Jeffrey Jubeck Email & Phone Number

• Enlisted to update the restaurant chain's web page, as well as maintain and modify content as needed. • Recently added to the marketing and advertising team to improve viability and revenue.

• Employed to create a personal web site to promote a former educator's new endeavor of helping individuals find training and employment.• Responsible for the routine maintenance of the web site, and to revise when modifications are called for.

Oversee the photographic and artistic layouts for web sites, brochures,business cards, posters, book covers and CD covers.Web site is currently under construction

Initiate contacts with individual, as well as small businesses to create logos, branding, and promotional ads/design. Responsible in the creative process and implementation of design from conception stage to the finished project.

Managed the front desk staff on the 1st, 2nd, and 3rd shifts. Recorded and verified individual, as well as group reservations. Provided concierge service to guests for theater events, movies, sporting events, dinner reservations, and transportation to and from local restaurants, convention centers, tours of local historic sights as well as horse farms and the airport. Conducted the night audit operations for the hotels' daily business, including updating of the hotel's daily ledger sheets for room rentals, party functions, catering, and restaurant and room service accounts. Created and maintained staff schedules and blocked room reservations for individual guests, tour groups and conventions.

Made reservations for individuals, tour groups, as well as conventions in concert with the hotel sales department.Served guests at both the hotel's dining room facilities, including table service and bartending.

Held several positions including maitre d', waiter, as well as serving private parties, catered events, bar-tending, and performed duties as a wine steward.Ordered, stocked inventory, and provided in-depth information on types and varieties of wines to the wait-staff to compliment the daily menu.Trained in various capacities in the kitchen, such as a pastry chef's apprentice during the slow months after the holidays in order to further my culinary education.

Entrusted with the training of store managers and assistant managers in the proper methods of taking inventory of food items, equipment, and miscellaneous items in order to calculate food, beer and wine costs. Responsibilities also included management training in schedule making, and calculating labor costs. Performed duties as an expediter between the main commissary, where foodstuffs were prepared and delivered to the individual satellite stores.