Braden Camire

As a restaurant manager I help oversee all front of house operations. I assist in hiring and training staff members, ordering and inventory, scheduling, guest satisfaction and running the floor. We operate a safe and secure workplace with the guest experience first in mind. All managers are fully trained in back of house and front of house positions.

I oversaw a restaurant inside the Orlando World Center Marriott. My assistant manager and I managed a staff of twenty five employees and give some of the best service that our guest have become accustomed to. Some of my responsibilities include, daily pre-shift meetings, heavy on- the-floor presence, ongoing re-trainings with my staff, recruiting talented associates, quarterly all-staff meetings, placing orders for food, alcohol, and operating supplies, monthly inventories, P&L review and critique, balance and submit payroll weekly.

I was promoted to an Assistant F&B manager after six months in my supervisor role, some of my responsibilities included, organizing and running pre-shift meetings, placing outlet orders, supporting employees with a hands on management style, scheduling, customer service and guest recovery, end of month inventory count and inputting, responsible for opening and closing outlets, time clock management and payroll balancing.

I progressed from a busser to a manager over my 10 year tenure. Some of my responsibilities and achievements are as followed.

Maximized performance from my team by scheduling 1 on 1 time and mentoring team members, Cross-trained existing employees to maximize team agility and performance, Developed and maintained relationships with customers and suppliers to build regulars.

Mentored team members for career advancement, fostering a pipeline of future leaders within the restaurant.