Restaurant Management.

Ben Jackson

**** *. *******, ****, ** ***** • 409-***-**** • ***************@*****.***

Food & Beverage Director/Catering & Operations Director

~ Driving operational and employee success while maximizing business growth opportunities ~ Dynamic and accomplished Senior-Level Food & Beverage Professional with extensive background in directing all facets of dining, catering operations and operations management. Proven success in P&L, management, strategic positioning, operations management and tactical business planning. Team builder who exhibits decisiveness and leadership in determining departmental direction and project evaluation. Skilled problem solver with documented success in driving revenue and reducing expenditures. Able to recognize and capitalize on emerging trends in food selection and presentation. Competent in establishing effective initiatives to motivate staff and improve performance and productivity. Skilled in large-scale catering and daily, multi-facility operations for multi-million dollar accounts.

Recipient of 4 consecutive Food and Hospitality Awards on an international level.

Coordinated and executed major concerts for the welfare of US Marines with world-renowned artists, including Erica Badu, J. Holiday, Kerri Hilson, Charlie Daniels and Snoop Dogg.

Received highest rating for evaluation of civilian service to the US Marine Corps; led teams to highest rating in headquarter inspections for sanitation, food safety, service and financial success.

Currently hold record for highest sales increase for any MCCS facility, achieving a 100%+ increase in sales while on assignment in Okinawa, Japan.

Recognized for great leadership qualities; highly professional, enterprising, hands-on and caring management style combined with top work ethic and integrity.

~ Core Competencies ~

Food & Beverage Management • Organizational Growth • Strategic & Tactical Planning Profitability Improvements • Project Management • P&L Management • Productivity Enhancements Budget Oversight/Cost Control • Cross-Functional Leadership • Team Building & Leadership Financial Management • Marketing Strategy • Business Models • Client Engagement • Catering/Event Coordination PROFESSIONAL EXPERIENCE

General Manager

Marine Corps Community Service, Yuma, AZ 2010 – 2015 Provided direct oversight of food and beverage and catering operations, driving profitability through the introduction of new concepts. Developed multiple business models for bars, restaurants, ballrooms and other on- site event facilities with a combined revenue of ~$10M. Directly accountable for managing $3.2M operational budget, P&L management, staff recruitment and development, marketing, forecasting, fiscal oversight and customer service.

Directed the responsibilities and actions of staff consisting of 70 employees and 4 managers.

Oversaw vendor relations, including initiating and negotiating contracts and establishing loyal relationships through friendly interactions and consistent appreciation.

Supervised all day-to-day operations within each facility.

Monitored sales and market trends in order to implemented processes that have a positive impact on the overall performance, productivity and growth.

Introduced new business models for each on-site facility in order to improve operational performance; led the Camp Kinser facility to achieving 100% sales increase.

Instituted new service standards for management and staff that focused on enhanced customer experiences that earned loyalty/retention and promoted a referral network.

Partnered with management to review P&L, establish financial goals and implement marketing strategies to achieve revenue projections.

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Introduced new concepts and programs that created new revenue streams, including personalized catering.

Developed a catering program that offered services to both military and civilian clients; catered events included weddings, anniversaries, graduations, post and relief, retirements, change of command, concert and job fairs.

Managed operations for all on-site facilities, yielding a 12% sales increase organization-wide.

Recipient of the Food and Hospitality Award, 4 consecutive years.

Handled staff recruitment and selection tasks, coordinating manpower to ensure staffing needs were met; utilized manpower to fullest capacity to reduce labor costs.

Assessed purchasing activities and internal processes, identifying new initiatives for cost control. General Manager

Texas Land and Cattle, San Antonio, TX 2007 – 2010 Managed day-to-day restaurant operations for full-service, casual-dining restaurant with an annual revenue of

~$6M. Responsible for staff development and supervision, budget management, labor and food/beverage planning, customer service, strategic marketing and ensuring compliance with regulatory guidelines.

Developed, trained and supervised staff, ensuring compliance with policies, procedures and regulations.

Conducted staff training on customer service, sales and safe food preparation.

Monitored food quality to maintain high standard of customer satisfaction and retention.

Created and executed marketing campaigns to promote profitable operations and increase business growth.

Conducted staff evaluations, effectively identifying problem areas; proactively implemented additional training and/or support, disciplinary action or termination as required.

Communicated with customers, addressing their questions and concerns effectively and efficiently in order to ensure that they receive a positive dining experience.

Received multiple recognitions and bonuses based on outstanding performance. Food & Beverage Director

Tapatio Golf Resort, Boerne, TX 2006 – 2007

Directed food and beverage planning for large-scale resort establishment, handling all multi-site operations management tasks, including leading team of kitchen personnel through effective coaching, guidance and support. Accountable for menu planning, cost containment, inventory control, event/catering coordination, sales, procurement and team leadership/training.

Implemented improvements to menu in order to decreases costs from 32% to 28%, yielding significant savings.

Addressed guest feedback regarding menu items, offering specials and new offerings to increase satisfaction.

Monitored inventory numbers; assessed vendors and pricing points, implementing changes as needed to cut costs and achieve budgetary guidelines.

Created event-specific menus for banquets, conventions and corporate meetings.

Received optimal guest service ratings and recognitions from leadership based on overall performance. General Manager

Saltgrass Steak House, Boerne, TX 2004 – 2006

Directly responsible for profitability, sales and service for dining establishment. Defined and implemented long and short-term objectives; oversaw daily operations, menu planning, sales/marketing and strategic direction. Promoted an environment of mutual trust and respect, demanding the highest ethical standards from staff and management.

Successfully increased sales by 13.8%, leading to number 1 ranking company-wide.

Managed budgeting, inventory control, procurement and guest services. EDUCATION

Associate of Arts, Mass Communications

Midland College, Midland, TX

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