Jeremy Clutter Email & Phone Number

• Direct and monitor all activities related to the food production system, catering services and retail programs• Collaborate with the Patient Food Service Manager to direct and monitor patient food services• Implements and evaluate test trays, food tasting and portion control for appropriate temperature and appearance• Maintains compliance with contracted standards, OSHA regulations and other local, state and federal regulations• Develop and implement in-service education for food service staff for continuing education and training

• Monitor financial activities such as P&L and forecasts• Work with owners to creat budget and goals for next fiscal year.• Provide guidance to staff members on new procedures and policies• Ensure adequate staffing and recruitment to meet the needs of the business• Responsible for achieving sales and profit goalsCoordinate maintenance of the facility

New Restaurant Opening · Restaurant Management · Kitchen Operations · Culinary Skills · Fine Dining · Food Safety · Hiring · Inventory Management · P&L Management · Food Preparation · Sales · Team Building · Leadership Development · Daily Operations · Restaurant Marketing · Labor Control · Sanitation · Serve Safe Certified · Operations Management · Food Quality · Food Cost Management · Food Management · Portion Control · Food Service Operations · Food Cost Analysis · Operational Excellence · Vendor Negotiations · Procurement · Preventative Maintenance · Guest Satisfaction

• Partner with GM to manage overall restaurant operations • Direct kitchen operations that include budgeting, cost/labor control, P&L analysis, inventory, quality assurance and control, vendor/supplier negotiations, petty cash handling, and scheduling • Handle weekly projections and forecasts

• Responsible for the entire operations of 6 Dunkin' Donuts and 1 Baskin Robbins• Establish goals with each restaurant manager then create and execute effective action plans as well as conduct follow up visits that drive accountability.• Ensure the execution of systems & tools that enable restaurant managers to control labor, loss prevention, food cost, and cash to established targets• Assure effective execution of all marketing initiatives and product launches• Monitor each restaurant team to make certain they are using applicable training tools to foster consistent knowledge with new and existing staff• Review guest feedback and engage the team in developing action plans to improve overall guest satisfaction• Coach the restaurant managers on how to hire, train and develop staff

Other positions held with this employer: Server/Bartender/Expo, North Platte, NE April 2017 to July 2018• Responsible for total restaurant operations in areas of staff management, customer & vendor relations, budget, inventory control as well as the purchasing of food, beverages, equipment and supplies• Directed efficient guest flow through participative shift management• Oversaw employee relations encompassing staff recruitment, training and performance evaluation• Developed managers, key team members by holding them accountable through ownership of delegated areas of responsibility• Oversaw maintenance/upkeep of facility, equipment, and grounds

• Manage production of annual budget of $30 million and financial analysis for capital investment, pricing decisions and contract negotiations• Responsible for overall accounting operations and cash management for the company• Issue timely and complete financial statements to internal and external stakeholders via NetSuite software• Recommend benchmarks to measure performance of company operations• Comply with local, state and federal government laws for tax filings • Ensure company’s financial reports adhere to GAAP

• Oversaw UNL's West Central Research and Extension Center's (WCREC) $10 million annual budget of State, Federal, Grant and Private Funds for our 7 Service Centers• Generated monthly financial, statistical reports for the WCREC director for each Service Center• Developed analytical reports for the Directors, Faculty, and the Institute of Agriculture and Natural Resources (IANR) Office of Finance & Personnel• Oversaw expenses and financial analysis/reporting of 7 Service Centers to ensure compliance with industry standards• Responsible for financial record retention, reconciliation and disposal for All departments within each Service Center• Coordinated and oversaw inventory management for each Service Center• Vehicle fleet management• Established and managed contracts along with invoices between UNL Faculty and Industry partners• Directed process improvements to ensure documentation was completed and in conformity with funding and UNL guidelines• Conducted bi-annual performance management reviews as well as manage business and HR operations through SAP software

• Responsible for total restaurant operations• Procurement of equipment for building, preventative maintenance, and grounds• Increased sales by 10 percent for three years in a row• Reduced turnover from 318% to 108%• Partnered with local schools and community services

• Partnered with GM to manage the overall restaurant operation and budget• Responsible for total kitchen operations including preventative maintenance of restaurant• Instrumental in increasing sales 6-8% year-over-year during tenureOther positions held with this employer:• Manager, Assistant Manager, Server/Server Trainer

Also employed by this employer March 1997 to March 1998.

Rank: E-4, Non-Commission Officer in Charge (December 1994 to May 1995), Honorable Discharge.Training: Air Assault Training, Vulcan System Mechanic Training, Troop Unit Self-Help Course.• Army Commendation Medal• Three Army Achievement Medals• Army Good Conduct Medal• National Defense Medal

Mba, Business Administration

Activities and Societies: Sigma Beta Delta

Bachelors, Business Administration

Economics/Finance

30 credit hours earned

A.S., Business

Also earned an A.A. in Art.