Steven Jamison Email & Phone Number

Lawrenceburg, Indiana, US

Lawrenceburg, Indiana, US

Lawrenceburg, Indiana, US

Las Vegas, NV, US

• Responsible for the day to day operations of the 536 room casino resort and spa(4-diamond), one full service casual restaurant, fine dining steakhouse, buffet, deli and 15,000 + square feet of banquet space.
• Instituted a full sanitation program including HACCP time and temperature controls form the back dock to our guest’s mouth.
• Worked hand in hand with the corporate chef and corporate buyer on yield testing, specifications and standards for all CPIN items.
• Helped develop and roll out brand wide standards for recipes, production charts, waste logs and order guides for all restaurants and production kitchens.
• Created and lead bi-weekly production and deli chef calls. This built brand wide consistency and structure. Increased ideal sharing and allowed all properties to take advantage of cost saving initiatives.
• Involved in various marketing events highlighting the culinary excellence of our property (Denver Food and Wine, Wine Masters, Player Development Dinners and Chinese New Year)

Atlanta, GA, US

• 2012 Manager of the Year and Georgia Hospitality and Lodging Association Manager of the year nominee
• Responsible for the day to day operations of the 760 room convention hotels, two full service restaurants, deli ad 90,000 + square feet of banquet space.
• Instituted a Zero Waste Zone program and responsible purchasing programs to make the hotel one of the top hotels in the Green Movement in Atlanta.
• Streamlined all production and cross trained all team members to significantly lower labor cost.
• Developed and rolled out menus that were regional with heavy use of local and sustainable ingredients. Educated the team on sustainability through trips to local farms to see where their food was coming from.
• Increased associate opinion surveys score every year.

US

• Responsible for day to day operations of the 1052 room resorts, two full service restaurants, deli, ice cream shop and 70,000 square feet of indoor banquet space with additional outdoor space over the 52 acre grounds.
• Developed and successfully rolled out new concepts for the full service restaurants that improved food consistency and made production more efficient and reduced ticket times. Used menu mix reports and customer.
• Developed new banquet menus that increased average check and profitability while still creating an increased value for our existing clientele and an upscale appeal for new clients.
• Involved in all marketing and growth development strategies (internal and external) including interviews and food styling for print advertising.
• Worked closely with catering sales department to develop special menus when requested and addressing guest’s dietary concerns.