KRYSTAL JACKSON
Bellflower,CA
Summary
Visionary Food/Beverage/Hospitality Manager with over 21 years of transformative leadership, adept at elevating service standards and operational efficiencies. Excels in personnel management, performance optimization, and pioneering policy/procedural guidelines, with a proven ability to surpass budgeting and forecasting goals. Committed to revolutionizing customer satisfaction through strategic inventory control and robust professional relationship building.
Overview
21
21
years of professional experience
Work History
Food Service Manager
University Of California, Irvine
Irvine, CA
09.2024 - Current
- Lead and develop a diverse team comprising both unionized professionals and student staff in residential dining.
- Responsible for training, supervising, and coaching team members to ensure adherence to operational procedures, safety standards, and efficient scheduling.
- My oversight extends to all aspects of dining operations, including quality control, assisting in processing invoices and checking deliveries, ensuring a seamless experience for up to 6,000 guests daily.
- I assist in processing invoices, receiving and verifying deliveries.
- Assist in catering and concessions services.
- I strive to maintain high standards of service and contribute to the overall success of the dining program.
- My commitment to excellence and leadership was recognized with the Aramark Rookie of the Year award, honoring my dedication to delivering outstanding service and embodying Aramark's core values.
Manager
Panin Kabob Grill
Santa Ana, CA
01.2022 - 01.2024
- Spearheaded customer-focused strategies, elevating the restaurant's reputation.
- Pioneered a mentorship program, boosting staff skills and morale.
- Successfully reduced staff turnover by 15% with an innovative scheduling system.
- Efficiently led team development, fostering a collaborative work environment.
- Achieved a 20% uplift in guest satisfaction through enhanced service protocols.
- Revolutionized guest feedback system, increasing actionable insights by 30%.
- Optimized inventory management, cutting costs by 10% while maintaining quality.
- Initiated staff wellness programs, reducing absenteeism and improving morale.
- Launched a loyalty program, growing repeat customer base by 25%.
- Enhanced menu planning process, reducing food waste by 20%.
- Implemented a dynamic scheduling system, increasing staff efficiency by 20%.
Food Service Manager
USC Hotel
Los Angeles, CA
03.2018 - 01.2022
- Managed a diverse team of 40+ union employees and 4 supervisors, fostering a collaborative and efficient work environment.
- Developed strategic relationships with a variety of stakeholders, including students, faculty, VIPs, and external clients, ensuring high satisfaction levels.
- Spearheaded organization of special events, from planning to execution, including catering and setup/breakdown.
- Implemented innovative budgeting, forecasting, and cost analysis strategies, resulting in improved financial efficiency.
- Oversaw menu development, inventory management, and vendor relations, contributing to the smooth operation of multiple food service outlets.
- Led 44 staff, achieving streamlined operations in dining services, boosting customer satisfaction.
- Managed budgeting, forecasting, and cost analysis, enhancing financial efficiency in food services.
- Oversaw menu development, inventory, and vendor relations, ensuring quality and cost control.
- Fostered professional relationships, elevating the brand's reputation among a diverse clientele.
- Pioneered special event strategies, improving event execution and client satisfaction.
- Excelled in enhancing team unity, leading to a 20% increase in service efficiency.
- Revolutionized team dynamics, integrating innovative practices that heightened efficiency.
- Elevated dining experience, directly contributing to a 15% rise in guest satisfaction scores.
- Refined supply chain logistics, significantly reducing waste and enhancing sustainability.
- Cultivated a culture of excellence and mentorship, leading to staff achieving career advancements.
- Introduced tech-driven solutions to streamline operations, setting a new industry standard.
- Introduced a digital inventory system, reducing errors by 25% and enhancing operational efficiency.
Auxiliary Service Hospitality
University of Southern California
Los Angeles, CA
03.2018 - 01.2022
- Responsible for overseeing and managing Room Service, McKay’s restaurant, McKay’s Bar/lounge, Rosso’s Pizzeria, The Lab Bar and restaurant and, Special Events.
- Managing a professional staff of 40 union employees and 4 supervisors in operational procedures, safety, scheduling and disciplinary action and working in a team environment in the overseeing development of the staff.
- Maintaining professional business relationships with students, faculty, staff, VIPs and other clients that are not affiliated with USC and ensure that all over their needs are met.
- Organizing special events, catering and overseeing setup and breakdown.
- Scheduling, Budgeting, forecasting, cost analysis, ordering, menu development, inventory management, purchase orders, vendor relations, vendor reconciliations and cost control.
Manager
USC Seeds Market Place
Los Angeles, CA
03.2018 - 08.2019
- Led a team of 33, ensuring safety and operational excellence at USC Seeds Market Place.
- Optimized retail operations, achieving budget targets through diligent financial oversight.
- Introduced innovative customer service initiatives, boosting profitability and customer satisfaction.
- Implemented data-driven inventory strategies, resulting in a 20% reduction in waste.
- Revamped store layout, enhancing customer experience and increasing foot traffic.
- Led store to exceed sales goals by optimizing team performance and enhancing customer service.
- Streamlined staff scheduling, improving efficiency by 15% without compromising service quality.
- Negotiated with vendors to slash supply costs by 10%, directly boosting store profitability.
- Pioneered a local marketing campaign that expanded our customer base by 25%.
- Introduced a loyalty program, enhancing customer retention by 30%.
- Enhanced reporting accuracy by implementing a new inventory tracking system.
Principle Supervisor for Dining, Hospitality, & Retail Services
University of Riverside California
Riverside, CA
06.2007 - 03.2018
- Responsible for training and supervising a professional staff of over 35 and a student staff of 150 in operational procedures, safety, scheduling and disciplinary action.
- Experienced in overseeing every aspect of restaurant/retail operations including budgeting, forecasting, cost analysis, ordering, menu development, inventory management, purchase orders, vendor relations, vendor reconciliations and cost control.
- Worked in a team environment in the development and implementation of new ideas and concepts for the Aberdeen and Inverness Residential Restaurant.
- Oversaw The Market at Glen Mor and responsible for leading the development and training for the reconfiguration of the market to an Urban Market.
- Resourced new vendors to bring on campus to increase sales and foot traffic.
- Developed an opening and closing check list that increased efficiencies and communication between the management team.
- Responsible for daily and monthly scheduling for the Aberdeen and Inverness Residential Restaurant, taking in consideration vacation request, scheduled STO’s and holiday request.
- Achieved a 19.6% professional wage and a 6.7% student wage coming in under budget without reducing student programs or reducing the customer experience.
- On the designed and development team for several new programs for the residential restaurant customers including: Convocation, Haunted House, Thanksgiving Dinner, Gourmet Dinner, Food Show, County Fair, Smoothie Bar.
- On the menu design and development team of LOGO’s Café, a to-go alternative meal option for the Lothian residential residents.
Assistant Manager
Burger King
Alta Loma, CA
03.2004 - 05.2007
- Spearheaded team operations, ensuring stellar customer service at Burger King.
- Implemented cutting-edge inventory management strategies, reducing waste by 15%.
- Boosted team efficiency by introducing a novel training system, enhancing service speed.
- Launched a customer feedback system, resulting in a 10% surge in service quality.
- Drove a 20% increase in store revenue through strategic marketing and customer service initiatives.
- Led a storewide initiative to enhance team morale, resulting in a 5% drop in staff turnover.
- Coordinated with local suppliers to ensure timely inventory restock, minimizing downtime.
- Pioneered a customer loyalty program that increased repeat business by 18%.
- Analyzed sales data to identify trends, adjusting stock levels to meet demand efficiently.
- Directed a cost-saving strategy that cut operational expenses by 10%, boosting profitability.
- Orchestrated a sustainability initiative, reducing plastic use by 12%.
Education
Industrial Psychology -
University of Phenix
09.2026
Skills
- Menu Development & Automated Systems
- Budgeting/Forecasting
- Cost Control Management
- Quality Assurance & Training
- Personnel Management
- Purchasing & Inventory Control
- Team Building/Goal Setting
- Implementing Policy/Procedural Guidelines
- Training & Development
- Marketing/Merchandising/Upselling
- Catering & Banquets
- Event Planning
- Retail Operation Management
- Coaching and Counseling
- Performance Management
Timeline
Food Service Manager
University Of California, Irvine
09.2024 - Current
Manager
Panin Kabob Grill
01.2022 - 01.2024
Food Service Manager
USC Hotel
03.2018 - 01.2022
Auxiliary Service Hospitality
University of Southern California
03.2018 - 01.2022
Manager
USC Seeds Market Place
03.2018 - 08.2019
Principle Supervisor for Dining, Hospitality, & Retail Services
University of Riverside California
06.2007 - 03.2018
Assistant Manager
Burger King
03.2004 - 05.2007
Industrial Psychology -
University of Phenix
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