Johnathon Frost

 

6019 Venetian Blvd, St. Petersburg, FL 33703  1971 N. Hicks Road, Suite 211, 60074, Palatine, IL  ♦ (225) 993-4336 ♦ johnathonfrost@gmail.com

 

 

                                                  Professional Summary                              

Dependable and passionate hospitality leader with more than 20 years of experience directing fine dining, casual dining, bar and nightclub operations. Demonstrated success supervising employees, developing community relations, and improving cost ratios to build revenue at every venue. Prompt and effective problem-solver offering nimble solutions to accommodate dynamic environments. Accomplished public speaker, facilitator, and custom training developer.

                                                               Skills                                                               

·   Fluent use of Microsoft Office, Adobe Suite, and related applications

·   Proficient use of industry applications including Toast, Upserve, Micros, and Aloha

·   Level one Sommelier ·   Thorough knowledge of industry operations

·   Highly skilled program developer and trainer

·   Successful supervisor and relationship building

·   Exceptional interpersonal communication

·   Experienced mentor

                                                        Work History                                                        

General Manager, 06/2019 to 02/2021

Incontro A Tavola – South Barrington, IL

Incontro A Tavola is a 250-seat full-service Italian restaurant featuring a scratch kitchen serving traditional and contemporary regional Italian cuisine. Pasta and sauces are made fresh daily. Laid-off in February due to owner cutbacks as part of COVID-19 recovery.

• Upon my arrival, recovered over $5,000 in "lost" inventory
• Fully responsible for venue profit and loss (P&L) and beverage program
  • Reduced beverage Cost of Goods by 7% within 8 months
• Planned and executed point-of-sale (POS) software transition from Micros to Toast
• Planned and hosted multiple monthly events, including wine dinners and spirit tastings
• Planned and executed online-ordering capability across multiple platforms
  • Completely redesigned and updated all physical menus, print marketing materials
• Redesigned websiteand increased social media presence
• Integrated OpenTable, POS and Beverage Inventory software to enable real-time tracking of guest data
• Executed automated email campaigns to engage and retain guests
  • Campaigns resulted in thousands of additional revenue dollars
• Successfully maintained operation and labor goals while navigating through the myriad of COVID-19 challenges, including two shutdowns, local area rioting, supply disruptions and staffing deficiencies.

Assistant General Manager, 06/2018 to 06/2019

Warren's Ale House – Wheaton, IL

Warren's is a 200-seat Gastropub featuring contemporary American cuisine, an impressive 100+ beer list, and a rotating list of custom-crafted cocktails.

• Directed bar operations to achieve routine pour accuracy as high as 98 percent
• Set and enforced performance and service standards to keep a consistent, high-quality environment devoted to customer satisfaction
• Orchestrated positive customer experiences at all stages by overseeing every area of operations
• Investigated and integrated enhanced service and team management strategies to boost business profits
• Analyzed variances and implemented corrective actions to increase meal checks and customer visits

 

Manager/Sommelier, 01/2011 to 04/2018

Eddie Merlot's – Burr Ridge, IL

Eddie Merlot's is a premier American steakhouse featuring a contemporary American menu with a 200+ bottle wine list that earned numerous industry accolades.

• Promoted to a manager and continued at Eddie Merlot's Lincolnshire location
  • The Lincolnshire location was recognized as being the best overall in the company
• Received Level One Sommelier certification
• Solely responsible for bar operations, wine cellar management, wine list development and beverage COGS, in addition to daily restaurant operation responsibilities

 

Server and Bartender, 09/2010 to 10/2011

The Clubhouse – Oak Brook, IL

Enrolled in higher education courses requiring a flexible schedule.

• Received numerous awards for the top monthly salesperson of the restaurant membership program

 

Beverage Manager, 03/2009 to 08/2010

Southern River Restaurants, DBA Applebee's Airline – Baton Rouge, LA

• Immediately reduced pour cost by 3 percent through improved management and vendor negotiations
• Responsible for bar and daily operations in a top-rated Louisiana Applebee's venue
• Awarded highest annual bar sales of a 12-store area, which included New Orleans

 

 

General Manager, 01/2006 to 01/2008

Le Zinc Main Street Bar – Opelousas, LA

• Successfully executed launch and development of the venue
• Awarded Best New Restaurant within 90 days of opening
  • Featured in Country Roads magazine
• Authored and implemented all operational and administrative processes, including server training and wine service, covering a 60 bottle list and full P&L responsibility
• Planned, marketed, and executed charitable and private events which generated thousands in additional revenue and cemented a reputation of quality, integrity, and financial responsibility with the surrounding community

 

General Manager, 03/2002 to 06/2005

GG's Club – Alexandria, LA

GG's routinely filled a capacity of 1,000 patrons, with four distinct bar stations manned by 9 bartenders and an additional staff of 15 servers, as well as bar backs and security personnel.

• Hired and trained all club personnel, including live band and D.J
• Supervised event planning and staffing, inventory control, cash management, menu development, advertising, safety/security, and overall site maintenance

 

Food & Beverage Manager, 01/2000 to 01/2001

Grand Casino Coushatta – Kinder, LA

Grand Casino Coushatta is one of Louisiana's largest gaming facilities, as well as one of the top ten Native American casinos, worldwide. The Grill generated more than $5 million in annual food revenue

• Responsible for hiring, training, scheduling, budgeting, and menu development
• Served as shift manager of the Grand Coushatta Hotel's Room Service Department

                                                     Affiliations                                                     

• Honorably completed five years as a Naval Hospital Corpsman, including two years in the challenging environment of a nuclear fast-attack submarine.
• Certified in ServSafe Food Handling and Protection - Basic and Managerial levels and ServSafe Alcohol and Allergen
• Level one Sommelier
• Member of the Flair Bartenders Association
• Certified HIV Counselor and Counselor Trainer for the Louisiana Department of Health and Hospitals
• Member of the American Registry of Medical Assistants
• Louisiana Yambilee Festival and the Opelousas Boys and Girls Club board member