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Jonathan Fish

Jonathan Fish

Austin, TX

Purchasing manager





Driskill Hotel

Director of Purchasing

Implemented sound purchasing policies, systems and procedures in accordance with the Driskill’s unique hotel standards, ultimately ensuring customer satisfaction. Ensured the building had sufficient storage space to contain goods and equipment. Identified, researched and initiated development of new services, vendors and products for the hotel. Established contracts to ensure reduced pricing for all operating areas of the hotel. Routinely monitored vendors for quality, service and prices through standard purchasing specifications as well as the Driskill’s particular specifications.Received proper purchase requisitions from key hotel staff, reviewed for accuracy and availability to ensure timely delivery of product.Communicated with the Executive Chef and other Chefs de Cuisine on a daily basis to stay aware of events and pressing deadlines within the hotel as well as off-site.Communicated with vendors and suppliers on a regular basis via phone, email or in person,in keeping constant communication, I maintained knowledge of regular market prices of all items and services for the hotel.Followed up to ensure that goods were delivered in accordance with the purchase order and without any delay; also checked for accuracy and resolved any discrepancies.Responsible for making sure that the administrative procedures relating to the purchase of goods was followed by my staff or anyone receiving goods in my absence.Ensured that the vendors, suppliers or staff followed the rules and standards set forth by the health department.Maintained the security of records including cost of goods, private event data, and invoicing in an organized manner.Maintained an office with a phone, computer, fax machine, copier, printer; worked seamlessly between a desk and performing physical labor throughout the course of the day.Worked well both independently and within a team; partnering with my staff, Executive Chef, Chefs de Cuisine, Food & Beverage staff and Financial Controller

Career medium 04
Career medium 01

US Navy

Submarine Cook

Whether at sea or in port, I was responsible for operating and managing Navy messes (kitchen and dining areas) on a submarine.My basic duties were: Routinely estimate pars, quantities and types of foodstuffs and supplies required. Communicate with supply officers regarding the logistics of ordering and the storage of subsistence items and procurement of equipment and mess gear. Check delivery for quantity as well as quality, ensuring accuracy as well as resolve discrepancies. Prepare menus and communicate clearly to staff in order to plan, prepare, and serve meals. Consistently maintain all food service spaces and associated equipment in a clean and sanitary condition, including storerooms and refrigerated spaces. Maintain records of financial transactions and submit required reports in accordance with Navy standards.


Montazuma-Cortez High School

N/A, General Studies