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Manager Social Media

Deep River, CT
May 23, 2020

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Jason D Barlow

*** ***** ** *********, ** ***** Cell: 860-***-****


Ballo Italian Restaurant, Mohegan Sun, Uncasville, CT May 2011-Present General Manager-Co-Concept creator

• Effectively increased profits to 6+ million dollars while maintaining the highest standards of food and service

• Strategically exceeded expected annual revenues and budgets consistently YOY by displaying high volume efficiency skills and fostering relationships with Mohegan designated “High-Roller Clientele”

• Maintained excellent consumer reviews while servicing 1,000 plus guests on Friday and Saturday nights

• Managed all aspects of Operation including menu development and maintaining 27% food cost

• Oversaw all aspects of Talent Acquisition in addition to acting as the HR representative for Ballo Italian Restaurant

• Developed efficient methods for hiring and recruiting Culinary Team, Management Professional and FOH employees

• Accountable for P&L, Inventory Management and communication between Corporate Teams

• Initiated a successful Beverage Program and leveraged the Wine Education of FOH and staff to increase sales

• Consistently maintained low labor costs below 27% by accurately forecasting fluctuating business trends in a rapidly shifting Casino environment

• Maintained Liquor cost of 21.5% (65% wine sales)

• Worked directly with Executive Chef on seasonal menu changes and food cost (28%)

• Established on premise large scale Catering concept maintaining repeat business with Honda, Toyota, Carousel Industries, Avaya, Sikorsky, All State Insurance and Bally’s

• Assisted in the development of Ballo Italian Restaurant’s website and built an exceptionally strong social media following; Instagram and Facebook

• Responsible for the partnership between Mohegan Sun Casino and Ballo Italian Restaurant; specifically marketing and events, promotions, e-tailer communications and IT effectiveness

• Award winner for Best Service, Italian Food, Notable Wine List and most frequently booked in Connecticut for five consecutive years via Open table

• Highest rated restaurant on Open table, Trip Advisor and Yelp Besito Mexican Burlington & Chestnut Hill, MA October 2014-Present Opening Restaurant Manager-Training Manager

• Opening Team Leader for both Besito Mexican locations concurrently managing Ballo Italian Restaurant

• Accountable for the coordination of all aspects of final construction, opening schedule time tables as well as the training and education of opening team and staff for both locations simultaneously

• Handled on-boarding and orientation of all opening team employees (Managers, FOH and staff) including the instruction of Besito Mexican Cuisine and ingredients, edification of Beverage Program and immersion of Company Culture and practices

• Developed fine-tuned opening leader training concepts and methods

• Constructed

• Responsible for driving consumer loyalty

• Received acclaimed accolades by the Boston Globe; Chestnut Hill and Burlington Besito Mexican, Huntington Village & Roslyn, N.Y. March 2006-May 2009 General Manager-Opening Team Leader-Co-Concept Creation

• Developed successful Staff Education Platform concentrating on complex Mexican Cuisine and subsequent ingredients

• Recruited, On-boarded and developed Management and Staff by coaching and monitoring proficiency and skills

• Supervised and ensured consumer satisfaction

• Actively instrumental in the development and fine tuning of the Company’s first venture into Mexican Cuisine

• Enhanced Company Culture

• Supported Executive chef Matthew Lake (formerly of Rosa Mexicana) in the design and expansion of menu concepts

• Received acclaimed accolades by the New York Times; Reviewed and Awarded Excellent; 2007 HONU, Huntington Village, NY August 2005-April 2011 General Manager

• Operated 185 seat restaurant grossing annual profits of 4 million and increased YOY results by 15%

• Re-invigorated restaurant’s concept through the introduction of After-Hours Happy Hour….

• Increased Service standards

• Premiered HONU as the first “small plate’s concept” to the Long Island market

• Developed and maintained a novelty cocktail and beverage program

• Responsible for the Learning and Development of FOH, Managers, Staff and Culinary Team

• Founded and initiated the development of the company’s corporate office, structure and reporting for growth and expansion

• Consistently operated with 22% liquor cost, 26% labor cost and 27% food cost

• Established a Leadership Program concentrating on career-pathing and development resulting in the emergence and advancement of Industry Leaders in Management, Culinary Arts and Wine and Liquor Sales

• Cocktail and Beverage program Ranked 3rd in the Country by Open Table; 2009

• Received acclaimed accolades by the New York Times; Reviewed and Awarded Excellent; 2007 Babylon Carriage House, Babylon, NY March 2004-August 2005 General Manager

• Recruited by Peter O’Hara to recuperate profits and enhance consumer experience in under-performing location

• Responsible for Staffing, Recruitment and Development of FOH, Bartenders, Wait-staff and Culinary Management Team

• Operated 185 seat restaurant grossing annual profits of 4 million and increased YOY results by 15%

• Strengthened relationships between staff members and developed effective method of coaching

• Redesigned menus and catering concepts to satisfy high volume service and align with elevated dining standards exceeding consumer expectations (Concept to Completion)

• Formed business strategy behind simultaneous catering events during a la carte service (quarterly profits 20% of net sales)

• Increased check averages by 15% through Food and Wine Pairing Education platform and effective upselling methods

• Identified Front of House opportunity and developed management training program

• Accountable for the creation of Night Life Standards and development of Late Night Cocktail menu and concept

• Responsible for Catering, Inventory Management Weekly Sales Reporting as well as the implementation of proper food and beverage safety standards

Jimmy Hays Steakhouse, Island Park, NY January 2003-March 2004 General Manager

• Independently operated 185 seat restaurant grossing annual profits of 3.5 million and increased YOY results by 15%

• Increased Check Average from $90ppa to

• Initiated origin and concept behind company culture of ownership by managing to key performance indicators including……

• Strategically developed positive and effective communication methods resulting in the development of a Professional….

• Acted as contact liaison between Restaurant Owner, Executive Chef and Restaurant Chef

• Motivated staff through positive Brand Representation by introducing Leadership techniques

• Enhanced Fine Dining service methods by offering table side food preparations thus promoting guest interactions

• Designed training programs for effective and efficient onboarding of new hires

• Enriched FOH and Staff Member’s interactions with upscale clientele through daily communication and training interactions

• Increased staff retention rate (Veteran Servers and Wine Sommelier) by improving upon incentive programs

• Responsible for Payroll, Inventory management, Sales reporting and the calculation of Wine, Liquor and Labor costs

• Worked with Richard Burns formerly of the Plaza Hotel located in New York City Mims Restaurant, Roslyn & Syosset, NY September 2001-January 2003 General Manager

• Second Promotion within 3 month period

• Independently operated 185 seat restaurant grossing annual profits of 3.5 million and increased YOY results by 15%

• Responsible for talent acquisition and training of 40 staff members

• Oversaw liquor inventory catalogue inclusive but not limited to the Wine Education Program for Staff Members

• Created rotation of unique wine pairings alongside weekly dinner specials

• Developed catering menus and effectively implemented special events structure

• Expertly versed in technical repair and programming structure of MICROS Education

Wagner College (Bachelor of Arts-Sociology & Psychology) May 2001

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