Jason M. HopkinsMobile: (713) 398-2958 Email: jmhopkins1747@gmail.comAs an entrepreneurial-minded hospitality professional with 28 years of operational leadership I am looking to add my expertise to a new and exciting career opportunity. With success in starting, building, growing and improving the profitability and performance of companies, I am an experienced leader and planner that has demonstrated success in streamlining business operations including budgets, financial controls, staff development and business culture. A classically trained culinarian, I have completed over 30 restaurants openings for companies such as McCormick & Schmick’s, Landry’s, Chuy’s Tex-Mex and Brinker in multiple states, making me a results driven problem solver.Core QualificationsLeadership & Team BuildingBusiness Planning & AnalyticsBrand Culture DevelopmentLeadership DevelopmentMenu DevelopmentMarket analytics & TrendsStrategy & Revenue GrowthSystem ImplementationPROFESSIONAL EXPERIENCE:2019 – 2023                            Walk-Ons Sports Bistreaux      College Station, TXOperating Partner Walagator LLc. (DBA Walk-On’s)Annual Sales Volume: $6 MillionResponsible for development of franchise operations, strategy and direction for Upscale Casual sports restaurantDaily operational management of Multi-Unit restaurant with 160+ employeesDevelopment and implementation of store controls including labor, COGS, P&L’s, budgets, forecasting and schedulingCollaboratively working with corporate marketing team to ensure operational alignment with brand marketing and create new plans for community marketingCreate, build and implement marketing strategy designed to drive community involvementContract negotiation with local vendors to provide goods and servicesDevelop strategic plans to help guide leadership team to meet company financial commitments Collaboration and design of new restaurants in company growth including budgeting, building, and operationsCreate and build company culture through mentoring management as well as hourly positionsDevelop HR guidelines for leaders and staff to help make decisions concerning all disciplinary actions within franchiseBuild and maintain training pipeline for new leadership candidates for openings and existing restaurantAnalyze financial data and market trends to identify business opportunities and create positive fiscal growthAwarded “Walk-Ons Culture Award” for 2021 for the entire Walk-Ons Corporation2017- 2019                             Compass Group-Chartwells HE       College Station, TXDirector of Operations- Texas A&M UniversityAnnual Sales Volume: $150 MillionResponsible for Multi-unit concepts including National brands Chick-fil-A, Papa Johns, Starbucks, Einstein Bagels and Smashburger, new “in house” concepts, retail and residential dining facilities Daily operational management of 200+ employeesStore controls including labor, inventory and COGS, P&L’s, budgets, forecasting and schedulingWorked with corporate marketing team to ensure operational alignment with University and create new plans for “In House” conceptsAnalyze financial data to improve business performanceDevelopment of management team to drive labor and meet budgetary commitmentsCollaboration and design of new concepts on campus including budgeting, menu, and operationMaintained and built culture in each concept through mentoring management as well as hourlyAnalyze financial data over multiple concepts to identify business opportunities and create positive fiscal growthSupported other departments such as catering for formal functions that ranged from 600-2500 guests2014- 2017 Chuy’s Tex Mex Restaurant Various Virginia LocationsGeneral ManagerAnnual Sales Volume: $6 MillionResponsible for the daily operational management of 125+ employeesStore controls, labor, COGS, P&L’s, budgets, forecasting and schedulingResponsible for fostering a team-oriented environment through development and culture-based inspirationAbility to plan, communicate and execute operational plans over multiple departmentsDeveloped a regional newsletter that promoted community within the company as well as marketing initiatives and culture developmentCreation and implementation of short and long-term sales building plans for all departmentsMentoring and developing managers into promotable rolesCoaching and developing hourly employees into leadership roles with clear feedback, recognition and reviewsEstablishment of yearly budget and monthly projections that drove top line sales performanceMaintained corporate standards such as restaurant safety, cleanliness, food and labor costsMarketing and Community relations developmentAwarded 2016 “Con Ganas” culture award over all locations2009 – 2014 Cracker Barrel Restaurant Various Virginia LocationsGeneral ManagerAnnual Sales Volume: $7 MillionHired in as Associate Manager and then promoted to General Manager in 6 monthsResponsible for the daily operational management of 120+ employeesStore controls, labor, COGS, P&L’s and schedulingYear over year sales growth of 5%Established monthly projections matching against budget food cost to .8% and labor cost to .15%Hired and trained 20+ managers, 5 went on to manage their own storesRole model store with less than 55% turnover rateResponsible for management training program in Northern VirginiaWorked with in house retail store with sales volume exceeding $1.3 million2007 – 2009                                 JM Hopkins Corporation Houston, TXCEO/ FounderAnnual Sales Volume: $3.5 MillionOwner of new restaurant venture in Houston, TXDeveloped and implemented operational material for new Restaurant VentureCreated and set KPI metrics for new restaurant brand and managersCreated budgets to meet sales growth plansMotivated, lead, coach and developed successful partnerships with management and my teamIncreased sales growth 200% in first 14 months through rebranding, strategic local marketing and menu developmentSourced new vendor for venture through strong associate networkReduced and maintained labor costs to 13.5% through retraining and cross training staff as well as expert schedulingResponsible for overall brand standards, marketing and business visionReduced and maintained food costs to 27% and liquor cost to 17.9% by managing purchasing, COGS, inventory controls and waste reduction         Prior Tenures Included:Cova Hand Selected Wines – Houston, TXDirector of OperationsRandy Gerber’s The Whisky Bar – Houston, TXBar Manager EDUCATION:The Art Institute of Houston School of Culinary ArtsAssociate Degree in Culinary and Restaurant ManagementUniversity of St. Thomas, Houston, TXInternational Business and Finance studies Affiliations & AwardsAmerican Culinary Federal Member (ACF)ServSafe certifiedSilver Medal – ACF Junior Culinary CompetitionAdditional SkillsProficient in Microsoft office, word and excelAttended hospitality Leadership forums including Disney Institute Proficient in Food safety and Sanitation programsStrength in Micros, Aloha, Toast and other forms of POS systemsProficient wine and bar knowledge and proceduresLed Classes about wine and alcohol with CWEMonthly, weekly and yearly sales forecast and budget projectionsExtensive HR trainingOpened 36 restaurantsProfessional References:Lance Smith – 571-243-2460Dirk Anderson – 979-450-5972Amber Inberg – 832-282-6189