JEANNIE GLASS

F&B consulting with a nationwide client list of restaurants and hotels.

Services

• Front and back of house operations
• Labor & COGS forecasting & budgeting
• Restaurant openings - Quick service to fine dining
• Event planning
• Recruiting, hiring, and training from hourly staff to Director level employees
• Implement efficiency & profitability solutions
• Develop SOPs for BOH & FOH
• Implement IT systems
• Ensure DOH compliance
• Recipe and menu development
• Market research & analysis

Client List

• ERIC KIM GROUP, NEW YORK, NY - The American Club at Destination Kohler, Kohler WI, a Forbes Four Star, AAA Four Diamond rated resort.
• THE HERMITAGE HOTEL - DRUSIE & DARR, & THE PINK HERMIT by JEAN GEORGES VONGERICHTEN, NASHVILLE TN Forbes Best Hotel in downtown Nashville.
• SUPPER CLUB HOSPITALITY - THE HARVEY HOUSE and BUTTERBIRD, MADISON, WI $9mil annual revenue. NYTimes 50 Favorite Restaurants 2022.
• EVELYN'S at THE HUTTON HOTEL, FIRST HOSPITALITY, NASHVILLE, TN
• FLANKER KITCHEN + SPORTING CLUB by CARVER ROAD HOSPITALITY, SALT LAKE CITY, UT.

• Oversee opening of 3 venues with 6 floors of F&B operations in newly constructed 230 room hotel.
• $12 mil forecasted F&B revenue.
• Recruit, hire, & train 8 FOH & BOH managers & 130 hourly employees.
• Implement systems for HR, POS, restaurant management, office IT & communications.

• Develop menus & recipes for concepts Rosevale Kitchen + Cocktail Room, Starchild Rooftop Bar - Civilian Hotel NYC.
• Establish vendor relationships & build order guides for food, supplies, equipment, R&M.
• Liaison with marketing & PR teams.

• Culinary Director of Bavette's, 4 Charles Prime Rib, and Au Cheval Brands.
• Oversee 5 restaurants nationwide with $25M annual sales and a team of 14 chefs & 115 BOH hourly staff.
• Improve food quality, develop & implement systems across multiple outlets.
• Recruit, train, and develop leadership. Coach chefs on operations, and P&L proficiency.

• $10 million annual revenue.
• Culinary team of 30.