Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
References
Timeline
Generic

Jamie Brennan

Lynbrook,NY

Summary

Dynamic restaurant owner with 14 years of experience at The Dark Horse Tavern, excelling in inventory management and customer service. Proven track record in enhancing profitability through cost control initiatives and successful event coordination. Adept at staff training and vendor negotiation, fostering operational efficiency and high-quality service standards.

Overview

28
28
years of professional experience
1
1
Certification

Work History

Restaurant Owner

The Dark Horse Tavern
Rockville Centre, NY
09.2010 - Current
  • Fourteen years ago, I started a business with partners that has since expanded to four locations on Long Island.. Now that my kids are older I have decided to become a silent partner and pursue a job I love and a challenge which I crave
  • Monitored daily operations including customer service delivery, kitchen production levels, cash handling procedures.
  • Implemented cost-reduction initiatives to improve profitability.
  • Analyzed customer feedback surveys to assess overall satisfaction levels with the restaurant's services.
  • Maintained accurate records of inventory levels and sales transactions.
  • Coordinated promotional events such as fundraisers or special occasions at the restaurant.
  • Established quality assurance protocols for food preparation processes to ensure consistency in product quality.
  • Resolved customer complaints in a timely manner while maintaining high standards of hospitality.
  • Negotiated contracts with vendors for food supplies, equipment purchases, catering services.
  • Implemented cost-saving measures such as energy conservation initiatives and waste reduction programs.
  • Scheduled staff shifts on a weekly basis based on expected demand levels.
  • Developed relationships with suppliers in order to secure discounts on bulk orders of ingredients or supplies.
  • Ensured adherence to all local health department regulations regarding sanitation practices.
  • Identified areas of improvement in restaurant operations, staff training, menu development, pricing, and inventory management.
  • Maintained detailed records of stock inventory levels in order to minimize losses due to spoilage or theft.
  • Reviewed financial statements and analyzed sales data to identify trends and develop new business opportunities.
  • Conducted regular inspections of the premises to ensure cleanliness standards are met.
  • Hired and trained new staff members to ensure compliance with safety regulations and operational standards.
  • Created budgets for food costs, staffing needs, overhead expenses, and capital investments.
  • Updated the restaurant's website regularly with new menus items or promotional offers.

Head Bartender, Front of House Manager

Stingers Irish pub and restaurant
Rockville Centre, NY
11.2001 - 09.2010
  • Organized bar staff scheduling, including vacation time requests and sick days.
  • Monitored cash register transactions throughout the shift to ensure accuracy of sales data.
  • Trained new bartenders on proper techniques for mixing drinks and pouring beers.
  • Ordered necessary supplies such as glassware and garnishes when needed.
  • Resolved customer complaints in a professional manner while adhering to company policies and procedures.
  • Ensured accurate cash handling procedures were followed at all times.
  • Ensured that all liquor laws were followed during service hours.
  • Developed new cocktail recipes for the menu.
  • Provided excellent customer service by attending to guests' needs promptly and courteously.
  • Assigned bartenders to specific tasks and duties throughout the shift.
  • Created weekly reports of sales figures for management review.
  • Conducted regular inventory checks of all beer, wine, spirits, juices, and other ingredients used in cocktails.
  • Managed stock levels of all alcoholic beverages available at the bar.
  • Maintained a clean work area with appropriate safety standards according to health regulations.
  • Coordinated special events such as tastings, fundraisers, corporate functions.
  • Checked identification of patrons who appeared under age 30.
  • Addressed any issues between staff members in a timely fashion.
  • Enforced responsible alcohol consumption among customers by ensuring that no one was over-served or served underage patrons.
  • Handled food orders from customers seated at the bar.
  • Inspected beverage quality regularly to ensure freshness.
  • Performed opening and closing duties such as setting up glasses and bar equipment and restocking items.
  • Ordered and maintained inventory of bar products, alcohol, soft drinks and supplies to drive high volume of sales.
  • Created signature beverages to increase revenue and patron loyalty.
  • Managed bar area, cocktail design and menu and handled inventory, regulation compliance, and customer relationships.
  • Enhanced sales and profit through improved management approaches and enhanced employee training on sales techniques.
  • Collected and organized daily till totals and tips.
  • Introduced new seasonal and special events menu items to successfully increase monthly sales.
  • Displayed and retained extensive knowledge of liquors, wines and entrees.

Aviation Electroics Technician

United States Navy, USN
Norfolk, VA
09.1997 - 09.2001
  • Performed maintenance, repair, and overhaul of equipment in accordance with Navy standards.
  • Maintained records on shipboard operations, maintenance logs, and other related documents.
  • Conducted quality assurance inspections of work performed by subordinates.
  • Prepared technical reports detailing problems discovered during routine inspections or repairs.
  • Coordinated closely with superiors regarding important decisions or changes in policy.
  • Assigned tasks to personnel based upon their qualifications and experience levels.
  • Supervised and managed a team of up to 20 personnel on various projects.
  • Awarded for outstanding performance aboard USS Harry S Truman during deployment on Operation southern watch in the Middle East

Education

High School Diploma -

Oceanside High School
Oceanside, NY
06-1996

Skills

  • Inventory management
  • Financial analysis
  • Cost control
  • Quality assurance
  • Customer service
  • Event coordination
  • Vendor negotiation
  • Staff training
  • Menu development
  • Operational efficiency
  • Health regulations
  • Team leadership
  • Promotional marketing
  • Conflict resolution
  • Building maintenance
  • Portioning
  • Small business operations
  • Business marketing
  • Staff hiring

Accomplishments

  • US Navy Good conduct medal
  • 2 sea service deployment ribbons
  • Armed forces expeditionary medal
  • NATO medal
  • Navy Unit commmendation

Certification

  • health and safety food handling nassau county
  • TIPS certfication
  • Fluent in Micros, Toast/Breadcrumb and several POS systems

References

References available upon request.

Timeline

Restaurant Owner

The Dark Horse Tavern
09.2010 - Current

Head Bartender, Front of House Manager

Stingers Irish pub and restaurant
11.2001 - 09.2010

Aviation Electroics Technician

United States Navy, USN
09.1997 - 09.2001

High School Diploma -

Oceanside High School

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