Jason William Ockerman
Jason Ockerman
2710 Sandberry Dr, Kingwood, TX 77345
Phone: ------------ | Email: ------------
PROFESSIONAL EXPERIENCE:
2/2020 – 10/2020 Ben E. Keith Foodservice Missouri City, TX
District Sales Representative ------------
Started a territory from scratch by cold calling on new businesses that would not conflict my non-compete clause. Used the expertise of teammates to open new business during the pandemic.
Opened 6 new accounts at a gross profit margin of over 20%.
Covered teammates territories while they were on vacation, drove hot-shot vans up to 3 times per week during the height of the pandemic, exhibited “all hands on deck, no job too small” attitude to provide my team with support.
Participated in multiple training sessions with new vendors to learn hundreds of products used to make penetration into new accounts.
6/2018 – 2/2020 Gordon Food Service Houston, TX
Customer Development Specialist ------------
Annual revenue $4,500,000
Increased annual sales $1,100,000 in 2019 by helping bring on new business and increase territory value through marketing, penetrating the accounts of competitors, and adding cases to trucks already showing up at these businesses
Increased annual profit 10% in 2019 by helpinh customers add new items to their line-up, focusing on Gordon branded products which have a lower cost to the distributor while still adding value to customers bottom line.
Added 8 new customers in the past 7 months, while working on onboarding 2 more. The goal is to add 10 new customers per year, on pace to add 15 new customers this year.
1/2018 - 6/2018 Brewdog Brewing Company LLC Columbus, OH
VP Operations ------------
Annual revenue $12,000,000
Increased annual sales $3,500,00 in 2018 by supervising the opening of 2 new stores in the Columbus area. Hired managers, waitstaff, kitchen staff, and was responsible for coordinating the training of all employees. Both openings exceeded projections by at least 25%.
Managed Labor Cost to Budget of 14%. Labor was not hitting budget when I started my role, missing by about 3.5% to budget. We streamlined labor to match key fluctuations in each day part and staggered in and out times to achieve the desired result. We maintained this success through the new store openings by showing team members how to do their work more efficiently during their allotted hours.
Managed food cost to budget of 27%. Food cost when I started my role was hovering around 35%, which was cutting into profits. Over the first 3 months of my tenure, we cut this by almost 8%. Portioning and waste management were the key areas we focused on. I also tpu a process in place for line checks, setting correct pars for each day of the week, instituting a prep chart for each station, and changed the culture of "that looks good" on portioning. Every item was weighed or measured to exact specifications, every shift, and we held each team member accountable for the pars and portioning in their assigned areas.
10/2003 - 1/2018 Willie's Grill & Icehouse Houston, TX
Area Manager ------------
Annual revenue $15,000,000
Reduced Waste from 2.5% to .9% by using our inventory and food cost app to track and learn where our opportunities were to decrease food cost. Made sure that all cooks and managers followed up on preps, participated in doing prep sheets and line checks, and were accountable for not wasting product. Implemented portion control and using yield charts to track success.
I did monthly one on one's with all management team members. All managers were assigned an Area of Responsibility (AOR), which they needed to master to move onto the next one. When all AOR's were completed, we focused on the financial side of the business to educate them on how they could effectively manage all AOR's at once to achieve maximum success as a General Manager.
In a 2 year span, I won 12 out of 24 Managing Partner Awards, 5 for Operational Excellence with the highest Internal Reviews, 4 for People by having the lowest turnover percentage, and 3 for EBITDAR for Highest Profitability Percentage.
Volunteered to change locations whenever needed as an opportunity to learn from other managers. Took over as an Area GM and ran daily operations of multiple locations, while having a positive impact on the turnover, profitability, and increased sales at every location I managed. Used my team members as support and used all of their knowledge to build my tool box to be successful.
09/2001 – 09/2003 Corelli’s Italian Cafe Houston, TX
General Manager ------------
Annual revenue $2,500,000
Started as an Assistant Manager and trained under a GM for about a year until being promoted to the General Manager position. Was mentored in inventory control, labor management, and all facets of restaurant operations by a supervisor with over 15 years in hospitality management.
Started a training program for waitstaff, constructing a manual and training procedures consistent with the vision of the ownership group.
Took over all ordering for vendors (food, liquor, beer, wine, disposables),and developed relationships with them to learn how to properly train and educate the staff on all products.
EDUCATION:
Rice University Economics / English Lit Houston, TX
The Science Academy of Austin – Magnet Program (LBJ High School)
Jason Ockerman
2710 Sandberry Dr, Kingwood, TX 77345
Phone: ------------ | Email: ------------
PROFESSIONAL EXPERIENCE:
2/2020 – 10/2020 Ben E. Keith Foodservice Missouri City, TX
District Sales Representative ------------
Started a territory from scratch by cold calling on new businesses that would not conflict my non-compete clause. Used the expertise of teammates to open new business during the pandemic.
Opened 6 new accounts at a gross profit margin of over 20%.
Covered teammates territories while they were on vacation, drove hot-shot vans up to 3 times per week during the height of the pandemic, exhibited “all hands on deck, no job too small” attitude to provide my team with support.
Participated in multiple training sessions with new vendors to learn hundreds of products used to make penetration into new accounts.
6/2018 – 2/2020 Gordon Food Service Houston, TX
Customer Development Specialist ------------
Annual revenue $4,500,000
Increased annual sales $1,100,000 in 2019 by helping bring on new business and increase territory value through marketing, penetrating the accounts of competitors, and adding cases to trucks already showing up at these businesses
Increased annual profit 10% in 2019 by helpinh customers add new items to their line-up, focusing on Gordon branded products which have a lower cost to the distributor while still adding value to customers bottom line.
Added 8 new customers in the past 7 months, while working on onboarding 2 more. The goal is to add 10 new customers per year, on pace to add 15 new customers this year.
1/2018 - 6/2018 Brewdog Brewing Company LLC Columbus, OH
VP Operations ------------
Annual revenue $12,000,000
Increased annual sales $3,500,00 in 2018 by supervising the opening of 2 new stores in the Columbus area. Hired managers, waitstaff, kitchen staff, and was responsible for coordinating the training of all employees. Both openings exceeded projections by at least 25%.
Managed Labor Cost to Budget of 14%. Labor was not hitting budget when I started my role, missing by about 3.5% to budget. We streamlined labor to match key fluctuations in each day part and staggered in and out times to achieve the desired result. We maintained this success through the new store openings by showing team members how to do their work more efficiently during their allotted hours.
Managed food cost to budget of 27%. Food cost when I started my role was hovering around 35%, which was cutting into profits. Over the first 3 months of my tenure, we cut this by almost 8%. Portioning and waste management were the key areas we focused on. I also tpu a process in place for line checks, setting correct pars for each day of the week, instituting a prep chart for each station, and changed the culture of "that looks good" on portioning. Every item was weighed or measured to exact specifications, every shift, and we held each team member accountable for the pars and portioning in their assigned areas.
10/2003 - 1/2018 Willie's Grill & Icehouse Houston, TX
Area Manager ------------
Annual revenue $15,000,000
Reduced Waste from 2.5% to .9% by using our inventory and food cost app to track and learn where our opportunities were to decrease food cost. Made sure that all cooks and managers followed up on preps, participated in doing prep sheets and line checks, and were accountable for not wasting product. Implemented portion control and using yield charts to track success.
I did monthly one on one's with all management team members. All managers were assigned an Area of Responsibility (AOR), which they needed to master to move onto the next one. When all AOR's were completed, we focused on the financial side of the business to educate them on how they could effectively manage all AOR's at once to achieve maximum success as a General Manager.
In a 2 year span, I won 12 out of 24 Managing Partner Awards, 5 for Operational Excellence with the highest Internal Reviews, 4 for People by having the lowest turnover percentage, and 3 for EBITDAR for Highest Profitability Percentage.
Volunteered to change locations whenever needed as an opportunity to learn from other managers. Took over as an Area GM and ran daily operations of multiple locations, while having a positive impact on the turnover, profitability, and increased sales at every location I managed. Used my team members as support and used all of their knowledge to build my tool box to be successful.
09/2001 – 09/2003 Corelli’s Italian Cafe Houston, TX
General Manager ------------
Annual revenue $2,500,000
Started as an Assistant Manager and trained under a GM for about a year until being promoted to the General Manager position. Was mentored in inventory control, labor management, and all facets of restaurant operations by a supervisor with over 15 years in hospitality management.
Started a training program for waitstaff, constructing a manual and training procedures consistent with the vision of the ownership group.
Took over all ordering for vendors (food, liquor, beer, wine, disposables),and developed relationships with them to learn how to properly train and educate the staff on all products.
EDUCATION:
Rice University Economics / English Lit Houston, TX
The Science Academy of Austin – Magnet Program (LBJ High School)