Jonathan Benoit
Aylmer,QC
Summary
Forward-thinking Regional Manager with deep understanding of market conditions and regional preferences. Decisive and hardworking leader skilled in making proactive, insightful updates to policies and procedures. Prepared to leverage 25 years of progressive hospitality experience to positively impact business operations.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Regional Manager
Browns Restaurant Group Ottawa
03.2021 - Current
- Developed new understandings of critical thinking with teams to help facilitate better and more accurate action plans.
- Boosted regional sales by implementing targeted marketing strategies and fostering strong client relationships.
- Enhanced team performance by providing regular coaching, training, and performance feedback to staff members.
- Streamlined operational processes for increased efficiency by identifying areas of improvement and implementing necessary changes.
- Developed and executed successful business plans that resulted in improved market share and profitability within region.
- Expanded regional presence by researching potential markets, developing strategic partnerships, and opening new locations.
- Optimized inventory management systems for reduced stock discrepancies, minimizing losses due to shrinkage or obsolescence.
- Strengthened internal controls through diligent financial oversight and adherence to established policies and procedures at each regional location.
- Mentored and developed high-potential employees for leadership roles through individualized career development plans and opportunities for growth.
Executive Chef
Blue Cactus Bar & Grill, Byward Market
01.2019 - 03.2021
- Built new inventory structures & modified receiving procedures to better suit restaurant control needs
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Maintained safe and sanitary work environment, adhering to health department standards and regulations.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
Corporate Chef & Restaurant Consultant
Ottawa Venues, Cornerstone Bar & Grill/Sens House Sports Bar/Lowertown Brewery
04.2013 - 12.2018
- Overseeing day to day operations of all three establishments
- Working closely with management teams to efficiently develop staff, stream line execution, and maximize profits
- Redesigned menus to use products more effectively and updating cooking techniques
- Managed kitchen operations for efficient production, maintaining high quality standards and minimizing food waste.
- Mentored junior chefs in development of culinary skills, resulting in increased productivity and enhanced teamwork.
- Optimized inventory management through strategic purchasing and vendor negotiations, reducing overall costs.
- Implemented streamlined processes for food preparation, expediting service during high-demand events.
Executive Chef
Heart & Crown, Byward Market
05.2007 - 04.2013
- Operated 3 kitchens under one establishment
- Immediately introduced key systems to lower wastage, introduce product loss, and quality control
- Completely redesigned store's inventory systems to create more user friendly and efficient way to execute business strategy
- Successfully launched menus and executed numerous large off site charity catering events.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Streamlined kitchen operations with effective inventory management and cost controls.
Sous Chef
Milestones, Byward Market
06.2003 - 05.2007
- Responsible for forecasting sales and back of house scheduling
- Successfully opened two brand new Milestones locations teaching the culture and menus of brand usually managing anywhere from four to six cooks at a time as a sauté DEVO
- Worked under Jeffery Dell the company's current regional executive chef in Ontario's Chef training Kitchen
- Helped with Back of house training of new floor managers, chefs, and sous'
- Assisted in organizing and executing the company's first food and wine show in Ottawa in 2005 & 2006.
Education
Culinary Management -
George Brown College
06.2003
Skills
l
- Performance Management
- Operational management
- Business development and planning
- Vendor Management
- Project Management
- Database Management
- Territory Management
- Cost Reduction
Certification
- WHIMS
- Health & Safety Certified
- St.Johns Ambulance Standard First Aid
- TrainCan Food Safety Certified
Languages
English
Full Professional
References
References available upon request.
Timeline
Regional Manager
Browns Restaurant Group Ottawa
03.2021 - Current
Executive Chef
Blue Cactus Bar & Grill, Byward Market
01.2019 - 03.2021
Corporate Chef & Restaurant Consultant
Ottawa Venues, Cornerstone Bar & Grill/Sens House Sports Bar/Lowertown Brewery
04.2013 - 12.2018
Executive Chef
Heart & Crown, Byward Market
05.2007 - 04.2013
Sous Chef
Milestones, Byward Market
06.2003 - 05.2007
Culinary Management -
George Brown College
- WHIMS
- Health & Safety Certified
- St.Johns Ambulance Standard First Aid
- TrainCan Food Safety Certified
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