Jason Mayville

• Developed policies, procedures, and short-term and long-term goals for the organization.
• Managed personnel issues including recruitment, hiring, training, performance evaluation, and termination.
• Managed overall operations, budgeting, and resource allocation.
• Inspected equipment regularly to maintain safe working conditions in the kitchen.
• Ensured compliance with health department regulations by implementing proper sanitation procedures.
• Controlled labor costs through effective use of staff scheduling techniques.
• Reviewed orders from vendors to ensure accuracy and cost effectiveness.

• Managed inventory levels ensuring that adequate supplies are available at all times while minimizing waste.
• Created operational policies and procedures to ensure efficient operations, quality control, and safety standards.
• Ensured compliance with all local health codes, sanitation regulations, and company policies.
• Coordinated with vendors to ensure proper supply of food items at competitive prices.
• Monitored daily financial transactions and prepared weekly reports for management review.
• Performed administrative tasks including payroll processing, budgeting activities.
• Trained new hires on company policies and procedures.
• Resolved customer complaints in a timely manner while maintaining excellent customer service standards.
• Established effective communication between kitchen staff and wait staff to provide seamless service experience for guests.
• Analyzed sales data to identify opportunities for growth.

• Monitored industry trends in order to stay current with the latest developments in music management.
• Negotiated contracts with vendors providing services related to music production.
• Kept track of all orders made by customers and communicated them promptly to kitchen staff.
• Performed opening and closing duties including restocking supplies.
• Prepared alcoholic and non-alcoholic beverages according to recipe standards.
• Maintained inventory of liquor, beer, wine, and other beverage items.
• Adhered to state regulations regarding serving alcohol responsibly.

Overall Bar Manager for Stratton Mountain Resort, includes four bars and catering department with approximately 1.8 million in alcohol sales revenue per year.

General Manager for Grizzly's Bar and Restaurant which is a 350 seat bar and restaurant that specializes in fast paced casual dining and live entertainment.

• Booked and manage all of the live entertainment for the winter season with 60+ dates and a budget of $85K.
• Drafted annual budgets which accurately reflected projected expenses for upcoming fiscal year.
• Ensured adherence to local health codes by inspecting kitchens regularly for cleanliness and safety compliance.
• Developed and implemented standard operating procedures for all restaurant operations to ensure compliance with health regulations and quality standards.
• Developed marketing strategies aimed at increasing business through promotions or targeted campaigns.
• Managed payroll records for employees working within the food and beverage department.
• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Overall bar manager for the entire resort including four bars and catering department with approximately 1.8 million in alcohol sales revenue per ear.

TAO Las Vegas is one of the top grossing restaurants in the country with a large portion of that revenue being generated thru their Special Events Department.

• Supervised staff members during set-up and execution of events to ensure compliance with established standards.
• Managed all aspects of event logistics including setup and breakdown of the venue space.
• Maintained up-to-date records of employee attendance, payroll information, vacation requests.