Jay Daigle Email & Phone Number

www.bigplanholdings.comwww.jbjsnash.comwww.hanksnash.comwww.playdatenash.comBPH Hospitality is a standalone enterprise co-founded by the Joseph family. Launched in 2022, BPH Hospitality is a collection of music and entertainment, food, beverage, and hospitality offerings. The company's first concept, Hank Williams Jr Boogie Bar, opened on Lower Broadway in downtown Nashville in October 2023. BPH Hospitality also operates JBJ’s (Bon Jovi’s) on Lower Broadway and 12 South's neighborhood favorite Playdate.  Managing day-to-day operations Developing and maintaining operations goals Developing and maintaining budgets Leading operations teams, overseeing entertainers, entertainment production, food & beverage, engineering, security, marketing, and sales, food and beverage, repair and maintenance Coordinates musical entertainment schedule to meet business demands Managing Human Resources Weekly Payroll Event Sales and Coordination Project Manager for construction projects Inventory Control

https://www.assemblyfoodhall.com/news Managing day-to-day operations Developing and maintaining operations goals Developing and maintaining budgets Leading operations team, overseeing entertainers, entertainment production, food & beverage, engineering, security, marketing, and sales Coordinates musical entertainment schedule to meet business demands Managing Human Resource  Responsible for opening 110,000 square foot multi-purpose food, beverage & entertainment complex with 21 restaurants, 13 bars and 3 live music stages Developing beverage menus for 13 bars Booking national music acts with attendance of 2,500 guests

www.tootsies.net Responsible for monthly P&L results - have lowered labor cost 2.6%, liquor cost 2.7% Inventory management - streamlined drink recipes and leveraged our volume to negotiate lower purchase price Managing Human Resources  Scheduling of all staff including music entertainment Implemented new security procedures to eliminate incidents involving litigation Responsible for ongoing repair and maintenance Sales increase of 9.1% 2017 Sales Increase of 11.4% 2018 Sales Increase of 12.7% 2019

www.flemingssteakhouse.com Responsible for monthly P&L results Responsible for controllable costs results  Responsible for forecasting labor costs and meeting or exceeding labor efficiency objectives Developed and mentored hourly associates into Partner and Sous Chef positions Created monthly local wine dinners Purchased food and beverage Completes food inventory Opened Fleming’s first international location in Sao Paulo, Brazil 2016 Fleming’s Truly Gifted Award 2014 Fleming’s Special Achievement Award 2014 Partner of Year award 2012, 2013, 2014

www.gettysvuecc.com Lowered food cost from 47% to 36% within initial 6 months and lowered labor cost from 15% to 10%  Raised state administered health inspection score from 72% to 96% Created a la carte and banquet menus Prepared departmental monthly and annual budgets Scheduled BOH and FOH staff Purchased all food and beverage Responsible for inventory control and budget planning Controlled all departmental cost Maintained quality of food and sanitation standards Created new beverage menus for the restaurant and catering events Human Resource management Created monthly events for the membership Led the membership advisory meetings and implemented changes

 Increased Zagat rating score from 24 to 26 (Zagat “Rated for Excellence” and featured on top 10 listings for “Food” and “Seafood” for the Miami Beach area) Lowered weekly food cost from 37% to 28% Increased YOY sales 5.3% during tenure Reduced LBW cost by 2.1% during tenure Human Resource management Scheduled all staff Purchased all food and beverage Maintained quality of food and sanitation standards Completed weekly food and liquor inventory  Managed Repair and Maintenance

 Executed a live cooking demonstration on Good Morning South Florida (NBC), after B.E.D was named “Most Romantic” restaurant by a Miami Herald reader poll Maintained food cost below 30% and BOH labor cost below 12% Created seasonal menus and special menus for corporate events Hired and trained all culinary staff Purchased all food and beverage Maintained quality of food and sanitation standards Completed food inventory  Prepared monthly P&L statement Various administrative duties