Summary
Overview
Work History
Education
Skills
Certification
Management Style
Timeline
Generic

JAXON SIMMERMON

Victoria,BC

Summary

Proactive Assistant General Manager and analytical problem-solver with talents for team building, leading and motivating, as well as excellent customer relations aptitude and relationship-building skills. Proficient in using independent decision-making skills and sound judgment to positively impact company success. Dedicated to applying training, monitoring and morale-building abilities to enhance employee engagement and boost performance.

Overview

10
10
years of professional experience
1
1
Certification

Work History

Assistant General Manager

The Old Spaghetti Factory
02.2023 - Current
  • Responsible for monitoring maintenance and physical condition of restaurant facilities
  • Engaged in financial planning for restaurant and evaluations of economic outlook for local community and businesses, including setting goals for labour cost management and employee productivity
  • Responsible for monitoring key financial statistics and developing action plans to achieve financial goals.
  • Resolved problems promptly to elevate customer approval.
  • Managed team schedule with eye for coverage needs and individual strengths.
  • Mentored and motivated team members to achieve challenging business goals.
  • Trained and guided team members to maintain high performance
  • Analyzed customer feedback data to identify areas of improvement and develop solutions.
  • Developed and implemented policies and procedures to improve customer service and satisfaction.
  • Enforced quality assurance protocols to deliver ideal customer experiences.
  • Trained new employees on proper protocols and customer service standards.
  • Interacted well with customers to build connections and nurture relationships.
  • Reported issues to higher management with great detail.
  • Implemented innovative programs to increase employee loyalty and reduce turnover.
  • Monitored daily cash discrepancies

Personnel Manager

The Old Spaghetti Factory
09.2022 - 02.2023
  • Responsible for recruitment and hiring, ensuring appropriate staffing levels throughout fluctuating periods of volume
  • Assigns core group of staff to train new hires, develops training schedules and monitors training procedures
  • Updated training processes by reviewing and updating existing documentation
  • Schedules and directs regular performance reviews for staff
  • Maintains record of staff information including applications, resumes, training materials/exams, availability, appropriate certifications, disciplinary records, etc
  • Develops and distributes weekly schedule for staff of ~100 employes, fields and approves staff requests for time off
  • Fostered positive work environment through comprehensive employee relations program.
  • Worked with managers to achieve compliance with organizational policies, providing clarifying information and recommending necessary changes.
  • Instructed managers on appropriate employee corrective steps.
  • Identified and implemented appropriate strategies to increase employee satisfaction and retention.
  • Developed onboarding process for new hires and reviewed new hire productivity
  • Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
  • Enhanced employee job satisfaction by coordinating communication between managers and employees.
  • Discovered and resolved employee issues that affected management and business decisions.
  • Balances and records two cash floats daily, catalogues all sales information in Excel, collects and organizes staff tip pools, maintains weekly notes for payroll purposes
  • Held accountable for meal volume, cheque average, labour standards and staff interactions, reviewed monthly.

Bar Manager

The Old Spaghetti Factory
12.2021 - 10.2022
  • Monitored and recorded weekly stock and usage/waste of 80 liquors, 28 wines, draught & bottled beer, non-alcoholic beverages, drink garnishes and other cocktail ingredients (i.e
  • Syrups, fruit purees, etc.) using Optimum Control inventory software
  • Placed weekly orders from 10 suppliers to maintain inventory sufficient for fluctuating volume
  • Led team of 6 bartenders to ensure uniform production of cocktails and minimized product waste
  • Implemented effective inventory control systems to reduce waste.
  • Implemented drink prep procedures, significantly reducing wasted stock.
  • Maintained standards and delegated tasks relating to cleanliness and organization of refrigerated keg and beer storage, wine and liquor cellar, bar area and bar closet
  • Maintained list of contacts for bar equipment maintenance/service
  • Determined need for and placed service calls for maintenance/service to bar equipment as required
  • Ran floor of restaurant 4-5 days per week, ensuring high quality service and positive guest experiences, delegating cleaning and organizational duties among staff and managing labour/productivity.
  • Maximized customer service by training staff, overseeing operations, and resolving issues.
  • Adhered to provincial laws regarding alcoholic beverage services and customer regulations.
  • Maintained high standards of customer service by staying up to date on bar and menu options and providing effective food recommendations for guests.
  • Trained staff on bar practices, customer service standards, and productivity strategies
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.

Server & Bartender

The Old Spaghetti Factory
07.2021 - 12.2021

Assistant Manager & Delivery Driver

Domino’s Pizza
08.2018 - 07.2021

Food Runner/Busser

Sticky Wicket Pub
08.2017 - 08.2018

Club Café Cashier

Calgary Winter Club
09.2015 - 07.2016

Pizzaiolo - Famoso Neapolitan Pizzeria
09.2013 - 08.2014

Education

Kinesiology

University of Victoria
Victoria, BC
2022

Secondary School Diploma -

Saint Francis High School
Calgary, AB
2016

Skills

  • Undeniable aptitude in creative problem-solving as evidenced by running floor of 300 person capacity restaurant
  • First-hand experience in conflict resolution as designated representative for ~100 employees as Personnel Manager
  • Proficient in Microsoft office programs demonstrated by personal collection of spreadsheets designed to streamline weekly duties of scheduling, inventory, budgeting and maintenance of cash files/payroll information as Bar Manager and Personnel Manager
  • Customer Retention and Relationship Management
  • Team Leadership Expertise
  • Inventory Tracking and Management
  • Personnel Scheduling
  • Records Organization and Management

Certification

  • Serving It Right
  • FoodSafe Level I
  • Canadian Red Cross Standard First Aid, CPR/AED Level C

Management Style

  

My mentors and my personal experience have shaped my management style. One of the most significant resources shared with me that has helped me to develop as a manager is the One Minute Manager series from Ken Blanchard. 

I ensure that expectations for my team are made clear. I aim to assist my team in meeting expectations by setting goals and developing action plans for them to follow. For example, one of our Servers' primary measures of performance is their cheque average per entrée sold. We update our goals for server cheque average every four weeks, where team statistics are released for the team to review. Action plans to help our Servers achieve this goal begin with their initial training. We introduce them to standard sell lines and coach them on using them appropriately with guests. All servers report their cheque average following a shift to the Manager on the floor, which provides an opportunity for reflection and coaching. However, coaching takes place continuously throughout each shift. We create incentives for our Servers to reach their goals by regularly organizing contests within the team. 

I have been fortunate enough to help some team members with their development through multiple positions within our restaurant. Through their progression, I have adjusted my coaching style to assist their development as effectively as possible. In Ken Blanchard's Self Leadership and the One Minute Manager, he discusses different coaching styles, and I have benefited from adjusting between more directive and supportive coaching styles.

The final note I would like to add about my management style is my firm belief that a manager should work for their team and not vice versa. My most vital asset as a manager is my ability to delegate and allow my team to perform their duties. I believe in a hands-on approach when working with my team. However, my focus is to assist, support, and only step in when necessary. I do this confidently, having faith in my team members' abilities and our training process.

In summary, my team knows that my standards for them are high. I clarify my expectations, provide them with all the necessary tools, and strive to create an environment where those standards are achievable. Above all, I give the support they require to perform at their best.

Timeline

Assistant General Manager

The Old Spaghetti Factory
02.2023 - Current

Personnel Manager

The Old Spaghetti Factory
09.2022 - 02.2023

Bar Manager

The Old Spaghetti Factory
12.2021 - 10.2022

Server & Bartender

The Old Spaghetti Factory
07.2021 - 12.2021

Assistant Manager & Delivery Driver

Domino’s Pizza
08.2018 - 07.2021

Food Runner/Busser

Sticky Wicket Pub
08.2017 - 08.2018

Club Café Cashier

Calgary Winter Club
09.2015 - 07.2016

Pizzaiolo - Famoso Neapolitan Pizzeria
09.2013 - 08.2014

Kinesiology

University of Victoria

Secondary School Diploma -

Saint Francis High School
JAXON SIMMERMON