Jack Dely

Background

About Jack Dely

I am am individual who looks at a situation and then looks further down the road with it. I.e. What kind of challenges will this decision warrant? Is this going to jeopardize any systems or guidelines in place already? Will those who need to benefit from this decision benefit or will my decision make their choices and needs harder to achieve great results? My mentality as a manager: to only interfere with daily operations when operations are no longer fluid. The quote I use to illustrate the picture of "business" for our teams is "as a group we win guests back one plate/experience at a time, if we can't do that we will lose every guest one plate/experience at a time." I love being challenged with creating solutions to operations obstacles that arise. Achievements- Lowered Food Cost by 2% in the past 3 years (previous concept)- Lowered the physical inventory by A drop of 26.09% from the previous inventory practices.(previous concept)- Implemented easier and more controllable operations - Holding a constant week-to-week food cost - Dropped inventory levels by 17% from previous practices in place (previous concept)- Implemented and created order guides with maintainable pars - Trained and executed a new menu with a new staff successfully - Implemented inventory controls - I have bettered inventory by 2.32% in the last 2 years (tightened up from year 1)- I have kept a consistent COGS week to week - Created maintainable pars that help keep product as fresh as can be daily and weekly - Created a company wide guides for our chefs in the kitchens Goals- Consistently uphold the quality of food that guests expect each time they dine with us - Teach individuals new techniques that may create an easier and/or better performance standard - Coach and mold individuals to someday fill the shoes they want to be in, not the ones they are in - Coach individuals to always be better at what they do, no matter how small the task may be