Jon Smith Email & Phone Number

Addison, TX, US

Dallas, TX

• Currently, I am a principal strategist of F&B operations, financial management, policies, regulatory compliance, SOPs, health and safety, integrated marketing, brand consistency, and union relations. I consistently.
• Handpicked to serve as Interim F&B Director since December 2020.
• Entrusted with JadeWaters, a $1.7M seasonal report pool to support the 1.6K+ room hotel. Ideated and implemented new menus and products.
• Catapulted YOY profitability by 40% across 3 years. Streamlined guest flow, elevated the customer experience, and spearheaded innovative initiatives.
• Liquidated inventory by 33% during the Covid-19 pandemic through strategic inventory control of food, wine, beer, and other liquor products.
• Introduced a mobile order system for the pool that decreased labor by 20%.

Las Vegas, Nevada

• In this role, I drove daily F&B operations, including operational and performance analysis, financial management, inventory control, P&L accountability, regulatory compliance, marketing, new menu/product creation, HR.
• Executed transformational leadership of a $2.2M business consisting of 4 outlets, marketplace, pool bar, café, and coffee cart for the 750+ room hotel.
• Hired, motivated, and mentored 25+ direct reports.
• Accomplished 29% food cost, ahead of the 30% target.
• Designed and operated the coffee corner that replaced the coffee cart in the main lobby.

2650 Las Vegas Blvd South

• In this position, I was a proactive leader of daily operations of 4 outlets, pool bar and grille, deli, lobby bar, and banquet facility supporting 1.2K+ rooms and annual revenues of $5.2M. I held full P&L.
• Project-managed the design and roll out of a new lobby bar, from conception to completion, directly resulting in $750K+ in new annual revenues.
• Sourced, selected, on-boarded, and trained 50+ direct reports.
• Cut the food cost to 34%, 2% better than the target of 36% through the creation of an inventory process that bolstered efficiencies.

Lake Buena Vista, FL

• At Disney World, in addition to serving as Coordinator of Training (TA), I also served as the Disney University Core Team Facilitator and a Cook.As Coordinator, I was tasked to streamline all proponents of corporate.
• Leveraged the Learner Management System (LMS) to register over 800 new hires for Orientation and classes.
• Achieved compliance to OSHA standards and guidelines through availability of exceptional training resources.As Disney University Core Team Facilitator, I was selected to facilitate all 6 F&B classes, training.
• On-boarded up to 1.2K Cast Members each month.
• Appointed global facilitator of the A La Carte system implementation.
• Instrumental contributor on the 6-member team that overhauled the Podium Excellence Class to integrate A La Carte.

West Palm Beach, Florida Area

• At Marriot, I was the daily operational leader of the restaurant, reporting directly to the F&B Director and General Managers. I Ssreamlined invoice processing and continuously analyzed operations to reduce costs.
• Supervised and equipped front of house personnel. Delegated priorities, work assignments, and scheduling.
• Facilitated training and coaching on policies to bolster adherence to protocols and standards.
• Aligned all operations to the departmental budget, ensuring labor according to budget and operational needs.
• Authored and established Standard Operating Procedures (SOPs).
• Sustained a 6% labor cost for front house operations through in-depth analysis of historical data and effective decision-making based on current business flow and accuracy of financial projections.

Bachelor'S Of Science, Food Service Mangement

Associate In Applied Science, Culinary Arts