JONATHAN REED BARNES MBA

Managed at 3 restaurants within the Star Restaurant Group, Doi Moi in Washington DC, Walrus Oyster and Ale House in Oxon Hill, MD, and Walrus Oyster and Ale House in Columbia, MD

• Walrus in Oxon Hill was the most successful restaurant in the Area and flagship restaurant of Star Restaurant Group during my time as Manager.
• Delegated daily tasks to team members to optimize group productivity.
• Mentored staff to enhance skills and achieve daily targets, using hands-on and motivational leadership.
• Directed and led employees, supervising activities to drive productivity and efficiency.
• Enforced company policies and procedures to strengthen operational standards across departments.
• Organized schedules, workflows and shift coverage to meet expected business demands.
• Worked closely with customers to understand needs and resolve diverse issues.
• Delegated assignments based on team strengths to optimize floor coverage and service levels.
• Collaborated closely with management team to roll out functional and strategic initiatives.
• Coordinated with vendors to track shipment progress of purchased items.
• Resolved discrepancies between customer orders and vendor invoices.
• Monitored inventory levels to ensure adequate stock is available at all times.

• Earned 100% on Marriott QA kitchen examination
• Monitored customer movements and quickly cleared empty tables for future customers.
• Restocked condiments and drink station supplies to maintain customer satisfaction.
• Applied proactive and resourceful nature to create pleasant guest experiences.
• Performed all duties with personable communication and professionalism including bus operation and passenger interaction.
• Maintained timely adherence to schedules and safety protocols.
• Operated navigation equipment and two-way radio while remaining focused on safety and efficiency.
• Trained internal staff members on administrative processes, work instructions and procedures to facilitate consistent and seamless company operations.

• Trained and monitored results of new and existing employees.
• Supervised a team of seven employees, delegating responsibilities in a fast-paced and high-pressure environment.
• Led daily management and motivation of employees.
• Led team in preparation and service of food.
• Monitored compliance with local, state and federal health and safety standards and conducted self-audit inspections.
• Monitored store and restaurant inventory.
• Motivated and encouraged staff to solve guest and employee related concerns.
• Maintained systems and procedures designed to monitor and regulate bar/food/labor costs.
• Provided excellent customer service.
• Was promoted to supervisory role within the first two years of employment.

• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Completed time-sensitive tasks under pressure.
• Prepared time-sensitive dishes in small space.
• Stocked store inventory and worked as cashier.
• Adhered to customer service guidelines.

• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Completed time-sensitive tasks under pressure.
• Prepared time-sensitive dishes in small space.
• Started as intern, hired as prep cook until being promoted to head of station.
• Received recommendation from Head Chef Eric Houseknecht "He started out completing small prep tasks for us, but through his hard work, eagerness to learn, and unfailing effort he worked his way into running his own station."