J. Spencer Beltis Email & Phone Number

Norton, Massachusetts, United States

Spirits and Wine portfolio management. focusing on building brands while focusing on GP growth. Financial management and planning.

Dorchester, Quincy, Braintree

Burlington, Ma & Chestnut Hill, Ma

Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.Minimized loss and misuse of equipment through proper restaurant supervision and staff training.Carefully prepared weekly sales projections and labor projections to keep up with projected revenue for the period.Scheduled and directed staff in daily work assignments to maximize productivity.Ran consistent costs averaging between 100-150 bps of theoreticalManaged a bar inventory level over $50,000

Plymouth, Ma

Opened a new location in Plymouth MA on the waterfront helped design training material for new staff members.Put in place cost controlling SOP's I.E inventory cost sheets, invoice logs, waste logs, staffing pars.Trained a team of 75 FOH employees including host, support (busser, food runner) servers and bartendersCreated relationships with the town of Plymouth including the Plymouth plantation, and local small businessBoosted social, Viral and radio media to market new location. Met and signed bands for entertainment, created areport with each band. Took over the responsibility of event coordinating until we hired a full time manager forevents.

Stamford, Ct

Opened new location showing good profits (42% prime cost) within 4 weeksTrained new managers on ordering, pars, and inventory ·Held charity events and parties for local government including the MayorCreated an environment where guests of all ages could feel comfortable dancing and enjoying themselves.Used all the traits used in previous jobs to take ownership of Stamford location.

Mohegan Sun

Started and maintained social media for three properties.Ran two different concept restaurants both toping $12 million dollars annuallyHelped celebrities and "high rollers" feel comfortable when dining and enjoy their experience to the fullest.Ran daily operations. Controlled labor with tactics learned in my two prior concept restaurants Helped each GMwith each property cost analyze numbers and evaluate our MTD costs Ran staff incentives to up check averagesand boost morale

Pembroke Ma & Waterford Ct

Worked in a MA location than relocated to Waterford, CT·Directed near perfect shifts using shopper scores as a measuring tool · Managed the kitchen onFriday/Saturday nights, keeping the team motivated and communicating.Sending out "picture perfect" food and keeping ticket times under the allotted time · Ran the front door to helpbuild and maintain a high guest counts (throughput) hit our company goal on many occasions ·, Moved to CTMarch 2010, helped a struggling new restaurant get kitchen and costs back in line.Lowered linen cost and helped lower food cost with different techniques.

Business Communication

High School, General

Business Communication

Education record