Jay Schecter
Blackwood,NJ
Summary
I have been in the industry for over 27 years. There's only one reason why I am in the business. It is the fact that i am a people person. I thoroughly enjoy giving the guest the ultimate dining experience whether it is fantastic craft beer, outstanding service or pehaps intorducing them to a new wine they have never heard of.
Overview
28
28
years of professional experience
1
1
Certification
Work History
Senior Restaurant Manager
Cinder Bar
09.2021 - Current
- Counseled and disciplined staff to address issues promptly and provide constructive feedback.
- Prepared employee schedules to maintain appropriate staffing levels during peak periods.
- Resolved problems or concerns to satisfaction of involved parties.
- Increased bar sales by 13% by introducing exceptional craft beers which helped maximize revenue
- Supervised a FOH staff which included servers, bartender, hosts and barbacks
- our restaurant's weekly sales exceeded 100K
- Ensured ever guest had an ultimate dining experience
Regional Manager
Crab Du Jour
07.2020 - 09.2021
- Hired, trained and developed wait staff on food menu and steps of service. Made sure that all staff was trained to company standard
- Developed and created cocktail menu and trained bar staff to company standards.
- Hired the GM of each restaurant, and trained him in the operations of company's policies and procedures.
- Opened restaurants in different states along the east coast
- Created training modules and documentation to train staff.
- Created featured cocktails, a diverse wine list and a selective craft beer menu
- Trained all new staff on the menu, POS, and steps of service
Bar Manager / FOH Manager
Trattoria Giuseppe
06.2017 - 09.2020
- Created hand crafted cocktail menu and craft beer menu, and a diverse wine list
- Trained servers on wine service, suggestively selling and upselling liquor which lead to an increase of sales of 28%
- Inventoried liquor and controlled cost to 11%
- Created and implemented Happy Hour and created the Happy Hour food and Drink Menu, which averaged 12K a month in additional revenue.
- Managed a staff of 50 servers and bartenders
- Booked entertainment to generate revenue for our 200 seat ballroom.
- Also trained servers in the steps of service to ensure the guests have a great dining experience
General Manager
Chadds Ford Tavern
10.2016 - 05.2017
- Created cocktail menu, along with the wine list and craft beer menu
- Hired, Trained staff and ensured staff knowledge of all food and alcohol
- Scheduled all employees for shifts
- Kept liquor costs under 20%
- Handled and resolved any guests' concerns.
- Implemented and enforced steps of service, and suggestive selling to drive sales
- Created Happy Hour Cocktail and food menu.
- Averaged 35K per week in sales
Restaurant Manager
Drake Tavern
03.2011 - 08.2016
- Created cocktail, wine and craft beer menus
- Controlled Bar costs to 17%
- Hired, Trained, Coached and Developed serving staff on steps of service and guest satisfaction
- Handled all issues with staff and guests
- Created Craft Beer program which resulted in a 11% sales increase yearly
- Implemented new service protocols which led to higher guest retention.
FOH Manager
Catelli Duo
02.2007 - 03.2011
- Enforced and upheld company's standards for service. Guest retention grew by 23%
- Created craft beer menu and trained staff.
- Developed wine list, implemented and trained all staff on wine
- Resolved all guest and staff related issues
- Set a high standard on enhancing the complete dining experience
Bartender /FOH Manager
Chart House
07.2002 - 01.2007
- Prided myself on giving our guest the best dining experience by executing the steps of service
- Suggestively sold appetizers, featured entrees and desserts
- Proficient in liquor, wine and craft beer knowledge
Bartender /Key Holder
Bennigan's
02.1996 - 06.2002
- Educated guests on daily specials and menu offerings such as appetizers, entrees and desserts.
- Promoted desserts, appetizers and specialty drinks.
- Assisted individuals in selecting meal options, including entrees and desserts and recommended alternative items for those with food allergies and gluten intolerances.
- Upsold customers and optimized table-turns, outperforming wait staff average sales by up to 16%
- As manager, controlled bar and liquor costs to a respectable 11%
- Implemented and created drink specials which drove sales
Education
Bachelor of Science - Biology
Drexel University
Philadelphia, PA05.1988
High School Diploma -
George Washington
Philadelphia, PA06.1984
Skills
- Craft Beer Menu
- Inventory Control
- Cost Control
- Labor Management
- Customer Engagement
- Regulatory Compliance
- Conflict resolution techniques
- Wine Knowledge
- Staff Supervision
Certification
- SafeServ Certified: Manager Food Handler Experience
- SafeServ Alcohol
- TIPS Certified
- RAMP Certified
Timeline
Senior Restaurant Manager
Cinder Bar
09.2021 - Current
Regional Manager
Crab Du Jour
07.2020 - 09.2021
Bar Manager / FOH Manager
Trattoria Giuseppe
06.2017 - 09.2020
General Manager
Chadds Ford Tavern
10.2016 - 05.2017
Restaurant Manager
Drake Tavern
03.2011 - 08.2016
FOH Manager
Catelli Duo
02.2007 - 03.2011
Bartender /FOH Manager
Chart House
07.2002 - 01.2007
Bartender /Key Holder
Bennigan's
02.1996 - 06.2002
Bachelor of Science - Biology
Drexel University
High School Diploma -
George Washington
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