Jake Porter Email & Phone Number

Managed day-to-day operations for a full-service restaurant and bar with annual sales of $800K including event coordination and planning. Provided strategic leadership and direction for current and future operational plans; maintained direct oversight of marketing, menu development and costing, scheduling and payroll, billing, monthly F&B inventories, P&L, and quarterly revenue forecasting.Sourced, selected, and negotiated with vendors/suppliers.Managed, controlled, and purchased… Show more Managed day-to-day operations for a full-service restaurant and bar with annual sales of $800K including event coordination and planning. Provided strategic leadership and direction for current and future operational plans; maintained direct oversight of marketing, menu development and costing, scheduling and payroll, billing, monthly F&B inventories, P&L, and quarterly revenue forecasting.Sourced, selected, and negotiated with vendors/suppliers.Managed, controlled, and purchased inventory including all food, liquor, beer, wine, and mixers; conducted inventory counts and coordinated vendor delivery schedules to ensure appropriate levels of inventory.Directed a staff of up to fifteen (15) employees responsible for food preparation and service delivery; assessed employee performance and provided ongoing direction, mentoring, and support.Scheduled work hours; planned staff schedules to ensure adequate manpower coverage. Spearheaded the recruitment, training, staffing, and scheduling of restaurant/catering personnel; developed job descriptions and responsibilities and completed all new hire paperwork. Enforced adherence to corporate standards/guidelines at all times. Show less

•Marketed and promoted a variety of small and large-scale events, ranging in size from 200 to 4,000 attendees, at local bars designed to increase/attract clientele. •Oversaw the entire event process including the initial stage of selling, contractual negotiations, pre-planning, budget forecasting, cost analysis, on-site execution, and post-program evaluation.Planned and created unique ideas, marketing strategies, and promotions for events; identified and exploited profitable… Show more •Marketed and promoted a variety of small and large-scale events, ranging in size from 200 to 4,000 attendees, at local bars designed to increase/attract clientele. •Oversaw the entire event process including the initial stage of selling, contractual negotiations, pre-planning, budget forecasting, cost analysis, on-site execution, and post-program evaluation.Planned and created unique ideas, marketing strategies, and promotions for events; identified and exploited profitable opportunities.Catered to VIP's and established a network of valuable relationships which benefited clients. Successfully negotiated contracts with major artists and venues; coordinated on-line ticket sales and created radio advertisements. Identified and acquired new business opportunities; cultivated and maintained existing relationships.Effectively and professionally negotiated, communicated, and represented each account; ensured and enforced all sponsor requirements per contractual agreements.Managed, and trained event day venue and catering staffs of up to thirty (30); effectively supervised event staff exercising strong personnel management, team development, and project leadership skills. Selected Accomplishments:Consistently met budgetary guidelines. Featured on the front cover of the November issue of Study Breaks magazine in recognition of our impact on San Antonio's social nightlife, 2005. Conceptualized and implemented a successful "Local Celebrity" promotion which lasted each week for four (4) months at a local club in San Antonio; networked with a number of local businesses to sponsor and/or have a presence at the event each week. Sold/capped out at twenty (20) sponsors in just two (2) weeks.; Show less

Managed all components of food/beverage services including financial performance, planning and budgeting, staffing and scheduling, associate training and development, and food procurement, preparation, and safety in the absence of the General Manager.Helped recruit, interview, and staff servers; spearheaded new employee training programs and orientations. Conducted pre-shift meetings with a staff of approximately fifty (50) including servers, bartenders, cooks, banquet, and room service… Show more Managed all components of food/beverage services including financial performance, planning and budgeting, staffing and scheduling, associate training and development, and food procurement, preparation, and safety in the absence of the General Manager.Helped recruit, interview, and staff servers; spearheaded new employee training programs and orientations. Conducted pre-shift meetings with a staff of approximately fifty (50) including servers, bartenders, cooks, banquet, and room service personnel.Created seating charts and determined sections for waitstaff; coordinated employee training, performed uniform inspections, and designed/implemented incentives and other motivational programs to enhance customer service competencies. Resolved complex, escalated customer issues by interfacing with patrons and other internal departments. Promoted and sold items to customers; conferred with patrons to resolve problems.Managed, controlled, and purchased inventory including liquor, beer, wine, and mixers; coordinated vendor delivery schedules to ensure appropriate levels of inventory and calculated liquor costs on a weekly basis.Monitored individual liquor sales and tailored specials to generate revenue; cultivated and built business relationships with liquor company representatives. Selected Accomplishments:Elevated three (3) times during tenure with company.Selected to train new employees; provided ongoing direction and support. Show less