Justin Hyde Email & Phone Number

Bend, Oregon, United States

Fine Dining, Fast Casual, From scratch concepts derived from things that we love to eat and can fill the void in our neighborhoods.

Bend, Oregon

Multi store operator, managing 19 managers, 3 general managers in 3 states, currently growing into Denver and San Diego. Currently setting the bar for what should be expected in the pub environment. We pride ourselves on scratch kitchens with a beer first environment while never allowing food to take the back seat. Basic feel of a brew pub is that it has a working brewery with a pub inside of it.

Boise, Idaho Area

Lodge manager at River Run, we are a ski in ski out day lodge seating approximately 670 guests. We offer a full bar with cocktail service as well as a global cuisine servery.

Restored Profitability to Grand Targhees Food & Beverage Department, which was producing in the year prior a negative EBITDA. Currently all outlets inside of our department continue to produce + EBITDA year over year. Reduced staff turnover, showing improvement in staff retention due to the success of employee-development and morale-building programs. Currently retaining approximately 85% of our winter staff since the winter of 2009.Elevated F&B's guest-satisfaction & RRC scores the last two years; ensured the swift resolution of customer issues to preserve customer loyalty while complying with company policies.Generated record sales for our summer festivals, in which we posted the highest grossing 3 day weekend in the history of the resort by creating and coordinating the through put of a concert that allowed us to post $165,000 in sales while servicing 15,000 music goers in all F&B outlets along with our festival grounds.Coordinated and helped create a culture of from scratch foods, while only using the best ingredients, and creating relationships with purveyors that help us attain the best product while offering great value priced foods that are unique to the region our guests are visiting.Produce & manage a $40,000 entertainment budget, responsible for booking and producing approximately 40 concerts a winter. Responsible for bringing Nationally touring acts to our resort helping to create an Après

Oversaw all day to day operations, managed the staff as well as the lobby bar. Performed in a manner that was consistent with my yearly budget.