Jeffrey Walcott

Work History

Pom Pom

09.2019 - 05.2024

Identified location for business, worked with architect and contractor on designs for buildout, city of Philadelphia for all permitting as well as neighborhood zoning.
Recruited, hired and trained staff for opening as well as filling vacancies.
Managed all day-to-day business operations of a vegetarian restaurant in a trendy neighborhood.
Provided exceptional customer service, addressing issues promptly to ensure customer satisfaction and repeat business.
Worked with local organizations and non-profits on initiatives to give back to local community as well as boost restaurant brand visibility.
Cultivated a loyal customer base by delivering consistent, high quality food and customer-service experiences.
Developed strong relationships with vendors to secure favorable pricing agreements, ensuring timely deliveries of quality products.
Incorporated sustainable practices into daily operations which reduced overhead costs while promoting environmental responsibility.
Motivated staff to perform their roles in the most efficient, intentional and meaningful way possible.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Created a lovely dining experience by designing an inviting atmosphere through thoughtful interior design choices and a creative, modern, scratch-cooked, rotating menu of vegetarian and vegan offerings. .

Soup Kitchen Cafe

04.2011 - 03.2019

Successfully managed most daily operations of an all day cafe in a rapidly gentrifying neighborhood.
Responsible for hiring, onboarding, training and scheduling new employees in back and front of house taking into account business traffic as well as employee strengths and opportunities.
Introduced new methods, practices and systems to meet growth targets while maintaining high standards of food and service.
Oversaw facility maintenance activities to ensure optimal performance of equipment and infrastructure elements, hiring professionals when necessary.
Identified and resolved unauthorized, unsafe or ineffective practices.
Established standard operating procedures that enhanced employee performance.

Batayavon Kosher Catering

04.2005 - 04.2011

Reduced food waste by implementing portion control measures and utilizing surplus ingredients for daily specials.
Helped to increase catering sales through outstanding customer service and creating menus tailored to clients preferences, allergens, dietary needs and restrictions.
Streamlined kitchen operations by effectively managing food preparation, staff scheduling, and inventory control.
Maximized kitchen efficiency with effective delegation of tasks among team members according to their skills and strengths.