Jonovan “Jay” Harris5311 Lillian Street APT A, Houston, TX 77007 • 346-256-4194 • jharris2391@gmail.com • LinkedInEXECUTIVE HOSPITALITY CONSULTANTStrategic Planning • Operations Director • Coach & MentorDynamic, entrepreneurial venue operations leader with a focus on operational excellence. Possess 6+ years of experience in transportation and multi-facility hospitality operations. Strategic planner focused on high-level execution to meet organizational goals in sales and overall performance. Profound influencer with the ability to develop solid relationships within and outside an organization to increase profitability and drive key performance indicators. Demonstrated leader with the skills to train, create effective workflows, mentor, and optimize efficiency. Core CompetenciesMulti-Facility Operations Project ManagementChange Management Vendor ManagementKPI Dashboards/ImplementationContinuous ImprovementCost Control/ReductionStrategic PlanningProcess ReengineeringProfit/Revenue GenerationPresentation/Public SpeakingInventory ManagementEMPLOYMENT HISTORYHospitality Consultant | FOOD & BEVERAGE INDUSTRY – Houston, TX 2022 – PresentOversee multi-unit operations of hotels, restaurants, bars, and event centers.Food & Beverage Director | Hyatt Regency – Buffalo, NY (Sep 2022)Assistant General Manager | Juliet Restaurant – Houston, TX (Oct 2022) Food & Beverage Director / Hotel Operations Manager | Marriott – Santa Ynez, CA (Nov 2022-Mar 2023)Contract with large, enterprise organizations to direct operations, optimize service levels/standards, and manage large events. Provide solutions across inventory, staffing, event management, training, and compliance needs and processes. Key Accomplishments:Event Management & Execution: Submarine Veterans National Convention, private events.People Management: Mentored 4 Supervisors to expand roles in a growing department; Promoted Banquet Server to Banquet Captain through mentorship; Provide coaching & development opportunities.Process & Procedure Development: Safety Action Plan, F&B Position Checklist, Menu, Room Service Operation, Wine Service SOP & Service Training SOP creation.Operations Execution: Front Office support; HR & Payroll management; Inventory Control; Recruitment & Onboarding; Restructured Labor Scale for Service; Restructured storage areas.Results: Achieved highest month of revenue (December 2022); Built culture of responsibility and accountability; Increase internal, corporate communications; Improved GSS & ESS standard scores (Marriott); Improve safety standards.Director of Dining Services (Consultant) | COMPASS GROUP – Houston, TX 2022World’s largest multinational contract food service company.Charged with daily operations leadership for corporate dining account (Kirkland and Ellis Law Firm). Managed food service team, client relations, customer satisfaction, menu planning and selection, and quality control. Administered financial budget and profit and loss analysis, working with marketing and culinary teams on program delivery. Key Accomplishments:Opened brand new kitchen and dining room, assisting with floor layout for optimal space and execution.Expanded Café operations, doubling its size.Instituted new SOPs, practices, and standards and hired and trained a new team to meet client needs.Senior Manager | LANDRY’S – Houston, TX 2021 – 2022Dining, hospitality & entertainment leader.Oversaw the planning and implementation of key initiatives to operate an $8M annual revenue facility serving thousands of customers monthly. Led recruiting, hiring, staffing, and training efforts for up to 60 staff members. Researched market and industry trends to understand competitive pricing to drive revenue generation, customer satisfaction and retention. Managed inventory, procurement, and vendor relationships and negotiated deals for cost saving measures and overall operational efficiencies. Senior Manager | PINSTRIPES – Houston, TX (Chicago & DC) 2019 – 2021Dining & entertainment event management.Strategically planned budget goals, building sales, and implementing systems. Led team of 60+ across Open-play Sales including reservation and walk-in customers (60% of business) and corporate/company Event Sales (40% of business) according to corporate policy. Managed operations during General Manager’s absence. Advocated for upholding company’s standards for food, beverage, service, and aesthetics. Executed high volume workflows. Provided recommendations for timely improvements, aesthetic design, and technical upgrades. Key Accomplishments:Recommended by Regional Manager to travel to various locations and help execute high-volume weeks after successfully assisting in opening of the Houston location (fall 2019).Maintained one of the lowest bar liquor costs in the company while managing all venue workgroups.Improved venue service systems by developing a team member coaching/training platform.Mentored 3 Managers to reach Senior Manager promotions. Preserved average 4.5-star rating across review platforms through execution by team coaching and training.Manager | RIVER ROAST – Chicago, IL 2017 – 2019Fine dining restaurant – a subsidiary of Levy Restaurants.Managed 60+ front of house staff including hosts, waiters, bartenders, bussers, and runners to ensure efficiency and accuracy during peak service hours. Collaborated with sales team in reaching revenue goals through banquet event orders (BEOs) and VIP events (PPXs). Generated complex labor, forecasting, and sales reports to General Manager. Key Accomplishments:Promoted to Events Manager to help execute high-level service.Successfully maintained a high service ranking on all online platforms.Additional ExperienceManagement Assistant | ENTERPRISE – Chicago, IL | 2017EDUCATION Bachelor of Science in Business Administration with a concentration on Business Management, Dominican University, River Forest, IL (2016)
