Brenton Guthas

Directed all aspects of daily operations, including front of the house, back of the house and special events.

Partnered with executive chef and sommelier on menu construction, wine pairings and seasonal offerings.

Maintained excellent relations with local hotels, concierge services and VIP guests to deliver luxury level experiences.

Increased sales by 43 percent and cover counts by 39 percent during my time as manager.

Unrivaled low staff turnover for a seasonal resort community.

Worked as a server with periodic management shifts while researching and pursuing my goals of restaurant ownership.

Planned and coordinated private dining, corporate banquets and special events within the restaurant facility and banquet hall.

Served as the main point of contact for clients, managing inquiries, contracts and event details from booking to execution.

Managed time lines and event logistics while monitoring costs to maximize profitability.