Jessica Claire
  • Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
  • Home: (555) 432-1000
  • Cell:

Experienced Restaurant General Manager and Sous Chef at multiple high-volume establishments. Versed in new restaurant openings, restaurant design and functionality, and training and developing new managers for the company. Very well versed in planning daily operations, staffing and training, inventory management, P&L, labor and productivity, food cost, beverage cost, private dining, marketing initiatives, and concept branding. Level 1 Sommelier in charge of multiple beverage programs the featuring over 150 different wines each. Created award winning wine programs recognized for excellence by Wine Spectator. Designed cocktail menus and bar programs for multiple restaurants in the California Market. Focused on setting high expectations for raising service standards and culinary execution.

  • Brand Development
  • Operations Management
  • Multi Unit Experience
  • Sales & Marketing
  • New Restaurant Openings
  • Award Winning Wine Program
  • Level 1 Sommelier
  • Experienced Sous Chef
  • Opened multiple high volume restaurants in the California market
  • Extensive training in Open Table, Aloha, CTUIT, Hot Schedules, Microsoft Excel and other strategic restaurant programs
  • Achieved successful cost and sales results in under performing restaurants
  • Responsible for staffing and training restaurants for over 150 employees
  • Trained extensively in a professional wine program and achieved becoming a Level One Sommelier
  • Extensive cocktail development background
  • Traveled across the country to assist management teams in both service and culinary operations
  • Managed multiple high performing restaurants with over eight million dollars in annual sales individually
  • Trained and developed new Manager and Chefs
  • Developed creative strategies for building sales through marketing
  • Restaurant branding and concept placement
General Manager, 08/2018 to 04/2020
Lithia MotorsRoseville, CA,
Coming back to Vine Dining Enterprises, I was tasked with directly overseeing Left Bank Brasserie as the General Manager. Additionally I created and seasonally developed cocktail and wine programs for all three Left Bank properties in the Bay Area. I would train and develop new GM's for the company and assist in acclimating them into their new roles. I hired and trained a fully functional management team for my restaurant, giving me the ability to provide GM assistance and training at our other locations in San Jose, LB Steak and Meso Modern Mediterranean.
General Manager, 12/2017 to 08/2018
Lithia MotorsSacramento, CA,

I took a brief time away from Vine Dining Enterprises and opened EMC Seafood & Raw Bar as the General Manager with some old colleagues from life in Southern California. I designed their wine list, cocktail list, beer program and happy hour menus. The restaurant boomed from the start creating a huge buzz in the area winning multiple awards for best seafood restaurant and best new concept for 2018. We quickly became the highest grossing restaurant in the entire company at one of the smaller locations. We executed fine dining standards and hospitality in a more casual environment creating a different type of dining experience than what previously existed in the area.

Assistant General Manager, 05/2016 to 12/2017
Hy-VeeChillicothe, MO,

Vine Dining Enterprises is one of the premier hospitality groups in the Bay Area. I started with Left Bank Brasserie and LB Steak as the Assistant General Manager and Beverage Manager for their San Jose locations. We were on the verge of some major changes at the Brasserie heading into my first year and were extremely successful at re-branding the concept after 17 years of being in business. We integrated a new scheduling system called CTUIT where I was able to maintain my labor budgets, achieve labor goals, and eliminate overtime expenses. I developed newly defined service standards, created developmental tools, developed creative strategies for boosting sales, and created marketing plans and initiatives. I implemented a new beverage inventory system working with Bevager to streamline purchasing and achieving cost goals. I was in charge of creating the wine programs and cocktail menus for all 3 of the Left Bank locations in the Bay Area. After becoming the General Manager for Left Bank Brasserie I continued to work with LB Steak and dive into opening our next concept called Meso. We successfully opened a new Mediterranean restaurant in 2019 on Santana Row and have seen great results since.

Managing Partner, 08/2010 to 05/2016
Costa VidaHurricane, UT,

I began working with Seasons 52 in Costa Mesa upon the opening of their first west coast restaurant. I managed the beverage department as well as the front desk for two years before opening the second west coast location in La Jolla. After one year I became a Sous Chef to help improve culinary execution and efficiency. Within that time I assisted in opening another restaurant in downtown San Diego but remained full time in La Jolla after a few months. Over the next couple of years I spent several months at a time in different restaurants across the country supporting teams in both culinary and service operations. After two years as a Sous Chef I began training to become a Managing Partner in La Jolla and was offered the position in Sacramento. In Sacramento, the restaurant had been open for three years and was suffering in sales and cost control. Within my first three months we showed record breaking sales growth in the company and were performing at the highest capacity since the restaurant had opened three years prior. In addition, that year we won the award in 2015 for Best Overall Guest Experience among 44 other locations across the country. The restaurant continued to be a success and achieve excellent results from that point forward.

Manager, Bar Lead, 01/2005 to 07/2010
J.T. Schmid's Restaurant & BreweryCity, STATE,

I was hired at J.T. Schmid's as a host and quickly promoted to Front Desk Manager where I wrote schedules for and assisted in bar inventory. After 2 years I became a server and bartender at one of the highest volume restaurants in Orange County. I was a certified trainer and assisted with the opening of their second location in Irvine, CA.

Associate of Arts: Business Administration, Expected in 2009
Fullerton College - Fullerton, CA,

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