Jason Templin

• Conceived, developed and installed first to market izakaya concept.
• Assembled, trained and led team of over 20 successfully for 9 years, including navigating the industry challenges of Covid.
• Monitored and executed financial management including bookkeeping and reporting, pricing strategies and cost controls.
• Developed and installed operational practices to insure efficiency, and adherence to health and safety standards.

Selected as a top 10 restaurant after our first year of operation.

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• Led daily operations as ownership prepared expansion.
• Monitored KPIs, adjusting operations and product mix accordingly.
• Developed and installed inventory and ordering processes.
• Guided the team as operations expanded from a single to two stores.

• Led multiple teams while meeting or exceeding benchmarks for individual and team success.
• Grew sales volume from 2 to 3 million annually in first year of Bakery team leadership.
• Responsible for all operational and fiscal objectives for teams under my guidance.
• Consistently met and exceeded margin, sales and labor targets
• Addressed extensive morale issues with Bakery team upon assuming TL position and rebuilt leadership bench for future success of team.
• Introduced several successful programs to team and region.
• Shift leader - Execute and oversee store operations in absence of STL/ASTL.

• Conceptualized and established Seafood Department for opening of Tria Market, serving as Dept. Head for duration of employment, duties including the hiring and dismissal of staff, developing menus and recipes for prepared seafood, and maintaining all ordering and inventory.
• Worked with Prepared Foods department to coordinate catering events.

• Appointed Head Sushi Chef/Restaurant Manager, 1998
• Supervised entire restaurant staff, developed and implemented restaurant/employee policies, oversaw ordering and inventory, responsible for selection and discharge of sushi bar staff.
• Created and implemented promotional drives for the restaurant including a successful promotional venture, Thursday night’s Midnight Sushi, to attract local college students to the restaurant.
• Coordinated large catering events special events at the restaurant (Golden Fish Fry Charity, Sakura Hurricane Disaster Relief Benefit Party)
• Created new menu items and developed specialty/seasonal menus and wine pairings.
• Developed loyal relationships with customer base and vendors. (Yamasho, Nishimoto, & True World Foods)