Jonathan Leibel

About Jonathan Leibel

Experienced Area Operations Manager with a demonstrated history of working in the restaurants industry. Skilled in Catering, Business Alignment, Hospitality Industry, Leadership, and Microsoft Excel. Strong operations professional with a Certification(s) focused in Culinary Arts - Advanced/Additional Chef Training from The Culinary Institute of America at Greystone, St. Helena California.

Experience

1. Area Kitchen Operations Manager

   The Cheesecake Factory

   Jun 2006 — Present

   Oversight of kitchen operations for 9 restaurants in Texas, Louisiana and Tennessee. Average food sales for Area are $90-120 million yearly.Responsible for the management and development of the Executive Kitchen Managers, Kitchen Managers and all General Managers in the localized Area.Expert knowledge of all flavor profiles, food specs, tastes and textures for over 250 menu items and prep items.Responsible for all financial metrics related to kitchen operations including though not limited to labor, food efficiency and food cost, direct kitchen expenses, food comps, inventory percentage, kitchen repairs.Personally tasked with leading and assisting in multiple company-wide initiatives and projects related to improving kitchen operations for use throughout the brand as well as its sister concepts. Oversaw multiple new restaurant openings in the Executive Kitchen Manager, Area Kitchen Operations Manager and Corporate Kitchen Operations Manager roles.Partake in facets of sustainability in line with The Cheesecake Factory\'s leadership position within the restaurant industry. Work with multiple organizations and companies in order to work collaboratively bring solutions to scale within our industry. Some of Cheesecake Factory\'s key partnerships include: Hunter Lovins via Natural Capitalism Solutions (NCS), National Restaurant Association and its Converse Green program Food Waste Reduction Alliance (FWRA),Sustainability Accounting Standards Board (SASB), “Mission Partner” to Feeding America® and Harvest Program via The Food Bank of America.

Education

• Butte College

  Associate's degree

• The Culinary Institute of America at Greystone, St. Helena California

  Certification(s)

• California State University-Chico

  Bachelor’s Degree

Skills

• Inventory Management
• Daily Alignment
• Food
• Food Safety
• Food & Beverage
• Sales Operations
• Customer Service
• Culinary Skills
• On-Air Promotion
• Motivational Speaking
• Hiring
• Bakery
• New Restaurant Openings
• Servsafe
• Menu Development
• Hospitality
• Restaurant Management
• Leadership Development
• Microsoft Excel
• Hospitality Management
• Social Promotion
• Sustainability
• Fine Dining
• Catering
• Microsoft Outlook
• Leadership