John Mims

With over 40 years of experience in the fine and casual dining industry, I bring a wealth of knowledge in managing full-service and high-volume restaurants. Throughout my career, I have successfully owned and operated eight restaurants and bars, each with varying sales and sizes ranging from $2 million with 250 seats to $800k with 40 seats. My expertise extends to both the front and back of the house operations, excelling in roles such as acting chef/owner, management, staff training, bartending, outside catering sales, and overseeing day-to-day operations.

Knowledgeable restauranteur with solid background as Owner/Operator. Proven ability to manage operational aspects efficiently and drive business growth through strategic planning and execution. Demonstrated strong leadership and problem-solving skills, consistently ensuring high-quality service and customer satisfaction.

Business professional prepared for leadership role with extensive experience in managing operations and driving business success. Proven track record of effectively overseeing daily operations, implementing strategic plans, and optimizing resources. Highly focused on team collaboration and achieving results, with reputation for reliability and adaptability. Expertise in financial management, staff development, and customer relations.

Experienced with managing all aspects of business operations, including financial oversight and strategic planning. Utilizes effective leadership techniques to ensure efficient daily management and team productivity. Track record of fostering strong customer relationships and driving business growth through innovative solutions.

Detail-oriented Owner with proven success building relationships and maintaining partnerships with top accounts to increase overall productivity and grow profit channels. Expands network connections by effectively determining and meeting customer needs, implementing price models and optimizing inventory control procedures.

Enterprising Maître d' successful in leading every facet of new and ongoing business operations. Strategic thinker and tactical decision-maker with passion for serving customers and exceeding expectations. Creative problem solver skilled at de-escalating situations and driving positive change.

Successful Owner/Operator with expertise in the restaurant industry and insights on competitors and clientele. Dedicated leader maintains professional relationships and negotiates beneficial deals.

Dedicated restaurant professional with a history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.

Proactive and goal-oriented professional with excellent time management and problem-solving skills. Known for reliability and adaptability, with swift capacity to learn and apply new skills. Committed to leveraging these qualities to drive team success and contribute to organizational growth.

Pursuing full-time role that presents professional challenges and leverages interpersonal skills, effective time management, and problem-solving expertise. High-performing Chef offering over 40 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

• Best of Philadelphia, 1999, 2000, 2001, 2002, 2013, 2015
• Best Entrée Philadelphia Magazine, 2004
• Best of the Mainline, 2002, 2003, 2013
• Main Line Magazine (critic Trey Popp), 2014
• Food Critic Craig Laban, 2000, 2 bells, 2005, 2 bells, 2002, 3 bells
• Craig Laban’s Savoring Philadelphia, 2002, 76 of his favorite picks
• Chef’s Kitchen televised appearances, 2005, 2006, 2007, 2008, 2009, 2014, 2015
• Zagat Rated, 27
• Philadelphia Magazine Food Critic Trey Popp featured restaurant, October, 2014