John Spellan Email & Phone Number

Chicago, IL, US

Chicago, Illinois, United States

High volume fast casual restaurant with the bar being my focus. A lively robata restaurant serving seafood sushi to steaks. I conduct weekly inventory to help track the P&L for our weekly calls. Perform scheduling for Host and Bar departmentI oversee the programming of the POS system (Aloha), OpenTable and Carryout devices.

Chicago, Illinois, United States

High volume restaurant located on the 11th floor of the St. Regis Hotel.I was a part of the opening management team. Helped in creating and the implementation of the policies and procedures for the restaurant.The bar became my focus and worked with the bartenders to create new cocktails and also batching schedules for large format drinks. Help in assisting.

Chicago, Illinois

-Hired in as a Manager. Promoted to Bar Manager a couple months later. Promoted to AGM in 2019. Managed a staff of 100 employees. -Reduced beer cost from 20% to 18% by increasing, diversifying selections, and maintaining controls on glass pours. -Decreased average BOH labor from 11% to 7% by creating a system for managers to use during a shift. -Decreased.

Chicago, Illinois

-Hired in as an AGM in March to open a new location in April.-Managed a staff over 200 people.-Implemented product placement and layout in the 3 story / 6 bars venue.-Implemented side work procedures.-Operated private dining events. Developed long-lasting regular guest relationships.-Assisted colleagues during rush periods to promote teamwork.-Contributed.

Lincoln Park, IL

-Hired in as the Marketing Manager. I was promoted to the Operations Manager a couple months later.-Managed a staff of 60 people.-I oversaw their social media, website updates, monthly eblasts, and all of their in house printing needs. -Contributed to the development of training manuals and tests. -I was in charge of scheduling staff, processing payroll.