Jaime Pascarella
Chicago
Summary
Dynamic FOH/BOH Manager with a proven track record at SPB Hospitality - J Alexander's, enhancing customer satisfaction through effective complaint resolution and team leadership. Skilled in vendor negotiation and training program development, I drive operational efficiency and foster a culture of accountability, ensuring optimal service delivery and a positive dining experience.
Professional hospitality manager with focus on front-of-house operations, skilled in team leadership and customer service excellence. Adept at managing staff, optimizing workflows, and ensuring seamless guest experience. Known for adaptability, effective communication, and results-driven approach. Strong organizational skills, problem-solving abilities, and knack for maintaining high standards in fast-paced environment.
Overview
9
9
years of professional experience
1
1
Certification
Work History
FOH/BOH Manager
SPB Hospitality - J Alexander's
11.2023 - Current
- Improved operational efficiency by streamlining back-of-house processes.
- Managed inventory for maintaining optimal stock levels and reducing waste.
- Enhanced team productivity with effective scheduling and resource allocation.
- Increased customer satisfaction, ensuring timely delivery of orders and smooth service.
- Developed training programs to elevate staff skills and knowledge.
- Led team meetings for communicating goals and addressing challenges effectively.
- Improved customer satisfaction by implementing efficient front-of-house operations and staff management techniques.
- Handled customer complaints effectively, resolving issues promptly to maintain brand reputation and garner positive reviews.
- Enhanced communication between FOH staff members by holding daily pre-shift meetings updating on changes in menus or promotions.
- Elevated team performance with regular training sessions, addressing areas of improvement and promoting best practices.
- Promoted upselling strategies among servers, leading to higher average check values per transaction.
- Increased repeat business by creating personalized interactions with guests and recognizing loyal customers'' preferences.
- Maintained a safe, secure, and sanitary work environment for all employees and guests by adhering to established guidelines and protocols.
- Oversaw staff schedules to ensure optimal coverage during peak hours without exceeding labor budget constraints.
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
FOH Manager
Rosebud Steakhouse
06.2022 - 11.2023
- Coordinated special events such as weddings or corporate functions, ensuring flawless execution from planning to completion stages.
- Maximized table turnover rate through effective floor plans and strategic server assignments.
- Managed inventory levels to ensure adequate stock availability while minimizing waste and spoilage costs.
- Developed strong vendor relationships for better pricing negotiations, resulting in cost savings for the restaurant.
- Cultivated a culture of accountability among employees by setting clear expectations and conducting performance evaluations regularly.
- Streamlined reservation processes for enhanced guest experiences and increased bookings.
- Promoted upselling strategies among servers, leading to higher average check values per transaction.
- Elevated team performance with regular training sessions, addressing areas of improvement and promoting best practices.
- Implemented new menu items in coordination with the chef, boosting overall sales revenue.
- Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
- Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
- Reduced employee turnover by fostering a positive work environment and offering competitive compensation packages.
- Analyzed financial reports regularly to identify trends, monitor expenses, and adjust strategies accordingly for consistent profitability growth.
FOH Manager
Victory Group
07.2016 - 06.2022
- Improved customer satisfaction by implementing efficient front-of-house operations and staff management techniques.
- Handled customer complaints effectively, resolving issues promptly to maintain brand reputation and garner positive reviews.
- Enhanced communication between FOH staff members by holding daily pre-shift meetings updating on changes in menus or promotions.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Coordinated with catering staff to deliver food services for special events and functions.
- Purchased food and cultivated strong vendor relationships.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Motivated staff to perform at peak efficiency and quality.
- Developed and maintained relationships with vendors and other business partners to establish trust and build rapport.
- Analyzed customer feedback and implemented strategies to improve customer satisfaction.
- Utilized upselling techniques to maximize revenue and increase customer satisfaction.
- Resolved guests complaints while maintaining positive customer environment.
- Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
- Developed strong vendor relationships for better pricing negotiations, resulting in cost savings for the restaurant.
- Oversaw staff schedules to ensure optimal coverage during peak hours without exceeding labor budget constraints.
Education
Bachelor of Business Administration And Management - Marketing Management
Illinois State University
Normal, ILSkills
- Customer Complaint Resolution
- Marketing Assistance
- Customer Engagement
- Booking Management
- Promotion Strategy Development
- Proficient Table Oversight
- Marketing Campaigns
- Effective Vendor Negotiation
- Proficient in Resolving Conflicts
- Training Programs Development
- Team Development
- Health Compliance Standards
- Employee Engagement
- Team Leadership
Accomplishments
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Supervised team of 50+ staff members.
- Resolved product issue through consumer testing.
- Achieved vast sales growth by implementing marketing structures through hotels and business corporations with accuracy and efficiency.
Certification
Basset
ServSafe
Timeline
FOH/BOH Manager
SPB Hospitality - J Alexander's
11.2023 - Current
FOH Manager
Rosebud Steakhouse
06.2022 - 11.2023
FOH Manager
Victory Group
07.2016 - 06.2022
Bachelor of Business Administration And Management - Marketing Management
Illinois State University
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