Jason Gibfried
Tampa,FL
Summary
Dedicated Regional Director of Operations professional with a history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.
Overview
24
24
years of professional experience
Work History
Regional Director of Culinary Services
Aramark Senior Life+
01.2020 - Current
- Led a team of managers to achieve consistent revenue growth through effective leadership and strategic planning.
- Attended weekly meetings to discuss and optimize strategies.
- Promoted a safety-first culture within the region, implementing best practices that reduced workplace incidents significantly.
- Collaborated with cross-functional teams to develop new products and services, meeting customer demands while driving revenue growth.
- Managed budgets effectively, ensuring optimal resource allocation for maximum return on investment.
- Improved customer satisfaction ratings by developing initiatives focused on enhancing service quality and responsiveness.
- Trained and guided team members to maintain high productivity and performance metrics.
Food and Beverage Director / Executive Chef / CDM
Canterbury Tower
01.2012 - 01.2020
- .Implemented waste reduction initiatives by monitoring portion control, optimizing inventory management, and encouraging responsible disposal practices among staff members.
- Enhanced customer satisfaction by implementing innovative food and beverage menus tailored to client preferences.
- Mentored junior team members, fostering a positive work environment that promoted professional growth and employee retention.
- Improved operational efficiency by implementing technology solutions for reservations, order management, and payment processing.
- Optimized labor costs by monitoring staffing levels based on business needs and adjusting schedules accordingly for maximum efficiency.
- Developed strong vendor relationships, resulting in cost savings on food and beverage purchases without sacrificing quality.
Assistant Team Leader / Executive Chef
Whole Foods
01.2009 - 01.2012
- Monitored team productivity and provided regular progress reports to senior management, highlighting areas for improvement.
- Worked with customer service representatives to handle escalated customer issues.
- Managed team workload to reach targets for specific tasks.
- Oversaw inventory supply to maintain fully stocked shelves during high volume sales periods.
- Worked with customer service to handle escalated customer issues.
- Organized weekly team meetings to discuss projects, share updates, and address any challenges faced by the team.
- Streamlined workflow processes through continuous analysis and improvement initiatives that reduced operational inefficiencies.
Food and Beverage Director
Tuscany Villa
01.2007 - 01.2008
- Ensured consistent delivery of safe, high-quality food items by enforcing proper handling practices among kitchen staff members.
- Collaborated with executive chefs to create seasonal menus, incorporating trends while maintaining brand consistency.
- Implemented marketing strategies that increased foot traffic during traditionally slow periods such as weekday lunches or off-season months.
- .Conducted regular performance evaluations for all team members holding them accountable for meeting established service and performance benchmarks.
- Maintained compliance with local health department regulations through regular staff training and facility inspections.
- Enhanced customer satisfaction by implementing innovative food and beverage menus tailored to client preferences.
- .Implemented waste reduction initiatives by monitoring portion control, optimizing inventory management, and encouraging responsible disposal practices among staff members.
- Worked with qualified chef to diversify menu with new offerings.
Assistant Executive Chef
Aston Gardens
01.2000 - 01.2006
- Enhanced kitchen efficiency by streamlining processes and implementing time-saving techniques.
- Led cross-training initiatives among team members for enhanced skill development opportunities and overall operational flexibility within the kitchen staff roster.
- Contributed to positive workplace culture by fostering open communication channels among team members, leading to increased morale and productivity.
- Maintained a safe and sanitary kitchen environment by promoting strict adherence to health regulations and cleanliness protocols.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Education
Associate of Science - Dietetics
Hillsborough Community College
Tampa, FL01.2019
A.A. Business Management -
Hillsborough Community College
Tampa, FL01.2003
Skills
- Client Relationships
- Staff Training and Development
- Staff Management
- Meetings and presentations
- Talent Acquisition
- Operations Management
- Team Leadership
- P&L Management
- Innovation and Creativity
- Customer Satisfaction
Accomplishments
Serving as Aramark's District Safety Leader for Florida Southeast
Serving as Aramark's Champion for DSSI for the Florida Southeast team
Reached the level of Sr. Regional for Aramark's Florida Southeast team
Timeline
Regional Director of Culinary Services
Aramark Senior Life+
01.2020 - Current
Food and Beverage Director / Executive Chef / CDM
Canterbury Tower
01.2012 - 01.2020
Assistant Team Leader / Executive Chef
Whole Foods
01.2009 - 01.2012
Food and Beverage Director
Tuscany Villa
01.2007 - 01.2008
Assistant Executive Chef
Aston Gardens
01.2000 - 01.2006
Associate of Science - Dietetics
Hillsborough Community College
A.A. Business Management -
Hillsborough Community College
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