Byron Jackson
Charlotte,NC
Summary
Dynamic and results-driven professional with extensive experience in operations management and staff development at Bojangles'. Proven track record in enhancing guest satisfaction and optimizing inventory control. Skilled in training teams and implementing effective marketing strategies, fostering a culture of excellence and efficiency in high-volume environments.
Experienced with culinary arts, focusing on menu development and kitchen management. Utilizes creativity and organizational skills to maintain high standards in food quality. Track record of leading teams effectively and adapting to changing demands in high-pressure environments.
Overview
25
25
years of professional experience
Work History
Assistant General Manager
Bojangles'
Charlotte, NC
08.2018 - 03.2024
- Oversaw inventory management processes to maintain proper stock levels and minimize spoilage or waste.
- Mentored staff members, fostering a supportive work environment that enhanced employee performance and retention.
- Directed daily operations to ensure exceptional customer service and operational efficiency.
- Developed training programs to enhance team performance and improve service standards.
- Oversaw daily operations, ensuring compliance with health and safety regulations.
- Developed customer service initiatives, improving guest satisfaction ratings consistently.
Executive Chef
Scends/Bens
Oakland, CA
10.2003 - 06.2017
- Trained and mentored kitchen staff on food preparation techniques and equipment usage.
- Led culinary team in high-volume kitchen, ensuring quality and consistency in menu execution.
- Implemented cost-control measures resulting in reduced food waste and optimized inventory management.
- Collaborated with front-of-house staff to improve guest satisfaction through innovative culinary presentations.
- Developed efficient workflows to optimize food production and service speed.
- Managed inventory control, reducing waste through effective stock rotation practices.
- Collaborated with suppliers to source high-quality ingredients within budget constraints.
- Led menu development initiatives, incorporating seasonal ingredients and customer feedback for improvements.
- Developed seasonal menus to enhance customer satisfaction and reflect local culinary trends.
- Trained new chefs in preparation techniques and kitchen protocols to improve team performance.
General Manager
Club Ibizza
Oakland, CA
03.1999 - 09.2003
- Oversaw daily operations, ensuring exceptional service delivery and guest satisfaction.
- Developed and implemented strategic marketing campaigns to increase brand visibility and customer engagement.
- Managed budgeting processes, optimizing resource allocation for operational efficiency.
- Led staff training initiatives, enhancing team performance and service standards.
Education
High School Diploma -
McClymonds
Oakland06-1992
Skills
- Staff management
- Inventory control
- Operations management
- Staff development
- Food safety and sanitation
- Guest satisfaction tracking
- Recruitment and hiring
- Menu planning
- Restaurant operations
- Shift management
- Kitchen oversight
- Restaurant promotion management
Timeline
Assistant General Manager
Bojangles'
08.2018 - 03.2024
Executive Chef
Scends/Bens
10.2003 - 06.2017
General Manager
Club Ibizza
03.1999 - 09.2003
High School Diploma -
McClymonds