Josh Quick

Bartender

Location 15h@2xNashville, TN

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Summary

‘Hospitality is present when something happens for you. It is absent when something happens to you. Those two prepositions – for and to – express it all’ – Danny Meyer

‘Hospitality is present when something happens for you. It is absent when something happens to you. Those two prepositions – for and to – express it all’ – Danny Meyer

Work Experience
  • Bartender

    Omni Hotels & Resorts
    Jun. 2016 to Oct. 2016 (4 months)

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    Role & Tasks:

    • Responsible for executing drinks to company standards
    • Provide four star hospitality to exceed guest expectations
    • High volume sales ranging from $1000-$4000 per shift

  • Head Chef

    Whole Foods Market
    May. 2015 to Apr. 2016 (11 months)

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    Role & Tasks:

    University Place, WA
    Prepared Foods/Bakery Team Leader - Prepared Foods Team Leader - Prepared Foods Associate Team Leader - Head Chef
    • Ran two departments with combined sales of over $4 million
    • Managed 5 separate revenue outlets throughout departments
    • Responsible for a team of over 60 team members
    • Promoted from Head Chef to Team Leader in under 6 months
    • Executed daily operations covering production, customer service, sanitation

  • Senior General Manager - General Manager - Manager - Bartender

    Blue C SushiSeattle, WA, US
    Oct. 2012 to Mar. 2015 (2 years and 5 months)

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    Role & Tasks:

    • Promoted to company's first ever Senior GM position
    • Developed, created, implemented key operational material
    • Supported multiple locations mentoring and developing new managers
    • Operated only location in chain to grow sales and guest count in consecutive years
    • Interview and train management candidates

  • Franchise Consultant/Business Coach

    Jimmy John's Franchise LLC
    Apr. 2011 to Oct. 2012 (1 year and 6 months)

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    Role & Tasks:

    • Consulted with 18-23 locations at any given time in the NW and Midwest
    • Market was top 10 in comp sales in 2011 and 2012
    • Worked side by side with owners and operators on a daily basis
    • Coach franchisees on key factors to achieve financial success and grow business
    • Resolved all customer issues within group of stores
    • Coordinated and executed openings within my market

  • Kitchen Manager/Opening Team Lead

    Sauce Pizza & Wine/FRC
    Jul. 2009 to Aug. 2010 (1 year and 1 month)

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    Role & Tasks:

    • Created and managed company's first ever training location
    • Developed and created opening team training material
    • Opened first ever licensed location in Minnesota

  • Kitchen Manager - Assistant General Manager - Bartender

    California Pizza KitchenLos Angeles, CA, US
    Aug. 2003 to Apr. 2009 (5 years and 8 months)

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    Role & Tasks:

    • Grew from hourly level FOH employee to KM in two years
    • Operated locations ranging in sales from 3 to 5 million annually
    • Managed kitchen at our R&D location in Los Angeles
    • Trained over 10 managers while operating certified training locations
    • Participated in new store openings at many different levels

Education
  • Culinary Arts
    Scottsdale Culinary Institute
    Jan. 2002 to Jan. 2003

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    A.A., Occupational Studies in Culinary Arts Degree

    Summary

    Le Cordon Bleu Certification

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