Colin Bryce Anderson

• Partnered with back-of-house management in order to maintain seamless communication between teams, ensuring a smooth dining experience for guests.
• Resolved guests complaints while maintaining positive customer environment.
• Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
• Acted as the main point of contact for guest inquiries, addressing concerns promptly and professionally while maintaining a positive rapport with clientele.
• Trained new hires on company policies, procedure, s as well as proper food handling techniques which resulted in reduced turnover rates.
• Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
• Maintained high standards of cleanliness and organization throughout the establishment, ensuring compliance with health codes and regulations.
• Managed cash handling procedures, reconciling daily sales reports, and maintaining accurate records for financial reporting purposes.
• Monitored inventory levels closely to minimize waste while keeping costs under control through careful planning and purchasing decisions.
• Fostered a culture of teamwork among staff members by encouraging collaboration in problem-solving tasks related to front-of-house operations.
• Developed and maintained relationships with vendors and other business partners to establish trust and build rapport.
• Ensured consistent quality of service by regularly reviewing staff performance and providing constructive feedback during team meetings.
• Coordinated special events, including private parties and corporate functions, tailoring menus and décor to meet client needs while maximizing profits.
• Emphasized guest satisfaction during departmental meetings and focused on continuous improvement.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Coordinated with suppliers to establish timely delivery of food and beverage items.
• Assisted in menu development by providing feedback on popular dishes and customer preferences.
• Improved staff retention by fostering a supportive work environment and providing ongoing training opportunities.

Worked in Manhattan as a Manager, Bartender and Server at various points, including seven years with Danny Meyer's USHG. Also worked across all 5 Boroughs of New York City in countless artistic projects with varying degrees of success

Worked in the Computer Science and Engineering Department and in the Registrar's Office scheduling campus events and classes every semester. Also built sets for the Theatre Department.