Jarrod Haynes

Put together realistic budgets based upon costs and fees for effectively operating business.

• Kept all building areas and equipment functional and well-organized to promote business performance.
• Consulted with customers to assess needs and propose optimal service solutions.
• Oversaw business budget planning and administration, accounting functions, purchasing and bi-weekly payroll to handle financial needs.
• Applied human resources expertise to optimize hiring, training and performance.

• Cultivated performance-based culture based on individual accountability, goal attainment and team achievement.
• Managed restaurant team schedule with eye for coverage needs and individual strengths.
• Maintained well-controlled business inventory with minimal losses by enforcing solid monitoring and management structures.
• Maintained secure cash drawers, promptly resolving discrepancies for accuracy.
• Mentored and motivated team members to efficiently achieve challenging business goals.
• Completed inventory purchases and oversaw restocking.
• Oversaw inventory by ordering precise quantities of stock and executing corrective actions to drive profitability.
• Handled cash accurately and prepared deposits.
• Motivated, trained and disciplined employees to maximize performance.
• Enforced quality assurance protocols to deliver ideal customer experiences.
• Took customer orders and capitalized on opportunities to sell special beverage and food options.

• Programmed consoles and loaded automated color change systems prior to events.
• Performed proper maintenance of lighting equipment, ensuring safety, and quality operations.
• Analyzed and interpreted lighting designer's plans as well as detailed notes from stage management.
• Operated oscillating boom lifts, fork lifts, scissor lifts, as well as working on ladders 35 feet plus (depending on the job requirements).
• Functioned as the project manager when owner was not present.
• Audio installation was generally a part of our projects as well.