Jamison Meadows

Senior Food Service and Hospitality Manager

Twenty years food service and hospitality experience coupled with military disci
pline; a winning combination to take your organization to the next level.
13000 Cohasset Lane, Woodbridge VA. 22192
Phone:
703-980-5121
E-mail:
jma07fd2@westpost.net

Key accomplishments
*Created a catering department; resulting in 14% quarterly sales increase (2010)
*Increased sales in a six month period up 350%+ (2010)
*Increased sales by 6% through "outside the box" marketing strategies (2009)
*Developed action plan for kitchen manager resulting in 4% food cost reduction (
2007)
*Elevated restaurant from eleventh to first in 18 months, $400K+ per month susta
ined for seven consecutive quarters (2000-2006)
*Led team to be awarded the Carlson's Restaurants Worldwide Presidential Award.
An award given to only four of eight hundred seventy five outlets (2000-2006)
Core Competencies
Catering Management * Menu Costing * Operations and Budgeting * Sales * Marketin
g Strategies * Situational Management * Staffing * O.S.H.A * Management and Staf
f Training and Development
Food Safety and Sanitation Compliance * Forecasting * POS System Management

Professional Experience
Co-Founder and Consultant
Feb 2010 - Present
Veronica's Deli - Woodbridge, VA
*Led creation and costing of menu
*Contributed to creation of order guides for a variety of vendors
*Developed all marketing assets: logo, menus, business cards, signage
*Created a catering department; resulting in 14% quarterly sales increase
*Creating new "Point of Promotion" for new products
*Increased sales in a six month period up 350%+
*Responsible for budgeting and meeting profit margin

Assistant General Manager

Nov 2008 - Feb 2010
Applebee's - Woodbridge, VA
*Increased sales by 6% through "outside the box" marketing strategies
*Managed controllable expenses to maximize profit and bonus without compromising
safety, quality, service or staff morale
*Top Eco-Sure Audit scores for region three quarters consecutively
*Developed Senior Citizen program

Assistant General Manager

Oct 2006 - Nov 2008
Champp's Americana - Arlington, VA
*Revamped and implemented new training program resulting in 73% decreased attrit
ion
*Developed action plan for kitchen manager resulting in 4% food cost reduction i
n a 2- month period
*Managed large scale, special events such as UFC fights, Super Bowl parties, and
closed events for local professional teams
*Maintained the performance of an $800,000 Audio/Video System
Spearheaded a multitude of broadcasted sporting events with 47 wide screen TV's
*Orchestrated high volume, large party/banquet floor plan without hindering day-
to-day business
*Managed restaurant operational schedule for 10 bartenders, 15 hostesses, 40 ser
vers
*Presented time/task management workshop; 'Who Moved my Cheese" to regional GMs

Assistant General Manager/Interim General Manager

Aug 2000 - Oct 2006
T.G.I.Friday's - Alexandria, VA
*Tasked by Director of Operations to visit other units within the region to anal
yze PNL and determine deficient areas in relation to costs
*Co-led successful effort to elevate restaurant from eleventh to first in 18 mon
ths, $400K+ per month sustained for seven consecutive quarters
*Led team to be awarded the Carlson's Restaurants Worldwide Presidential Award.
An award given to only four of eight hundred seventy five outlets
*Fostered and guarded a team-based environment of passion and ownership
*Created a consistent and reliably top ranked profitable business
*Served as Public Relations liaison for local media engagements

General Manager
Oct 98 - Aug 2000
Au Bon Pain - Pentagon City, Arlington, VA
*Increased profits year over year by 5%
*Maximized profits and sales of a $40,000 a week unit. Achieved this through q
uality of food; accuracy in ordering; precise scheduling, culture of excellence
in customer service, and reducing turnover
U.S. Army
Nov 1994 - Oct1998
82nd Airborne - Fort Bragg, N.C.
Specialist (E-4)
*Served on the 82nd Culinary Team
*Directed the operations for a Dining Facility and Field Food Service Operations
for 600 Soldiers. Maintained three meals per day while accommodating a multitud
e of last minute request.
*Countered dining facility NCOIC with base and field operations
*Catered General Officer's events; promotions, retirements
*Recommended for a position at Secretary of Defense's Dining Facility by CSM Rei
my. Offered the same position by the Commanding General of Food Services for th
e Military District of Washington

Training and certifications

ServeSafe Certified * T.I.P.S. Certified * ServeSafe Alcohol Certified
Franklin Covey: FOCUS: Achieving Your Highest Priorities ;
NCR Consultant Liaison to Au BonPain
Interests
Renovating, Oil Pastels, Poetry, slight addictions to History Channel and Food N
etwork