Andrew M. Sledge

• Coordinate private events and dining services.

• Train and develop front-of-house team members.

• Oversee $75,000 inventory management bi-monthly.

• Recruit and schedule front-of-house staff.

• Serve as subject matter expert on systems, processes and standards.

• Adjust merchandise floor sets weekly to ensure customer engagement.
• Assist with Social Media presence.
• Oversee daily operations, ensuring optimal quality and service standards.
• Achieve and surpass weekly and daily sales targets to drive business growth.
• Facilitate communication among departments, enhancing guest experience.
• Implement operational strategies to streamline processes and improve efficiency.

• Coordinate private events and dining services.
• Oversee $75,000 inventory management bi-monthly.
• Recruit and schedule front-of-house staff.
• Train and develop front-of-house team members.
• Serve as primary contact for inquiries on systems and standards.

• Prepare events through setup, decoration, and service flow.
• Ensure positive client experiences and maintain organized kitchen and office spaces.
• Manage phone inquiries and direct guests appropriately.
• Collaborate effectively with team in serving, bartending, and dishwashing.
• Support operational efficiency and enhance service quality.