Jason Earl Carr (702) 812 4584 jasonearlcarr@gmail.comINDUSTRY EXPERIENCE Kimpton Cottonwood – Omaha, NE June 2020-Dec 2020 Senior Director of F&B Operations F&B Operations at the Historical Kimpton Cottonwood hotel Pre-OpeningF&B operations in the Hotel include, The Committee Chophouse, The Cottonwood Room, The Orleans Room, Petite Orleans Room, Coffee Shop, In room dining, Pool, Special events, conference rooms and BanquetsPre-Construction, OSE, FF&E, R&D, Development of SOP’s, steps, and sequence of service, Menu development, costing development, Labor, and workflow developmentRevenue management, project management, property management, skilled in vendor negotiating, Vendor selection and contracting, event planning and management Kimpton La Peer – West Hollywood, CA Mar 2018- Mar 2020 Director of Food and Beverage Operations$25 Million in F&B operations at the Kimpton-La Peer HotelManaged 5 revenue centers, Vaile Dei Romani restaurant by Chef Casey Lane, In-room dining, Courtyard-lounge and bar, roof-top pavilion, banquets, and conference room’sMajor focus on team development, mentoring, training, and coachingIncrease happy hour sales by 15%, Cut labor cost by 5%, increasing cashflowStrong demonstrated experience in independent administration and management with demonstrated ability to manage complex dining, retail, and catering programs efficientlyNegotiated leases, Benefits, Payroll, accounting, workers-compFinancial planning, Budgeting, forecasting, Event & BEO planning and execution Toridoll Corporation – Irvine, CA Aug 2017 – Mar 2018 Senior Director of Operations$60 Million in revenueManaged 5 different restaurant concepts with a total of 12 restaurants of QSR and full-service dining, Director of Purchasing and BrandsIncreased PPA by $2.00, Increased sales by 20%Cut labor cost by 8%, cut food cost by 12%, Managed a staff of 300NSO: Actively participates in succession planning by developing promotable peopleProvides training support for New Store Openings (NSO), as neededOperations, retail, budget management, labor/personnel management, and facility/design Demonstrated record of successful planning, budgeting, financial analysis, and fiscal management including skill in budget preparation, analysis, and controlling costs. This includes demonstrated ability to develop, implement, analyze, and monitor annual multimillion-dollar operating budget. Ability to prepare short and long-range financial forecasts. Property management, facilities management, payroll, and financialsAchieved Net Operation Income of $125k a month from a negative of -$200kSaved 4 restaurants from closing to achieve great financials and sold for a profitThe Cosmopolitan of Las Vegas – Las Vegas, NV Aug 2015– Aug 2017 General Manager of Outlet’s$50 million a year in Rose Rabbit Lie outlets, with 50% in Banquets, PPA $125.00Managed a staff of 300 Co-Star’s with 5 F&B&E outlet’s, Management of Live entertainment, Bands, Singers and Dancers Total venue buyouts of 3500 guests with over a $100k for one eventExplore innovative dining options for new and existing locations that include fresh seasonal ingredients, with a focus on local, regional, international, and sustainable food selections, enhance quality and cost efficiencies, setting policy, budget development, resource management, Increased EBITA from 35% to 47% in a union ShopStrong demonstrated ability to exercise good judgment in making high-level management decisions. Strong political and organizational acumenN9NE Group at the Palms Casino – Las Vegas, NV Feb 2013 – July 2015 General Manager$18 Million, $350k a week for 2 outlets, N9NE Steakhouse, NOVE Italian Analyze financial variance and took correct action, Planned budgets and goalsPlanned BEOs and Buyouts, Menus, and event plan packagesManaged, supported and nurture the development of staff to unsure a high level of moralInsured all Forbes standards were executed and maintained Manages purchasing and inventory controlsExceed Celebrity, athletes, and VIPs guest expectation’s Planet Hollywood – Las Vegas, NV Nov 2006 – Feb 2013 Assistant General Manager Promoted to Assistant General Manager with-in 6 monthsManagement duties included scheduling, ordering, inventories, and sales goalsLowered liquor cost by 3%Created a late-night happy hour and increased sales by 12%Developed staff for promotions on events and entertainment Created new virtual menus and marketing plan through the casino Denny’s Restaurant – Los Angeles, CA Dec 1998 – Jan 2003 General Manager Server, then Promoted to Person in ChargeMIT program, then Promoted to Manager, then GMOpened a Denny’s in DTLA after completion of management training program ADDITIONAL EXPERIENCE____________United States Army Las Vegas Metro Police Department
