Jared S. Moeller Email & Phone Number

Greater New York City Area

Del Posto Ristorante MICHELIN ⭐️ NYTIMES ⭐️⭐️⭐️⭐️James Beard Awards MANYRelais & Chateaux distinctionA 5 Diamond Award from AAAand the Grand Award from the Wine Spectator

Greater New York City Area

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66 Park Avenue

Directly responsible for overall management of all Food and Beverage outlets, including Garden Café Restaurant, Kitano Jazz Club and Lounge, Hakubai Restaurant, Banquets, Meetings, Room Service, and Sidewalk Café. Also responsible for 50 plus team membersDirectly responsible for payroll, scheduling, training, hiring, purchasing, and disciplinary action for.

Greater New York City Area

I worked as a purveyor and retail Sales Assistant Manager for a family run sports memorabilia company.

John F. Kennedy International Airport

Directed opening of new Palm Bar and Grille in JFK Airport, a new brand concept for the Palm Corporation Managed all facets of the opening including staffing, inventory, and establishing operating proceduresTrain all staff in Palm quality standards, focusing on the fine dining experience, up-selling techniques, and maintaining refined customer service.

Directly responsible for overall management of Food and Beverage outlets, with top priority of disciplined adherence to Affinia Service Standards by over 25 associatesIncreased revenues for F&B Outlets by development and execution of new ideas for productivity, advertising, and promotions Year to date revenue of $769,937 through 3rd quarter 2008 was a.

Responsibilities included management and oversight of all Food and Beverage OutletsEnhanced employee awareness of Hyatt service standards to assure an exceptional customer experience to enhance revenues and generate repeat business Developed employee training, improved supervision, and implemented evaluation and performance measurements more aligned with.

Consulted with outlet managers and chefs to provide quality products meeting their high standards in a timely and cost effective manner to maintain profitabilityEnhanced ordering and inventory processes to provide better controls and communication Key contact for convention and banquet managers to provide special products to meet expectations of high.

Neptune, New Jersey

Managed the pantry chef responsibilities for this new, upscale restaurant. Trained and supervised eight employees reporting to me as assistants. Supervised the Sunday brunch set-up and presentation.

Associate Of Arts (A.A.), Culinary

Voted Sous Chef by classmates for class charcuterie project. Volunteered for several opportunities working at The James Beard House, James.

Ba In Hospitality Management, Management, Culinary, Quality Control, Leadership, Budgeting

Activities and Societies: Ski Club, Student Government, Outdoors Club, Varsity Lacrosse

Education record