Jaron Johnson is an experienced restaurant manager and 20-year military veteran seeking a restaurant management position. He has extensive experience managing teams of up to 131 people in fast-paced environments. In the military, he oversaw dining facilities that served millions of meals annually and managed multi-million dollar budgets. He is currently pursuing a bachelor's degree in hospitality management and brings expertise in areas such as culinary skills, guest services, training, and communication.

1. Jaron Johnson
116 Faith Place Boutte LA, 70039
254-291-0935
jaronjohnson3636@yahoo.com
PROFESSIONAL SUMMARY
Aspiring Restaurant Manager and Military Veteran with 20 years of proven experience in the United States Army.
Accomplished measurable results while leading teams up to 131 in a dynamic, fast - paced environment. Possess a
comprehensive background in Restaurant Operations, Food Safety and Quality derived from conducting domestic and
global operations in 6 Countries spanning 3 Continents. Managed risk upon multiple lines to protect assets, property and
equipment valued over $2M while meeting the expectations of senior leadership. Possess extensive knowledge in Business
Fundamentals, Problem Solving and Personnel Management. Recipient of multiple awards for outstanding performance
and professionalism 2 Bronze Star Medals in the United States Army. Career supported by a current pursuit of a Bachelor of
Arts with a completed 60 hours in Hospitality Management at Central College and vast operational experience and multiple
military training. Areas of expertise include:
 Hospitality  Policy Implementation  Budget Management
 Culinary Specialist
 Guest Services
 Time/Task Management
 Training/Development
 Oral/Written Communication
 Microsoft Office Suite
PROFESSIONAL EXPERIENCE
The Cheesecake Factory- Metairie LA Present
Kitchen Manager/ BOH
Kitchen Manager for the back of the house at The Cheesecake Factory. Was responsible for serving a total of 350k guests
yearly and witch totaled in over $7.5M in sales for the year.
 Managed over 30 staff members, 14 line cooks, 8 dishwashers, and 6 prep cooks, on a daily basis.
 Responsible for placing orders, inventory, scheduling, training and proper safety and sanitation, policies and
procedures in the restaurant. During peek hours in the restaurant was in control over the Food Quality and Expo to
ensure that every plate is touch before it was served to the guest.
 Maintained on average 97.6% efficiencies rate every week. Above the company average.
 Scored a 91% on monthly Ever clean inspections.
 Maintained 21.6 % Food cost average witch was a difference in 15% from the previous year.
 Grossed $5,500 in sales over budget per week. Scored 75% out of 100% on taste of food for a weekly average witch
helped the increase in sales.
 Played a big part in the kitchen by helping mentor and influencing and providing dynamic leadership to the young
inspiring Chefs
UNITED STATES ARMY – Various Locations 1995 – 2015
Food Operations Management / Food Advisor
Advises and assists the command on all food service related matters. Provides assistance during all logistical planning. Serves
as a liaison between 4 departments.
 Oversaw the menu planning, implementing and management of the Guardian Inn Dining Facility Fort Polk LA; fed
over 2M service members annually
 Saved the U.S. Army $1.5M by using cost effective menu planning that provided nutritious and well received meals
for service members and their family members
 Maintained 100% of the Stack Dining Facility subsistence inventory and reduced spending by over $45K
 Led and maintained responsibility of 22 personnel
 Planned and executed operations for a field training exercise that fed over 3.4K personnel daily
 Oversaw Dining Facility operations in a deployed environment; served over 250K meals per month
 Implemented Stand Operating Procedures for all personnel within the Dining Facility to ensure a safe and healthy
environment
 Established and maintained effective working relationships with all departments; reviewed, analyzed and interpreted
federal, state and local food regulations in order to mitigate health issues
Dining Facility Manager
Responsible for ensuring compliance with prescribed food prescribed food preparation, cooking, serving, ration accountability
and sanitation procedures for Warrior Inn consolidated Dining Facility feeding over 1.6K personnel daily.
 Maintained and accountable for maintenance and serviceability of field feeding equipment valued in excess of $1M
 Instituted and monitored a top quality control system that decreased the fiscal yearly overspent account from $21K to

2. less than $3K in three calendar months
 Trained, scheduled and managed 131 food service staff to provide quality meals for military personnel and civilians
 Trained, scheduled and assisted cleaning staff who were adults with disabilities
 Prepared expenditure budgets, operational reports, accounting reports, and cost analysis reports for review by senior
leadership
 Managed over $1.2M in equipment and over $1.5M in dining facility operational food substances without damage or
loss
 Developed policies, procedures and performance standards to ensure program compliance with regulations within the
Dining Facility
Senior Food Operations Management
Responsible for the accountability, welfare, physical fitness, administrative actions and counseling’s of 99 service members and
the Professional development of 25 seniors.
 Provided leadership, mentorship and training to all service members within the department; responsible for the
maintenance, accountability and effective utilization of all sensitive items valued over $2.5M
 Maintained personal equipment in a high state of readiness; responsible for accountability and upkeep of over $500K
worth of food service equipment
 Created and implemented a self – defense class for female service members; instructed over 400 female service
members and sought out and recognized by the Senior Executive of the Department
 Ensured all personnel within the section were enrolled and completed the Structured Self Development course to
enhance personal and professional growth
JARON JOHNSON, PG. 2
Food Operations Assistant Manager
Responsible or subsistence management and integration of personnel for the dining facility. Advisor to the Senior Executive
and the Operations Manager on all issues relating to food service for 6 troops supporting over 450 personnel.
 Oversaw the menu planning, implementing and management of the Guardian Inn Dining Facility Fort Polk LA; fed
over 2M service members annually
 Maintained the accountability and upkeep of over $300K worth of government food service equipment
 Organized and implemented administrative and operational tasks simultaneously; assisted in tracking personnel
deployment training and scheduling; coordinated all support and logistical support
 Monitored all training of food service personnel; evaluated job performance while supporting global operation
missions for multiple U.S. Army departments
Senior First Cook
Establishes operation and work procedures, conducts inspections for dining, food preparation and storage areas and dining
facility personnel.
 Provided direct supervision, training, health, welfare and morale for over 45 service members; monitored the
serviceability and accountability of all Dining Facility Equipment
 Created an in – processing checklist for the section that aided in the receptions and integration processing of over 100
personnel assigned to the dining facility
 Initiated Motorcycle Safety awareness within the Department; developed and published Standard Operating
Procedures for the Department’s Motorcycle Mentorship
 Conducted motorcycle mentorship safety rides; resulted in zero training accidents and instilled a safety enforcement
resulting in accident free training
Assistant Operations Manager
Assists in the Protective Security Detail and responsible for convoy operations a movement while deployed in support of
Operation Enduring Freedom.
 Assisted in the planning and execution of all individual and company sensitive items related to training
 Provided guidance, mentorship and supervision to 15 personnel from multiple departments; ensured individual
training, morale, safety, health and welfare were met
 Performed duties as the Companies’ Dining Facility Manager in their absence; supervised 12 cooks and 250 civilian
contracted food service personnel
 Supervised the preparation of over 15K nutritious meals per day emphasizing on quality
 Executed over 150 convoy logistical and Provincial reconstruction team missions without safety incidents
 Conducted and completed over 200 food and water resupply missions to remote sites without incident
 Maintained 100% accountability and serviceability of all assigned equipment valued in excess of $200K without loss or
damages
Assistant Trainer
Assists in the production and distribution of all fragmentary orders, situational reports, command and staff presentations and
tracking of land and sensitive items requests.
 Accomplished department coordinating and scheduling, processing orders, and travel essentials to headquarters
personnel
 Tracked all maintenance and sensitive items valued in excess of $375M with zero losses or incidents
 Provided purpose, motivation and direction for subordinated to execute missions and staff functions outside of their
main job description; resulted in enhanced work ethic and time management
 Achieved and succeeded in multiple job functionalities to include learning the military Schools and Defense Travel
System management in order to process service members going to various military training and schools nationwide
 Processed all travel orders with no discrepancies while serving as the Department’s Organizational Defense Travel

3. Administrator
EDUCATION / CERTIFICATIONS
Current Pursuit of Hospitality Management, Central Texas College – 2017
Advanced Leader Development Course, U.S. Army
Equal Opportunity Leadership Course, U.S. Army
Introductory Leader Development Course, U.S. Army
Advanced Skill Training Course, U.S. Army
Introductory Military Training Course, U.S. Army
AWARDS
Bronze Star Medal (2)
Army Commendation Medal (5)
Army Achievement Medal (4)