Jesse Cutrer

• Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
• Developed and implemented strategies to increase sales and profitability.
• Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
• Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
• Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
• Managed budget implementations, employee evaluations, and contract details.
• Provided strategic oversight of marketing and promotional campaigns to keep campaigns aligned with overall goals and objectives.
• Took leading role for developing General Managers in the western Nebraska region (Kearney, Columbus, and North Platte).
• Took over MUM (Multi Unit Manager) position while current one was away and implemented any new systems during this time.

• Managed budget implementations, employee reviews, training, schedules and contract negotiations.
• Developed and maintained relationships with guests and team members to create a safe, fun, productive culture that drove sales and team member retention
• 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.
• Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency
• Applied performance data to evaluate and improve operations, target current business conditions and forecast needs.
• Developed effective business plans to align strategic decisions with long-term objectives.

Organized special events in the restaurant, including receptions, promotions and corporate luncheons. Correctly calculated inventory and ordered appropriate supplies. Led and directed team members on effective methods, operations and procedures. Prepared for and executed new menu implementations. Oversaw FOH personnel to maintain adequate staffing and minimize overtime. Conducted timely performance evaluations for all FOH staff. Carefully interviewed, selected, trained and supervised staff.

• Onboarded new employees with training and new hire documentation.
• Cross-trained existing employees to maximize team agility and performance.
• Maximized performance by monitoring daily activities and mentoring team members.
• Evaluated employees' strengths and assigned tasks based upon experience and training.
• Adjusted job assignments and schedules to keep pace with dynamic business needs, factoring in processes, employee knowledge and customer demands.
• Delivered feedback to decision-makers regarding employee performance and training needs.
• Conducted monthly inventories of raw materials and components on work floor.
• Compiled data highlighting key metrics to report information, determine trends and identify methods for improving store results.

• Cultivated warm relationships with regular customers.
• Worked with POS system to place orders, manage bills and handle complimentary items.
• Explained menu items and suggested appropriate options for food allergy concerns.
• Bussed and reset tables to keep dining room and work areas clean.
• Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
• Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.

• Helped write schedules to have appropriate staffing levels for business needs based on projected guest counts.
• Increased sales significantly by upselling higher-end products to customers.
• Applied comprehensive knowledge of wine, cider and beer to increase daily beverage sales.
• Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
• Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals and walk-in business.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.