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JASON ALBERT 2323 Shawn Dr * Maryville, TN 37803 * 865-235-8504 * ja8aff0e@westpost.

net Successful professional with 14 years in the sales/services industries with expe rience performing and managing the following: * Drive the overall Strategic Plan for the center with a focus on gaining market share and growing the Net Operating Income. * Execute and track the tactical plan within the centers Strategic Plan. * Maintain the common area. * Prepare the annual center budget, including: * Forecast the annual income and expenses for the center on a periodic basis. * Expense control. * Approve disbursements in accordance with approved annual budget. * Maximize the income generated by the center (s). * Manage center personnel * Supervise and direct on issues of advertising and marketing for the center(s). * Supervise and direct the Operating Manager. * Hire, fire, and train support personnel as necessary. * Supervise independent contractors when such services have been engaged. * Maintain continuous dialogue with partners or non-equity owners, if applicable . * Read lengthy documents and financial reports, judging for accuracy. Visually j udges graphics and displays. Conducts public, individual and telephone meetings with vendors and staff; requires speaking and hearing.. * Settle warranty and service issues with suppliers. * Manage and evaluate acquisition processes. * Develop supplier relationship management programs that focus on quality, produ ctivity and innovation. * Collect, analyze and monitor category specific information on cost, supplier p erformance, user adoption and compliance, standards and specifications, industry benchmarks. Key Skills Office Management Teambuilding & Supervision Staff Development & Training Policies & Procedures Manuals Report & Document Preparation Spreadsheet & Database Creation Accounts Payable/Receivable Marketing Microsoft Office Professional Meeting & Event Planning Expense Reduction Negotiations Experience Cove Insurance Group, Vonore, TN 2006 to Present General Manager, Life and Health Insurance Agent * Oversee activities directly related to products or providing services. * Direct and coordinate activities of businesses concerned with the production, pricing, sales, or distribution of products. * Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needin g cost reduction and program improvement. * Manage staff, preparing work schedules and assigning specific duties. * Direct and coordinate organization's financial and budget activities to fund o perations, maximize investments, and increase efficiency. * Establish and implement departmental policies, goals, objectives, and procedur es, conferring with board members, organization officials, and staff members as necessary. * Determine staffing requirements, and interview, hire and train new employees,

or oversee those personnel processes. * Plan and direct activities such as sales promotions, coordinating with other d epartment heads as required. * Analyze goods and services to be sold, and set prices and credit terms, based on forecasts of customer demand. * Locate, select, and procure merchandise, representing management in purchase n egotiations Results: * Developed efficiency-enhancing workflow/process improvements that made it poss ible to accommodate increasing responsibilities necessitated by staff reductions . * Decreased office expenditures 15% by implementing needed controls on supplies and standardizing ordering procedures. * Saved thousands of dollars in fees and improved the response-rates of direct m arketing campaigns by bringing formerly outsourced marketing function in-house. * Licensed in 23 states in Life Health and accident. Hideaway Country Club, Ft Myers, FL 2000 to 2006 Executive Chef * Managed food preparation and cooking. Ensured food quality standards are met. * Cooked food, either on a regular basis or for special functions only. * Planed the menu and created new recipes. * Prepared the budget, including projections of annual food and labor costs. * Trained the kitchen staff to ensure the food is prepared according to budget a nd standards. * Performed a regular inventory of food supplies and equipment. Projected future needs and placed orders to ensure that they are met. * Ensured kitchen adhered to sanitation and safety laws. Results: * Developed efficiency-enhancing workflow/process improvements that made it poss ible to accommodate 350 members. * Controlled food, liquor, and labor cost. * I had taken one of the oldest country club's in Ft. Myers and revitalized it to a premier club. Sous Chef * Supervised the kitchen staff. * Prepared and cooked meals to order. * Demonstrated cooking techniques and proper equipment usage to the kitchen staf f. * Menu planning * Ordering of food and kitchen supplies Education/ Accomplishments North East High School * Diploma Mercyhurst Collage * Associates in Applied Science, Culinary School - Diploma 1993-1997 1997-1999