Jake Crane
Tonganoxie,KS
Summary
Capable Leader offering over 25 years of experience in food service and team management. Maintain cost controls and provide optimal coverage to meet business needs without sacrificing quality. Effectively lead and manage the strategic direction, development and execution of all food and beverage operations across multiple locations ensuring that all guests and client’s expectations are met and succeeded.
Overview
26
26
years of professional experience
Work History
Vice President of Food and Beverage
Oasis Marinas
Annapolis, Maryland
05.2023 - Current
- Oversees all Food and Beverage operations
- Region includes the east coast Rhode Island down to Key West
- Developed and implemented a food a beverage strategy aligned with company goals
- Oversee the creation and excecution of business plans for all restaurants and food and beverage outlets
- Ensure consistent brand standards for all propertys
- Implemented best practices to optimize efficency and maximime profit
- Menu development
- Procurement development
- Restaurant | Kitchen | Bar design
- Food trailer design
- Quick Service restaurant development
- Retail design and store openings
- Foh/BOH TRAINING
- Service system development
- Property leasing
- Budget and capital planning
- Event Planning wedding, corparate etc
- POS implementation and install
- HACCP plan development
- Safety and sanitation certified
Food and Beverage Director
Great Wolf Lodge KC
Kansas City, KS
09.2020 - Current
- Effectively worked through the pandemic providing a safe environment for guests and pack members while reaching revenue goals
- Project director of all capital projects in Food and Beverage
- Creative and diverse in many areas to create maximum optimization in all areas
- Understanding of what drives NPS and ENPS scores (Net Promoter scores)
- Sanitation and safety goals current Ecosure score 92
- Planned operations to effectively cover needs while controlling costs and maximizing service
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction
- Identified team weak points and implemented corrective actions to resolve concerns
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste
- Maintained sound financial footing by overseeing department profit, loss and budgeting
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies
- Regular maintenance and repair operations to keep building and equipment in peak condition
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment
- Kept facility compliant with health codes, sanitation requirements and license regulations
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards
Food and Beverage Director
The Olivia Collection (The Oread Hotel)
Lawrence, KS
05.2015 - 04.2020
- Furloughed due to Covid-19
- Overseeing multiunit restaurants and properties
- Creating and opening multiple restaurants
- Writing and designing menus for all 7 restaurants and properties
- Kitchen design and equipment ordering
- Director of opening 7 new restaurants
- In charge of all food and liquor inventories of all restaurants
- Worked closely with hotel general manager on P&L to control budget
- Scheduled over 80 employees by assigning shifts
- Supervised staff preparing and serving up to 800 meals per day
- Coordinated preparation of customer meals and monitored food handling for safety purposes
- Maximized food quality by closely monitoring shipments, preparation and food handling by team members
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank
- Hired qualified staff to fill all positions throughout all restaurants
- Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty
- Prepared and led food service training programs to teach and to ensure knowledge and receive maximum profitability
- Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning
- Trained employees on correct cooking techniques, safety standards and performance strategies
- Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations
- Revamped and motivated kitchen staff to be highly efficient and produce consistent quality
- Kept kitchen clean, neat and sanitized by implementing surface and equipment schedules and standards
- Completed regular line checks to maximize quality assurance
- Worked with vendors to establish strong relationships and maintain proper inventory supplies
- Sought out and implemented methods to improve service and team performance and boost business sustainability
- Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking
- Priced and ordered food products, kitchen equipment and food service supplies
General Manager
The Big Biscuit
Lawrence, KS
08.2014 - 05.2015
- Formalized operational systems and procedures by developing and introducing employee handbook, detailed job descriptions and work-flow plans
- In charge of inventory and P&L
- Director of training for 2 new store openings
- Coordinated monthly budgets, managed profit and loss and consistently met desired margin targets
- Streamlined operational efficiencies by coordinating staff development and succession planning
- Encouraged, trained and disciplined employees to maximize performance
- Monitored supplier operations to verify quality, delivery schedule and conformance to contract specifications
- Established clear performance goals and metrics for revenue, P&L, customer service and customer retention for each retail unit
- Enhanced operational performance by developing effective business development strategies, systems and procedures
- Collaborated with staff to maximize customer satisfaction, streamline procedures and improve bottom-line profitability
- Strategized long-term business needs while generating guest relations feedback for process improvements
- Saved costs by managing shrink processes and inventory levels for corrective action planning
- Promoted professional skill development for employees through effective training, management and motivation
- Developed 2 internal candidates for general management promotion opportunities
- Improved productivity metrics by 40% through sales forecasting, resource allocation and managing scheduled labor
- Developed and implemented successful marketing programs, bringing store from last to 2nd place in district
- Increased cash flow $50,000 a month
- Set sales budget for all prime costs, loss of goods and controllable items to improve cash flow
Managing Partner Cheeseburger in Paradise
OSI Group
Kansas City, KS
11.2004 - 09.2014
- Number 2 store out of 48 locations throughout the US
- Collaborated in development of all procedures
- Director of 8 new store openings
- Improved operations by working with team members and customers to find workable solutions
- Direct hiring, training, and scheduling of 64 employees
- Worked closely with chefs to control purchasing and labor
- Improved profit margins by streamlining operations and workflow and negotiating competitive vendor contracts
- Teach backs for new food rollouts at neighboring locations
- Created agendas and communication materials for team meetings
- In charge of P&L and all inventories
Manager/Delivery Driver
Mo's Pizza
Tonganoxie, KS
08.1998 - 12.2004
- Trained and mentored new employees to maximize team performance and achieve daily performance objectives
- Completed weekly schedule for 10 employees for efficient operation
- Ensured food quality and customer satisfaction
- Continuing training for existing and new employees
- Processed bi-weekly payroll
- Assisted in food ordering
- Gained necessary experience in restaurant management to fulfill future management goals
Education
Associate of Business Administration - Business Administration and Management
Johnson County Community College
Overland Park, KS01.2004
Skills
- Organized
- Goal driven
- Director
- Training
- Diverse in many areas
- Customer Service
- Innovated
- Problem Solver
- Targeted marketing
- Revenue Cycle Management
- Staff Development
- Metrics Tracking
- Business Development
- Proposal Writing
- Event Networking
- Client Relationship Building
- Financial Management
- Corporate Branding
- Forecasting
- Resource Allocation
Timeline
Vice President of Food and Beverage
Oasis Marinas
05.2023 - Current
Food and Beverage Director
Great Wolf Lodge KC
09.2020 - Current
Food and Beverage Director
The Olivia Collection (The Oread Hotel)
05.2015 - 04.2020
General Manager
The Big Biscuit
08.2014 - 05.2015
Managing Partner Cheeseburger in Paradise
OSI Group
11.2004 - 09.2014
Manager/Delivery Driver
Mo's Pizza
08.1998 - 12.2004
Associate of Business Administration - Business Administration and Management
Johnson County Community College
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