Jason B. Beverage Expert, Profitability and Sales Specialist

Fairfield, Connecticut

I started managing restaurants at an early age. A rock and roll sushi concept, RA Sushi, gave me my first shot opening as an Assistant General Manager, one of their southern California locations at 22, right out of college. I took to it like a duck to water, and within six months was offered the General Manager spot at that first location. I went on to help them open three more locations in the southern California market over the next four years. Some of the biggest challenges in this market was adjusting to the 2008 financial crisis and driving sales for a luxury item that most people were cutting out of their budgets. Proud to have kept all locations in the black during an extremely difficult time and averaged sales growth of 25%, year to year. If focusing on and analyzing P&Ls is help that you need, I can show you how to get every penny to the bottom line.

 

From there I was invited back to my home state of Connecticut by Barcelona Wine Bar. I was their rounds manager for about 6 months as I was grasping the concept in five different locations throughout Connecticut then took over as the General Manager for the West Hartford location. I went on to open the Boston region for them (two locations) as well as help with the growth into DC and Atlanta (all three regions were the first ventures out of Connecticut for this group). Developing and perpetuating culture and integrating with local neighborhoods was our biggest challenge and I’m proud to say those are the most successful (volume and profitability) markets in the company to this day. Our employees are our strongest factors to building a successful business. If finding, developing and retaining staff is where you need help, I can help you build a lasting culture that will keep your staff as your biggest fan.

 

Lolita Cocina and Tequila bar was the next group to reach out and offered me the Director of Operations position overseeing the Back Bay Boston location and opening the Seaport Boston locations. Between building menus, managing COGs, we were able to see the top years of an established Back Bay location as well as a tremendously successful Seaport opening. My largest focus with this group was building new menus that kept us on the cutting edge of what the guests were looking for in a highly competitive market. Creating new cocktails and making sure your food menu is cost effective and sought after is one of my biggest passions. So, if it’s been six months since you’ve looked at how to improve your menus, it’s probably time for you and I to take a look at them.

 

My next venture was with Del Frisco’s Double Eagle in their Dallas Uptown flagship restaurant. With more than 1400 different wine labels and a selection of some of the highest level, luxury brand liquors behind the bar, I was the driving force for internal training, high end wine and cocktail dinners and managing the local beer market. We had more than 75 servers and 12 bartenders at this location and I was the lead on training and ongoing development for all employees. I am certified by the Court of Master Sommeliers and the Cicerone Program and can build training manuals and lead tastings for your staff.

 

I was lucky enough to have been brought back to the Barcelona family in my home state of Connecticut. My re-return to Barcelona Wine Bar brought a whole new challenge which I’m sure is on most restaurateurs’ minds. The pandemic and how to pivot your business is what keeps most of us up at night. Between shifts to take out service, how to market your business through social media and other grassroot efforts, and COVID related safety and sanitation protocols, I can ensure that not only your business is in line with Federal and Local regulations, but like our Connecticut locations, I can ensure you’re actually profitable in this climate.