http://JamieMancini.LNF.com

Additional experience as a Restaurant Owner at DOCK125 (2018 to current) and Restaurant Manager at 300 Boulevard Bar and Grille (<1 year) an Event Coordinator at The Hawthorne Hotel (1 year), and Manager at Red Rock Bistro and Bar (11 years)

I substantiated behind rapid revenue growth and top business retention due to strategic planning and hospitality management skills. With top-tier analytical and forecasting abilities, I negotiated contracts with vendors, oversaw purchasing, and supervised cross-functional teams. I enhanced business growth by conceptualizing, developing, and launching cutting-edge marketing campaigns that incorporate key brand messaging, hotel features and amenities, and consumer-facing content. I elevated outcomes and growth by building strong teams through careful prospecting, candidate screening, interviewing, and hiring. I extended comprehensive training, timely payroll, and dedication to solid employee relations. I reduced the amount of booking issues by closely tracking reservations and successfully navigating innovative booking software including Priceline and booking.com. I was point person for food and beverage management within hotel restaurants.

www.jerseyshoreres.con

I bridged communication across FOH and BOH staff to promote consistency. I was in charge of leading s daily operations including unique food and drink menu preparation, daily specials, inventory, opening, and closings. I enhanced the rate of new business acquisition by creating hard-hitting digital marketing and advertising campaigns. I was the key contact for management of finances including reconciliations, banking, cash flow increase, and budgeting. I headed all aspects of quality and sanitation inspections, enforced government compliance, and corrected issues. I nourished solid community ties and business networks through engaging communication and local involvement.

I led successful execution of events including client consultations, equipment rental, diagram development, room needs (linen, china, silverware), diverse food and drink menus, and effective scheduling with confirmations. I anticipated potential issues and prepared solutions ahead of time. I facilitated open dialogue and provided insight to management to ensure all customer specifications were met and high-quality consumables were delivered on time. Our company executed events with up to 500 guests; proficiently worked as a server and bar tender while upholding high standards.