Jason Thompson

Team leadership experience, managing day to day operations in a fast paced environment. I have been part of $100k a week operation and a $35k a week. I say that to say I understand how important the balance of supply and demand is with cost control. I have a strong history of developing strong lasting professional relationships with my staff, co-workers and vendors.

I have proven in my past to have food cost numbers aligned with company expectations while using the 5 principles I learned. Order it well, Receive it well, Don't let it die in the window, proper storage, making it to recipe. If you can control those you can limit a lot of waste and be aligned with expectations. I understand the importance adapting to change or demand while adhering to expectations and standards of the job.