Jason Pace Email & Phone Number

Chicago, Il

•Manage front of house operations, which includes supervising a team of 10-12 associates, overseeing food and drink preparation within health and safety guidelines, and performing opening and closing duties. •Train, lead and supervise employees in efficiency and productivity, compliance with health and safety standards, and customer service.•Ensure food is prepared in compliance with company recipes, portion sizes and quality standards.•Implement safety and sanitation programs and oversee proper equipment maintenance and repair.•Purchase product to create constant flow of inventory and maintain accurate inventory counts and production records.

Chicago, Il

• Grow sales by cultivating relationships with targeted local businesses and arranging one-on-one sales meetings and product sampling. • Develop and implement marketing and advertising strategies to showcase catering and event services. • Serve as the relationship manager for multiple client accounts. • Plan, facilitate and oversee catering operations and events, including business meetings, parties, and rehearsal dinners. • Ensure successful events by working with clients to create tailored food and beverage menus and design the event layout and seating chart. Manage and implement all details and logistics of an event. Quickly and efficiently handle issues that arise during the event.• Coordinate with kitchen staff and delivery services to ensure orders are prepared and processed correctly and comply with health and safety requirements.

• Oversaw all store operations and departments and managed all day-to-day activities.• Created and executed marketing campaigns and promotions to achieve sales targets and quotas.• Managed inventory of $1M; created and implemented solutions to reduce shrink and control costs. • Supervised, trained and motivated a team of up to 50 associates and 10 department managers. • Analyzed and evaluated financial records, sales data and payroll reports to ensure maximum profitability and efficient use of labor. • Cultivated and maintained relationships with sales representatives and account managers and negotiated product purchases. • Handled customer complaints with professionalism and respect to provide excellent customer service. • Implemented safety and sanitation programs and oversaw proper equipment maintenance and repair.

Greater Chicago Area

• Oversaw store operations during second shift and in the absence of Store Director and Assistant Store Director.• Supervised a team of up to 30 employees across multiple departments. Guided team in maintaining production efficiencies while following all safety and sanitation standards. • Managed inventory of $700K. Purchased product to create constant flow of inventory and maintain accurate inventory counts. • Designed and implemented marketing strategies to increase sales.• Delegated tasks to overnight team to ensure the store was ready for business the following day. • Received and processed products from outside vendors and ensured the store was billed at proper cost.

Chicago

▪ Consistently increased sales by improving product quality, using suggestive selling and product sampling, and catering to the store’s target demographic. Increased total department sales by 14% in 4 months.▪ Created and implemented marketing strategies to increase visibility and sales of high-margin products.▪ Built rapport with customers to ensure high levels of customer satisfaction and retention. ▪ Implemented and oversaw recovery and inventory management procedures that successfully reduced product shrink by 20% in 6 months. ▪ Cultivated and maintained relationships with vendors and negotiated product purchases. ▪ Supervised, scheduled, and motivated a team of 11 employees. Provided training and mentorship to increase productivity, improve employee loyalty, and enhance customer service. ▪ Investigated and resolved food quality and service complaints to provide excellent customer service.▪ Evaluated and analyzed inventory purchases and sales in weekly and monthly reports.

Chicago

▪ Supervised and trained a team of 15-20 employees and assigned and monitored their daily tasks. ▪ Created the weekly schedule for 15-20 employees while managing the payroll budget. ▪ Worked with vendors and monitored and maintained product inventory. ▪ Prepared daily product order using knowledge of past and current sales trends. ▪ Gained experience managing operations and inventory for multiple departments including dairy, frozen, front end and service desk.▪ Managed inventory in the dairy and frozen departments through order writing and keeping the backroom organized.▪ Directed front end and service desk operations, which included bookkeeping, cashiering, responding to customer complaints, and supervising a team of 10-15 associates. ▪ Trained in operations of the produce and bakery departments, including product quality, rotation and preparation, and product display. ▪ Learned how to write orders, prepare food products, manage inventory, and create a weekly schedule for 20 associates for the deli department.

Urbana-Champaign, Illinois Area

▪ Provided quality service to a high volume of customers in a fast-paced environment.▪ Worked with a team to accomplish daily tasks, including food preparation and stocking merchandise.▪ Opened and closed the deli individually and with other team members.▪ Managed the department in the absence of the deli manager and deli assistant manager.

Urbana-Champaign, Illinois Area

▪ Taught weekly lessons to students of varying skill levels and created individualized lesson plans for each session. ▪ Communicated with students and parents about students’ progress and development. ▪ Maintained financial and time records of every lesson in order to make a monthly accounting to The Music Shoppe.

Master'S Degree, Music Performance, Percussion, 3.67

Bachelor'S Degree, Music Performance, Percussion