Jonathan Schwartz Email & Phone Number

Brentwood, Tn, Us

• Supervise/Maintain all aspects of BOH: Doc Crow’s, Union Common, and Doc’s Cantina• Project Manager: Design/build new store opening: Doc’s Cantina• Leader of Implementation of Compeat Advantage: Accounting and Inventory Package• Coordination of two pending openings. Layout design and equipment schedules• Cost projection of build out/opening and Pro forma• Implemented EZ forms checklist audit compliance system• Develop/Maintain Operational P&L• Responsible for the following company wide systems: POS, Accounting/Payroll Integration, Preventative Maintenance and repairs, Surveillance/intrusion monitoring, A/V, and Networking

• Business planning and AutoCAD base plans and equipment layout• Coordination of Owner/Architect/GC• Project Manager• Projects: The Post, Monnik, Copper and Kings Lounge, Stout Burger and Beer and Madeline’s Table• Computer networking, POS hardware/software package, Inventory control, and sanitation audit• Operations systems, Accounting, P&L developing and overview and Department Prime costmanagement systems and evaluation

• Project Manager and opening Executive Chef/Operator for El Camino and The Silver Dollar• Designed Kitchen, Menu Development, and Opening Process• Responsible for all aspects of the operations: HR, POS, Maintenance, Service, and Events• Executed Openings, Training, Purchasing, Original Recipes. Everything made from scratch• Developed, Managed, and Maintained P&L and Accounting Department

• Designed Restaurant Concept and Supervised Construction• Export/import Equipment and Smallwares (Miami to Mexico and China to Mexico)• Implemented Project Management systems, POS, Inventory Control, and Market Research• Executed Opening, Training, Marketing, Purchasing, and High Sanitary Standards• All menu items made from scratch: Bread, Pastry, Pasta, and Fabrication• Project Manager for new construction: Two restaurants, grocery store, and Internet cafe

• Off-site Catering, Prep, Meat Fabrication, Staff Meal for 180, and Banquets• Rotated though all departments. Promoted to Chef de Partie in the catering department• Responsible for Cold/Hot apps, ordering, prep, and execution of events of 10-200 people

(James Beard Prelim. Nomination: Best New Restaurant)• Executed Opening: Staffing, Menu Development, Purchasing and Kitchen Design• Sauté and Expedited entire line. Made all desserts, stocks, braises and daily specials

• Executed Opening as Pastry and Garde Manger• Given Sous Chef responsibility for last month of employment

· Implemented: Recipe and Menu Costing, Cost Control, Ordering, Training, and Scheduling Systems· Service: Expedite and Cook Fresh Pasta (seven kinds w/different cook times) · Responsible for Daily Specials, Maintenance, Sanitation, Labor, and Food Cost· Instituted Inventory and Cost Control using Cheftech and Excel

• Expo, Rotated though Grill, Sauté, Bread, Pizza, and Banquets• In charge of Ordering, Training, Hiring, Scheduling, and Prime Cost • Created Daily Specials, and Responsible for a Weekly Special Dinner Menu

(World renown training program)· Rotated in the Music, Literary, Talent, and Television Departments· Office Assistant & Computer Maintenance

• Database Input and Conducted Telephone Surveys

Graphic Design, Publishing, Computer Repair, Audio, Editing, and Camera Assistant· Presentations, Website Development, and Packaging.

Aos, Culinary Arts

Associates, Arts

Associates, Science

Education record