Ashley Stewart

As Executive General Manager, I oversee the Corporate Flagship Location, as well as:

• Maximize efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems across all locations.
• Manage a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
• Manage budget implementations, weekly inventories, employee reviews, training programs, and contract negotiations across all locations.
• Develop and implement strategies to increase sales and profitability across all locations
• Manage budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.

As Beverage Director,

• Hand-select premium products, negotiate respective partnerships, and manage seasonal menu changeovers across all locations with profitability in high priority.
• Analyze market trends/data to identify potential opportunities for business growth within existing or emerging markets successfully.
• Work to drive the successful execution of numerous large-scale events/promotions while closely managing costs/budgetary constraints associated with event planning/management activities.
• Establish comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.
• Organize corporate outings and staff training sessions to further build the global foundation and growth opportunity for the organization.

• Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
• Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
• Designed and maintained menus to offer variety of high quality and consistency of dishes.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
• Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
• Utilized advanced culinary techniques to create visually appealing dishes with high quality freshness.

• Trained and managed kitchen personnel and supervised related culinary activity.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Participated in opening other locations across the state