Jonathan Bartlett Email & Phone Number

Morrisville, Nc, Us

Raleigh, North Carolina, United States

Emergency ManagementSpecialist leveraging a decade of experience in shelter management andemergency coordination. Skilled in crafting and maintaining operational guides and emergency plans, withastrong focus on mass-care functions suchas sheltering and feeding. Expertin managing multi-agencyteams andprovidingtechnical advice during state emergencies to optimize response strategies and stakeholdercommunication.

Charlotte, North Carolina Area

Oversaw all aspects of hotels food and beverage operation including culinary, restaurant, room service and banquet departments.Designed and implemented new restaurant and banquet menus including developing recipe standards and cost analysis.Consistently met or exceeded budgetary guidelines with average 32% Food Cost, 19% Banquet Food Cost, 24% Liquor Cost, and 22% Labor Cost.Implemented training program to improve staff knowledge of culinary and food and beverage fundamentals.Exceeded corporate quality and safety standards consistently meeting or exceeding SALT Scores and corporate audits.

Charlotte, North Carolina Area

Responsible for culinary operations of multiple venues including, Le Grande Convention Center, Gastonia Conference Center, Cleveland Country Club, Stellar House Restaurant, Celebration Catering and Events,Victorian Villa Inn Bed and Breakfast and Stellar Platinum Events Outside Catering Divisions.Responsible for hiring, training, and developing, culinary leadership and staffDeveloped and implemented, long and short-term divisional business strategiesFormulated marketing plans, operating budgets, and capital budget to accomplish goals and objectivesConducted ongoing analysis of financial reports to monitor the profitability and expenses of the culinary departments and implemented strategies and tactics to reduce cost and/or increase revenueDeveloped and implemented staffing plans to meet guest service and operational expectations at multiple venuesEnsured all health standards and requirements were met and exceeded through proper training systems and processesMeet with staff to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performanceNegotiated purchasing contracts to ensure maximum quality standards and budgeting guidelines were maintained. Meet with the staff to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow upDevelopment and implementation of menus with costing of all dishes prepared and sold in the Food and Beverage operations.Ensured that recipe cards, production schedules, plating guides, and photographs were current and posted.Observed guest reactions and confer with service staff to ensure guest satisfactionConducted frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies. Ensured that quality and details were maintained

Fuquay Varina, North Carolina

Served as culinary lesion to the companies international sales team and Designed and implemented an international sales training center to educated sales representatives, current and potential clients with the latest appliance technology and new products in development.Provided product educational and use and care demonstrations in test kitchen training center.Conducted live cooking and product demonstrations during equipment trade shows, national restaurant association shows, culinary schools and industry test kitchens.Worked with the engineering department to improve and design cooking technology such as infrared charbroilers, Stratosteamer, and Blodget’s Combination Steam Oven.

Charlotte, North Carolina Area

Provided regional culinary sales representation for Hhgreggs Fine Lines division including North Carolina, South Carolina, Georgia, Florida and Alabama.Provided live cooking demonstrations and cooking classes and in-store and in-home use and care demonstrations for Wolf,, Subzero, Thermador, GE, Jenn Air, KitchenAid, Gaggenau,Bosch, Electrolux, and Viking.Opened 17 new stores throughout the region.Provided catering services during in-store grand openings and special builder events.Conducted sales force training to increase product knowledge and sales productivity.Provided event management during special events, parade of home shows, Southern Womens Show, new store opening events.Served as a corporate liaison with local home builder associations to promote shared partnerships and increase customer loyalty and revenue.

Jacksonville, Florida Area

Served as department head over culinary and stewarding departments.Designed and implemented restaurant, banquet and room service menus including cost analysis and recipe standards.Responsible for over 30,000 sqf of banquet and meeting space as well as 24 hour room service and fine dining restaurant.Managed purchasing and revenue controls for over 13 million in revenue annually.Conducted regular staff training to improve culinary and safety knowledge.