Jerome Thomas Ochs

Experience

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  Doug's Harbor Reef/Isthmus Grill

  May 1986 - Nov 1999

  Manager / Sous Chef

  Supervision of staff, ordering of all food and supplies, andEmployee's scheduling.

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  B Catering & Vending

  Oct 1998 - Jul 2005

  Chef / Co- owner

  A partner in this food service company and managed all Catering operations, Menu Creation, Food costs, Staff training and route supervision. Integral in company being awarded several long term contracts with school districts throughout southern CA.

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  Farmer's Market

  Dec 1999 - May 2002

  Store and Catering Manager

  Management of Food Service, Store Operations, Scheduling and all was catering duties including preparation and layout.

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  Coco's Restaurant

  Jul 2005 - Nov 2007

  General Manager

  Manage restaurant operations for this unit doing sales in excess of $15k per day. Hired as fast track General Manager became GM within two months of date of hire. Worked closely with training department and service team on new systems to streamline training indicatives and enhance menu rollouts. Manage P & L by effectively teaching department heads how to control costs and waste without circumventing quality. I had one of the lowest turnover ratios in my region.

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  Super mex Restaurant

  May 2007 - Jun 2009

  Manager
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  Super Mex Restaurant & Bar

  Nov 2007 - Jul 2009

  General Manager

  Responsibilities include providing exceptional customer service, control labor and food cost, adhering to sanitation and cleanliness standards, providing a positive and fun working environment with an "open door" philosophy and representing the company values to both our internal and external Guests. Reduced turnover significantly by working closely with each department manager in training on all company protocols to ensure that we maintain compliance and the targeted results are measured, instituted several local store marketing campaigns based on relationships with local businesses that has benefitted sales by 25% annually. This unit has one of the highest daily sales averages in the company at $10k per day and I regularly rank in the upper percentile on most target statistics, food, labor, COGS. Show less

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  Pavilions Grocery

  Jul 2009 - May 2021

  Wine Steward

  Establish customer trust and relations whereas to help them recommend selected wines, ordering as a buyer of high end wines, sales and creation of displays for high volume sales, party planning, personal shopping, helping customers on menu creation and shopping needs to complete there experience and make it memorable.

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  Jewel-Osco

  Apr 2021 - Apr 2022

  Liquor manager/ Sommelier

  Starting in Chicago suburb as a liquor manager for the amazing Jewel Osco chain and plan on bringing my past experience to bring up sales and customer service

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  International Village Schaumburg

  Aug 2021 - now

  Clubhouse Admin