Jeremy Jensen

**** *. ****** **, ***** Rapids, MI 49525 616-***-**** (cell) ad2rt8@r.postjobfree.com

EXPERIENCE

December 2022-Present Big E’s Sports Bar and Grill Grand Rapids, MI

FOH Manager

Responsible for everyday operations of an average $1.5 million a year restaurant.

Maintain par stock of all beverages, including a 37 tap beer system.

Hiring, training and scheduling of FOH staff.

Daily paperwork for sales and invoices.

Interacting with guests and employees to make for a great overall experience for everyone

January 2020-2022 Last Chance Tavern and Grill Grand Rapids, MI

General Manager

Responsible for everyday operations of an average $.75 million a year restaurant.

Maintain par stock of all beverages, including a 20 tap beer system.

Hiring, training and scheduling of both BOH and FOH staff.

Daily paperwork for sales and invoices.

Provide great customer service, touching tables throughout each day.

January 2013-February 2015/January2017-July 2019 Derby Station Grand Rapids, MI

General Manager

Responsible for everyday operations of an average $1.3 million a year restaurant.

Maintain par stock of all beverages, including a 36 tap beer system.

Training and scheduling of both BOH and FOH staff.

Daily paperwork for sales and invoices, including monthly P & L’s

Provide great customer service, touching tables throughout each day.

November 2009-February 2011 Watermark Country Club Grand Rapids, MI

Events Manager

Responsible for overseeing banquets and special events including set-up, execution and break down of events of up to 250 people.

Responsible for hiring, scheduling and training of up to 25 servers, bartenders and bus boys.

Maintained par stock for all banquet beverages.

Created a Standard Operational Procedure manual for three separate banquet facilities owned by the company.

August 2008-August 2009 Thousand Oaks Golf & Country Club Grand Rapids, MI

General Manager

Opened a new 200 seat restaurant and 400 person capacity banquet facility serving both members and the public. Ordered all small wares, including silver, china, stemware, etc.

Hired, trained, and scheduled a staff of 30 plus servers, bartenders and busboys.

Ordered and maintained par stock of all beverages including creating a 50 plus bottle wine list.

Worked with the chef in developing an extensive menu for the dining rooms and banquet facility.

Helped create a budget for current fiscal year as well as a five year extension.

August 1997-April 2008 Egypt Valley Country Club Ada, MI

Dining Room Manager

Managed $2.2 million annual sales of restaurant and banquet facility.

Hired, trained and scheduled a staff of 50 plus servers, bartenders and busboys.

Ordered and maintained par stock of all beverages including building a Wine List consisting of 100 plus bottles. Contributed to monthly newsletter with a column dedicated to helping members become familiar with featured wines of the month.

Scheduled, planned and oversaw golf outings of up to 400 people. Every Monday from May thru September EVCC hosted an outing. Food and Beverage sales from outings were approximately $250,000 annually.

Supervised Front of House staff for a Senior PGA Tour Event for eight consecutive years.

Worked closely with the Executive Chef to develop efficient yet diverse menus.

EDUCATION

1985-1989 Greenville High School Greenville, MI

2003- Present Davenport University Grand Rapids, MI

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