Jason Kealty

Advise hospitality and foodservice operators on culinary operations, menu development, guest experience, training and service standards. Support concept development and operational readiness, translating hospitality strategy into practical frontline execution while balancing quality with financial discipline.

Directed culinary operations for a 72-resident community, leading 15 employees and producing 150+ meals daily. Managed a $220K annual food budget and reduced food cost from 27% to 24.5% through purchasing, production controls, menu management and recipe standardization.

Developed B2B accounts across Canada and the United States for online food-handler, food-manager and responsible alcohol-service training and certification programs. Managed prospecting, presentations, account development and client relationships, using extensive hospitality operations experience to connect training solutions with employer and compliance needs.

Partnered with Business Development leadership to develop value-priced and rebate-eligible grocery programs available to Foodbuy Canada's 6,000+ client network. Worked with approximately 72 manufacturers and vendors, including Kraft and McCain, supporting clients ranging from independent restaurants to hotel, golf and restaurant groups.

Led two campus dining operations generating approximately $2.1M annually, managing 13 employees and serving approximately 1,000 meals daily. Reduced food cost from 28% to 24.8% within one academic year and increased student satisfaction from 3.7 to 4.2 out of 5.

Directed a $5M annual beverage operation supporting approximately 300–400 events per year and leading a 103-person unionized workforce. Managed complex operating days with as many as 75 bars across 10 simultaneous events, and led a $500K capital project to design and procure 50 portable bars.

Directed a $3.5M premium hospitality operation with a $600K operating budget, personally leading 24 unionized employees in an exclusive 150-seat members' restaurant. Increased member satisfaction from 76% to 91% over two seasons through elevated service standards, employee engagement and focus on the member experience.

Completed the Hospitality Leadership Program at Disney Institute in 2012.