J E S S I C A R E I S S I G
P R O F E S S I O N A L P R O F I L E
An accomplished professional with 10+ years experience providing leadership and direction needed to drive the development of team
members in addition to the achievement of key organization business goals and objectives. I bring demonstrated strength in building and
maintaining professional relationships and am continually recognized for the ability to deliver impactful results while leading in fast-paced,
dynamic business environments.
206 992 6114
jessicalreissig@gmail.com
Linkedin.com/in/jessica-reissig
Houston, TX
W O R K E X P E R I E N C E
ON POINT HOSPITALITY GROUP
Cactus Southwest Kitchen and Bar | Tavern Hall | 2014 – 2021
A multi-concept restaurant group grossing $36m in sales annually
GENERAL MANAGER
Bellevue, WA | September 2014-Present
Built a cohesive, top-performing, guest-focused team of four subordinate managers and 60+
team members. Achieved through selection, training, evaluation, mentorship, and employee
and manager discipline and conflict resolution. Empowered the team to ensure that cultural
and operational standards were upheld.
• Provide supervision, direction, and leadership to the management team to achieve and
exceed goals. Attained through coaching, motivation, counsel, and evaluation of
management staff, as well as encouraging their participation in decision-making to create
a collaborative environment.
• Delegate tasks equitably among the restaurant management team, while pushing them
to grow and learn different things within the operation, facilitated by bi-weekly
operations audit meetings to discuss both successes and areas of opportunity.
• Analyze and manage the Profit and Loss statements in order to increase profitability and
reduce all controllable costs. Develop and share with the team the vision for
operations, customer service goals and financial objectives to further impact overall
operations success.
• Strategize and oversee growth in sales at a pace of $600,000/10% per year. As a result,
locations under my leadership increased their rank in the organization from fifth place
to second place in under 15 months’ time.
• Developed and implemented a system for managing Beer, Liquor, and Wine inventory, a
program that accounts for 40% of the organization’s overall gross revenue.
• Development and oversight of the training program for all incoming Front of House
team members, maintaining a team of 60+ employees. Provide testing, both written
and verbal, to all team members to ensure important information is being understood
and retained.
• Partnered with the corporate events coordinator while supporting the development,
planning and execution of events with 550+ attendees and budgets valued at $48,000
for both on and off-site events.
S K I L L S
Organizational Leadership and
Development
Service Excellence
Payroll Management
Collaborative Leadership
Budget Coordination
Training Program Management
Business Process Improvement
Inventory Control
Project Management
Cultural Awareness
Human Resources Mangement
J E S S I C A R E I S S I G
206 992 6114
jessicalreissig@gmail.com
Linkedin.com/in/jessica-reissig
Houston, TX
W O R K E X P E R I E N C E
SUPERVISOR
Nordstrom | Seattle, WA | March 2012-January 2015
• Key Employee for both full calendar years employed. Met sales goals set by our corporate
team in excess of a quarter million dollars. One of only two restaurant division employees
to do so at our location at the Downtown Seattle Flagship store featuring three different
restaurant concepts on premises.
• Moved from a bartender role into a Supervisory role within a six-month time frame after
my employment began.
DINING ROOM MANAGER
P.F. Chang’s China Bistro | Seattle, WA | March 2007-March 2012
• Leader on several opening teams across the country. Helped to train and develop staff
across all positions.
• Worked at multiple locations across Texas and Washington states.
SUPERVISOR
Gringo’s Mexican Kitchen | Stafford, TX | August, 2002-March 2007
R E F E R E N C E S
Brian Gilmore
General Manager
206.356.0845
Sean Berringer
Multi-Unit Manager
714.408.8325
Brandi Kinney
Bar Manager
832.970.2850
Matthew Gosney
Assistant General Manager
206.856.1797
E D U C A T I O N
Associates Degree
University of Houston
General Studies
2002-2004
Bachelor of Science in Culinary
Management
Art Institute of Houston
2005 – 2008