JASON STEWART
Brookhaven,GA
Summary
Experienced with food and beverage management, delivering operational excellence and customer satisfaction. Utilizes strategic planning and team coordination to optimize performance. Track record of enhancing service quality and maintaining high standards in fast-paced environments.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Regional Food and Beverage Manager
Legacy Ventures
Atlanta, GA
01.2017 - 05.2026
- Operations Manager/Food and Beverage Director for a company that owns and operates multiple hotel and restaurant properties in Downtown Atlanta as well as third party management in Texas, Chattanooga, and Wisconsin.
- Developing and implementing Forecasting models, Budgeting and P&L statements for new asset openings for Max’s Coal Oven Pizzeria in Clayton, Georgia and the Sheraton Madison Hotel in Madison, Wisconsin.
- Daily oversight of staffing, policies and procedures, and quality of food and service for multiple assets including The Hotel Indigo, The Glenn Hotel and Hilton Garden Inn Downtown Atlanta.
- Executed banquet functions up to $500,000 a month while also providing oversight and assistance to the Hotel restaurants and In Room Dining operations with yearly sales exceeding $8 million.
- Oversaw budget management and resource allocation for multiple locations.
- Collaborated with cross-functional teams to drive initiatives and improve service delivery.
- Streamlined communication processes, improving information flow between departments.
- Conducted regular performance reviews, ensuring accountability and continuous improvement efforts.
General Manager
Pauley’s Crepe Bar
Athens/Atlanta, GA
06.2011 - 01.2017
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
- Scheduled and directed staff in daily work assignments to maximize productivity.
- Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
- Consistently achieved sales growth year over year between 7%-10%.
- Launched the Atlanta restaurant in July 2015. Obtained all building permits and alcohol licenses while building opening staff and creating the marketing strategy.
- Developed and maintained a staff of 4 managers and 35 hourly employees that provided hospitable, professional service while adhering to policies and business initiatives.
- Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
General Manager
The Capital Room
Athens, GA
01.2010 - 06.2011
General Manager
Harry Bissett’s
Athens, GA
01.2006 - 01.2010
Education
Bachelor of Arts - Education
The University of Georgia
01-2003
Skills
- Profit & Loss, Budgeting, Forecasting
- Food Safety and Service
- Restaurant, Banquet, Kitchen Management
- Leadership and Communication
- Multi-Unit Management and Leadership
- Microsoft Office, POS Systems, and Organization
- Operations
- Staff training and development
- Staff management
Accomplishments
- 2019 and 2020 Nominee for Legacy Ventures Manager of the Year
- 2020 Winner for Legacy Ventures Manager of the Year
- Serv Safe Certified for the past 20 years
Certification
- ServSafe Certification
Timeline
Regional Food and Beverage Manager
Legacy Ventures
01.2017 - 05.2026
General Manager
Pauley’s Crepe Bar
06.2011 - 01.2017
General Manager
The Capital Room
01.2010 - 06.2011
General Manager
Harry Bissett’s
01.2006 - 01.2010
Bachelor of Arts - Education
The University of Georgia