General Manager (Foodservice)

Jamie T. Cherrington

1224 S. 800 W.

Orem, UT 84606

(801) 245-6434

GENERAL MANAGEMENT  /  OPERATIONS

Restaurant • Food and Beverage • Hospitality

·       Results-driven leader with the ability to meet company objectives.

·       Able to train and develop staff through motivational leaderships to meet financial goals and implement positive change.

·       Profit-driven and customer-service oriented professional able to cut food and drink costs while maintaining excellent levels of service.

·       Able to implement creative, targeted marketing campaigns.

·       Excellent knowledge of profit and loss, financial reporting and strategic planning.

Areas of Expertise:

·       Restaurant Operations

·       General Operations

·       Merchandising

·       Accounting/Cost Controls

·       Team Building

·       Promotions

·       Budgets

·       Vendor Relations

·       Product Management

·       Profit and Loss

·       Business Development

·       Program Management

·       Recruitment and Retention

·       Customer Support

·       Facilities Management

·       Staff/Management Training

·       New Menu Introductions

·       Product Research

·       Employee Scheduling

·       Food and Beverage Development

·       Inventory Control Management

PROFESSIONAL ASSOCIATIONS

National Restaurant Association, Member

Utah Restaurant Association, Member

PROFESSIONAL EMPLOYMENT

Chef’s Table – Orem, UT

1984 – Present

DIRECTOR, FOOD & BEVERAGE

DIRECTOR OF OPERATIONS

GENERAL MANAGER

KITCHEN MANAGER

ASSISTANT MANAGER

·       Manage new restaurant openings including menu development and staff recruitment. Operated pre-opening and Grand Opening events.

·       Stay abreast of food market trends.

·       Negotiate with suppliers for rebates and better prices.

·       Identify and lower operating expenses.

·       Develop new menus.

·       Initiated staff reward program that boosted speed and efficiency.

CERTIFICATION / TRAINING

National Restaurant Association, member

Commercial Operations Food Service Training
Le Cordon Bleu Restaurant Management Program

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