Data Entry Event Staff
Resume:
Jonathan Axsen
Griffin, GA *****
******************@***********.***
Contributing to your establishment's success through the use of exceptional customer service and sales skills acquired from 15 years of experience managing servers, bar tenders, chefs, and managers in the food and beverage industry.
Authorized to work in the US for any employer
Work Experience
General Manager/ Executive Chef
Buffalo Grill - Locust Grove, GA
October 2018 to Present
GM daily responsibility. Training of all new store opening managers. Executive Chef responsibility. Menu and recipe creation.
HACCP. Customer relations and advertising.
Senior Dining Hall Supervisior/ Catering Production Manager Sodexo - Macon, GA
March 2018 to October 2018
Responsible for day to day operations of a student dinning facility in the Georgia University System. Execution of all HACCP standards. Catering production management for all five MGS campuses. Inventory, post production data entry, as well as scheduling, and handling of cash deposits for two Starbucks, Subway, and Duke's Spot snack bar.
Restaurant Manager/Catering Chef
Green Valley Golf Group - Locust Grove, GA
February 2017 to March 2018
Responsible for all day to day operations of multiple exclusive country club dining facilities and banquet halls seating up to 250 guests. Including but not limited to: menu creation and execution, directing of all distributors, scheduling, customer service standards, labor and cost control, inventories, wedding tastings and pricing of events and tournaments, training of entire food service and event staff, and ordering of all food, beer, wine, and liquor. Assistant General Manager
Deep South Deli and Pub - McDonough, GA
November 2015 to January 2017
Responsible for organizing all FOH, bar, and kitchen operations including service standards, hiring, banquet facility for up to 100 people, catering sales, and guest expectation; inventory, ordering and price biding; creation of and pricing of all menus and specials; overseeing 15 employees; organizing live entertainment and directing as well as working with the bands when they came in the establishment.
Accomplishments:
• Promoted from kitchen manager to Assistant GM working in all areas of the restaurant wherever needed.
• Increased overall food sales by 70 percent within the first 3 months of managing the establishment. Chef
Cannongate/ClubCorp - Griffin, GA
February 2014 to October 2015
Responsible for daily operations of the kitchen; food quality and presentation; menu creation and cost control; training of new staff; organizing banquets and wedding receptions of up to 300 guest; inventory, and product safety.
Sous-chef
Sodexo at Gordon State College - Barnesville, GA
January 2013 to August 2013
Responsible for daily operations of various platforms serving on average of over 1000 meals per day in a student dining facility; entering post production data; menu creation, inventory and cost control; ordering of food and supplies; directing of vendors; overseeing of all equipment and HACCP regulations; training staff; overseeing 35 chefs and cook; reporting directly to the Executive Chef. Responsible for exposition cooking within community. Chef/Food and Beverage Manager
Cannongate - Griffin, GA
April 2011 to January 2013
Responsible for all daily operations of kitchen, FOH, bar, banquets, tournament events, and catering; inventory, ordering, and cost control; exceeding guest expectations and service standards, hiring of staff; menu creation; directing of distributors; maintaining the created budget and forecasting of future business.
Director of Food Services
Loyal Order of the Moose - Griffin, GA
April 2010 to October 2010
Responsible for all FOH and kitchen operations; creation of dinner, banquet, and specials menus; Overseeing dining area as well as reception hall with seating for 500 people; inventory, ordering, cost control, hiring, banquets, receptions, and guest expectations. Accomplishments:
• Increased sales by 25% and decreased food cost by 15%. Assistant GM
Manhattan's Steak and Seafood Restaurant - Griffin, GA January 2005 to February 2010
Responsible for all FOH and BOH operations. Including all bar, and kitchen operations, service standards, hiring, scheduling, 2 banquet facilities, catering sales, guest expectations, inventory, ordering, price biding, payroll, and all
financial aspects. Creation and pricing of all menus and specials. Oversaw 45 employees. Accomplishments:
• Annual sales averaged greater than $3 million with an average 32% food cost and 30% labor cost.
• Always scored above a 94 on a Food Service Establishment Inspection Report and consistently received a 100.
Education
High school or equivalent in Drama, and Community Service Riverdale High school - Riverdale, GA
1989 to 1993
Skills
• Microsoft Office/ Excel
• Guest Relations
• Sales and Pricing
• Scheduling and Labor Cost
• Menu Creation and Food Cost
• HACCP Management
• Food and Beverage Mangement
• Chef and Bartender (10+ years)
• Training Managers and Chefs
• Thrive within the FB Community, love what I do, and I am proud of what I have achieved and produced thus far.
• Public Speaking
Certifications and Licenses
Serve Safe
May 2017 to May 2022
Certificate #15113010
ServSafe
Driver's License
Additional Information
Member of the Advisory Committee for the Nationally Accredited Southern Crescent College Culinary Program since 2016.
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