Summary
Overview
Work History
Education
Skills
Timeline
Bartender

Jeffrey Crotty

Nashville,IN

Summary

I possess a deeply held passion for the restaurant and hospitality industry. I believe that I am talented brand strategist having a thorough background as restaurant Manager and Owner who understands the vital importance of protecting and enhancing a brand. I have successful career in planning, developing and executing best business practices. I am seasoned as well in event development and initiatives to help brands achieve potential. I possess a creative and highly strategic background with excellent leadership and client and staff relations abilities. I am detail-oriented team player with strong organizational skills and an inherent ability to handle multiple projects simultaneously with a high degree of accuracy.

I am versatile and accomplished within the industry with proven abilities across all levels of organizational management. My career had honed my talents in developing partnerships, overseeing personnel and developing tactical plans to meet strategic goals. I am a proven leader with significant background in executive level management.

Overview

30
30
years of professional experience

Work History

Brand Activation and Marketing Specialist

Lucas Oil Products, INC
Indianapolis, IN
10.2013 - 11.2022
  • Increased brand awareness through event marketing, demonstrations, sales, and brand promotion.
  • Supported branding strategy by ensuring product displays aligned with corporate standards.
  • Increased brand recognition in target audience through creative promotions and marketing campaigns.
  • Identified appropriate marketing channels and target customers for campaigns.
  • Researched and evaluated potential new markets and products.
  • Maximized advertising efforts by developing content for media relations, corporate communications, and social media posts.
  • Generated reports to support development and implementation of marketing plans.
  • Assembled reports and presentations to share insights and recommendations with stakeholders.

Director, Sponsorship and Marketing

Scootermania Productions
Nashville, IN
01.2009 - 10.2013
  • Oversaw sponsorship acquisitions and marketing for two annual motorcycle events to achieve daily and long-term goals.
  • Worked closely with organizational leadership and board of directors to guide operational strategy.
  • Developed sponsorship levels and packages for strategic business sponsors
  • Evaluated company documentation to verify alignment with regulatory requirements.
  • Leveraged professional networks and industry knowledge to strengthen client relationships.
  • Assisted with sales and marketing strategies to foster achievement of revenue goals.
  • Drafted and distributed reports to assist board members with critical business decisions.
  • Identified appropriate marketing channels and target customers for campaigns.
  • Developed campaigns and specific marketing strategies for clients.
  • Wrote engaging and successful marketing, advertising, and website copy.
  • Researched, auditioned and managed musical talent including contract negotiations and performance schedule
  • Created new annual event and created sponsorships, contracted vendors and hired staffing

Co-Owner/Operator

Beki's Cleaning Service
Shipshewana, IN
07.2005 - 12.2012
  • Managed day-to-day business operations.
  • Consulted with customers to assess needs and propose optimal solutions.
  • Trained and motivated employees to perform daily business functions.
  • Evaluated suppliers to maintain cost controls and improve operations.
  • Assisted as needed with business and residential cleaning servies
  • Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
  • Introduced new methods, practices, and systems to reduce turnaround time.

Restaurant Co-Owner

Rico's Filling Station And Grille
South Bend, IN
04.2005 - 10.2006
  • Researched and developed comprehensive business plan to receive $250K Small Business Loan for a new Mesoamerican inspired restaurant
  • Developed all operations policies and procedures, protocols, and manuals
  • Designed kitchen layout, purchased all restaurant equipment. designed menu, developed food/beverage cost controls and targets, and created inventory acquisition and controls
  • Purchased and implemented point-of-sale equipment including operation manuals and reports
  • Trained all new staff in restaurant operations, including customer service and food processes
  • Trained all staff in NRA Serve Safe Program and certified each employee
  • Motivated staff to perform at peak efficiency and quality.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Oversaw food preparation and monitored safety protocols.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Purchased food and cultivated strong vendor relationships.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Developed unique events and special promotions to drive sales.
  • Monitored and adjusted pricing, discounts and promotions to maximize profitability.
  • Maximized quality assurance by completing frequent line checks.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
  • Coordinated with catering staff to deliver food services for special events and functions.
  • Handled all aspects of cash/credit card revenue and deposits

GeneralManager

Legends Of Notre Dame Ale House And Pub
Notre Dame, IN
05.2003 - 06.2004
  • I was hired as a Food Service Manager at the Alumni Hall (The Huddle) prior to transitioning to the General Manager of Legend in May 2003 for which I was initially hired at ND while awaiting construction
  • Designed the food and beverage menus prior to opening of a new $2.5M restaurant/pub/nightclub constructed in place of the old Senior Bar on the Campus of the University of Notre Dame. Tested all menu items in food cuttings for executives and trustees of the university with the assistance and tutelage of Executive Chef Dennis Ellis
  • Researched, tested, and selected 99 bottled beers from all over the world as well as and 24 beers on tap (20 of which were craft beers). Contracted with 4 Indiana craft brewers to place their beers on tap under the brand "Legends Own"
  • Interviewed, hired, trained and supervised all management staff for the operation
  • Designed and implemented all food and beverage operations and controls
  • Interviewed and hired full time BOH and FOH staff
  • Hired 192 student staff for FOH positions 4 days before opening of the facility with only two 2 hour sessions in which to train them on a new POS system not previously utilized on the campus. Opening day was concurrent with the first Notre Dame football game of the season. Legends was in the parking lot of the football stadium, 100 yards away.
  • Skilled at working independently and collaboratively in a team environment.
  • Self-motivated, with a strong sense of personal responsibility.
  • Developed and implemented strategies to increase sales and profitability.
  • Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
  • Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
  • Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
  • Implemented operational strategies and effectively built customer and employee loyalty.
  • Collaborated with cross-functional teams to develop innovative solutions.
  • Provided strategic oversight of marketing and promotional campaigns to keep campaigns aligned with overall goals and objectives.
  • Interacted well with customers to build connections and nurture relationships.
  • Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
  • Negotiated price and service with customers and vendors to decrease expenses and increase profit.
  • Implemented innovative programs to increase employee loyalty and reduce turnover.
  • Proven ability to learn quickly and adapt to new situations.
  • Worked well in a team setting, providing support and guidance.

Food Service Manager

University Of Notre Dame
Notre Dame, IN
11.2001 - 04.2003
  • I was hired by the University of Notre Dame Food Service to be the General Manager of Legends of Notre Dame Ale House and Pub but since construction of the facility had not yet begun, I was placed as a Manager at the Alumni Building (The Huddle) which included 5 restaurants and a convenience store over which I assisted in managing all of these units simultaneously
  • Assisted in the opening and management of national brands Starbucks, Subway, and Sbarro's and the self branded Mexican concept, Buen Provecho during my tenure. I was the sole Manager to train for the Sbarro's opening, spending a month at the store at the Bally's Casino in Las Vegas. I then had to train the rest of the Huddle Managers.
  • Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.

General Manager/ Owner Home Brew Shop

Mishawaka Brewing Company
Mishawaka, IN
10.1992 - 05.1998
  • I was originally hired as a Bartender having previously been a corporate Bartender Trainer for Chi Chi's for several years. Within a month I was promoted to Bar Manager. I was subsequently promoted to General Manager after the previous GM was terminated. I left after one year to accept a position at AGM at Chi Chi's that I held for a year
  • MBC was the second microbrewery to open in Indiana
  • I was then contacted by the Brewery owners and was asked to come back to the Brewery. It was that time that the ownership granted me the ownership of the new Home Brew Shop
  • Managed day-to-day business operations of the restaurant portion of MBC
  • Consulted with customers to assess needs and propose optimal solutions.
  • Developed and implemented marketing strategies to generate new customers and increase sales and profit margins. I developed a mug club for the brewpub, personally selling the 90% of the over 100 memberships within a short time. The club, called the Anacreonic Society, which greatly enhanced repeat business. A considerable number of members were law enforcement personnel from local and neighboring departments
  • Trained and motivated employees to perform daily business functions.
  • Established foundational processes for business operations.
  • Evaluated suppliers to maintain cost controls and improve operations.
  • Interviewed, hired, trained, and developed all FOH and BOH staff
  • Enhanced operational efficiency and productivity by managing budgets, accounts, and costs (labor and food/beverage).
  • Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.
  • Established, optimized and enforced business policies to maintain consistency across industry operations.
  • Discovered areas of improvement by generating quarterly operational and sales reports.
  • Prepared bank deposits and handled business sales, returns and transaction reports.
  • Co-developed with the brewmaster various special events such as an annual Oktoberfest.

Education

Bachelor of Science - Administration And Criminal Justice Double Major

Indiana University At South Bend
South Bend
05.1979

Skills

  • Event Logistics
  • Customer Relationship Management
  • Consistent Brand Messaging
  • Technical Management
  • Evaluation of Marketing Campaigns
  • Schedule Management
  • Audience Engagement Techniques
  • Brand Development
  • Survey Consumers
  • Promotions and Marketing Strategies
  • Customer Presentations
  • Developing Presentations and Reports
  • Business Requirements
  • Organizational Leadership
  • Professional Networking
  • Personnel Development and management

Timeline

Brand Activation and Marketing Specialist

Lucas Oil Products, INC
10.2013 - 11.2022

Director, Sponsorship and Marketing

Scootermania Productions
01.2009 - 10.2013

Co-Owner/Operator

Beki's Cleaning Service
07.2005 - 12.2012

Restaurant Co-Owner

Rico's Filling Station And Grille
04.2005 - 10.2006

GeneralManager

Legends Of Notre Dame Ale House And Pub
05.2003 - 06.2004

Food Service Manager

University Of Notre Dame
11.2001 - 04.2003

General Manager/ Owner Home Brew Shop

Mishawaka Brewing Company
10.1992 - 05.1998

Bachelor of Science - Administration And Criminal Justice Double Major

Indiana University At South Bend

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