Jonathan Theriault

202-***-**** Washington D.C. – advhh3@r.postjobfree.com

Bartender (Active)

Summary: Versatile and highly competent operations management professional possessing more than 24 years of experience in directing F&B management initiatives and in business development. Acquired extensive profit /loss experience in standardization of portions and implementation of labor cost controls, documents end-of-month, daily & weekly transactions as well as preparation of bi-weekly payroll. Significantly improved organizational effectiveness, business & image via customer and market focused strategy development. Clear understanding of budgets, cost analysis, stock, P&L, business requirements and experience of operating numerous units. Possess solid management skills and the ability to analyze issues, devise continuous process improvements and incorporate initiatives to increase efficiency, streamline operations and decrease overall expenses with minimal resources. Work Experience:

Bartender, The Arethec House

(June 22 – current)

● Serviced guest specialty drinks with a flare.

● Kept cleaning of the bar to spec.

● Made sure guest were explained the menu and how everything worked.

● Kept up protocol for all inventory and money.

● Maintain all opening and closing procedures.

● High volume under pressure with no problem or pressure. Bartender, The Point

(Aug 21-June 22)

● Created hand crafted cocktails

● Took care guest and met all guest expectations

● Inventory

● Maintain all upkeep on equipment

● Serviced large numbers

● Maintain all guidelines with Pos and money

Bar manager, Masala Art

(June 2020- 2022)

● Check and counted inventory and ordered

● Created handcrafted cocktails

● Booked all live entertainment

● Kept up with all maintenance and records of work

● Trained team members on how to keep guest happy

● Kept up in cleanliness of bar and coolers

● Work closely with all sales reps on great deals

Bartender, The Brighton

(Dec. 2017 -June 2020)

● Handled all money drops and cab itself for drawers

● Made all kinds of handcrafted cocktails

● Provide quality service and go that extra mile for guest

● Covered promotions

● Dealt with high volume sales and guest

Server-Bartender, Tortinos Italian Restaurant

(Oct 2016 - Dec 2017)

● Handcrafted cocktail menu for brunch

● Provide quality and friendly service to guest

● Knowledge of wines, bourbons and scotches

● Knowledge on how to update and recommend drinks and dishes to guest

● Help build up a great brunch business

Food & Beverage Director, City Tavern Club, Washington D.C.

(May 2015 - Aug 2016)

● Increased business and revenue for the restaurant and bar.

● Trained all staff and working closely with guests to help provide better understanding for both serving and patronizing.

● Did all orders, inventories, scheduling, and other day to day operations.

● Created a new happy hour menu with hand crafted cocktails and beers to catch the eye of guests.

● Share all my passion with my staff to help motivate them to better quality of service and increase sales as well.

● Trained all bar staff proper pour techniques and making cocktails and other recipes so they and we could have better liquor cost across the board.

● Work closely with clients on setting up banquets to fit their needs and develop new business to help grow our banquet service.

Consultant – GM, BlueSea Seafood Arlington, VA

(Jan. 2014 - May 2015)

● Came on board as consultant to open a new seafood restaurant in Arlington. Provided build out services, interior designing and hiring new staff from kitchen, servers and bartenders.

● Created a very extensive wine program & relaxing atmosphere for our guest.

● Trained new staff members on differences in wine and how to sell and pour.

● Ordering and scheduling

● Help create a new buzz for the restaurant and build sales.

● Ran day to day operations and help create new specials and great happy hour to increase revenue.

● Provided live entertainment on certain nights as well to give a different feel throughout the neighborhood.

● Setup forecast and P&L and met all goals and sales .Worked with new Chef and Gm to take over and run a successful operational set up for success. General Manager, Thajja, Washington, D.C.

(Oct.2012- Jan. 2014)

● Trained staff for day-to-day operations to maintain all quality control and produce new sales for new openings.

● Maintain safety, purchasing, inventory, scheduling, administrative for day-to-day operations.

● Set up new forecast and other important guidelines for sales, inventory, food,liquor, and beer cost to establish goals to shoot and expect in a new opening for the month and year.

● Help create new menu items and train staff to properly follow recipes to maintain high quality standard.

● Market the product for success and sales in a new thriving area. Consultant-Gm, Italian Grill, Stafford, VA

(May 2012- Sept. 2012)

● Hired to train and motivated staff to reach growth and sales expectations in a busy fast paced atmosphere.

● Increased catering, and bar business profitability and sales.

● Work closely with kitchen to organize and keep food cost in line with budget and the forecast sales for week and month.

● Responsible for training management administrative, purchasing, personnel, inventory and guest relations including daily operations.

● Increased bar traffic and sales by good marketing and guest feedback and set up bar for proper flow and success.

● Trained and worked with all bartenders to ensure proper recipes were being made the same and learning to up sale higher end liquors and wine.

General Manager, The Burger Joint, D.C., VA

(July 2009 - March 2012)

● Responsible for a staff of twenty, providing my experience and knowledge to operations, maintaining great labor and food cost while staying on track for budgeted goals.

● Responsible for daily operations: scheduling, payroll, inventory, P&L’s, food, beer & liquor ordering, and our guests overall enjoyable experience.

● Worked with staff to maintain a high quality of morale and passion for their positions and work ethic.

● Hit all weekly and monthly goals that were forecasted for the restaurant.

● Increased sales and lowered cogs, labor, and payroll. Food & Beverage Director, Augustine Golf Club

(Sept.2006 – July 2009)

• Created a new menu for a casual dining atmosphere, Catering, Tournaments, Wedding events and day to day operations.

● Established a format for scheduling, food and beverage orders, inventory, and booking parties and Tournaments.

● Made daily operations easier for myself and employees as well and came up with new marketing strategies and ideas to benefit our operation and our guests.

● Operated all bar operations and golf carts to ensure new growth in sales and happiness for our guest.

● Operated the bar and increased happy hour and weekend sales. General Manager, La Perla Italian Restaurant, Washington, D.C.

(Oct.2003 –Aug 2006)

● Created new procedures to help staff maintain easier ways to sell & maintain better service.

● Trained staff to have knowledge about menu, guest, and surroundings.

● Created new menu(s) for happy hour and bar menu to increase sales at slower times.

● Came up with new marketing strategies that increased traffic flow and sales.

● Responsible for all scheduling, ordering, inventory, and projections to hit all monthly goals. General Manager, Chipotle Ohio, VA, D.C.

(Jan.2000 – Sept. 2003)

● Supervised daily operations and responsibilities of the restaurant including hiring and firing, training, inventory, and food and liquor cost.

● Maintained a accurate payroll and kept all cost in check for weekly and monthly budgets to hit goals set by company.

● Followed all company guidelines and policies to maintain a successful operation for, safety, sales, menu recipes and banking procedure.

● Help open 5 new locations throughout Ohio, D.C., VA & trained all staff . General Manager, Shark Club & Safari Steak House DC, VA, MD

(Oct. 1994 –Dec. 2000)

● Operated a 30,000 sq. ft night club with two restaurants and eight bars.

● Focused on daily operations in both fine dining and casual dining restaurants.

● Did all training of new management team and staff as well.

● Trained both kitchens to ensure high quality of food service and cleanliness throughout the restaurant.

● Did all promotions and marketing for the club and restaurant to provide bigger sales weekly and monthly.

● Became Area Manager of all the clubs and restaurants to ensure guidelines and forecast for the growth of our success.

Area Manager, Spanky's Fredericksburg, VA

(March 1989 - Sept 1994)

● Operated and ran all six locations for day-to-day business. Worked with all management in training,P&L’s, ordering, Labor,payroll,foretasting etc.

● Open all new locations and onboarding for hiring and training of management and staff.

● Did weekly restaurant visits and evaluations to make sure core values and standards were being met.

● Worked and trained all back of house on recipes to make sure we were serving the best and highest quality to our guest.

● Trained management on how to operate and use forecast to stay on track for p & l's.

● Did all payroll for all locations and final inventories and P&L’s. SKILL AREAS:

Strategic Planning Multi-Unit Operations Management Business Development Vendor Sourcing & Management P&L Management Inventory Control Customer Relations & Satisfaction Food & Beverages Operations Marketing Budgeting & Cost Control HRM Sales, Product & Market Analysis Facility Management Team Mentoring & Coaching Process & Quality Improvements Administration Multitasking in Fast-paced Environments Highly Organized & Strong Analytical Abilities Articulate Oral & Written Communication Quick Problem Resolution & Decision Making Client Relationship Management

Certifications:

• ServSafe & ABC License (Current)

Education:

• University Maryland Baltimore (UMBC)- BA degree in Sports Medicin

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