TERRY L. JONES
Chicago,Illinois
Summary
A highly experienced Hospitality Professional bringing a demonstrated record of accomplishments to an organization focused on the same. Ability to prepare and deliver compelling solution-oriented presentations. Developed and implemented training programs to achieve corporate initiatives.
Overview
34
34
years of professional experience
1
1
Certification
Work History
Hospitality Consultant
HOSPITALITY CONSULTANT
Chicago, Illinois
01.2012 - 01.2015
- Utilize Food Service/Hospitality experience and expertise, successfully negotiated contracts to provide training and re-training skills sets for small to mid-size restaurant/catering businesses. Also, developed and implemented SOP (Standard Operating Procedures)
Special Events Planner
CATERING & SPECIAL EVENTS BY PHIL STEFANI
Chicago, Illinois
04.2005 - 01.2007
- Identified event opportunities within the Social Market
- Generated more than $300k in first eight months of employment
- Average revenue for each event was approx. $20k
- Profit margin was 60-70%
- Planned and organized catering logistics for each event. That is, menu selection, tasting(s), staffing, room configuration and entertainment if needed
- Proven computer skills in Microsoft Office applications, including Word, Excel, Access, Outlook and PowerPoint
Catering Sales Manager
BOSTON MARKET CORP.
Chicago, Illinois
05.2003 - 01.2006
- Successfully completed Boston Market Management Training Program in three months
- Responsibilities included Managing operation, daily planning and organizing of product usage and food requirements base on daily revenue expectations, inventory controls, customer experience
- Hiring, training and evaluating employee job performance, problem solving, cleanliness, employee direction and accountability
- Ordering of food and supplies, and P&L responsibilities
Director of Catering
RAMADA INN LAKESHORE
Chicago, Illinois
01.2001 - 01.2003
- Managed Catering Department with a $2 million revenue budget
- Supervised staff of 3 Sales Agents & 2 Support Staff
- Responsible for on-going Training and Staff development with new methods of selling and CRM
- Proven computer skills in Microsoft Office applications, including Word, Excel, Access, Outlook and PowerPoint
Director of Operations
DR. JAMS RESTAURANT
Chicago, Illinois
01.1992 - 01.1994
- Family owned and operated restaurant. Primary responsibilities include directing daily operation, design inventory systems and controls, develop and train employees on an ongoing basis. Develop and establish banquet policies and procedures
- Managed a staff of 25 employees
- Assist with all marketing, sales and promotional concepts to increase business assist with the developing all menu items
Director of Operations
The Annex Banquet Facility
11900 S Elizabeth
01.1990 - 01.1992
- Managed a staff of 50 people
- Designed, prepared and implemented new banquet menus, scheduled and reorganized the entire operation
- Reduced overall food cost by 20% through competitive buying and shopping, inventory controls
- Designed marketing and advertising programs to increase sales and profitability of facility, established employee training and evaluation programs, directed a management staff of two salespeople, executive chef, two secretaries and a banquet manager
Director of Catering
McCormick CENTER HOTEL
Chicago, Illinois
01.1988 - 01.1990
- Responsible for annual sales budget of $3.1 million in food and beverage
- Managed a staff of four
- Customizing menus, menu planning and developing market surveys and strategies
- Worked with the Executive Chef in establishing food cost guidelines and menus
- Worked with the Director of Convention Services in planning space allocation and room set-up
- Responsible for coordinating with Banquet and Stewarding Directors in the successful execution of all catered events
Catering Sales Manager
McCormick Center Hotel
Chicago IL
01.1987 - 01.1988
- Responsibilities included sales in the social markets
- Increased annual revenue sales in the wedding market from $10,000 in 1987 to $100,000
- Successfully negotiated contracts with the Chicago Police Department, local churches and political groups
- Developed and implemented the annual Christmas Menu package that increased revenues from $20,000 in 1987 to $90,000 in 1988
- Generated Christmas party revenue of $130,000 for the month of December (the highest ever produced)
- Promoted to Director of Catering after eight months as a result of sales performance and exceeding sales quotas
Catering Manager
OGDEN ALLIED FOOD SERVICE CORPORATION
Detroit, Michigan
01.1985 - 01.1987
- Hired into Catering Management Training Program
- Responsible for the planning and execution of all catered functions in Cobo Hall Convention center, Ford Auditorium and Veterans Memorial building in Detroit, MI
- Responsible for menu selection with customers, preparation and food production. Work with the City planning department for all room logistics
- Managed a staff of 30-300, depending on size of event
- Managed events from 100 to 9,000 people, ranging from political events, trade shows, weddings and family reunions
- Extensive experience in working in a Union environment
General Manager
STEAK & ALE RESTAURANT CORPORATION
Atlanta, Georgia
01.1981 - 01.1985
- Hired into, completed management-training program in Atlanta, Georgia, and promoted to Assistant Manager in Baltimore, within four months. Promoted to highest volume restaurant located in Upper Saddle River, New Jersey in nine months
- After eighteen months, promoted to Opening Store Manager of a newly opened store in Wilmington, Delaware
- My responsibilities there included the hiring and training of 100 direct service employees
- Promoted to General Manager and transferred to Kansas City, Missouri
- Management of this 1.5-million-dollar operation included hiring, testing, and training all new employees, evaluating and testing existing employees, and developing and training assistant managers.
- Through the implementation of innovative programs which-increased employee accountability and provided objective employee performance reviews, reduced labor percentage costs by 10%, material costs by 8%, and increased customer repeat patronage by 20%
Education
Microsoft Office Specialist (MOS) - Access, Word, Excel, PowerPoint and Outlook
Chicago City Colleges
Chicago, IL05.2015
Master of Science - Microsoft Office Certified
CHICAGO CAREER TECH
Chicago, Illinois05-2020
Master of Arts - Human Resources Management
PEPPERDINE UNIVERSITY
Los Angeles, CaliforniaBachelor of Arts - Psychology
ILLINOIS STATE UNIVERSITY
Normal, Illinois1976
Skills
- Food safety regulations
- Staff training and development
- Guest relations
- Creativity and innovation
Certification
- CM - Certified Manager Certification
Timeline
Hospitality Consultant
HOSPITALITY CONSULTANT
01.2012 - 01.2015
Special Events Planner
CATERING & SPECIAL EVENTS BY PHIL STEFANI
04.2005 - 01.2007
Catering Sales Manager
BOSTON MARKET CORP.
05.2003 - 01.2006
Director of Catering
RAMADA INN LAKESHORE
01.2001 - 01.2003
Director of Operations
DR. JAMS RESTAURANT
01.1992 - 01.1994
Director of Operations
The Annex Banquet Facility
01.1990 - 01.1992
Director of Catering
McCormick CENTER HOTEL
01.1988 - 01.1990
Catering Sales Manager
McCormick Center Hotel
01.1987 - 01.1988
Catering Manager
OGDEN ALLIED FOOD SERVICE CORPORATION
01.1985 - 01.1987
General Manager
STEAK & ALE RESTAURANT CORPORATION
01.1981 - 01.1985
Microsoft Office Specialist (MOS) - Access, Word, Excel, PowerPoint and Outlook
Chicago City Colleges
Master of Science - Microsoft Office Certified
CHICAGO CAREER TECH
Master of Arts - Human Resources Management
PEPPERDINE UNIVERSITY
Bachelor of Arts - Psychology
ILLINOIS STATE UNIVERSITY
CORE COMPETENCIES
Sales & Marketing Strategist – Problem identifier/Solver – Sales Hunter/Closer – Negotiations – Leader Account Management – Staff Training & Development – Strategic Planning – Human Resources Management