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Jason Berkowitz

The Madera Group
As Chief Operating Officer of The Madera Group, Berkowitz is responsible for developing and executing operational strategy and growth, driving innovative company culture and overseeing restaurant operations.  With a passion for brand and team building, Berkowitz also fosters the growth of The Madera Group’s team environment, which includes “Tocaya University,” a leadership program created for personal and career development. 

Raised in Cleveland, Ohio, Berkowitz cut his teeth in hospitality as a cashier for Burger King at the age of 14. Since then, his career has catapulted to over 30 restaurant openings and roles in all areas of growth, from employee, manager, director, vice president to partner and chief operating officer. 

Prior to joining The Madera Group, Berkowitz served as a national operational consultant, driving the launch, growth and restructuring of multiple concepts from hospitality and restaurant groups to large-scale corporations. In addition, Berkowitz served as CEO and founder of ActiveHospitality, a stylized training program he created dedicated to developing and growing hospitality teams and operations. Incorporating his progressive ideas and forward-thinking approach on hospitality, his program became a standard practice for top companies and big brands, including the likes of 800 Degrees, culinary duo Ken Friedman and April Bloomfield of The Spotted Pig & Tosca Cafe, Sweet Lady Jane and Umami Burger, where Berkowitz previously served as Vice President of Restaurant Operations. 

While at Umami Restaurant Group, Berkowitz began as Director of Service and Operations then ultimately serving as Vice President of Restaurant Operations, where he scaled the business from 5 to 20 locations.  

Berkowitz holds a Psychology degree from Michigan State University, which has helped shape his management style focused on understanding and appealing to the core of human nature. He will be publishing his first book, “Please Don’t Sleep with The Hostess” this spring, which provides his modern take on how to manage a functional and profitable restaurant.