Daniel Holmes
The Crown Tavern
1
Certification
11
years of professional experience
Dedicated professional with nearly two decades of experience in food and beverage hospitality service, driven by a passion for delivering exceptional guest experiences. After a brief hiatus from restaurant management to reconnect with family and friends, the focus is on re-entering the industry in a role that offers opportunities for longevity and growth. Eager to leverage extensive skills and knowledge to enhance operations and contribute to the success of a dynamic establishment. Committed to fostering an environment that prioritizes team development and customer satisfaction.
Work History
Server/ Bartender
8 Months- Resolved customer complaints promptly, fostering a positive dining experience.
- Maintained cleanliness and organization of dining areas, adhering to health regulations.
- Implemented process improvements that enhanced workflow efficiency during peak hours.
- Assisted in inventory management, tracking supplies to minimize waste and costs.
Server/ Bartender
7 Months- Delivered exceptional customer service, enhancing guest satisfaction and loyalty.
- Managed food and beverage orders efficiently, ensuring timely delivery to tables.
- Collaborated with kitchen staff to optimize order accuracy and meal presentation.
- Trained new staff on restaurant protocols and menu knowledge to maintain service standards.
Restaurant Manager
7 Months- Assisted in managing and operating all restaurants.
- Oversaw reservations, events, scheduling, and payroll to ensure smooth operations.
- Worked at Earth, Ocean, Tides Beach Club assisting with daily operations.
General Manager
5 Months- Opened new restaurant, collaborated with owner to develop food and beverage menus, conducted open interviews for FOH staff, and facilitated onboarding and staff training.
- Managed payroll, inventory, and reservation systems to streamline operations.
- Created and implemented training guides, schedules, and order guidelines to enhance staff readiness.
Assistant General Manager
1 Year 3 Months- Scheduled and managed 80+ FOH/BOH staff to ensure optimal coverage and service quality
- Collaborated with General Manager and Executive Chef to contribute to annual revenue of approximately $7 million
- Oversaw interviewing, hiring, onboarding, and training processes for new staff to enhance team capabilities
- Coordinated the rotation of 100 draft beer lines
General Manager
1 Year- Developed and implemented training guides and schedules to enhance staff performance and streamline operations.
- Ensured the restaurant offered an exclusive Italian wine list to enhance the dining experience.
- Designed low season guest initiatives to drive revenue growth during off-peak periods.
- Managed inventory, P&L, and budget monthly to maintain consistent profitability for the restaurant.
Director of Food and Beverage
11 Months- Managed operations of restaurant and banquet services, overseeing 8 weddings each summer.
- Developed event initiatives to enhance guest and community engagement.
- Conducted training sessions for new staff on restaurant operations and customer service standards., budget management, Financials, scheduling, etc.
Food and Beverage Manager
2 Years 1 Month- Part of the pre-opening team in charge of hiring, onboarding, and staff training program.
- Managed over 40+ employees and engaged staff in role-playing, testing, and coaching.
- Managed team of over 40 employees, facilitating role-playing, testing, and coaching to improve service quality.
- Achieved 45% staff retention rate since opening, enhancing team stability.
- Managed all FOH scheduling.
- Created a seasonal cocktail list that contributes to 30% of total beverage revenue.
- Created a seasonal cocktail list that attributes to 30% of total beverage revenue.
- Trained staff upon re-opening on COVID-19 health and safety protocols.
- Assisted in daily operations at On Deck Burger Bar.
Banquets Manager
1 Year 1 Month- Managed reservations, scheduling, and administrative functions for the hotel restaurant and multi-level lobby.
- Oversaw and maintained public and private events in the lobby and function spaces, including fashion/art shows, live music, and themed parties.
- Analyzed sales and costs against inventory by building a categorization and metric workbook in Excel.
- Coordinated banquet staff scheduling, job assignments, and event planning each day (many times working with several groups/events simultaneously).
- Acted as main event contact for all clients.
- Food and Beverage Manager (Nov 2016 – Feb 2018)
Commis Waiter / Food Runner / Host
1 Year 1 Month- Line Cook (July 2013 – Aug 2014)
Education
Associates Degree - Culinary Arts
Skills
Hospitality expertise
High-volume dining
Upselling strategies
Service consistency
Food safety practices
Sanitation protocols
Inventory management
Team collaboration
Guest relations
Professional demeanor
Certification
Certified ServSafe Instructor and Proctor
Interests
Cooking
Food Tourism
Crafting and DIY Projects
Gardening
Volunteering
Timeline
Server/ Bartender
The Crown Tavern
12.2025 - CurrentRead More
Server/ Bartender
Old Village Inn
05.2025 - 12.2025Read More
Restaurant Manager
Kennebunkport Resort Collection
04.2025 - 11.2025Read More
General Manager
Mamma Luca
11.2024 - 04.2025Read More
Assistant General Manager
Thirsty Moose Taphouse
08.2023 - 11.2024Read More
General Manager
Via Sophia
08.2022 - 08.2023Read More
Director of Food and Beverage
Breakwater Inn and Spa
08.2021 - 07.2022Read More
Food and Beverage Manager
Encore Boston Harbor
04.2019 - 05.2021Read More
Banquets Manager
Liberty Hotel
02.2018 - 03.2019Read More
Commis Waiter / Food Runner / Host
Four Seasons Hotel
10.2015 - 11.2016Read More
The Culinary Institute of America
Associates Degree from Culinary Arts
Read More