Jonathan Pierce

Experience

• 

  Kabuki Restaurants, Inc.

  Mar 2013 - May 2021

  Responsible for all aspects of operations.Restaurant was continually within the top 3 grossing restaurants in the company.Direct work flow for AGM, Kitchen Manager and Front of House Manager. Trained the Assistant General Manager to run the store in my absence. Including: FOH and BOH operations, ordering and par levels, scheduling and training staff members. Work closely with Kitchen Manager, head line cooks and sushi chefs to develop a local special menu with unique food and cocktail options.Create training plan for all new employees and ensure other managers followed plan to thoroughly train and develop new staff members. Develop relationships with surrounding businesses and participate in charity events to bring more community involvement for the restaurant. Maintain a clean and safe environment for employees and guests alike.Strict adherence to county and state health department guidelines. Make final decisions on hiring and termination of employees.Approve FOH and BOH weekly schedule. Manage 60 - 70 employees. Analyze and drill down P&L to locate areas of potential cost savings.Control COGS by maintaining and adjusting par levels.First California location to meet prime cost goals set by company leaders. Maintain a lower prime cost than any other unit within the state by continually monitoring and adjusting schedules and purchasing based on weekly sales trends of the restaurant. Show less Responsible for all aspects of operations.Direct work flow for FOH manager and Assistant General Manager. In the absence of a dedicated kitchen manager, took direct control of all aspects of the kitchen line, prep and dishwashing areas and staff.Successfully completed and implemented plan for the first restaurant in the company to run a management team with an Assistant General Manager, Front of House Manager and General Manager. Trained the Assistant General Manager to run the store in my absence. Including: FOH and BOH operations, ordering and par levels, scheduling and training staff members. Work closely with head line cooks and sushi chefs to develop a local special menu with unique food and cocktail options.Create training plan for all new employees and ensure other managers followed plan to thoroughly train and develop new staff members. Develop relationships with surrounding businesses and create a discount program for employees of surrounding businesses to drive lunch time business. Maintain a clean and safe environment for employees and guests alike.Strict adherence to county and state health department guidelines. Make final decisions on hiring and termination of employees.Approve FOH and BOH weekly schedule. Manage 50 - 60 employees. Analyze and drill down P&L to locate areas of potential cost savings.Control COGs by maintaining and adjusting par levels.Maintain COG average percentage at 23% and labor average 27% adhering to company desired percentages on a quarterly basis.Successfully raised Yelp! rating from 2.0 average to 4.0 average rating. Show less Responsible for all aspects of operations.Work closely with KM to develop a local special menu with unique food and cocktail options. Develop weeknight specials for sake bar to drive liquor sales. Maintain a clean and safe environment for employees and guests alike.Strict adherence to health department guidelines. Make final decisions on hiring and termination of employees.Approve FOH and BOH weekly schedule. Manage 45 - 50 employees. Control COGs by maintaining and adjusting par levels. Show less Responsible for daily front of house operations. Hired and trained front of house employees.Work closely with other management staff and employees to ensure smooth restaurant operations.Created and responsible for maintaining weekly par level for liquor and beer, working with different vendor representitives.Maintained weekly par level for restaurant supplies including paper and plastic products.Create weekly schedules for all FOH employees including: servers, bartenders, bussers and hosts.Control table rotation to increase daily sales.Resolve any issues arising with guests or employees.Ensure complete guest satisfaction.Maintain compliance with county health code and the company's standard for cleanliness and food safety. Show less

  • General Manager

    Mar 2018 - May 2021

  • General Manager

    Apr 2017 - Mar 2018

  • General Manager

    Jul 2016 - Jun 2017

  • Front of House Manager

    Aug 2013 - Jul 2016

  • Assistant Manager

    Mar 2013 - Aug 2013
• 

  Fleming's Prime Steakhouse & Wine Bar

  May 2021 - now

  • Operating Partner

    Aug 2024 - now

  • Manager

    May 2021 - Jul 2024