Team Members General Manager
Resume:
Jason Findley
jbfindley@gmail.com
Work Experience
Senior Kitchen Manager- Cooper's Hawk Winery & Restaurants Township of Liberty, OH October 2019 to Present
• I am currently responsible for the daily operaXons of our scratch kitchen, including making prep calls, ensuring high level execuXon if the enXre kitchen.
• CommunicaXng with team members and other managers clear consist informaXon.
• My direct area of responsibility is managing the like cook department. With this I am responsible for staffing, wriXng schedules, safety and sanitaXon, new menu roll outs, training, cross-training and overall execuXon of 25-35 team members.
• As a Senior Manager I am responsible for the development of other managers as well as team members. ExecuXve Kitchen Manager- Hard Rock Cafe Miami
Miami, FL December 2017 to May 2019
• In charge of all kitchen operaXons for the cafe and banquet events.
• Keeping a +/- 1% weekly food cost.
• CreaXng menus for banquet and catering orders that stay within my overall food cost goal.
• CosXng out corporate menus for the sales department.
• Running the Hard Rock food truck, with a separate menu, which I created.
• I was the 2018 Miami Burger fest Champion.
Assistant General Manager- BJ'S Restaurant & Brewhouse Dayton, OH February 2013 to December 2017
• Managing daily operaXons in both the dining room and HOH.
• Responsible for full service bar, keeping over 20+ drahs beers, boiled beer, liquor and wines in stocked and up to date per menu changes.
• Responsible for weekly inventory and maintaining cost levels.
• In charge of training, which included team member orientaXons and any conXnuous learning.
• I also opened 2 locaXons, 1 in Dayton, Ohio and another in Fort Myers, Florida. General Manager/Kitchen Manager/Assistant General Manager- Thomas and King Applebee's Dayton, OH May 2007 to February 2013
• To oversee the everyday operaXons through, people building, growing sales and operaXng within P&L guidelines.
• Growing the business through execuXng sales plans and ensuring guest saXsfacXon.
• Hiring and overseeing the training of FOH team members ensuring company values and standards.
• Maintaining service standards through conXnuing educaXon of service staff.
• To maintain food cost goals of .30 through the use of proper pars and controlling waste.
• Keep kitchen safety and sanitaXon above company and county standards.
• Maintain a fully staffed kitchen through the hiring and training of qualified candidates.
• Training new managers on how to successfully run an Applebee's Kitchen Educa0on
Associates in Hospitality Management/Culinary Arts Sinclair Community College - Dayton, OH
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