Jarred Rondeau

• Managed FOH operations to drive quality, standards, and expectations.
• Developed strong relationships with guests, addressing issues promptly and ensuring positive dining experiences.
• Collaborated with back-of-house management to maintain seamless communication between teams, ensuring a smooth dining experience for guests.
• Managed cash handling procedures, reconciling daily sales reports, and maintaining accurate records for financial reporting purposes.
• Ran successful shifts with strong attention to detail to create lifelong memories for our guests and create a feeling of trust to generate recurring business
• Regularly ran high volume shifts in a fine-dining setting (350+ covers/night in 168 person restaurant. 112 inside and 56 outside)
• Leveraged Open Table, Triple Seat, and Weekly Sales Projections to create schedules for 42 FOH employees while staying within FOH labor budget of 8%
• Created a FOH grading scale to drive performance based 1:1's with team members and track progress
• Counted monthly inventory for LBW and dry goods using Margin Edge from GFS to accurately view our spending, COGS, and find ways to maximize profits
• Managed $31,000 of dry goods inventory and operated within $8,000 spend budget/month while consistently finding ways to save
• Created a dry goods par sheet with updated monthly history to accurately place orders and adjust pars based on season/business demands
• Interviewed, hired, and trained staff across 5 departments. Provided welcoming packets with structured outlines for the first weeks of training for new hires
• Implemented cross training between Hosts, SA's, and Food Runners to give more shifts to our staff during off-season and have more options for management to utilize on the schedule
• Built opening and closing SOP's (sidework) for Servers, SA's, Runners, Hosts, and new Managers
• Built a FOH deep clean schedule to implement high restaurant cleanliness standards, ensuring compliance with health codes and regulations
• Liaised for BEOs with our private events and Chef team
• Comfortable being "The guy" for famous athletes, celebrities / agents, and sports organizations
• Boosted team morale and created a positive work environment by leading by example and upholding our core values
• Never forgot to smile

*Predalina earned a listing in the Michelin guide in our opening year (2023)

• Worked closely with fellow servers to coordinate efforts during busy periods, promoting teamwork and efficient service.
• Provided friendly, courteous service to create memorable moments for guests.
• Served appetizers, delivered entrees, and refilled beverages for banquet guests.
• Assisted event coordinators in the seamless execution of events by efficiently setting up and breaking down venues.

• Managed sales and various projects in a startup company
• Managed spend and budgeted for retail accounts in all 50 states
• Provided professional customer service for retailers across the country
• Hosted weekly meetings with sales team to discuss KPI’s
• Collaborated with Operations and Marketing teams to get PO’s out on time
• Managed a team of brand representatives across the country
• Responsibly drove company van across the country for trade shows and special events

• Managed operations, sales, and events for the #1 selling paddleboard shop in South Florida
• Maintained a clean, safe, and inviting store environment for both customers and employees by enforcing proper safety protocols and cleanliness standards.
• Managed inventory control, cash control, and store opening and closing procedures.
• Coordinated weekly group paddleboarding events for up to 70 guests/event

• Served high customer volumes during special events, nights, and weekends in a luxury hotel environment.
• Managed cash handling duties responsibly, ensuring accurate accounting at the end of each shift.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
• Contributed to a positive work environment through effective teamwork and communication with colleagues.
• Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.

• Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
• Problem solved in a fast-paced upscale Restaurant & Private Event spaces
• Maintained excellent customer service at all times.
• Ran nightly cash reports and worked with management to fix any discrepancies
• Took part in BEO setup, service, and breakdown
• Maintained restaurant cleanliness