Sales Customer Service

Jaaion R. Barnes

*** ****** ** *** **** ( Atlanta, GA ( 504-***-**** (

**********@*****.***

CORPORATE CHEF

Certified ServSafe Instructor and Registered Proctor. 15 years experience

in the areas of food cost control, culinary innovation, menu costing and

development, inventory control, multi-unit management, and customer

service. Receives peer recognition for cutting edge training techniques

plus refining operational "best practices". Built substantial network by

receiving formal and informal mentoring from vertical industry executives.

Continuously developed leadership and innovative skills under the guidance

of several well established Chefs in the areas of new and improved culinary

techniques, food cost control, culinary research, and product/menu

development. Career is driven by helping others achieve company, career,

and personal goals; along with being challenged on a daily basis at

different levels of capacity.

EDUCATION

Grambling State University - Grambling, La - Bachelor of Science:

Hotel/Restaurant Management 2005

Le Cordon Bleu - Atlanta, Ga - Associate of Occupational Science:

Culinary Arts 2006

PROFESSIONAL EXPERIENCE

Corporate Executive Chef

Global Concessions Inc. Atlanta,

Georgia 2009 -

2013

> Oversaw culinary operations for the following original and franchised

concepts: Jeykll Island Seafood Company, Sweet Georgia's Juke Joint,

Sojourner's Caf, Sam Adams Brewery, IHOP, Fresh & Healthy Caf,

Sweetwater Brewery, Purple Leaf Caf, Coffee Beanery, Teriyaki Express,

and Shane's Rib Shack

> Executed ServSafe classes and administered testing for restaurant

managers as well as BOH personnel with a 99% success rate

> Created and/or revamped menus by updating choices to not only reflect

current consumer trends, but by also applying marketing techniques and

strategically placing the menus content in areas to be most viewed.

These marketing techniques combined with waiter salesmanship led to

higher sales in alcohol, desserts, and novelty specials

> Wrote company's Standard Operating Procedures for Standard Recipes,

Regulatory In-House Inspections, Safe Handling & Preparation of Food,

Product Brand Marketing, Time/Temperature Abuse, Ordering Standards,

Food Recall Procedures, as well as Proper Grease Disposal Procedures

> Helped develop social media and blog marketing campaign that engages

potential customers through Facebook, Twitter, Instagram, LinkedIn,

Google+, Google Places, Foursquare, and Tumblr

> Impacted food cost through innovative & practical ideas which resulted

in a consistent average of 28%-32% between different concepts

> Developed a Korean menu that appeals to international passengers

looking for cuisine diversity. It now contributes to over 22% of gross

profit along the international concourse

> Partnered with Le Cordon Bleu through its externship program with the

responsibility of fostering and overseeing the development of students.

As a result, Global Concessions is able to recruit and retain some of

the best workers already trained with real world experience. Interns

also contribute to cost cutting because of lower rates due to lack of

experience

> Assists in short/long term planning and forecasting of culinary trends

in the national and local industry. Outcomes reveal areas of growth

potential areas, as well as possible cutbacks and restructuring. The

projections also reflect operational escalating costs, new, existing,

and potential competition plus opportunities for partnering, merging or

acquiring other companies

Daily Tasks

* Quality Assurance is measured daily by visiting all restaurants

and sampling food, observing customer and employee behavior,

inspecting cleanliness and overall restaurant presentation, making

sure systems are being followed as designed

* Meet with kitchen and operation managers to discuss day-to-day

operations and arrive at profitable solutions

* Review employee performance to determine worker competency and to

manage compensation

* Handle employees' professional and personal issues that impacts

the company production and morale

* Act as the customer service representative for any problems that

may arise outside of managers control

* Negotiate new and existing terms of contracts with vendors ranging

from food stocking to equipment guarantees

* Review new product and business initiatives with the CEO and CFO

to discuss how they may contribute to the company's bottom line

plus meet overall need to expand

Kitchen Manager

The Cheesecake Factory Boston, Massachusetts

2005 - 2009

> Responsible for hiring, training, and scheduling staff; executed

disciplinary actions of supervisor and line staff

> Responsible for all aspects of kitchen including, but not limited to,

sales, gross profit, stock control, core wages, labor, and controllable

expenditure

> Developed direct reports by mentoring, coaching, and providing

performance feedback; worked collaboratively with staff to design

development plans that support their continuous learning

> Implemented internship program with local colleges resulting in a 30%

retention rate increase

> Produced weekly reports that compared activity with previous year in

areas such as average check per customer, food purchases as a

percentage of sales and labor; forecasted sales and labor per day for

the next week

> Established portion control list for problematic areas producing a cost

savings of $1200 to the monthly bottom line as reported by the store's

accountant

Restaurant Manager

Chili's Bar & Grill Ruston,

Louisiana 2002 -

2005

> Responsible for overseeing the day to day operation of the restaurant

including cleaning, floor plan lay-out, table settings and theme of

the restaurant

> Responsible for hiring, training, supervising, promoting and overall

development of staff

> Implemented portion control list program while decreasing labor force

and increasing productivity resulting in increased store savings

> Managed all accounts payable and receivable, handling payroll as well

as cash transactions

> Advertised & marketed restaurant within the local community and

colleges resulting in 17% increase in sales

Copeland's Restaurant Monroe, Louisiana

1999 - 2002

Shift Supervisor

U.S. Air National Guard Belle Chase,

Louisiana 1999-

2005

Armament Apprentice Specialist

PROFESSIONAL DEVELOPMENT

American Chefs Federation (Atlanta, Georgia) - Certified Executive

Chef (ongoing)

ServSafe Certification (Atlanta, Georgia) - Certified ServSafe

Instructor & Registered ServSafe Examination Proctor

Talent Plus (Lincoln, Nebraska) - In depth training into the overall

process of selection and development of talented individuals

PROFESSIONAL AFFILIATIONS

American Chefs Federation, National Restaurant Association, Le Cordon

Bleu Alumni Association, Grambling State University Alumni Association,

National Urban League, Phi Beta Lambda, Boys & Girls Club of America

COMPUTER PROFICIENCIES

Aloha, Micros, E-cost, Microsoft XP & Vista, Excel, Access,

QuickBooks, Quicken, PowerPoint, Microsoft Office Suites, Microsoft

Project, Microsoft Access, Blackberry, iPhone, iPad, Android

Smartphones and tablets cloud-based, business apps

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