing operational scalability.
Sales Representative
Halperns Steak and Seafood, US
02.2017 - 03.2022
- Directed market entry into Austin and San Antonio, scaling weekly sales from $2K to over $200K within three years by building strategic partnerships and operational workflows.
- Established relationships with 45+ regional suppliers, negotiating pricing and contracts to reduce food costs by 7% annually while maintaining quality standards and improving overall supply chain reliability.
- Streamlined logistics, procurement, and delivery processes across new markets, reducing operational delays by 40%, improving vendor performance, and ensuring consistent availability of key products for client satisfaction.
- Negotiated vendor contracts and introduced performance tracking metrics, increasing profit margins by approximately 3% while fostering long-term supplier relationships and supporting sustainable business growth.
Executive Chef Partner
The Capital Grille
05.2011 - 11.2017
- Managed nine new restaurant openings, training incoming Executive Chef Partners in SOP compliance, P&L management, operational systems, and quality assurance, ensuring smooth market entry and scalability.
- Improved guest satisfaction by 20% through targeted initiatives based on feedback, operational metrics, and service standards, enhancing repeat customer retention and brand loyalty across all locations.
- Streamlined back-office operations, including inventory management, ordering, and receiving processes, increasing overall productivity by 20% and aligning multi-site teams with standardized operational practices.
- Led cross-functional teams in compliance, cost control, and training programs, mentoring staff to meet high performance expectations while maintaining operational efficiency and adherence to corporate standards.
Executive Chef
Truluck's Seafood Steak & Crab House
05.2007 - 04.2011
- Enhanced menu quality and consistency by implementing standardized plate presentations, procuring high-quality ingredients, and introducing new dishes, leading to a 3% sales increase in the first year.
- Controlled food and labor costs by forecasting needs, negotiating supplier pricing, and optimizing schedules, reducing operational expenses by 3% and improving team efficiency.
- Developed two sous chefs into Executive Chef roles through a structured 6-week training program covering inventory, compliance, recipe adherence, and operational excellence.
- Implemented HACCP plans and inventory control measures, reducing spoilage by 10% while maintaining high food quality and safety standards across all kitchen operations.
PM Supervisor
Renaissance Hotel JW Marriott
Austin
01.2009 - 03.2011
- Supervised restaurant operations for Bandera Restaurant, overseeing staffing, ordering, and menu development for a team of 8+ members to maintain operational excellence and efficiency.
- Introduced 12 new menu items, collaborating with management and culinary teams, while ensuring customer satisfaction and maintaining consistency across service delivery and presentation standards.
- Streamlined daily operations by implementing workflow improvements, optimizing staff schedules, and coordinating cross-departmental communication to maintain consistent service quality.
- Monitored performance metrics, trained staff on operational procedures, and ensured adherence to corporate SOPs, improving productivity and enhancing overall guest satisfaction outcomes.
Lead Line Cook
Ojai Valley Inn and Spa
Ojai
02.2007 - 03.2009
- Managed high-volume culinary operations, including saute and grill stations, ensuring quality, consistency, and efficiency while maintaining 80% positive guest feedback across all service periods.
- Trained 8+ junior cooks on recipe adherence, food safety, and operational efficiency, fostering skill development and team cohesion while improving overall kitchen productivity.
- Advanced from Garde Manger to Saute Lead, adapting to five-diamond restaurant standards while implementing process improvements to enhance speed, quality, and service delivery.
- Introduced efficient cooking techniques and workflow optimizations that increased productivity, reduced food preparation time, and strengthened adherence to culinary standards and guest satisfaction metrics.
Education
Associate in Arts (A.A.) - Culinary Arts
Le Cordon Bleu School of Culinary Arts
Pasadena, CA01.2005
Skills
- Budget Management
- Cost Reduction
- Quality Control
- Inventory Management
- Labor Management
- P&L Management
- CMMS
- State and Federal Regulations
- Monthly Audits/Quarterly Audits
- Mitigating Violations
- Risk Assessment
- Regulatory Reporting
- Customer Retention
- Sales Growth
- Account Development
- Sales Forecasting
- Customer Relationship Building
- Team Training
- SOP Development
- Performance Management
- Cross-functional Team Leadership
- Strategic Planning
- Mentoring
- Employee Engagement
- Salesforce CRM
- CRM Programs
- Engagement Surveys
- Ordering and Receiving
- Inventory Management
- Labor Management
- Data Analysis
Languages
English
Native
Native
Spanish
Intermediate (B1)
B1
Timeline
Executive Chef Partner
The Capital Grille
02.2023 - Current
Sales Representative
Halperns Steak and Seafood, US
02.2017 - 03.2022
Executive Chef Partner
The Capital Grille
05.2011 - 11.2017
PM Supervisor
Renaissance Hotel JW Marriott
01.2009 - 03.2011
Executive Chef
Truluck's Seafood Steak & Crab House
05.2007 - 04.2011
Lead Line Cook
Ojai Valley Inn and Spa
02.2007 - 03.2009
Associate in Arts (A.A.) - Culinary Arts
Le Cordon Bleu School of Culinary Arts