Commissary District General Manager (multi Unit) resume example with 18+ years of experience

Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • H: (555) 432-1000
  • C:
  • Date of Birth:
  • India:
  • :
  • single:
Professional Summary

Food service hospitality leader specializing in off-premises contract catering and concessions for cultural institutions, private organizations and non-profits. Multi-unit operation experience growing revenues exponentially.

Expertise in establishing service standards, logistics, revenue growth, budgets, pro-forma development and business analysis. Significant high-profile client experience (over 700). Account start-up skills while opening several key facilities.

Mentor to inexperienced talent io be groomed into hospitality professionals. Exploring opportunities to build and lead a team in growing new food and beverage industry projects.

  • Financial, Operational, & Logistical Management
  • Team Building
  • ServSafe
  • Infor (Formerly Reserve Cloud) Event Management Software
  • Staff Management & Event Scheduling
  • Planful Analytics (Formerly Host Analytics) & Sage Financial Platforms (Financial Forecasting)
  • Food & Labor Cost Management
  • Hiring and Onboarding
Work History
Commissary/ District General Manager (Multi Unit), 05/2019 - 02/2023
Hornblower Portland, OR, Philadelphia, PA
  • Member of Brûlée Catering Leadership Team that oversaw all business aspects from Culinary, Service, Sales and Operations.
  • Directly managed ten (10) business units/accounts with separate P&L's including Center City District, Free Library of Philadelphia, Philadelphia Flower Show and more. Partnered with field venue GM's on Legacy/Anchor Accounts such as National Constitution Center and Museum of American Revolution.
  • Achieved revenue growth from under $10 million in revenue to over $20 million annually, while improving overall consolidated EBITA/OCF by over 35% over eight-year period
  • Successfully added and renewed business including The Met Philadelphia, Please Touch Museum, Moulin at Sherman Mills and Convene Conference Centers. Responsible for running point on onboarding of all new accounts.
  • Collaborated and executed food and beverage services for many prestigious events such as Philly Fights Cancer, CHOP Carousel Ball, Liberty Medal, Imagination Ball, Borrowers Ball at Free Library and Evening at Philadelphia Flower Show.
  • Implemented operational efficiencies such as streamlined delivery schedules, cross utilization of unit specific team members, food and labor controls.
  • Participated through two successful corporate acquisitions over 4-year period (Spectra and Oak View Group Hospitality). Primary point person on Financial, Human Resources and Payroll transitions.
  • Worked in tandem with Field Leadership in hiring and developing extremely diverse and award-winning core staff of Brûlée Catering Chefs, Operational Workers, Captains, Servers, Bartenders, Concessions, and Office Staff.
  • Navigated Brûlée through unprecedented COVID-19 pandemic and subsequent shut down focusing on retaining key personnel and accounts.
Director of Service & Special Projects , 07/2016 - 05/2019
Brûlée Catering City, STATE, Philadelphia, PA
  • Responsible for all aspects of Brûlée Catering's Event Teams in developing key programs in collaboration with Accounts in generating revenues.
  • Established and maintained Brûlée Catering's guest service standards.
  • Partnered with key clients’ revenue generating initiatives that included Center City District Sips at Dilworth Park, Brew's and View's at Free Library of Philadelphia, Terrace on Tap at Independence Visitor Center and Flower's After Hour's at Philadelphia Flower Show. Increasing revenues for Brûlée and our clients during traditionally slower periods.
  • Interviewed, hired, onboarded and trained a team that included Event Captain, Servers and Bartenders. Directly oversaw Brûlée’s staffing department managing event schedules for over 700 events annually.
  • Initiated revisions and improvements of Service Standards for both catered and concessions events ensuring that each client and guest received first class hospitality.
  • Assisted National Accounts that entailed traveling across country sharing Brûlée’s service standards and best practices with local teams in other markets.
  • Negotiated and implemented new digital scheduling platform, NOWSTA, companywide from outdated StaffEasy platform (sunset).
  • Routinely present on-site at events, coaching new staff in collaboration with Captains.
Event Manager, 04/2015 - 07/2016
Brûlée Catering City, STATE, Philadelphia, PA
  • Managed over 200 events ranging from 10 guests to over 3,000 guests
  • Responsible for executing clients’ visions by working with Sales Managers, Executive Chef and Director of Service to deliver "restaurant quality food for the masses".
  • Managed Food & Beverage on-site service for events from setup to tear down.
  • Collaborated with fellow event managers on staffing strengths and weaknesses.
  • Collaborated with Beverage Team in establishing extensive Bartender Standards and Trainings as well as revised bar packages for both social and corporate clients.
  • Executed large scale off-premise events such as Philly Fights Cancer, World Meeting of Families in Philadelphia, BCA March Madness, Museum of American Revolution Opening Gala, Legacy Youth Tennis Gala and more.
  • Led expansion into large scale concessions operations with Rothman Cabin at Dilworth Park and Center City Sips.
Deli/General Manager, 05/2004 - 03/2015
Barrels Authentic Italian Foods City, STATE, Margate City, NJ
  • Own Family’s business spanning five generations since 1959. Worked all areas, eventually managing all front of house operations.
  • Expanded Jersey Shore footprint to Ocean City and Linwood NJ. Increasing revenues to over $2 million annually.
  • Created and Implemented service standards for both table service, quick service, and on and off premise catering operations.
  • Collaborated with Family and Culinary team to overhaul menus each Summer Season to optimize profits by controlling food, beverage and labor costs.
  • Hired, trained, and oversaw team of 25+ direct reports (primarily part-time) ensuring maximum productivity thru efficient scheduling and payroll practices.
  • Provided daily, weekly and monthly reporting to ownership group tracking key KPI's like transactional per cap (quick service/delivery), average check (table service) etc.
  • Transitioned all locations from antiquated point of sale systems (guest checks and cash registers) to full-fledged digital point of sale system (Aloha POS).
  • Partnered with advertising companies on print, radio and digital advertising.
Bachelor of Arts: Business Administration And Management, Expected in 12/2010
Widener University - Chester, PA

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

Your data is safe with us

Any information uploaded, such as a resume, or input by the user is owned solely by the user, not LiveCareer. For further information, please visit our Terms of Use.

Resume Overview

School Attended

  • Widener University

Job Titles Held:

  • Commissary/ District General Manager (Multi Unit)
  • Director of Service & Special Projects
  • Event Manager
  • Deli/General Manager


  • Bachelor of Arts

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

*As seen in:As seen in: