Jay Edwards

Experience

• 

  P.F. Chang's China Bistro

  Apr 1999 - Apr 2009

  Market Partner (Area Director)

  • Over ten years of successful experience in high volume casual dining with highly regarded industry leaders• Five years of multi-unit management with supervision over six restaurants with total annual sales of $28M with a salaried management staff of 42 and hourly staff of over 700• Proven experience of P&L management, including controlling costs and maximizing profits while building top line growth• Adept at management team building/succession planning with an emphasis on talent identification and acquisition• Solid experience in all phases of multi-unit and single unit operations, including staff development, accounting, payroll, budgeting, inventory control, purchasing, PR, and strategic planning• Proficient at online review and social media management• Superb mentor, inspirational leader that inspires employees to maintain peak performance and productivity levels while simultaneously maintaining high morale across the board• Assumed both authoritative and democratic leadership; able to turn vision into reality• Excellent communication and presentation skills with an emphasis on providing timely reporting of required financial reports, forecasts, budgets analysis, and revenue creation strategies; prepared annual business plan and detailed budgets• Inquisitive and adaptable with a willingness to embrace change and effectively implement new ideas and programs • Able to foresee management staffing needs and develop the “pipeline” of potential candidates to fill the needs in a timely basis• Developed and mentored an extensive number of Managers into key positions• Supplied more Managers for promotions than any other Market Partner within the region of P.F. Chang’s • Consistently had lowest turnover rates for both management and staff within the Hilton and Western Region at P.F. Chang’s• Reduced the average daily inventory from 9.5 days to 3.5 days resulting in lower food costs Show less

• 

  OddBalls! Wood Fired Burgers

  May 2009 - Sept 2010

  General Manager / Partner
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  Tucanos Brazilian Grill

  Oct 2010 - Oct 2011

  Acting General Manager

  Responsible for all management duties overseeing $5 mil restaurant while permenent GM was on assignment at a failing location.

• 

  Hilton Virginia Beach Oceanfront

  Jan 2012 - Aug 2016

  Director of Food & Beverage

  • Four and one-half years’ management of multi concept restaurants and night club at the Hilton Virginia Beach Oceanfront generating $17.5M in F&B revenues• Oversaw 17 salaried Managers, 11 Supervisors, and 350 associates in peak season• Catch 31 Fish House & Bar; high volume upscale seafood restaurant (#9 on TripAdvisor)• Salacia Prime Steaks & Seafood; Virginia’s only AAA Four Diamond rated steakhouse (#18 on TripAdvisor); 2013 Best Restaurant Hampton Roads• Sky Bar; high energy, members only roof top pool and night club• Banquets and catering 12,000 square foot ballroom and meeting rooms space• In Room Dining• Complete understanding of financial interactions of sales/cost centers with the ability to translate the “stories” behind the numbers into actionable plans to improve profitability• Achieved Prime Cost of 55%; Cost of Goods 23%; and Labor 32%• Implemented weekly revenue forecasts that translated into purchasing guidelines, prep production and labor scheduling• Provided detailed analytics of revenue generation that contributed to increases in Items Per Covers sold and Dollars Per Item• Accomplished at teaching P&L management to peers and subordinates for better operational understanding• Developed and implemented key financial reports that provide greater insight and transparency that would become adopted on a company-wide basis• Of 12 internal candidates identified as prime talent for future leadership positions at PHR nine of which spent extensive time under my guidance• Accomplished at providing responsible financial forecasts on an annual and quarterly basis and merging current financial budgets to achieve performance goals• Conducted weekly revenue forecasts to within +/- 3% accuracy• Prepared annual budget for each outlet and overall department, including detailed revenues by day, labor modeling, menu engineering, and restaurant costs• Managed annual budget and spend of FFE account that ranged from $350,000 to $700,000 Show less

• 

  The Sea Pines Resort

  Nov 2016 - Feb 2018

  Director of Restaurant Operations

  • Responsible and accountable for the successful restaurant operations for ten diverse restaurant outlets while in season, ranging from counter service to fine dining to casual counter service with annual sales volume of $16M and net operating income of 15%• Directly supervises and coaches staff, including six Outlet Managers, 16 Salaried Managers, seven Supervisors and up to 300 associates in peak season• Coast Oceanfront Dining; high volume ($6M) contemporary seafood restaurant (#27 TripAdvisor)• Quarterdeck Waterfront Dining; $3.8M annual sales, traditional fish house restaurant• Links American Grill; high check average steakhouse restaurant $2M annual sales (#8 on TripAdvisor)• Live Oak Low Country Cuisine; golf course restaurant serving breakfast, lunch, and dinner• Harbour Town Bakery; high volume ($1.5M) counter service restaurant serving breakfast and lunch• Harbourside Burgers & Brews; high volume seasonal restaurant ($1.5M) serving lunch and dinner with family-oriented pricing• Experienced in challenging labor environments and utilizing international workforce additions through H2B and J1 programs• Instrumental in the development of the Sea Pines newest restaurant concept “Frasier’s Tavern” opened 2018• Initiated corporate strategic direction of all restaurant outlets for market segmentation, product offerings and points of differentiation Show less

• 

  Copper Mountain Resort

  Nov 2018 - Mar 2020

  Director Of Food And Beverage

  Oversight of Copper Mountain Ski Resorts 23 food and beverage offerings ranging from five full service restaurants, four food court / cafeterias, ten fast casual outlets, three food trucks / portable restaurants, banquets & catering and employee cafeteria. New concept development of three future restaurants that feature "Raised on Colorado" branding and experiential guest experience integration.

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  Evermore Park

  Dec 2020 - Mar 2022

  Director of Food And Beverage
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  Big Bear Mountain Resort

  Jun 2022 - now

  Director of Operations - Food & Beverage - Levy Restaurants