Jerry Bourassa Email & Phone Number

Bedford, New Hampshire, US

• Working with Chuck Rolecek who has been in the hospitality business for over 30 years to ensure his values and vision for CR’s the Restaurant is met every day.
• Manage a staff of 50+ employees
• Design and curate the wine program
• Increased sales by 30% per period from previous years for the past 2 years
• Analyze market trends to incorporate into marketing campaigns
• Work to meet goals and set goals for employees

• Opened my second restaurant with James Beard Awarded Chefs Mark Gaier and Clark Frasier. Work extensively on the design of the restaurant as well as the menus, beverage program and setting standards and procedures..
• Trained all staff on procedures related to food and beverage
• Managed payroll for over 45 employees
• Preformed day to day operations ensuring standards were met consistently
• Controlled the beverage inventory and distribution for all outlets
• Sales/execution of events

• Opened Market by Jean-Georges a three Michelin Star chef. Earned a 3-star rating from the Boston Globe within a year of opening.
• Controlled the beverage inventory and distribution for all outlets
• Managed a staff of 75+ people
• Worked in conjunction with Starwood’s Sustainably Program to ensure Market was as green as possible
• Sales and coordination of private events

Bethesda, Maryland, US

• Worked with James Beard Awarded Chefs Mark Gaier and Clark Frasier to create their first restaurant concept “Summer Winter” farm to table; outside of Maine. Established a guest satisfaction rank of 15th out of 333 in.
• Managed a staff of 45+ people
• Preformed opening and closing operational duties
• Menu selection and creation
• Sales and Coordination for the Private Dinning Rooms
• Scheduling and Payroll