Devin Cunningham

Directed all aspects of daily operations for a high-volume restaurant, generating over $3 million in annual revenue.

Led a team of 60-80 front and back-of-house staff, including cooks, servers, and bar personnel.

Improved guest satisfaction scores through floor presence, revamped service standards and targeted training.

Proficient in reducing labor costs through strategic forecasting/scheduling through HotSchedules, cross-training, and improved retention.

Ensured full compliance with all health, safety, and food handling regulations; passed all Eco-Sure and health inspections with little, if any, violations.

Fostered a positive, team-oriented culture that resulted in high employee engagement and low turnover.

Progressed from server to bartender, bartender to hourly supervisor, supervisor to salary manager.

Assisted with local event planning and private catering events all around the city.

Oversaw bar operations, inventory, and vendor relationships, maintaining quality and consistency.

Conducted regular performance reviews, identifying areas for improvement and developing action plans to address them.

Achieved higher employee retention rates by fostering a positive work environment and providing opportunities for professional growth.

Proficient in forecasting/scheduling efficiency for both FOH and BOH through HotSchedules.

Developed and led staff (as well as management) training programs/meetings to boost service knowledge, food quality standards and performance.

Supported Proprietor in managing all operational aspects of a steakhouse concept with a focus on service excellence, food quality standards, and Eco-Sure requirements.