JENNIFER GRIGSBY
Ceres,CA
Summary
Hospitality operations leader with over 30 years of experience in full-service hotels, restaurants, and multi-unit dining. Expertise in managing high-volume operations, building high-performing teams, transforming properties, and delivering exceptional guest experiences. Skilled in Food & Beverage leadership, labor and cost control, and employee development. Career progression from front-line roles to senior leadership ensures a deep understanding of guest experience and operational excellence.
Overview
1
1
Certification
26
26
years of professional experience
Work History
Supervisor, Guest Service & Operations
SPIRIT AIRLINES
San Jose, USA
01.2023 - 01.2026
- Led guest service and ground operations in a highly regulated, safety-critical aviation environment requiring strong communication, operational discipline, teamwork, and rapid decision-making.
- Led daily Guest Service and Ground Operations activities in a fast-paced environment where safety, timing, communication, and operational accuracy were critical.
- Supervised and developed a team of 50+ employees, establishing clear performance expectations and maintaining a professional, service-focused environment.
- Developed employees through coaching and performance management, fostering a skilled team capable of delivering exceptional guest service.
- Managed escalated guest concerns and service recovery situations, ensuring resolutions aligned with company standards and enhanced guest satisfaction.
- Collaborated across departments to swiftly address operational challenges, ensuring seamless daily functions and adherence to service expectations.
- Coordinated aircraft-related ground operations while maintaining compliance with company procedures, safety standards, and operational requirements.
- Maintained a strong focus on safety, compliance, accountability, and consistent guest service.
- Position concluded following company-wide closure in 2026.
Assistant Director of Food and Beverage
SAN JUAN OAKS GOLF CLUB
Hollister, USA
01.2021 - 01.2024
- Directed multi-outlet Food & Beverage operations generating approximately $2M in revenue, with responsibility spanning restaurant, bar, cafe, events, staffing, service standards, and operational systems.
- Oversaw daily operations across multiple Food & Beverage outlets and event functions.
- Rebuilt operating systems post-property renovation, enhancing operational efficiency and service delivery.
- Recruited, hired, trained, coached, and led front-of-house employees across multiple outlets.
- Established service standards and operational expectations designed to create a consistent member and guest experience.
- Established service standards and operational expectations, ensuring a consistent member and guest experience across all outlets.
- Developed and implemented Standard Operating Procedures (SOPs) that remain in use.
- Partnered with leadership to reinforce operational consistency, elevating the overall Food & Beverage experience.
- Built structure and accountability within a changing operation while maintaining a positive team environment.
General Manager / Multi-Unit Leader
FARMER BOYS
Central Valley, USA
01.2012 - 01.2017
- Managed operations across three restaurant locations, leading teams of approximately 24–30 employees per location while maintaining accountability for staffing, service, food quality, labor, inventory, and overall performance.
- Directed daily operations across three locations, adapting to varying staffing and operational demands to ensure smooth functioning.
- Managed labor, food costs, inventory, scheduling, service standards, and operational performance.
- Established consistent operating standards across multiple locations.
- Monitored operational performance and identified opportunities for enhancements in efficiency and team effectiveness, contributing to overall operational success.
- Selected to support new restaurant opening and pre-opening operations, contributing to staffing, training, systems, and operational readiness.
- Recruited, trained, coached, and developed employees into supervisory and leadership positions.
- Developed strong leadership pipelines by recognizing employee potential and providing hands-on coaching and mentorship.
- Maintained customer-focused culture while balancing service, staffing, productivity, and business needs to drive customer satisfaction.
Food & Beverage Director / Assistant General Manager / General Manager
CLARION INN & CONFERENCE CENTER
Modesto, USA
01.2006 - 01.2012
- Progressed through multiple leadership positions within a 185-room full-service hotel, ultimately leading Food & Beverage operations that generate approximately $5M–$6M+ annually.
- Progressed through multiple leadership positions within a 185-room full-service hotel, ultimately leading Food & Beverage operations generating approximately $5M–$6M+ annually.
- Managed 40 employees across Food & Beverage and operational functions, fostering teamwork and service excellence.
- Advanced from Food & Beverage leadership into Assistant General Manager and General Manager responsibilities based on performance and leadership capability.
- Oversaw daily operations, staffing, service standards, guest satisfaction, inventory, labor, and cost control.
- Coordinated hotel-wide operations and cross-departmental communication, enhancing guest experiences and operational synergy.
- Supported conferences, events, banquets, and group functions requiring detailed planning and operational coordination.
- Developed and coached employees, setting clear expectations for professionalism, service quality, and accountability.
Server / Bartender
GERVASONI'S BAR & RESTAURANT
Modesto, USA
01.2000 - 01.2006
- Built the foundation of a successful hospitality career through hands-on experience in restaurant service, bartending, guest relations, and daily operations.
- Cultivated long-term relationships with loyal, multi-generational guests, enhancing repeat visitation.
- Supported daily restaurant operations, staffing, service execution, and guest satisfaction.
- Assisted in daily operations, ensuring staffing, service execution, and guest satisfaction consistently met consistently met.
- Contributed to a family-oriented culture that fostered positive experiences for both guests and team members.
- Demonstrated the importance of teamwork, professionalism, consistency, and genuine hospitality.
- Developed strong knowledge of front-line restaurant operations that became the foundation for advancement into management and executive leadership.
Education
Bachelor of Science - Hospitality Management
Cal Poly Pomona
Associate Degree - Culinary Arts
Le Cordon Bleu Sacramento
Skills
- Guest Services
- Guest Complaint Resolution
- Service Excellence
- Operational Efficiency
- Hospitality Operations
- Hotel & Resort Operations
- Food & Beverage Operations
- Multi-Outlet Management
- Multi-unit management
- Restaurant & Bar Operations
- Banquet & Event Operations
- Operational compliance
- SOP implementation
- P&L & Revenue Management
- Financial operations
- Labor cost management
- Cost Control Strategies
- Operational budgeting
- Inventory Management
- Vendor purchasing
- Workforce scheduling
- Pre-Opening Operations
- New Concept Launches
- Property transformation
- Operational Safety
- Food Safety & Sanitation
- Team Scheduling Solutions
- Leadership development
- Team engagement
- Recruitment & Retention
- Training development
- Leadership mentoring
- Performance Management
- Collaboration strategies
- Cultural development
- Conflict Resolution
- Data Analysis Tools
- Team Scheduling Solutions
- Data Analysis Tools
Certification
- ServSafe Certified Trainer & Registered Proctor
- ServSafe Manager
- Food Handler Certification
- Responsible Beverage Service (RBS)
- TIPS
- TABC
- TWIC
Additional Professional Strengths
Open to relocation and opportunities throughout the United States and internationally, including cruise ships, resorts, hotels, private clubs, and remote hospitality destinations., Hands-on, visible, team-oriented leadership with an emphasis on accountability, professionalism, employee development, guest satisfaction, and operational consistency., Progressed from front-line restaurant service and bartending into multi-unit, hotel, Food & Beverage, club, and aviation operations leadership.
Technology And Operations Systems
Open to relocation and opportunities throughout the United States and internationally, including cruise ships, resorts, hotels, private clubs, and remote hospitality destinations., Hands-on, visible, team-oriented leadership with an emphasis on accountability, professionalism, employee development, guest satisfaction, and operational consistency., Progressed from front-line restaurant service and bartending into multi-unit, hotel, Food & Beverage, club, and aviation operations leadership.
Timeline
Supervisor, Guest Service & Operations
SPIRIT AIRLINES
01.2023 - 01.2026
Assistant Director of Food and Beverage
SAN JUAN OAKS GOLF CLUB
01.2021 - 01.2024
General Manager / Multi-Unit Leader
FARMER BOYS
01.2012 - 01.2017
Food & Beverage Director / Assistant General Manager / General Manager
CLARION INN & CONFERENCE CENTER
01.2006 - 01.2012
Server / Bartender
GERVASONI'S BAR & RESTAURANT
01.2000 - 01.2006
Bachelor of Science - Hospitality Management
Cal Poly Pomona
Associate Degree - Culinary Arts
Le Cordon Bleu Sacramento