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Timothy Murphy is a seasoned hospitality executive with a proven track record of driving success in the food and beverage industry. With over 20 years of experience, he has held various leadership positions at prominent companies, including Alto-Shaam, Inc., Appliance Innovation, ARAMARK, Compass Group, and Marriott International. As a seasoned expert in hospitality management, food safety, and inventory management, Timothy has developed a unique ability to build and lead high-performing teams, drive sales growth, and deliver exceptional customer experiences. Throughout his career, Timothy has demonstrated a passion for innovation, customer satisfaction, and team building. He has successfully managed teams of up to 50 associates, with sales budgets exceeding $5 million. His expertise in menu development, catering, and restaurant management has been instrumental in driving business growth and customer loyalty. Timothy holds a Master of Business Administration (M.B.A.) from the University of Central Oklahoma and a Bachelor of Business Administration (B.B.A.) from James Madison University. He is also a certified ServSafe expert, demonstrating his commitment to food safety and quality.

Credentials

  • ServSafe
    ServSafe Certified

Experience

    • United States
    • Food and Beverage Services
    • 300 - 400 Employee
    • Global Product Specialist
      • Jan 2023 - Present

    • Product Specialist
      • Mar 2017 - Jan 2023

    • Field Marketing and Product Development
      • Apr 2014 - Mar 2017
      • Dallas, TX

      Field Marketing responsibilities include field trials, sales, product demonstrations and trade show support. Product Development responsibilities include "rev" testing and design recommendations from the end user perspective.

  • ARAMARK
    • MD, CA, AZ, TX, OR, WA, NM
    • Multiple Positions
      • 2004 - 2014
      • MD, CA, AZ, TX, OR, WA, NM

      During my ten years with ARAMARK I managed teams as large as 50+ with sales budgets of 5M. I had multi-unit responsibilities on multiple occasions. Departments that I managed included Food Service, Audio/Visual, Housekeeping, Conference Services and Rooms. Clients included banking, insurance, retirement living, manufacturing, technology, higher education and utility.

  • Compass Group
    • TX, NJ, NY, AR
    • Multiple Positions
      • 1999 - 2004
      • TX, NJ, NY, AR

      My management roles were in Food Service and Conference Center Management. I managed up to 25 associates in both small (<$1M) and large (>$5M) accounts. Clients included insurance, pharmaceutical and banking.

    • Multiple Positions
      • 1989 - 1999
      • MA, MD, OK

      I started as a Front Line Manager and moved to the FSD position. Responsibilities included cafe, production, catering and bar. Staffs ranged from 10 to 200. Clients included USPS, higher education, and communications.

Education

  • 1997 - 1999
    University of Central Oklahoma
    Master of Business Administration (M.B.A.), Management/Human Resource
  • 1985 - 1989
    James Madison University
    Bachelor of Business Administration (B.B.A.), Hotel, Motel, and Restaurant Management

Suggested Services

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Industry Focus. “Hospitality”

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