Willow Tree Recruiting

BENEFITS FOR OUR CLIENTS
• ACCESS TO TOP QUALITY CANDIDATES - Deep database of candidates not currently on the market.
• TIME AND MONEY SAVINGS - Positions filled quickly, allowing you to focus on running your business.
• REPLACEMENT POLICY - If our candidate leaves within 60 days of starting, we replace that candidate for free.
• SINGLE POINT OF CONTACT - We provide a single point of contact for all your recruiting needs nationwide.
• RISK-FREE RECRUITING - Retained or Contingency search available. It’s free to try us out with our Contingency option, only paying a fee if you hire from us.
• STANDARDIZED RESUMES - Simple, easy-to-read resumes, with clear accomplishments, and career progression, tailored to highlight the skills and experience your positions require.


BENEFITS FOR OUR CANDIDATES
• ACCESS TO LEADING, GROWTH-ORIENTED COMPANIES: Our clients are growing regional or national hospitality, service and retail firms, offering excellent pay, benefits, and career growth opportunities
• CAREER COACHING: We help identify and communicate your strengths & development opportunities, as well as options for meeting your career goals.
• RESUME WRITING: We format your resume to highlight your strengths & make it easy for our clients to quickly assess your skills & experience
• SUPPORT & PROCESS MANAGEMENT: Our strong relationships with clients allow us to move candidates through the interview process quickly, often starting new positions within a few weeks

Contact me now to learn more about how I can help you.

Jessica Hansen

Executive Recruiter | Willow Tree Recruiting |
jessica@willowtreerecruiting.com | 805-479-4955

Executive Recruiter

Fox Restaurant Concepts

Full P&L, full cycle recruiting, and operational oversight on Front of House and Back of House operations for a 50 staff member, $3.5M annual revenue business. Consistently delivered top quartile financial performance throughout COVID challenges. Built high performing teams to achieve their best. Navigated iCIMS and Indeed Resume to secure quality candidates. Pursued creative local store marketing tactics and community partnerships. Piloted daily operations and kept my team updated with Covid protocols based on company and county policies. Ensured guest satisfaction and continued to grow regular clientele. Maintained product quality and manage inventory. Created weekly sales budgets and schedules based on labor targets. Assisted in two new restaurant openings in Colorado and Texas and supported other local sister restaurants with staff support.

General Manager

Flower Child (Boulder, CO) - Conducted interviews and new hire orientations. Utilized company ATS and HRIS systems to recruit, onboard, and assist current employees in an efficient manner. Created tight schedules within labor targets compared to forecasted sales. Reconciled invoices and weekly operational reports. Oversee all beverage budgets and supplies.

Assistant General Manager

Managed at 3 Zinburger and 2 Flower Child locations. Assisted in all daily operations and events. Managed daily labor and motivated staff to achieve daily performance goals. Expedited quality of product and maintained guest satisfaction.

Front of House Manager

NAU Peer Jacks - Mentoring Program

Planned and organized Peer Jack events for out-of-state freshmen at the university. Interview and observe incoming mentors and facilitated trainings for higher level certifications. Mentor and resource for out-of-state freshmen. Peer Jacks program presenter at the National Collegiate Leadership Conference, organized team to create campus resource training videos.

Level 3 Peer Mentor

Montage Deer Valley

Efficiently managed reservations and guest requests. Upsold spa services and amenities to create a more memorable experience. Anticipated other needs of guests. Attended maintenance needs in the spa lounge. Shadowed Rooms Division, Housekeeping, and Events departments within the resort.

Spa Reception Agent Intern

Twenty88 Wine Bistro

Prepared coursed meals for dining room guests and off-site events. Filtered through all back of house and font of house positions. Focused on portion control. Shadowed chef and owner with menu production and wine selection.

Summer Intern

Hospitality is not just a career, it's a culture. It's not only a culture of how you take care of the guest - it's how you take care of each other. Hospitality brings all kinds of people together from different backgrounds and stages of life to all work with one collective goal. How do we accomplish this goal? Together. Collaborate, accept the extended hand, welcome challenges, approach each road block with optimism, and encourage someone else to do the same. Why? Because that's Hospitality. This is my culture.

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