Training Consultant at Culinary Cartel
Dallas/Fort Worth Area
- Current
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- Server at The Capital Grill / RARE Hospitality
- Server at Silver Fox Steakhouse / CRO, Inc.
- Training & Education Consultant at Culinary Cartel & CIPMembers.com
- Past
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- Sommelier, Food & Beverage Manager at Draelion Restaurant; The Drae Lounge
- Manager at Draelion (Dralion) Restaurant & Drae Lounge
- Sommelier, Professional Front Waiter at The Mansion on Turtle Creek
- Corporate Trainer, Service Captain at Palomino Restaurant - Dallas, TX
- Maitre D' & Service Captain, Trainer at Cafe Un, Deux, Trois - Minneapolis, MN
- Service Captain, Trainer at Palomino Restaurant - Minneapolis, MN
- Service Captain, Trainer at Ruth's Chris Steakhouse - Minneapolis, MN
- Manager at The Ritz-Carlton Hotel - Philadelphia, PA
- Captain at Tyson's Corner, The Ritz-Carlton Hotel - Philadelphia, PA
- Assistant Food & Beverage Director at Holiday Inn Crown Plaza - Arlington, VA
- Major Domo at Morrison House - Alexandria, VA
- Dining Room Manager at The Willow's - Hyatt Regency Hotel, Minneapolis, MN
- Captain, Assistant Manager at Whitney Hotel - Minneapolis, MN
- Captain at L'toile, Saint Paul Hotel - Saint Paul, MN
- Captain at Marquette Hotel - Minneapolis, MN
- Opening Manager at Sherlock's Home - Minnetonka, MN
- Education
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- Stout State University
- Connections
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42
connections
- Industry
- Hospitality
- Websites
Tim W. Parks’s Summary
Professional Service Captain 18 years in 4-5 Star Restaurants & Hotels.
Front of the House: Maitre D' & Floor Management Specialist.
Food & Beverage Purchasing Director,
(extensively knowledge with suppliers & vendors)
Managed Labor and Production Costs.
Wine List Selection and Training
Luxury Spirits, Scotch & Port Specialist
Sommelier
Menu Planning
Bartending
Tim W. Parks’s Specialties:
Food & Beverage Purchasing, Wine List Design & Selection, Menu Planning, Service Waitstaff Training & Education, Bar Management, Large Party Events Planning.
Tim W. Parks’s Experience
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Server
The Capital Grill / RARE Hospitality
(Public Company; 1001-5000 employees; RARE; Restaurants industry)
August 2007 — Present (1 year 3 months)
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Server
Silver Fox Steakhouse / CRO, Inc.
(Public Company; 5001-10,000 employees; CRO; Restaurants industry)
June 2007 — Present (1 year 5 months)
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Training & Education Consultant
Culinary Cartel & CIPMembers.com
(Privately Held; 1-10 employees; Hospitality industry)
October 2006 — Present (2 years 1 month)
www.CIPMembers.com
Who's Who in the Restaurant, Food / Beverage, Hospitality Industry Website Portal. -
Sommelier, Food & Beverage Manager
Draelion Restaurant; The Drae Lounge
(Privately Held; 11-50 employees; Restaurants industry)
March 2005 — October 2006 (1 year 8 months)
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Manager
Draelion (Dralion) Restaurant & Drae Lounge
(Privately Held; 11-50 employees; Restaurants industry)
February 2004 — October 2006 (2 years 9 months)
Food & Beverage Purchasing Manager, Wine Sommelier, Assistant Maitre D', Service Wait-staff Trainer, Events Coordinator
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Sommelier, Professional Front Waiter
The Mansion on Turtle Creek
(Privately Held; 1001-5000 employees; Hospitality industry)
January 2000 — February 2004 (4 years 2 months)
Professional Servicer - Front Waiter for Five Star-Diamond Hotel & Restaurant.
Owned by Rosewood Hotels & Resort Management.
Worked with World Renowned Chef Dean Fearing.
The Mansion on Turtle Creek has Wine Spectator Grand Award Wine List. -
Corporate Trainer, Service Captain
Palomino Restaurant - Dallas, TX
(Privately Held; 1001-5000 employees; Restaurants industry)
November 1997 — December 1999 (2 years 2 months)
Maitre D' position, Service Captain, Corporate Trainer, Menu Planning, Wine List Selection, Floor Management.
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Maitre D' & Service Captain, Trainer
Cafe Un, Deux, Trois - Minneapolis, MN
(Privately Held; 51-200 employees; Restaurants industry)
December 1995 — November 1997 (2 years)
Maitre D' of Classic French Bistro with sister restaurant in NY.
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Service Captain, Trainer
Palomino Restaurant - Minneapolis, MN
(Privately Held; 501-1000 employees; Restaurants industry)
December 1995 — November 1997 (2 years)
Service Captain, Host and Trainer for multi unit urban bistro concept based in Minneapolis, MN.
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Service Captain, Trainer
Ruth's Chris Steakhouse - Minneapolis, MN
(Public Company; 1001-5000 employees; Restaurants industry)
November 1993 — December 1995 (2 years 2 months)
Service Captain, Sommelier, Host, Trainer
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Manager
The Ritz-Carlton Hotel - Philadelphia, PA
(Public Company; 10,001 or more employees; Hospitality industry)
May 1992 — February 1993 (10 months)
Manager of Three Meal Formal Dining Room in 300-room Luxury Hotel.
Forecasting & Scheduling Waitstaff. Menu Planning, Wine Selection, Staff Training & Recruitment.
Trainer for Malcolm Baldridge Award -
Captain
Tyson's Corner, The Ritz-Carlton Hotel - Philadelphia, PA
(Public Company; 10,001 or more employees; Hospitality industry)
October 1991 — May 1992 (8 months)
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Assistant Food & Beverage Director
Holiday Inn Crown Plaza - Arlington, VA
(Public Company; 10,001 or more employees; Hospitality industry)
December 1990 — October 1991 (11 months)
Assistant Food & Beverage Director for 600-Room 4 Star Hotel with Two Dining Rooms, Lobby Lounge, Nightclub & Banquet Space for 1500 guests.
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Major Domo
Morrison House - Alexandria, VA
(Privately Held; 1001-5000 employees; Hospitality industry)
January 1990 — November 1990 (11 months)
Major Domo of a Intimate Luxury Hotel, Supervision & Service A La Carte Lunches, Dinners, High Tea & Parties.
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Dining Room Manager
The Willow's - Hyatt Regency Hotel, Minneapolis, MN
(Public Company; 10,001 or more employees; Hospitality industry)
January 1989 — December 1989 (1 year)
Dining Room Manager, Formal Dining Room of a 250-Room Hotel.
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Captain, Assistant Manager
Whitney Hotel - Minneapolis, MN
(Privately Held; 501-1000 employees; Hospitality industry)
September 1986 — October 1988 (2 years 2 months)
Opened Hotel - 150-Room Luxury Hotel.
-
Captain
L'toile, Saint Paul Hotel - Saint Paul, MN
(Privately Held; 1001-5000 employees; Hospitality industry)
September 1982 — September 1987 (5 years 1 month)
Opened Hotel in 1982, Captain in Formal Classic French Five-Star Dining Room.
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Captain
Marquette Hotel - Minneapolis, MN
(Privately Held; 1001-5000 employees; Hospitality industry)
January 1976 — January 1986 (10 years 1 month)
Best Hotel in Minneapolis. The Marquis Room premiere dining included Tableside preparations.
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Opening Manager
Sherlock's Home - Minnetonka, MN
(Privately Held; 201-500 employees; Restaurants industry)
November 1984 — November 1985 (1 year 1 month)
Opening Manager of English Brew Pub and Formal Dining Room Featuring Eight-Traditional Hand Crafted Pulled Beers.
Tim W. Parks’s Education
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Stout State University
Art Major
Additional Information
Tim W. Parks’s Websites:
Tim W. Parks’s Interests:
Books & Reading, Roller Skating, Music, Restaurants Dining, Wines, World Travel, Service Training...
Tim W. Parks’s Groups:
C.I.P. Members (Culinary Industry Professional)
TABC (Texas Alcohol Beverage Commission) Beverage Trainining Certified
TDH (Texas Department of Health Retail Foods Division) Certifed Food Manager
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Foodies -
Culinary Industry Professional (CIP) Powered by Culinary Cartel /Chef, Winemaker, Sommelier...
Tim W. Parks’s Honors:
Malcolm Baldridge Award - The Ritz Carlton 1992
Manager of Third & Forth Quarter - The Ritz Carlton Philadephia 1992
Tim W. Parks’s Contact Settings
Interested In:
- career opportunities
- consulting offers
- new ventures
- job inquiries
- expertise requests
- business deals
- reference requests
- getting back in touch
