Kelli Jett
Lake Oswego,OR
Summary
Customer-oriented General Manager with 25+ years of experience focused on increasing revenues and expanding margin. Dedicated to delivering positive customer experiences to promote loyalty and repeat business. Orchestrates optimal resource utilization to handle expected operational needs and maintain company standards in cost control. Sales leader with sound judgment, good planning abilities and interpersonal communication strengths.
Overview
12
12
years of professional experience
1
1
Certification
Work History
General Manager
Wichita Bar & Grill
Oregon City, OR
06.2023 - Current
- Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies
- Analyzed market trends/data to identify potential opportunities for business growth within existing or emerging markets successfully.
- Developed and implemented strategies to increase sales and profitability.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Developed and maintained relationships with customers and suppliers through account development.
- Formulated policies and procedures to streamline operations.
- Introduced new methods, practices, and systems to reduce turnaround time.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.
Restaurant Consultant
Stickmen’s Lakeside Smokehouse
Lake Oswego, OR
06.2022 - 07.2023
- Built menu for the new smoker
- Trained all BOH on standards of the new industrial smoker
- Lowered food cost by controlling waste and properly training BOH on important kitchen procedures
- Trained new management on opening & closing duties and company polices
- Control labor cost during the slower winter months and implemented new winter months standards
- Built both front & back of house employee training manual.
- Increased overall efficiency with innovative menu design and strategic pricing recommendations.
- Improved customer satisfaction by conducting thorough restaurant evaluations and providing actionable feedback.
Restaurant Consultant
Abella Italian Kitchen
Wilsonville, OR
03.2022 - 08.2022
- Responsible for hiring and mentoring FOH and BOH employees, including future management
- Lowered high food, liquor & labor cost quickly by utilizing inventory management skills
- Updated policies and procedure manuals with new owner’s guidelines
- Built new catering event program to host large parties to increase profit
- Worked closely with vendors to rebuild wine program
- Rebuilt all menus to re-brand the image.
- Implemented effective inventory management systems, reducing food waste and lowering costs.
- Assisted in recruitment efforts by developing job descriptions, interviewing candidates, and evaluating potential hires for fit within the organization''s culture.
- Designed unique branding concepts that resonated with target customers while staying true to the restaurant''s identity.
- Evaluated financial statements regularly spotting areas of concern before they developed into larger issues.
- Reviewed business finances and back-end administrative procedures.
- Trained new employees in operational procedures and modeled duties for front and back house positions.
Restaurant Consultant
Dundee Bistro
Dundee, OR
09.2021 - 03.2022
- Redesigned menu to adjust food cost without jeopardizing the quality
- Set new wine club standards
- Trained new wine/bar manager on standards
- Developed the catering program to increase revenue
- Worked with Front House Manager to developed new specs, expectations for growing wine club
- Implemented new labor cost standards
- Remodeled private venue to host private catered events.
- Increased overall efficiency with innovative menu design and strategic pricing recommendations.
- Developed successful marketing campaigns for promotional events, driving increased foot traffic to the restaurant.
- Implemented effective inventory management systems, reducing food waste and lowering costs.
- Established strong relationships with suppliers to negotiate favorable terms on high-quality ingredients at competitive prices.
- Updated business appearance, decor, social media accounts and promotional strategies.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Coordinated with catering staff to deliver food services for special events and functions.
Restaurant Consultant
Sushi Ki-ichi
Tigard, OR
02.2021 - 08.2021
- Developed opening and closing procedures for management
- Implemented new standards, specs, and server's guidelines
- Worked with owners to update marketing strategies
- Set-up new POS program and trained employees on system
- Reorganized and set up new to-go 's through 3rd party.
- Increased overall efficiency with innovative menu design and strategic pricing recommendations.
- Boosted client revenue by identifying opportunities for cost reduction and operational improvements.
- Implemented effective inventory management systems, reducing food waste and lowering costs.
- Streamlined communication between kitchen staff, servers, and management to improve overall team cohesion.
- Designed unique branding concepts that resonated with target customers while staying true to the restaurant''s identity.
Bar Manager & Lead Bartender
Gubanc’s Pub
Lake Oswego, OR
06.2019 - 04.2021
- Responsible for server and bartenders’ schedule
- Rebuilt and launch new wine and happy hour menus to help increase sales
- Reorganized bar stock and inventory to help be more efficient
- Provided excellent customer service to help reestablish the guest experience
- Handled customer complaints with a positive attitude and correct the situation
- Responsible for all beverages throughout the restaurant on busiest evenings by myself
- Developed new online Togo system to help with revenue during COVID regulation.
- Boosted customer satisfaction by implementing innovative bar management strategies.
- Handled conflict resolution among staff members promptly and professionally, maintaining a positive work environment.
- Oversaw maintenance tasks for the bar area, ensuring a clean and safe environment for patrons at all times.
- Maximized customer service by training staff, overseeing operations, and resolving issues.
Franchise Developer
Goiń Postal
Centralia, WA
01.2016 - 02.2017
- Set up new franchise for existing company to help increase revenue
- Developed and trained employees on new POS system and inventory control
- Worked closely with large corporate shipping companies to establish business relationship
- Developed new marketing strategies, business sales goal, and policies and procedures
- Hired and trained new management team
- Processed payroll and new hire paperwork
- Filed and maintained required business licensing.
- Developed strong relationships with franchisees, providing ongoing support and guidance for business success.
- Streamlined the franchise onboarding process, reducing time to market for new locations.
- Negotiated favorable lease terms for franchise locations, ensuring profitability and sustainability of operations.
- Conducted thorough market research to identify high-potential sites for new franchises, driving expansion efforts.
- Implemented data-driven performance management tools, empowering franchisees to make informed decisions for their businesses.
- Collaborated with cross-functional teams to develop comprehensive training materials, enhancing franchisee knowledge and skills.
- Achieved higher revenue growth rates among participating stores by introducing innovative sales strategies tailored to each location''s unique demographics.
- Increased efficiency within the company''s operations by standardizing procedures related to cost control measures such as inventory management.
Consultant & General Manager
Elks Lodge
Seattle, WA
09.2015 - 10.2015
- Built new systems for standards, pars, and expectations for the restaurant
- Developed an organized ordering and inventory system to utilize labor cost
- Lowered and maintained excellent food, alcohol, and labor costs
- Hired and trained both FOH and BOH positions
- Worked closely with members to schedule and host large events
- Processed payroll and new hire paperwork.
Restaurant Consultant
Betty's Nosh
Glendale, AZ
06.2014 - 08.2015
- Restructured old system to help with standards, pars, and expectations
- Developed and organized ordering systems and controlled inventory to maintain food cost
- Lowered and maintained labor and food costs by analyzing business flow
- Hired and trained all FOH and BOH positions
- Input new hire paperwork and processed company payroll.
- Increased overall efficiency with innovative menu design and strategic pricing recommendations.
- Boosted client revenue by identifying opportunities for cost reduction and operational improvements.
- Collaborated with chefs to create new menu items that catered to evolving consumer tastes and preferences.
- Optimized floor plans for better workflow, enhancing table turnover rates and maximizing seating capacity.
- Conducted in-depth competitor analysis, enabling clients to stay ahead of industry trends and maintain a competitive edge.
- Facilitated employee training sessions on topics such as food safety, customer service techniques, and conflict resolution strategies.
- Advised on the implementation of technology solutions like online reservations systems or point-of-sale interfaces increasing efficiency.
- Served as an ongoing resource for clients answering questions addressing concerns and providing guidance whenever needed.
- Reviewed business finances and back-end administrative procedures.
- Updated business appearance, decor, social media accounts and promotional strategies.
- Trained new employees in operational procedures and modeled duties for front and back house positions.
Restaurant Consultant
Pellini Italian Eatery
Scottsdale, AZ
11.2012 - 01.2014
- Built all systems, standards, and expectations for new developing franchise restaurant
- Developed new catering concept to bring in more revenue.
- Increased overall efficiency with innovative menu design and strategic pricing recommendations.
- Enhanced dining experience through evaluating service quality and suggesting staff training programs.
- Improved customer satisfaction by conducting thorough restaurant evaluations and providing actionable feedback.
- Boosted client revenue by identifying opportunities for cost reduction and operational improvements.
- Implemented effective inventory management systems, reducing food waste and lowering costs.
- Conducted in-depth competitor analysis, enabling clients to stay ahead of industry trends and maintain a competitive edge.
- Streamlined communication between kitchen staff, servers, and management to improve overall team cohesion.
- Designed unique branding concepts that resonated with target customers while staying true to the restaurant''s identity.
- Evaluated financial statements regularly spotting areas of concern before they developed into larger issues.
- Served as an ongoing resource for clients answering questions addressing concerns and providing guidance whenever needed.
- Optimized menu with fresh offerings and seasonal fare.
- Motivated staff to perform at peak efficiency and quality.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Verified prepared food met standards for quality and quantity before serving to customers.
Education
Bachelor of Science - Restaurant And Culinary Management
Le Cordon Bleu College of Culinary Arts - Scottsdale
Scottsdale, AZSkills
- POS - Aloha, Micros, Square, Toast, Revel
- Microsoft Office & Excel
- QuickBooks
- Menu Building
- Craft Cocktails
- Payroll Management
- Restaurant, Nightclub & Bar Management
- Profit & Loss
- Training & Development
- Labor & Food Cost
- Time Management
- Catering & Event Planning
- Inventory Control
- Budgeting
- Branding
- Customer Relations
- Food & Wine Pairing
- Wine Knowledge
- Marketing & Social Media
- Multi Brand Management
- Culinary Techniques
- Food Safety & Sanitation
- Budget Analysis
- Budget coordination
- Cost Reductions
- New Business Development
- Performance Evaluations
- Project Planning
- Facility Management
- Labor Cost Controls
- Cost analysis and savings
- Verbal and written communication
- Recipes and menu planning
Certification
- OLCC, 05/2028
- Food Handlers, 10/25
References
- Mark Hermann, Restaurant Owner, (727) 735-5242
- Eric Latocki, Business Owner & Franchisee, (612) 478-0613
- Craig Pendleton, Restaurant & Casino Consultant, (623) 241-3778
Timeline
General Manager
Wichita Bar & Grill
06.2023 - Current
Restaurant Consultant
Stickmen’s Lakeside Smokehouse
06.2022 - 07.2023
Restaurant Consultant
Abella Italian Kitchen
03.2022 - 08.2022
Restaurant Consultant
Dundee Bistro
09.2021 - 03.2022
Restaurant Consultant
Sushi Ki-ichi
02.2021 - 08.2021
Bar Manager & Lead Bartender
Gubanc’s Pub
06.2019 - 04.2021
Franchise Developer
Goiń Postal
01.2016 - 02.2017
Consultant & General Manager
Elks Lodge
09.2015 - 10.2015
Restaurant Consultant
Betty's Nosh
06.2014 - 08.2015
Restaurant Consultant
Pellini Italian Eatery
11.2012 - 01.2014
Bachelor of Science - Restaurant And Culinary Management
Le Cordon Bleu College of Culinary Arts - Scottsdale