Jonavin Murray Email & Phone Number

Mobile, Alabama, United States

• Project Leadership: Spearheaded the food and beverage operations for the successful launch of arenewed and designed hotel, overseeing all aspects of opening from conceptualization to execution.• Operational Setup: Designed and implemented food and beverage concepts, including aiding in menudevelopment, pricing strategies, and operational workflows tailored to the hotel’s brand and market.• Staff Recruitment and Training: Recruited and trained a high-performing team, including chefs, servicestaff, and managers, ensuring alignment with the hotel’s standards and service philosophy.• Vendor and Supplier Management: Established relationships with key suppliers and vendors, negotiatedcontracts, and ensured the timely delivery of high-quality products.• Budget Management: Developed and managed the food and beverage budget, including cost controlmeasures, revenue projections, and financial reporting.• Marketing and Promotion: Collaborated with the marketing team to create and execute promotionalcampaigns and events to drive guest engagement and increase revenue.• Guest Experience: Ensured exceptional guest experiences by maintaining high standards of service,addressing feedback, and implementing improvements based on guest preferences and market trends.• Compliance and Safety: Implemented and enforced health, safety, and sanitation regulations to ensurea safe and compliant operation.

Mobile, Alabama, United States

Greater Atlanta Area/ Point Clear, Al

● Achievement of budgeted food sales, beverage sales, labour costs and profitability, creating sustainable growth.● Created a positive reputation which created repeat relationships with high profile client accounts.● Assist in the development of marketing initiatives, menu items, and other items to stimulate growth in sales for each outlet and a variety of latest market developments.Received orders, made recommendations and announced specials● Ensure all staff are meeting all established standards of service. Monitor and test service skills of staff, retrain and reinforce all standards on food and quality and service details daily. Provide feedback and appraisals as necessary.● Monitor and maintain cleanliness of dining rooms and work areas; communicate issues of safety, cleanliness or malfunctions to appropriate departments; manage maintenance/safety issues to completion.● Organize all documentation for shift work on a daily basis including pre-shift reports, daily training topics, shift floor plan, requisitions for beverage, food and sundries and manage labor on a daily basis through the Symphany/GPOS system. ● Plan and conduct meetings for outlets on a monthly basis to ensure staff is correctly communicated with and that staff are consistently trained and well motivated. Attend interdepartmental meetings to ensure good cross communication between departments.• Managed multiple high profit accounts and functions in a high stress environment.

● Manage all aspects of food service operations (profit and loss responsibility). ● Hire, train, motivate, supervise, evaluate, schedule and terminate employees. ● Oversee inventory control, ordering, food sanitation and quality control of food products. ● Maintain excellent customer service by stressing "the customer comes first"​. ● Took hold of "marketing program"​ ("Shake and Shake") that significantly increased sales by 3% between April 2013 and October 2013. ● Maximized financial performance and profit by being a community staple.● Developed and executed business plans (key elements include: fiscal responsibilities, manpower planning and local restaurant marketing) for the restaurant. Achieved results by planning, communicating, delegating and following up.● Executed company wide marketing programs; initiated programs on time, correctly and with minimal direction. ● Established restaurants business plan by surveying restaurant demand; working with the mayor and community; identified and evaluated competitors; prepared financial, marketing and sales projections, analyses, and estimates.

Southaven, Ms/ Huntsville, Al

• Checked temperatures of freezers, refrigerators, and heating equipment to ensure proper functioning • Successfully led key projects which resulted in labor cost decreasing, and a streamlined training process. • Inspected and cleaned food preparation areas to ensure safe and sanitary food-handling practices, inspected dining and serving areas to ensure cleanliness and proper setup. • Efficient Total Quality Management and Hazard analysis critical control point skills.

• Increased profits by 90% in one year through restructure of business line. Moving the restaurant ranking from 87 up to 5. • Surpassed revenue goals in four consecutive quarters finishing the year in the top 5 of the division of 92 restaurants acquiring Diamond Club Status. • Trained, coached and mentored staff to ensure smooth adoption of 3 new programs. A tip share initiative, AM/PM Prep, and brand delivery Pilot. • Checked the quantity and quality of received products. • Drove food costs down by 10% by effectively improving inventory procedures and reducing spoilage levels. Drove liquor cost down by 16% also Meeting and exceeding company goals. • Responsible for coordination of up to 45 employees in restaurant with capacity of 300. • Spoke with patrons to ensure satisfaction with food and service. • Complied with scheduled kitchen sanitation and ensured all standards and practices were met. • Responded to guest complaints regarding food or service in a timely professional manner.

Assist in all aspects of operations from guest services to employee relations.Assist in inventory control of the beverage department.Assist in all cash handling, opening and closing procedures.Assist in maintaining a safe and clean work enviornment by following all HACCP procedures and total quality assurance guidelines.Worked with the management team to have sustainable growth and maintain a positive relationship with our guest that will positively effect guest satisfation.