Jason Vonk

** ***** ****, ****** ***** Margarita, CA

ad06qw@r.postjobfree.com 949-***-****

Hospitality Management Executive

Versatile, system-driven hospitality executive recognized for record of success opening establishments that engender customer loyalty and media attention and turning around underperforming private clubs and restaurants. Strong analytical skills and expertise in driving top-line revenue, managing P&L and controlling costs through vendor management. Guest- and member-focused leadership style. Equally adept at FOH and BOH training, skills development and employee retention.

Recent Professional Experience

Investor and Operations Adviser DeLucia’s Restaurant Management Group

Lake Forest, Calif. 2022-Current

Joined private investors in acquiring the defunct Peppino’s Family Restaurant local chain of restaurants and restoring its 40-year legacy by rebranding it as DeLucia’s Restaurant Management Group and overseeing the $1MM renovation of its flagship location. Designed and implemented human resources functions, including recruiting, hiring and performance appraisals for 40+ employees. Established financial controls. Developed and implemented strategies to increase average meal checks. Earned five-star reviews within six weeks of launch by implementing a stringent guest services program that included educating and developing guest service training sessions, communication with patrons throughout their dining experiences, and a manager inspection process. Oversee marketing, including social media, digital advertising and review apps.

Director of Food & Beverage and Executive in Residence Invited Clubs (ClubCorp) Costa Mesa, Seattle, San Diego, D.C. 2021-2023

Recruited as assistant general manager to turn around the Center Club’s food and beverage program and develop a high-caliber staff suited to delivering a white-glove private club experience. Achieved operational objectives by identifying necessary improvements and implementing changes in staffing, technology, production, quality, productivity and food preparation. Worked closely with vendors on ordering and receiving products to ensure product quality and competitive pricing. Concepted innovative member dining experiences included a highly rated and attended murder mystery dinner and a series of speakeasy mixers. Developed employees by providing ongoing, on-the-spot feedback, establishing performance expectations and conducting performance reviews.

Following the closure of Center Club negotiated beverage program for all company clubs. Tapped as an executive in residence to travel to multiple states and implement company procedures at underperforming clubs or those with leadership gaps. Developed among staff strong customer service culture focusing on hospitality and a sense of urgency. Trained incoming general managers and F&B director on member service and how to track food costs, inventory levels, human resources operations and sales trends.

Opening General Manager Tavern House Kitchen & Bar

Newport Beach, Calif. 2019-2021

Led team in opening a new concept from restaurateurs David Wilhelm and Gregg Solomon. Owned responsibility for the total operation, including staffing and training, inventory, product quality and assurance, employee retention, customer satisfaction and P&L. Established and implemented customer service standards for all departments, periodically reviewed, identified problems and corrective actions. Developed menus to manage food costs, customer delight and availability of fresh, seasonal ingredients. Forged positive relationships with vendors to maximize savings while enhancing quality.

Director of Operations/General Manager Giulia Restaurant

Los Angeles, Calif. 2016-2018

Focused on driving costs down while increasing guest and employee retention. Created staff training programs with manuals to drive a sharp increase in customer satisfaction. Negotiated with vendors and received comp product (wine, etc.) and sponsorship of menu costs and other no-cost items. Reduced and controlled expenses by managing vendor pricing and in-depth product price analysis.

Opening General Manager Clifton’s Cafeteria

Los Angeles 2015-2016

Re-opened the historic Clifton’s Cafeteria after a five-year, $10MM renovation and welcomed 14K patrons on opening weekend. Served as a primary media spokesperson. Ensured staffing excellence and proficient use of a 10,000 sq. ft. kitchen.

Other Professional Highlights

- Sales Representative, Youngs Market Company Laguna Beach, 2009-2014

- General Manager, Ten Restaurant Group Newport Beach, 2006-2009

- Assistant General Manager, Rouge Restaurant Newport Beach, 2005-2006

- Assistant Food & Beverage Manager, Balboa Bay Club Newport Beach, 2003-2005

- Assistant General Manager, Stuart Andersons Restaurant Tustin, 2001-2003

- General Manager, Peppino’s Family Restaurant Mission Viejo, 1999-2001

- Bar Manager, 230 Forest Ave/Opah Bar and Grill Aliso Viejo, 1992-1996

Military Service

Search and Rescue Swimmer, United States Navy San Diego, Calif.

1992 to 1996

- Responsible for a five-member crew and the safe movement of all aircraft

- Earned Navy Achievement Medal for three accident-free years

- Traveled extensively throughout Asia-Pacific

- Involved in Desert Storm

Education

- Bachelor’s in Business Management and Marketing, University of Phoenix, 2003

- MBA, Pepperdine University, 2006

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