Jon Soble Email & Phone Number

· Established a relationship with local synagogues to allow a comfort level of the staff for recommendations to their congregants of our services.· Helped create several brand new in-house catering menus and rules to have parties in the restaurant within the newer party rooms.· Host all life occasions in the private space to celebrate while also keeping the restaurant running to its peak efficiency.· Worked with local purveyors of linen and labor to establish discounts for every rental.· Procured and maintained accounts for business catering functions.· Established newer catering plans for accounting and creating new menu items as well as planning the amounts given to every order for more cost effective parties.· Worked with Chef on brand new items that worked with the point of view for the restaurant as well as the customer.· Worked as FOH Manager opening, closing, and expediting

· Completely overhauled the preparation and distribution of holiday orders speeding up the process and nearly eliminating mistakes which also helps in customer retention.· Updated inventory and purchases as in previous job by competitively exploring multiple outlets for items and kept current suppliers searching for new deals.· Procured and maintained accounts for catering functions.· Creating training plans and schedules for servers as well as installing steps of service.· Explored outdated POS system to make it more useful for P&L as well as customer service

Responsible for stand-up deli inside the restaurant which included· Completely renovated the Positouch computer system to coordinate with menu helping speed up entry by 10%· Streamlined inventory and purchases by competitively exploring multiple outlets for items and kept current suppliers searching for new deals saving the company 15%.· Created the tracking programs for single and multiple day catering events for purchasing and distribution of over $45,000 in sales in each occurrence.· Procured and maintained corporate accounts for catering functions.· Creating training manuals and systems for the organization including floor plans and scheduling systems· Created host and expedite procedures that are still in use.· Coordinated with chef on menu pricing and sales with great influence upon quality and speed.· Worked outside of the restaurant in the community to establish customer retention programs including demonstrations on live television and conventions.· Worked in the office as backup bookkeeper taking care of all P&L statements and payroll.

Responsible for conducting closing procedures every evening, including balancing register and making deposits. Additionally, maintained relationships with suppliers, arranged deli trays, and waited on customers.