Todd Levick
Brighton
Summary
Dynamic Hospitality Operations Director with over 20 years of experience in restaurant, foodservice, and culinary management, recognized for driving profitability and operational excellence. Proven track record of overseeing multiple operations generating over $50 million in annual revenue. Adept at developing and implementing comprehensive operational systems and training programs while cultivating high-performing teams to ensure consistent brand alignment. Committed to leveraging diverse expertise and passion to enhance growth and efficiency within a vibrant hospitality environment.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Vice President of Restaurants
Nixon Restaurant Group
Denver
01.2024 - Current
- Directed comprehensive strategies for seven restaurants and one food truck to optimize operations and enhance customer experience.
- Streamlined departmental functions by integrating culinary marketing, purchasing, lease negotiations, and leadership development for improved teamwork and efficiency.
- Executed comprehensive growth strategies to elevate a small family operation into well-known and reputable brands.
Director of Operations
The Culinary Creative Group
Denver
01.2024 - 2024
- Directed operations for a diverse, chef-driven group of Specialty and Latin division outlets, comprising three Bib Gourmand restaurants with a sales volume of $25 million.
- Cultivated profitability and relevance across six concepts and seven stores through strategic daily social media engagement and local partnerships.
- Collaborated with upper-level leadership and field chefs to develop company-wide Standard Operating Procedures, reporting systems, and leadership development initiatives.
Director of Operations (Culinary-Concept-Culture)
5280 Burger Bar/Guapo Taco
Denver
01.2019 - 01.2024
- Supervised leadership teams to optimize front and back of house operations and enhance culinary programs across five distinct locations.
- Achieved streamlined operations by developing and implementing effective systems processes and checklists for point-of-sale programming. Enhanced menu design and training programs, resulting in improved staff performance.
- Directed daily operations as General Manager and Kitchen Manager, integrating social media management to boost customer engagement.
- Developed and implemented innovative take-away and dine-in strategies to enhance profitability during the pandemic.
- Achieved significant year-over-year sales growth at suburban location. Launched and staffed new restaurant in Austin, TX, enhancing brand presence. Optimized operations at downtown Denver location to effectively respond to market challenges.
Director of Food & Beverage
Doubletree by Hilton
Denver
01.2018 - 01.2019
- Managed all aspects of hotel food and beverage services to enhance guest experience through the successful introduction of Knife & Board, Ground.ed, and The Hub.
- Oversaw department responsible for $10+ million annual revenue, supervising 75 employees and 10 direct reports to maintain productivity and quality standards.
- Drove a 15% increase in sales per occupied room and a 20% rise in a la carte check averages.
- Developed innovative room service solution to improve guest experience while minimizing operational costs.
- Crafted and implemented menu offerings while maintaining quality and consistency in the absence of an executive chef.
- Transformed banquet department through comprehensive redesign of menu aesthetics, uniform standards, and service quality.
Regional Operations Director
Tupelo Honey Southern Kitchen and Bar
Asheville
01.2013 - 01.2017
- Managed multi-site operations for 15 locations, ensuring alignment with strategic objectives of a rapidly growing southern restaurant brand.
- Facilitated effective goal-setting and performance monitoring to enhance management team capabilities, ultimately benefiting investors and stakeholders.
- Formulated and implemented innovative organizational strategies to enhance brand alignment and optimize product offerings.
- Conducted daily feedback sessions and identified developmental opportunities for operators, promoting operational efficiency and financial success.
- Monitored and evaluated decisions to maintain brand integrity, fostering clarity and trust among guests.
- Led culinary research and development projects, executed social media marketing strategies, and coordinated community activation efforts.
- Directed sales strategies that maintained revenue levels from $3 million to $5.5 million per location, supporting profitability and scaling efforts for annual growth initiatives.
Area Director Food & Beverage
Paradies Lagardere
Atlanta/Asheville
01.2011 - 01.2013
- Collaborated as a founding member of the restaurant operations team, overseeing transition efforts for an airport retail company into the food and beverage market.
- Oversaw openings and continuous management of five regional locations nationwide, including Northwest Arkansas, Pittsburgh, Long Beach (CA), Atlanta, and Asheville.
- Directed operations of ten food and beverage outlets and five retail locations, ensuring cohesive brand management and service excellence.
- Crafted detailed SOPs, comprehensive training materials, and strategic purchasing plans, while designing innovative menu offerings.
- Oversaw implementation of cost control measures to enhance financial performance. Directed the formulation of social media strategies to strengthen market presence. Cultivated and maintained strategic partner relationships to drive collaboration. Led training and leadership development initiatives to foster team growth and effectiveness.
- Forged alliances with industry leaders, notably partnering with Michael Symon restaurants to enhance brand visibility.
Vice President of Operations
Dining Innovations
Asheville
01.2007 - 01.2011
- Led strategic planning to align organizational goals with market opportunities. Cultivated partnerships to strengthen business networks and drive growth. Oversaw budget formulation to optimize resource allocation. Directed project initiatives to achieve strategic objectives. Managed overall operations, including human resources oversight, to ensure seamless functionality.
- Oversaw food and beverage operations as contracted director for DoubleTree Hotel at Biltmore Village, encompassing room service, hotel restaurant, banquets, and off-premise catering.
- Achieved recognition by medaling in ACF Truffle Fest competition.
- Fulfilled role with dedication, ensuring alignment with organizational goals.
- Collaborated with fellow board members to enhance community engagement and support local dining establishments.
General Manager
Miller's Ale House
Sanford
01.2005 - 01.2007
- Managed daily activities to ensure efficient service delivery and operational excellence in a $4.5 million food and beverage operation.
- Oversaw all financial operations, including weekly P&L management, payroll calculations, checkbook reconciliation, and invoice processing.
- Guided a team of six managers and coordinated efforts of eighty hourly staff to achieve operational excellence.
- Analyzed operational efficiencies to secure one of the lowest food and labor cost ratios in the organization.
General Manager/Corporate Executive Chef
Davgar Restaurant Group
Orlando
01.2000 - 01.2005
- Oversaw operations for one of Orlando's premier restaurant groups, holding various positions including Multi-unit General Manager and Assistant Director of Operations.
- Adopted a leadership approach rooted in Ken Blanchard's Situational Leadership and Gung Ho! principles.
- Spearheaded the development and execution of food and wine menus across four distinct concepts.
- Successfully managed annual budgets, controlled all cost centers, and reduced employee turnover.
- Highlighted as a featured chef at Epcot’s Food and Wine Festival and Disney’s Taste of the Education
Education
Associates in Applied Science - Culinary Arts
Johnson & Wales University
ProvidenceSkills
- Culinary Oversight
- Menu Design
- Budget Creation
- Menu/Design Development
- Problem Solving
- Coaching/Training
- Guest Satisfaction
- Operational efficiency
- Strategic planning and execution
- Cost control
- Teamwork and collaboration
- Relationship building
- Employee motivation
- Goal setting
- Policy development and enforcement
- Management development
- Revenue growth
- Contract administration
Certification
- StateFoodSafety Food Protection Manager (current)
- Certified TIPS Trainer (exp)
- Ken Blanchard Situation Leadership II
Culinary
- Featured Chef Epcot Food & Wine Festival
- ACF Medalist Asheville Truffle Fest
Timeline
Vice President of Restaurants
Nixon Restaurant Group
01.2024 - Current
Director of Operations
The Culinary Creative Group
01.2024 - 2024
Director of Operations (Culinary-Concept-Culture)
5280 Burger Bar/Guapo Taco
01.2019 - 01.2024
Director of Food & Beverage
Doubletree by Hilton
01.2018 - 01.2019
Regional Operations Director
Tupelo Honey Southern Kitchen and Bar
01.2013 - 01.2017
Area Director Food & Beverage
Paradies Lagardere
01.2011 - 01.2013
Vice President of Operations
Dining Innovations
01.2007 - 01.2011
General Manager
Miller's Ale House
01.2005 - 01.2007
General Manager/Corporate Executive Chef
Davgar Restaurant Group
01.2000 - 01.2005
Associates in Applied Science - Culinary Arts
Johnson & Wales University