C. JASON ORCHARD
Vice President Of Operations
Tampa,FL
Overview
17
17
years of professional experience
2
2
Certifications
Work History
Vice President - In Park Revenue Operations
Busch Gardens Tampa Bay
Tampa, FL
05.2024 - Current
- Led cross-functional teams for the successful completion of major projects, resulting in increased efficiency and client satisfaction.
- Collaborated with senior management to develop strategic initiatives and long term goals.
- Identified opportunities to improve business process flows and productivity.
- Established a culture of continuous improvement, fostering innovation and driving sustainable growth across the organization.
- Managed financial planning and budgeting processes, ensuring fiscal responsibility and maximizing return on investments.
- Leveraged technology to automate workflows and streamline processes, resulting in increased productivity and cost savings across the organization.
- Delivered strong financial performance despite challenging economic conditions by executing prudent risk management strategies throughout all aspects of business operations.
GENERAL MANAGER
TAMPA GENERAL HOSPITAL
Tampa
10.2022 - Current
- Direct oversight of Food and Beverage Operations including in Retail, Catering, Culinary and Hospital Operations with $7M revenues
- Full P&L responsibility including shared labor, food cost and inventories
- Effective implementation of all cost controls including development of main warehouse and updated Inventory Systems
- Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies
- Oversight of 3 Direct Reports and 100 Front Line Team Members
- Collaborated effectively with cross-functional teams on various projects/initiatives aimed at enhancing organizational performance aimed at driving patient satisfaction.
DIRECTOR OF FOOD AND BEVERAGE
CARROLLWOOD COUNTRY CLUB
Tampa
02.2022 - 10.2022
- Direct oversight of the Club's extensive Food and Beverage Operations with revenues +$2M annually
- Full P&L responsibility for multiple outlets
- Developed/Implemented new strategies to enhance programming and drive member engagement
- Responsible for direction and performance of (3) Direct Reports including Operations, Culinary Director and Catering Sales Director
- Collaborated with executive leadership to establish long-term goals and strategic plans for the food and beverage department
- Ensured compliance with all health and safety regulations, maintaining impeccable inspection records throughout tenure
- Coordinated seamless event execution for both small-scale gatherings and large-scale banquets or conferences.
GENERAL MANAGER
TAMPA CONVENTION CENTER
Tampa
11.2018 - 02.2021
- Direct oversight of all Food and Beverage Operations including budgeted revenues of $17M annually
- P&L responsibility for all 6 outlets on property
- Full development of 6 outlets including branding, imaging and contract negotiations
- Highly effective Contract Negotiation Skills
- Secured Contract Extension through 2026
- Drove the successful execution of numerous large-scale events/promotions while closely managing costs/budgetary constraints associated with event planning/management activities
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning
- Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
EXECUTIVE CHEF/DIRECTOR OF FOOD AND BEVERAGE
WESTIN HARBOUR ISLAND
Tampa
08.2015 - 12.2016
- Oversee both front/back of the house operations in a multiple outlet, high volume food and beverage operation
- Directed strategies and marketing ideas for seasonal promotions for front/back of the house teams
- Maintained P&L responsibility with $4.1M annual gross food and beverage revenue
- Managed various market segments including corporate, weddings, and other social catering with substantial client interaction throughout event planning process
- Effectively implemented cost control measures for food and labor costs
- Streamlined kitchen operations with effective inventory management and cost controls
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property's unique offerings
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
EXECUTIVE CHEF/DIRECTOR OF FOOD AND BEVERAGE
MARRIOTT SAND KEY
10.2007 - 08.2015
- Oversee all Kitchen/FOH operations in high-volume setting, including quality, execution and financial responsibility
- Supervised staff and manage recruitment, hiring, training, scheduling, purchasing, inventory, sanitation, menu development, seasonal promotions, price structuring, and food/labor costs
- Held full P&L responsibility with $4.5M annual gross food and beverage revenue
- Implemented measures to reach and maintain 13% annual labor costs as POR
- Coordinated Wine Dinners & Catering Event Planning
- Developed results-driven and extensive corporate training experience and expertise in restaurant management, hospitality, cooking and personnel management
- Increased GSS To Rate In Top 25% of all Marriott's in North America
- Increased GSS Overall Quality of Food to Top 2.5% in North America
- Overall ESS Score of Top 1% for Banquet Events.
Education
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University of Arkansas, Fayetteville
Fayetteville, ARSkills
Expert level Operations Strategy
Certification
National Registry of Food Safety Professionals/Servsafe
Timeline
Vice President - In Park Revenue Operations
Busch Gardens Tampa Bay
05.2024 - Current
GENERAL MANAGER
TAMPA GENERAL HOSPITAL
10.2022 - Current
DIRECTOR OF FOOD AND BEVERAGE
CARROLLWOOD COUNTRY CLUB
02.2022 - 10.2022
GENERAL MANAGER
TAMPA CONVENTION CENTER
11.2018 - 02.2021
EXECUTIVE CHEF/DIRECTOR OF FOOD AND BEVERAGE
WESTIN HARBOUR ISLAND
08.2015 - 12.2016
EXECUTIVE CHEF/DIRECTOR OF FOOD AND BEVERAGE
MARRIOTT SAND KEY
10.2007 - 08.2015
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University of Arkansas, Fayetteville