Mitchell Dills has over 20 years of experience in the food and beverage industry. He has held several leadership roles such as kitchen manager, assistant general manager, and corporate chef/trainer. Dills has a proven track record of improving financial performance through superior communication, inventory control, cost management, and marketing. He holds certifications in ServSafe and Food Service Professionals. Dills seeks new opportunities to apply his extensive skills and knowledge.

1. Mitchell Dills
3110 Thicket Path Way
Katy, TX 77493
832-594-3917
Mitchelledills37@yahoo.com
Profile:
A qualified successful professional in the food and beverage industry for the past 20
years. Offering a wealth of knowledge and skills to any business venture through:
superior communication, financial performance, and unyielding integrity.
 ServSafe & FSP Certified
 Sales Forecasting/Trends
 Inventory control/analysis
 Costumer service
 Outside marketing
 Orders/vendor relations
 Cost motivated food prep
procedures
Consistent quality produces financial quantity
Computer skills:
 Microsoft Office  POS inc: Micros, Squirrel, &
Aloha
PROFESSIONAL EXPERIENCE:
2011 to Present
HUSA
Katy, Texas
KITCHEN MANAGER/ASSISTANT GENERAL MANAGER/CORPERATE CHEF/TRAINER
 Manage high volume stores front and back of house
 Helped in establishing menu and recipes for 5 different concepts
 Created recipe specs and trained for perfect execution
 5 grand openings in 1 year in Houston and Dallas
 Best food cost companywide every year ordering and inventory control
 Create daily off menu specials
 Execute large party and catering events such as 4th
of July in La Centerra with ease

2. 2010 to 2011
Café Under the Oaks
Katy, Texas
KITCHEN MANAGER
 Recipe evaluation and improvement
 Ordering and inventory control
 Created daily off menu special
 Assisted in catering menus and preparation
2006 to 2010
Publix Supermarkets Inc.
Roswell, Georgia
DELI MANAGER
 Doubled department sales in 3 year period
 3rd
highest sales in 76 store region
 Increased profitability
2003 to 2005
Sagebrush Steakhouse
Rockhill, South Carolina
KITCHEN MANAGER GM
 Developed database to track waste
 Created and implemented local marketing plan
 Streamlined grand opening process
 Increased sales and profitability
1999 to 2003
Olive Garden
Atlanta Market
CULINARY MANAGER/CORPORATE CULINARYTRAINER
 New manager training
 Assisted in 30 grand openings or retrains
 Took control of worst profitable location and turned it to 1st
profitable in 3 months
EDUCATION:
B.S. IN BUSINESS
Kennesaw State University
Kennesaw, Georgia
Graduated with 3.78 GPA in May 1996