Jason Scalzo
Port Monmouth,NJ
Summary
Results-oriented Director of Operations and Executive Chef with a proven track record of driving customer satisfaction, reducing operational costs, and increasing profitability. Skilled in developing comprehensive training programs, implementing cost-saving measures, and analyzing customer feedback to identify areas for improvement. Adept at managing high-volume restaurants, establishing strong vendor relationships, and optimizing budgets while maintaining high-quality standards.
Overview
19
19
years of professional experience
Work History
Director of Operations / Executive Chef
Bahr's Landing
05.2020 - 02.2024
- Developed Standard Operating procedures, resulting in improved efficiency and consistency.
- Developed new menu offerings, driving increased customer interest and repeat business.
- Implemented cost control measures to optimize profitability without sacrificing quality or guest experience.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Correctly calculated inventory and ordered appropriate supplies.
- Implemented business strategies, increasing revenue, and effectively targeting new markets.
- Enhanced overall guest satisfaction by implementing innovative operational strategies and optimizing service procedures.
- Managed vendor relationships to secure high-quality products at the most competitive prices while maintaining strong professional relationships.
- Streamlined restaurant operations for increased efficiency and reduced costs by revamping staffing schedules and inventory management practices.
- Reduced employee turnover rates by fostering a positive work environment and offering competitive compensation packages.
Executive Kitchen Manager
The Cheesecake Factory
12.2011 - 04.2020
- Lead team of 100+ hourly staff and 11 managers in 5 different high volume locations.
- Overseen team of 4-5 kitchen managers productivity and operational growth.
- Controlled purchasing, budgeting, and scheduling templates, managed daily shift execution, and forecasted sales trends.
- Overseen facility and equipment maintenance, repair and replacement.
- Held workshops, all staff meetings, celebrations, staff outings, shift and manager meetings.
Restaurant Manager
Bertucci's
09.2004 - 11.2011
Education
Culinary Arts Degree -
Institute of Culinary Education
New York, NY12.2001
Restaurant Management Degree -
Institute of Culinary Education
New York, NY09.2001
Skills
- Budget Management & Cost Reduction
- Revenue Generation & Profit Maximization
- Ability To Foster Strong Business Relationships
- Marketing and Customer Engagement Strategies
- Ability To Implement Innovative Solutions
- Team Leadership & Management
- Standard Operating Procedures Development
- Ability to Work in High Pressure Environment
Timeline
Director of Operations / Executive Chef
Bahr's Landing
05.2020 - 02.2024
Executive Kitchen Manager
The Cheesecake Factory
12.2011 - 04.2020
Restaurant Manager
Bertucci's
09.2004 - 11.2011
Culinary Arts Degree -
Institute of Culinary Education
Restaurant Management Degree -
Institute of Culinary Education
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