John Paul Longenecker

Background

About John Paul Longenecker

I began my hospitality industry experience as a dishwasher at the age of 15, moving my way up through the kitchen ranks full time while working my way through college. I knew early on that this lifestyle was for me. Thriving in the hustle, embracing the complexity of expectations and passion that come with a lively service, and the culture of the people that drive the industry. I developed my work ethic in the kitchen while learning increasingly complex skill sets, eventually becoming a regional certified trainer for a corporate franchise. After taking some time to travel the country In a task force format, gaining experience in the front and back of the house, I settled into a sous chef for a ballroom in Portland, Oregon while night lighting as a bartender in a neighborhood cornerstone dive. After a period of personal growth I found my passion and abilities were united behind the bar, driving guest experience, being a gracious host, striving for efficiency while constantly enabling myself to take on new challenges. I established my workhorse mentality and strength of character in busy neighborhood spots, music venues, and rowdy dive bars. I sought to elevate my abilities and to learn from the best and brightest in the blossoming cocktail scene at the time and was fortunate to have been an integral part of many legendary programs. I developed the ability to create and lead with clarity. I fine tuned my organization, vision and leadership skills by applying those strengths to more prestigious and systemic operations, using the proven methods that produced verifiable results. Creative (experienced) improvisation, team building and encouraging individual growth through problem solving are the cornerstones of my management style. I also strive consistently to develop rapport and mutual respect by utilizing fair accountability and individual acknowledgement. Measured recognition enables inspired associates to aspire to grow and thus build the team from within, strengthening the core values of the company. Now, after several years of managing high volume and craft oriented operations, fine dining, event production and almost five years in hotel based multi-outlet environments, I am relocating and I continue to strive for my next challenge. I am seeking opportunities to grow, learn and progress in an environment where I may further deepen my talents, build amazing teams, experience new perspectives and incorporate my creative habits into a professional, organized and unique approach to hospitality.