Jared David Email & Phone Number

Transferred from Babbo to open B&BHG’s first restaurant in New York in nearly a decade, reporting directly to the Partners. Pre-opening duties ranged from overseeing the construction punch list, to selecting wares, to determining table layout, style and steps of service, as well as overseeing all recruiting, hiring and training. Established all daily.

Joined the Management Team as one of two floor managers, and promoted 5 months later to become the Business Manager. Major accomplishments at the BBHG's iconic $11 million dollar a year flagship restaurant include achieving a 22% profit margin, regaining the Michelin Star lost in 2009 (and keeping it), more than doubling participation and revenue in the.

Prime KO Japanese Steakhouse is one of the premier Glatt-Kosher (OU) experiences in New York City, featuring tapas-style Japanese cuisine, sushi, a full selection of Kosher steaks, and a comprehensive Mevushal wine list. Top in sales exceeding the average by 29%, and recognized for building unusually strong guest relationships. Responsible for training all.

Hired to take the former iron horse “Il Campanello” to the next level under new ownership. Assisted the General Manager in the following: re-staffing the restaurant (FOH & BOH), closing gaps in the custom POS system to update and prevent theft, re-defining steps of service, floor management, maintaining and updating beverage program, altering the music.

Instrumental in opening the acclaimed 50-seater in the Flatiron District, featuring all-encompassing Mediterranean cuisine (Iberian, Italian, Greek, French and Moroccan) from the three-time, New York Times 3-Star Chef. Responsible for creating and running the beverage program, setting-up and maintaining the Aloha POS system, e-commerce liaison (Seamless.

Focused exclusively on service, leading a FOH team of 40+ charged with fulfilling demanding service standards in a challenging environment at this high volume, fast-paced venue. Provided all tools necessary for maintaining thorough knowledge of the Pan-Asian cuisine & extensive Sushi offerings, cocktails, wine & sake. Overhauled the Aloha POS system, and.

Hired to be an immediate replacement, without time for any orientation or training. 16-hour days on the service bar, main bar, and satellite bar. Averaged about 170 genuine mojitos per day, at times a mojito-a-minute, along with a full bar and menu, in a high-volume situation. Lauded for rapid adjustment, efficiency, speed, personableness, organization.

Hired without any New York experience. Respected during the course of tenure for: consistently being within the top three in sales, frequently #1; developing detailed menu descriptions with the Chef, including photos, allergens, pairings, and a glossary; overhauling the cocktail list, designing “upsellable” cocktails; enthusiasm during the good times, and.

Responsible for sales of fraternity & sorority apparel and promotional items to the mid-western region, consisting of over 7500 student organizations at over 200 higher education institutions. Increased sales by 36% over two years (22% in the past year, despite cutting territory in half). Responsible for generating and pursuing leads, processing orders.

Waited tables, often handled large parties (15+) and a large section. Assisted with closing responsibilities. At other times, monitored bar entrance and assisted bartender, and bar closing responsibilities.

Provided general support for the award-winning new student orientation program. Included administrative duties, event coordination, academic advising of incoming freshmen, information services, and acting as the University mascot, Big George.

Washington, DC, US

Contracted by SKD to help produce television ad spots for the 2000 Presidential Election. Prepared and distributed ads, prepared archival materials, reviewed and selected b-roll footage, analyzed public reaction data.

Indianapolis, IN, US

Tracked Legislation, performed clerical duties, and retrieved information from Capital Hill for a mid-western utility company.

Executed resident and guest policies. Actively worked on projects to improve the dormitory community. Performed administrative duties such as employee scheduling and training, paperwork, and organizing staff meetings.

Watched over the single-guard facility. Taught children between the ages of 2 and 14 a wide array of aquatic skills and water safety practices. Initiated the process of revising the youth swimming program and contributed to plans for adult swimming instruction.

Line cook, May 1997 – December 1997. Prep chef, August 1996 – May 1997. Dishwasher, May 1995 – August 1996. Busboy, May 1994 – May 1995.

Ba, International Affairs

Diploma

2-Year Conservatory