Jonathan Roode Email & Phone Number

New York, United States

Director of Cross-Department Processes and Systems involving Sales, Culinary, Operations, Staffing, and Accounting, with direct report to Ownership.Responsible for reviewing contracts and proposals in relation to strategic planning, budgeting, forecasting, and P&L'sProject Manager for a satellite "Pop-Up" restaurant with over $1.5M annual sales. Facilitated Menu, Cost Analysis, Inventory & Order Systems, POS build out, and Staff SchedulingSpear headed software integration and… Show more Director of Cross-Department Processes and Systems involving Sales, Culinary, Operations, Staffing, and Accounting, with direct report to Ownership.Responsible for reviewing contracts and proposals in relation to strategic planning, budgeting, forecasting, and P&L'sProject Manager for a satellite "Pop-Up" restaurant with over $1.5M annual sales. Facilitated Menu, Cost Analysis, Inventory & Order Systems, POS build out, and Staff SchedulingSpear headed software integration and training, including setting up API's, designing and generating custom reports, data management, software structure, and workflows that resulted in better communication, efficiency, and key metrics Show less

Greater New York City Area

Managed Annual Food Budget of $6M+Oversaw $25-42K Daily PurchasesImplemented & Managed Purchasing Program to Generate & Place Purchase Orders and Receiving Manifests, Ensure Quality Control, Verified Invoice Accuracy and Cross Checked Negotiated-Price vs Price-Paid, and Inventory ControlVetted & Integrated Software Solutions for Resource Management that met goals of Purchase History Tracking & Expenditure Reporting for Accounts PayableMenu Development & Sourcing with a focus on… Show more Managed Annual Food Budget of $6M+Oversaw $25-42K Daily PurchasesImplemented & Managed Purchasing Program to Generate & Place Purchase Orders and Receiving Manifests, Ensure Quality Control, Verified Invoice Accuracy and Cross Checked Negotiated-Price vs Price-Paid, and Inventory ControlVetted & Integrated Software Solutions for Resource Management that met goals of Purchase History Tracking & Expenditure Reporting for Accounts PayableMenu Development & Sourcing with a focus on Food Waste Management, Sustainability, Nutrition, and Product Supply ChainsInitiated Mission Driven Policies for Sourcing Sustainable Seafood and WMBE Suppliers Show less

Manhattan, Hamptons, New York

Household Manager; Private Event planning and organizingPersonally Tailored Vegan Menus for Clients with Nutritional Reporting

New York, Ny

• Led Teams of up to 80 chefs at off-premise events throughout NY Metro Region, Serving up to 2400 high end dinners in an organized and timely fashion.Trained, Scheduled, and Managed on-site Culinary Staff Department of 75+Coordinated and Planned Operational Logistics of BOH Event Execution

New York, Ny

• 35 seat restaurant with a seasonal farm focused menu.• Helped establish lunch shift and won "Best New Burger" from NY Magazine• Consistently served 90 for dinner and 180 for Brunch.

Brooklyn, Ny

Hands on experience at a craft brewery utilizing a 15 Brew Barrel System for distribution of draft and cask beerIntroduced to channels of distribution and wholesale distributing in the craft brewing industryInvolved in Small Business Marketing and Quality Control in the Manufacturing and End Product

New York, Ny

• BOH and FOH off premise catering• Managed Pop-up Concession Cafes with $5000 daily revenue

New York, Ny

• Managed kitchen for 35 seat cafe.• Daily catering for 5 photo studios, 150 guests each.

Charleston, Sc

• Promoted within restaurant group to open a new restaurant focusing on local, sustainable seafood.• Involved in Build-Out & Construction of Restaurant Renovation• Created menus and standardized methods of operations• Maintained Menu Theoretical and Actual food cost of 26.1%

Charleston, Sc

• Part of Opening Team of Fast Paced, from-scratch American Steakhouse• Managed Inventory, weekly food cost logs, facility and equipment upkeep and maintenance • Trained in all stations: Pastry, garde manger, charcuterie, meat and fish fabrication, grill, saute.