Jason Jones
Carolina Ale House
Raleigh,NC
1
Certification
10
years of professional experience
Front of House Manager leading labor scheduling, vendor relations, and P&L control to keep service fast, costs tight, and guest satisfaction high while increasing catering sales by 32% with community outreach. Coordinates 21–35 shifts per week while maintaining labor between 12-16% to protect portion accuracy, reduce liquor waste by 20%, reduce food cost by 13%, manage 13–25 invoice disputes per month, and align staffing with forecasted sales. Maintains safety standards and incident management while reducing wait times and supporting smooth daily restaurant operations.
Work History
Front of House Manager
1 Year 9 Months- This position consists of operating the restaurant to maximum efficiency, ensuring customer satisfaction, maintaining safety standards across the board, and wait times are kept as low as possible. In this position I also maintain close vendor relationships and handle any disputes with invoices. I work to keep costs down by ensuring bartenders and servers are charging appropriately for drinks and meals, scheduling appropriately for the forecasted sales, and maintaining strict portion control.
- Streamlined front-of-house operations to enhance guest experience and service efficiency.
- Trained and mentored staff on customer service standards and operational procedures.
- Implemented inventory management systems to optimize supply levels and reduce waste.
General Manager
2 Years 1 Month- Developed relationships with vendors, facilitated product launches and promotions, and enforced conflict resolution policies.
- Directed operational strategies to enhance overall efficiency and productivity across multiple departments.
- Led cross-functional teams to develop and execute business plans aligned with corporate objectives.
General Manager
3 Years 7 Months- Managed conflict resolution, enforced cost control measures, and ensured compliance with city mandates. Oversaw hiring, termination, I-9 processing, and training for new crew members. Forecasted labor needs, developed training schedules, and created performance plans for crew aspiring to management roles.
- Streamlined inventory management processes, resulting in reduced waste and improved stock levels.
- Implemented training programs for staff, promoting skill development and performance enhancement.
Catering Manager
2 Years 9 Months- In this position I grew catering sales 32%, by performing regular outreach to businesses in the surrounding area. I was responsible for scheduling drivers for caters, ensuring caters were done properly and all requests were adhered to. I ensured customer satisfaction by maintaining point of contact with catering and event contacts, which resulted in sales growth.
- Developed strategic catering plans to enhance customer satisfaction and meet diverse client needs.
- Coordinated event logistics, ensuring seamless execution of catering services across multiple locations.
- Managed inventory levels, optimizing supply chain efficiency and reducing waste through careful forecasting.
Education
Regents Diploma
- Forestry and Conservation
Skills
Project management
Scheduling
Staff development
Conflict resolution
Hiring & onboarding
Brand standards enforcement
Succession planning
P&L
Cost control
Vendor management
Inventory
Labor forecasting
Restaurant marketing
Inventory variance analysis
Sales forecasting
Certification
Serv-Safe
Timeline
Front of House Manager
Carolina Ale House
11.2024 - CurrentRead More
General Manager
Refuel
10.2022 - 11.2024Read More
General Manager
Little Ceasar’s
03.2019 - 10.2022Read More
Catering Manager
Moe’s Southwest Grill
06.2016 - 03.2019Read More
Champlain Valley Technical Education Center (CV-tech)
from Forestry and Conservation
Read More
Beekmantown Central High School
Regents Diploma
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