Jon Dominguez Email & Phone Number

Longmont, Co, Us

Longmont, Co, Us

Fort Worth, Tx, Us

Taking over as the Bench General Manager and providing support for my counterparts so that we can all enjoy time off, take sick days as needed and be able to take care of ourselves knowing that the team has their back.

San Diego, California, Us

Greenwood Village, Co, Us

Black Hawk, Colorado, Us

Arvada, Co, Us

Scottsdale, Az, Us

Developing creative, customized and cost effective Food Distribution Solutions for Chefs, Operations Directors and Managers designed to decrease food costs and maximize efficiency.

Seasonal employee handling organic lawn care and maintenance. Used various lawn care equipment and organic materials to help customers maintain a healthy and pest free lawn. Did annual maintenance upkeep such as aeration, regular seasonal feedings and pre-emergent weed control and abatement. Also responsible for customer service aspect of job when interaction was required and some sales when opportunity presented itself.

Boulder, Co, Us

Houston, Texas, Us

Amenity dining; breakfast and lunch. Responsible for food and beverage service, inventory and cost control, staffing and scheduling, and maintaining a positive relationship with building management while building sales from both withing and outside the building.

Lowered inventory variance from 2.6% to 1.7% by implementing new portioning controls and inventory proceduresImproved daily Guest Check Average by 9.6% over previous yearIncreased Sales by 5% over previous periodResponsible for staff management, training, inventory control, and local marketing

Duties include staff management, costs and quality control. Responsible for a staff of 25-30 employees.

Us

Duties included staff managment, cost and quality control. Responsible for a staff of 25-30 employees. Implemented new inventory controls and decreased food use variance from 2.5% to 1.8% in a 2 month period by implementing controls for food costs and portioning, improving server procedures and standardizing inventory controls.

Manager, Front-of-House and Quality AssuranceDeveloped a working shift checklist which improved efficiency for all management staffImplemented new quality assurance initiatives for expeditors resulting in improved food quality and fewer guest complaintsEstablished a new standard operating procedure for the Host department resulting in increased efficiency and superior customer service

Lowered average liquor costs from 21.7% to 18.9% by developing and implementing new inventory and training standardsEstablished a more efficient inventory system in the bar eliminating waste and storage issues

Arlington, Virginia, Us

Served in the 3rd Infantry Regiment, The Old Guard, which was the honor guard unit stationed at Arlington National Cemetery. I was a Sentinel at the Tomb of the Unknown Soldier. I also served with the 82nd Airborne Division as a paratrooper. I held leadership positions of Team Leader, Section Leader and Squad Leader, commanding groups ranging from 4-35 soldiers. I received an Honorable Discharge in March of 1997.

Hospitality Administration/Management

Certificate, Architecture

Diploma, College Prep