Jason Studer Email & Phone Number

Dallas, Texas, United States

Work 40+ hours a week in the restaurant. Crafting cocktails, prep, serving guests. Helping create the culture to push the restaurant to the next level on a daily basis.

Southlake, Texas, United States

Opened and designed new location. In charge of all aspects for BOH when I was there. Including and not limited to; Hiring, Firing, scheduling, menu creation, training...

Seattle And Dallas

Roll out multiple ghost kitchens. Ran restaurant with 6+ concepts out of the same locationWeekly inventory and P&L statementsOrdering, inventory and scheduling Scheduling for BOH and foh shifts Working on lone daily

Seattle, Washington, United States

In charge of and accountable for all operations within the restaurant• Consolidating and managing daily, weekly, period, and yearly AP• Budgeting for the year, and Period• Orders and inventory weekly, and per period• Increased Sales by over 15% Y/Y while also bringing COG’s down by 2+%• Hiring/Firing and Training all staff including KM, AM, servers, host• Being the HR point for all issues

Reno, Nv

• Creation and implementation of Inventory and Ordering systems• Detail management of P&L.• In charge Creating and training of all FOH procedures• Running of all day to day operations including; schedules, orders, vendor relations• Booking and Overseeing private events• Scheduling, Promoting, Evaluating, Hiring/Firing of all staff• Work bar shifts weekly as needed• Develop comprehensive wine menu and submit to Wine Spectator

Reno, Nevada, United States

• Staffing and developing a strong service and bar• Detail management of P&L.• Adherence and creation of corporate standards and specification.• In charge of implementation/training of all FOH procedures• Implementation of new menu items and training BOH of items• Create procedures for bowling, marketing, and pool

Seattle, Washington, United States

• Staffing and developing a strong service team for $3.8 million in sales.• Working 5-6 bar shifts weekly Maintained a beverage cost of 26%.• Maintained a labor cost of 18%.• Creation of corporate standards and specification.• Scheduling for 65 team mates• In charge of implementation/training, and creation of all bar related items• Create and implemented new drinks, menu’s, and pairings for both locations• On site Tech and IT person for 2 locations, including installs for new restaurant openings• Work with multiple vendors daily for orders, inventory, training, and staff knowledge• Accountable for all bar P&L

Bellevue, Washington, United States

• Staffing and developing a strong service team for $5.5 million in sales.• Detail management of P&L.• Maintained a beverage cost of 24%.• Maintained a labor cost of 10.8%.• Adherence to corporate standards and specification.• Scheduling for 30 team mates• Successfully developed and acquired restaurant management skills through various roles.• Quickly established restaurant operations knowledge and was trained and promoted to Assistant Kitchen Manager• Promoted to Bar Manager and directed staff in accordance with corporate guidelines and in conjunction with General Manger• Gained extensive understanding and became proficient with P&L accountability, ordering, inventory and scheduling to achieve budget goals• Part of 5 new store openings