JONATHAN K. HOSTETLER
Metairie,LA
Summary
Accomplished Culinary Systems Manager with a proven track record at Creole Cuisine Restaurant Concepts, optimizing business operations across 5 units and contributing to 25% of annual revenue. Adept in Systems Analysis and Operational Leadership, demonstrated through strategic P&L optimization and innovative growth planning. Skilled in talent acquisition and driving organizational development.
Overview
10
10
years of professional experience
Work History
CULINARY SYSTEMS MANAGER
CREOLE CUISINE RESTAURANT CONCEPTS
New Orleans, LA
07.2024 - Current
- Multi-Unit Systems Manager responsible for the culinary Business Operations of 5 restaurants accounting for 25% of Company revenue on a yearly basis
- P&L Analysis and Financial Reporting based on a 13 Period calendar year
- Corporate P&L Optimization meetings every four weeks with CEO, CFO, Vice President, and Director of Operations
- Inventory Management with Variance Analysis, Fiscal and Operational Budget Forecasting, Corporate Systems Design and Implementation, Vendor and Procurement Supply Chain Analysis, and Customer Service Relations
EXECUTIVE CHEF (Property Opening Chef)
CANOPY by HILTON HOTEL NEW ORLEANS DOWNTOWN
New Orleans, LA
12.2021 - 07.2023
- Member of the AIMBRIDGE CULINARY COUNCIL
- 1 of 11 Chef’s chosen from the Aimbridge portfolio of hotels and resorts (1500+ properties) to consult with Vice Presidents of Operations on day-to-day hospitality operations across the company
- The main goals being to streamline operations systems to maximize profit, develop nationwide hospitality procurement strategies, and solve company-wide hospitality and culinary challenges
- Developed Food and Beverage Operating Systems for Hilton’s newest Canopy by Hilton Property
- Created Fiscal and Operational Budgets based on Financial Forecasts and cross-property Business Estimations
- Lead operator of financial reporting, labor control systems, and business operations related to Hilton’s brand-standards within the Food and Beverage Department
CHEF de CUISINE of PROPERTY
CAESARS ENTERTAINMENT INC.
New Orleans, LA
07.2021 - 12.2021
- Managed Business Operations for 3 Restaurants, the Banquet Department, Stewarding Department and Hotel Amenities
- Responsibilities Included: Food and Operational Cost Analysis, Scheduling and Staff Management, Talent Acquisition, Profit Margin Optimization, and Recipe and Menu Development
SOUS CHEF
COCHON BUTCHER; LINK RESTAURANT GROUP
New Orleans, LA
04.2021 - 07.2021
- Maintained strict guidelines for business consistency, product quality checks, and staff management
- Managed weekly inventory variances and labor budgets to ensure corporate goals were realized
SOUS CHEF
CAESARS ENTERTAINMENT INC.
New Orleans, LA
11.2019 - 04.2021
- Managed Operations for The Steakhouse, VIP/High-Roller Events, The VIP Lounge, Special Banquet Events and The Buffet
- Assisted in the product procurement, planning, preparation, and execution of Banquet Events and Culinary Demonstrations
OWNER/DIRECTOR of CATERING/EXECUTIVE CHEF
SEERSUCKER RESTAURANT & CATERING
Gretna, LA
08.2014 - 11.2019
- Developed Seersucker’s Drop & Go Catering system that serviced the LSU Medical Facility and numerous pharmaceutical reps in the West Bank, Metairie, and New Orleans areas
- Created menus, recipes, build guides and order guides for both Restaurant (50+ items) and Catering (125+ items) businesses
- Assisted clients in planning their events including menu creation, décor, and staffing
- Events included weddings, medical conferences, large social club events, dinner parties, etc
- Interviewed, Hired, Trained & Maintained Staff including B.O.H., F.O.H., Catering Delivery Drivers & Special Event Staff
Education
Bachelor of Arts - English
Virginia Polytechnic Institute & State University
Blacksburg, VA05-2011
Skills
- Systems Analysis
- Training Documentation
- Operations Management
- Talent Acquisition
- Growth Planning
- Innovation Management
- Expense Reporting
- Strategic Planning
- Operational Leadership
- Profit and Loss Analysis
- Organizational Development
- Business Continuity Planning
Timeline
CULINARY SYSTEMS MANAGER
CREOLE CUISINE RESTAURANT CONCEPTS
07.2024 - Current
EXECUTIVE CHEF (Property Opening Chef)
CANOPY by HILTON HOTEL NEW ORLEANS DOWNTOWN
12.2021 - 07.2023
CHEF de CUISINE of PROPERTY
CAESARS ENTERTAINMENT INC.
07.2021 - 12.2021
SOUS CHEF
COCHON BUTCHER; LINK RESTAURANT GROUP
04.2021 - 07.2021
SOUS CHEF
CAESARS ENTERTAINMENT INC.
11.2019 - 04.2021
OWNER/DIRECTOR of CATERING/EXECUTIVE CHEF
SEERSUCKER RESTAURANT & CATERING
08.2014 - 11.2019
Bachelor of Arts - English
Virginia Polytechnic Institute & State University
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