Jack Harding Email and Phone Number

Built, opened & lead dynamic crew and department creating the environment for the best in class food & beverage customer experience promoting and vending 3000 world class products.Coach and mentor 10 diverse, productive, effective direct reports adhering to Whole Foods OTS protocols.Manage a diverse team of 30+ vendor accounts with a focus on the highest quality products for local customers producing the highest rate of return.Implemented the Pyramid of Success to stimulate workplace personal satisfaction and facilitate a highly satisfied, high-performing professional culture with 98% employee retention.Developed a focused concierge customer service program instilling an increased level of hospitality for event design and experience, individual and catering services raising repeat businesses and customer retention by 37% in three quarters.Serve as regional representative in "Green Trek Challenge" - company wide activities and events encouraging positive physical, mental health and nutrition. Communication leader relaying program milestones and information to employees using company social media channels, internal communications and speaking engagements.Daily assessment of Burbank campus customer facing and back end workspaces, storage facilities and retail areas for strictest quality and safety assurance.Communicate strategic accomplishments, goal achievements and team member shout-outs to regional leadership bi-weekly through effective email communication.Collaborate partner to open Burbank campus, 50,000 sq. ft including but not limited look & feel, safety, food & beverage, spirits, cheese, beer & wine, transportation and physical production.

Managed a product line of 1750 SKU's, engaging marketing in campaign development increasing sales YOY 18%.Manage 35 diverse independent contractors and 22 vendors with a focus on the highest level of product offerings and customer service.Cross-functional team leader facilitating maximum customer success utilizing the breadth of the internal and external WFM crew members, including: communications, marketing, social media, operations, building engineers, property management and maintenance, senior regional directors, corporate resources, safety and facility managers.Positive hands-on client advocate - created bi-monthly customer and crew member education in viniculture, food and beverage pairing, spirits history and flavor compatibility increasing customer retention by 9% average YOY for 2 years.

Director, 8 Managers, 50 staff assuring highest quality customer service overseeing all activities: operations, building management, financials, catering, interior layouts, customer experience.Increased GSS scores from 330 to 79 - Marriott North America year one. Raised Food and Beverage service ranking from 23 to 340, year one.Concept-launch new national chain restaurant for Marcus Group in collaboration with Miller Brewing Company. Cross functional team leader:concept, brand, budget, P&L, staffing, service training, construction, design, profitability.Q1, Y1 department financial savings 26% Marcus Hotels and Resorts "Perfect 10" score, 12 in 18 months.Launched 5 additional food service outlets on budget, under conflicting and concurrent schedules in 13 months in one facility. Supervised staffing, menu design, P&L, staff coaching using the Pyramid of Success, and ongoing client experience. Certified operational cost analysis professional receiving accreditation using Birch Street purchasing data-based pricing, CI/TY implementation, Avendra purchasing system and product/inventory strategies improving operational efficiencies by 27% by year two.Improved operational controls, lowered overhead, reconfigured budget organization reducing redundancies and increasing crew effectiveness by 30% Y1. PR spokesperson for media interviews, social media events, charitable fundraisers increasing community reach and engagement 37% in 2 years.Handpicked by Marriot Corporate as Midwest Region F&B Director to attend high profile "Chef's Excellence", the future of innovation.Appointed to the Professional Development Board for Southeast Community College.Established a mentoring program with SOUTHEAST COMMUNITY COLLEGE Hospitality Management and Culinary Arts Programs to provide on-the-job training and real world career preparation.

Founder, Manna Culinary Corporation (MCC), a Restaurant Development Consultancy. Within two years expanded business to include an In-Home Private Chef and Catering Company. Thirteen years later expanded service line to include Mobile Food Vending, Clean Street Food. Key accomplishments concept to profitability Clean Street Food (CSF) • 12 member staff• Time/cost-efficient operations • Business plans and financial forecasts for venture capital• Trademark and legal• Promotional strategies to surpass Year 1 revenue targets by 15%• Expand client base by 12% Q2 Y2 • 2012 Zagat Food Truck of the Week and Best Food Truck honors at 2012 Rose Bowl Game• Featuring Asian, Mediterranean, Southern, Hispanic, American Classic, East Coast fareKey accomplishments concept to profitability Manna Culinary Corp. (MCC)• 17 year California incorporated company • Concepts, business plan, financial forecasts• Budget and backend• Food costing/sourcing, inventory, maintenance• Promotional strategies, marketing, social media• Hired/trained /developed staff• Developed culturally diverse menus• Food costing/sourcing, inventory, maintenance• 7-day-per-week, 10 staff, high-end clients; world dignitaries, political leaders, Fortune 500 executives, celebrities and entertainment studios (PARAMOUNT, SONY, DISNEY, etc.).Restaurant Development ConsultantKey accomplishments:• 5 new venues in 7 years• Concepts, business plans, financial forecasts for venture capital funding, established operational practices, hired/trained staff, created menus and established all business practices and processes.