Jaime Holmes Email & Phone Number

Simi Valley, Ca

Initially hired as Head Bartender/AGM of a new restaurant in Woodland Hills and promoted to GM within 6 months. Assisted in opening Larsen’s Steakhouse in La Jolla, CA. As GM, was responsible for payroll, cost control, customer service, front-of-house / back-of-house, Guest relations, profitability, revenue generation, and pricing strategy. - Quickly took charge of stabilizing the customer base and repairing strained customer relationships – effectively controlling online reviews and gaining back stars on Yelp. - Successfully decreased expenses with the lowest labor and food costs across all 6 Larsen’s Restaurants locations. - Achieved 100% of company goals related to spending and was hand-selected to run the Simi Valley location based on background in leadership, bartending (spirits, wine, craft beer), and turnarounds.Drove steady increases in revenue across both the restaurant and bar.

Woodland Hills, California

Woodland Hills, Ca

Beverly Hills

Work directly under high-profile Chef, Candice Mitkoff. Clients are well known celebrities, writers, and producers who expect a gold-standard of dining and customer service. — Assist in food preparation for private parties with up to 250 guests in attendance. Duties include cooking / baking, set-up, serving at the carving table, food prep, cleaning and assisting with the bar.— Earned a raise in 2014 after being recognized for an outstanding work ethic and always being “the last man out” to leave.

Northridge, Ca

Recruited specifically to set up front of house, hire and train staff, establish a clean workflow and act as backup General Manager in the absence of the owner. Conduct weekly inventory on all bar product and regular liquor / beer / wine training for servers; also responsible for paying vendors, and reconciling the POS system daily. — Programmed the entire POS system and established food / beverage pricing, successfully maintaining 20% to 23% margins. — Generated $160K/year in cocktails and $168K in beer – all with $0 dedicated to advertising. Created a unique cocktail menu (including signature drinks) and kept a wide selection of craft beers in stock. — Hired and trained 100% of the front of house staff. Emphasized knowledge of the menu, customer satisfaction and how to create an amazing customer experience.— Successfully got Paragon listed on GrubHub and Eat24 in 5/2014 – accounting for 10% of total sales. Used social media (Facebook, Twitter, Instagram) to advertise specials as part of the online marketing plan.

Thousand Oaks, Ca

Responsible for the bar, dining room, take-out counter, cash drawers, checking in food delivery orders, back of house line check, bookkeeping, and set-up of front of house server stations. Kept the bar clean and stocked, and ran end of day reports.— Began as a Bartender and was asked to run the bar and restaurant as Assistant Manager after only 9 months.— Managed 20 employees and executed disciplinary action as needed, though always as a last resort after investing time in coaching and mentoring.— Increased revenue between 5% and 6% simply by changing hours and staying open later, catering to college-age regulars; also dramatically reduced beverage costs 7% by rewriting the recipes to match glass size and eliminating over-pouring.

Beverly Hills, Ca

Assisted GM with weekly bar inventory. Consistently met Ruth’s Chris core cultural and code standards, and educated servers on wine / food pairings and flavor profiles.— Adhered to the high standards of service and product for which Ruth’s Chris is known (including squeezing fresh juices for mixes and cutting fruit).— Successfully brought at least $10K in revenue from the bar at a very high volume location serving up to 300 individual customers.

Simi Valley, Ca

Initially hired as a bartender and earned progressive promotions to Bar Manager and Assistant GM. — Wrote the entire wine list and changed the font on the menu to reflect a more upscale establishment. Generated up to $1.5K/week in revenue from wines alone and won a significant amount of customer loyalty (as evidenced by 35-40% repeat business).— Handled ordering, managed relationships with key vendors, ensured adherence to high quality standards and managed between 20 and 25 servers / bartenders / back of house staff.

Atlantic City, Nj & Porter Ranch, Ca

Trained bartenders in mixing technique, customer service, product knowledge, portion control, food service fundamentals, and alcohol awareness. Became known for well-developed verbal and written communication skills, ability to drive profitability and customer retention.— Began as a Server, was promoted to Bartender in 1998 and became Head Trainer in 2003. Recognized for promoting core company values and procedures.— Created new cocktails and won 2 regional competitions – raising the profile of the Porter Ranch restaurant; also won space on the front page of the menu for a new cocktail in 2005.