Travis Jones

Manage the day to day operations of a Private Club with emphasis on member retention, sales building, golf tournaments, and perfect event/wedding execution. Utilize my creativity and ingenuity obtained from 20 years in the industry to make the "magic" happen to create memorable experiences, all while securing financial gains for the company. Staff training, building wine programs, developing menus, and large volume dining fundamentals are my strengths.

Opened a new concept for high-end prime steakhouse company, Del Frisco's. Lead the opening team though a month of staff hiring and training. Ran the wine program with over $80,000 in inventory. Ran day to day management including daily marketing programs with local skyrise buildings securing upwards of $100,000 in sales during peak weeks.

My experience with The Cheesecake Factory has given me an extensive skillset in restaurant management. I learned the operations of this company from the ground up through a 9 week rigorous training program. I've also had the privilege to work with some of the best in the business and can apply what I've learned to new opportunities.

Ran the day to day operations of a 4 million/year oceanfront restaurant and event center. The Beach House consisted of a fine dining kitchen, open-air "oyster bar" kitchen, banquet facilities, bar and live entertainment venue. Managed the hiring and staff development for 7 years which lead to some of the greatest staff retention in company history. Developed multiple menu's consisting of bar dining/happy hour, dining room, cocktail, brunch and wine lists.