Jeff Carl

• Conceptualize, built, developed and currently operate 2 high volume restaurants in a desirable tourist destination.
• Interviewed, hired and trained all staff, FOH and BOH.
• Developed promising hourly employees into strong salaried leaders and managers.
• Oversee all business operations for both restaurants while managing 90 - 120 employees.
• Defined, implemented, and revised all operational policies and guidelines.
• Enhanced BOH efficiency and productivity by creating a tiered skills program which fostered a collaborative culture, and promoted professional development opportunities.

• Helped renovate and open 2 restaurants in a seasonal, high volume tourist destination.
• Worked under the owner and a Director of operations to help establish and maintain desired service and product standards.
• Stepped into Director of Operations responsibilities when my supervisor stepped away in June, 2018.
• Trained management staff to fill the role I left vacated when I stepped up to run 3 separate locations.
• Oversaw operations of 3 high volume restaurants with live music and 100 - 130 employees.
• Stepped away from my position when I was offered an opportunity to run the entirety of the opening of a restaurant with financial backing.

Left to take an opportunity with an investor whom moved my family to Montana.

I left to support my wife and her family through a health emergency in Virginia.