Jennifer Echevarria

TBG (Hospitality Management & Advisory Firm) is co-founded by Vic Branstetter, one of the original founders of Hillstone Restaurant Group. TBG specializes in brand oversight and growth, turnaround management, creative services, merger and acquisition support for hospitality and other industries alike.

• Client list includes work with (but not limited to): Gordon Ramsay Group, Barnes & Noble, Sunset Tower Hotel/Tower Bar, Baltaire Restaurant, Otto’s Tacos, and The Palm Restaurant
• Leading project with Lion Capital, private equity firm worth $5.3 billion, launching GRNA (Gordon Ramsay North America)
• Point person for all new restaurant openings in multiple markets, working with construction managers, designers, Management teams, trainers and executive teams
• Oversee TBG’s multiple hospitality accounts ranging from hotels (all aspects of F&B) to private events, restaurants, implementing best practices, cost of goods, inventory, P&L management, quality control, training/development, and standard operating procedures
• Create training curriculums, directing flow, scheduling and planting systems of new restaurant openings in various markets
• Analyze current training programs and manuals, re-write materials, monitor effectiveness and address underperformance of expectations
• Conduct in-depth facilities and operational walk-throughs to determine areas of opportunity from equipment to overall state-of-the-store
• Develop, nurture, mentor, and maintain positive working relationships with peers, direct reports, and Executive and FOH/BOH Management teams
• Participate in human resource conflicts and concerns; find resolution and solution for employees and managers
• Lead recruitment: vetting, interviewing, and on-boarding process for key Management positions with each client

• Directly involved in all aspects of analyzing P&L, sales building, budgeting, cost control, associate staffing/hiring/retention/termination, and capital expenditures with annual sales of $5-6 million
• Responsible for guest satisfaction, coaching staff and managers, internal accounting, invoicing, inventory and processing weekly payroll
• Invited by the Executive Team to be a member of LSF Leadership Group and Mentoring Program in August 2010
• Selected to be a member of LSF “Hospitality Task Force” along with the VP of FOH Operations (focus on raising level of sophisticated service, professionalism, and increasing critical thinking skills)

• Operated BBRG’s French concept on the heart of Back Bay’s Newbury Street, with annual sales of $3-4 million
• Focused on each individual experience with goal to exceed guests’ expectations
• Processed daily invoices, payroll and weekly inventory as well as analyze weekly P&L
• Hire/fire employees, participate in all human resource topics and find solutions
• Implemented new system for quarterly evaluations of all Service staff to further improve service and hospitality standards

General Manager in various U.S. markets: Los Angeles, Ca | Dallas, Tx | Atlanta, GA | Boston, Ma

• Oversaw all aspects of restaurant operations on a daily basis including P&L, sales building, hiring, training and terminating hourly staff, quarterly evaluations, repairs and maintenance of equipment and building, and structural projects for capital expenditures in $6-11 million buildings
• Increased sales and profitability at all locations as General Manager
• Promoted to Service Manager in January 2005, promoted to General Manager in April 2005
• Appointed “mentor” to Managers-In-Training while positioned in California, several of which were promoted to Service and General Managers
• Selected by Executive Team to open new restaurant in Dallas, TX as General Manager
• Improved quality ratings (maintained high standards of ticket times, cleanliness/sanitation and product quality) with Everclean and Department of Health scores between 90-97
• Highly skilled at resolving guest concerns and handling guest relations

• Directed respective in-store head trainers on job responsibilities and prepared them to successfully run their training department (nine restaurants in total)
• Aided in development of new managers
• Created and presented new training tools to further assist managers and trainers
• Participated in Culinary Service Reviews along with personnel at the director-level in order to guarantee excellent product quality and exceptional service standards
• Assisted in nine new store openings nationally and internationally

Attended the prestigious and nationally accredited Walter Cronkite School of Journalism and Mass Communication

• Dean's List 1998-1999