Emily Gainer
Ypsilanti,MI
Overview
11
11
years of professional experience
1
1
Certification
Work History
FOH Manager- Detroit Lions Training Center
Levy Restaurants
09.2022 - Current
- Built relationships with local Vendors to highlight the product and services offered in the community
- Managed Draft events, Ford family private events, Top 30 visits, etc.
- Improved customer satisfaction by implementing efficient front-of-house operations and staff management techniques.
- Introduced operational improvements that increased efficiency while maintaining exceptional service quality levels consistently.
- Maintained a safe, secure, and sanitary work environment for all employees and guests by adhering to established guidelines and protocols.
- Responded to customer requests for products, services, and company information.
- Enhanced customer satisfaction by promptly addressing concerns and providing accurate information.
- Developed strong product knowledge to provide informed recommendations based on individual customer needs.
- Developed rapport with customers through active listening skills, leading to positive feedback from clients.
- Improved overall guest experience with attentive service, consistently meeting or exceeding expectations.
- Ensured compliance with all health department regulations, maintaining a clean and safe dining environment for guests.
- Oversaw inventory management, maintaining optimal stock levels while minimizing waste and spoilage costs.
Assistant Manager
University Of Michigan
08.2020 - Current
- Established objectives to offer team members clear roadmap to help company achieve overall goals.
- Mentored and motivated team members to achieve challenging business goals.
- Resolved problems promptly to elevate customer approval.
- Motivated, trained and disciplined employees to maximize performance.
Catering Sales & Event Manager
Glass House Catering
06.2019 - 02.2020
- Ordered food items and supplies needed to fulfill catering jobs
- Observed federal and local kitchen safety regulations to prevent food borne illnesses
- Created catering menu based upon client specifications, event type, dietary needs and budget
- Promoted customer loyalty by efficiently handling food and service complaints
- Provided friendly, courteous service to create memorable moments for guests
- Monitored dietary restrictions and served guests with special needs
- Executed synchronized meal service simultaneously serving multiple guests with speed and efficiency
- Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise
- Presented food and beverages on buffet tables and drink stations to meet contract specifications and level of event formality
- Provided friendly, courteous service to create memorable moments for guests.
- Observed federal and local kitchen safety regulations to prevent food borne illnesses.
Corporate Trainer/Bartender
Mainstreet Ventures Inc.
10.2016 - 01.2019
- Acted as Corporate Trainer in opening Palio Restaurant, Grand Rapids
- Worked directly with management to hire and train service staff, specifically in bar and host training
- Developed daily and weekly expectations to ensure clean working environment according to Michigan Health Code
- Assisted in streamlining beverage menu based on costs and quality of product
- Developed relationships with repeat local clientele
- Garnished highest sales in department by understanding guests needs and building trust through menu knowledge and experience
- Determined sales training needs by observing sales transactions, reviewing sales reports and receiving input from sales managers
- Administered assessments during and after training and provided leaders with feedback about individual strengths and training requirements
Assistant Food and Beverage Manager
Four Seasons Hotels & Resorts
06.2015 - 07.2016
- Oversaw two separate 5 star restaurant operations with combined annual income of $9 million
- Managed and scheduled 65 employees with diverse backgrounds in a demanding environment
- Coordinated and implemented policy and service standards according to Four Seasons corporate structure
- Personally expedited all food service involving parties of 20 or more
- Managed daily "Food & Bevolution" courses including; wine pairings, cocktail training and new menu reviews for service staff
- Coordinated daily food specials with Chef based on inventory and seasonality
- Organized and oversaw holiday buffets catering from 700-1000 elite local and hotel guests with unique demands and expectations
- Addressed daily customer concerns and complaints with the intent of ensuring satisfaction and building a loyal customer base
- Participated in goal oriented monthly meetings with fellow hotel management to better address necessary concerns and to maintain open communication between departments
- Completed regular line checks to maximize quality assurance
- Coordinated preparation of customer meals and monitored food handling for safety purposes
- Sought out and implemented methods to improve service and team performance and boost business sustainability
Assistant Food & Beverage Manager
Four Seasons Hotels & Resorts
04.2014 - 06.2016
- Hired, trained, & managed summer service staff each year at seasonal restaurant THE dec
- Promoted through internal Manager-in-Training program
- Organized large party events of 10-50 people; including menu customization, decoration and guest relations
- Implemented Four Seasons standards testing for restaurant and bar staff
- Communicated changes within the Food and Beverage department via Lotus Notes
- Updated daily revenue numbers in Avero and Chicago Ritz Carlton internal logbook
- Upheld Four Seasons standards by using appropriate disciplinary action
- Provided creative business and staff management solutions to embrace challenges and meet deadlines
- Increased professional knowledge and training to remain focused on long term objectives
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Coordinated and organized all restaurant inventory.
Assistant Room Service Manager
Four Seasons Hotel Jackson Hole
01.2015 - 04.2015
- Worked as Assistant Room Service Manager through hotel exchange program allowing new managers opportunities for growth and development at different properties
- Managed diverse group of seasonal college students through "J1" International Hospitality program
- Worked closely to exceed elite and celebrity clientele expectations on a daily basis by managing their private events
- Implemented creative and cost effective Amenities program
- Managed quality assurance program, including on-site evaluations, internal audits and customer surveys.
- Met with customers to discuss service needs and develop effective and practical solutions.
- Maintained team productivity and quality of service by establishing and maintaining clear benchmarks.
- Trained personnel in equipment maintenance and enforced participation in exercises focused on developing key skills.
- Defined clear targets and objectives and communicated to other team members.
Education
BBA - Marketing
Loyola University Of Chicago
Chicago, IL2014
Skills
- Project management
- Staff training, hiring & development
- Strong verbal communication
- Responsive to Change
- Database Management & Quality Assurance
- Event planning
- Menu development
- Relationship building
Certification
- Graduate of the Dale Carnegie professional development course
- Graduate of the Four Seasons STEPS and Embark Management training courses
- ServSafe Certified
Timeline
FOH Manager- Detroit Lions Training Center
Levy Restaurants
09.2022 - Current
Assistant Manager
University Of Michigan
08.2020 - Current
Catering Sales & Event Manager
Glass House Catering
06.2019 - 02.2020
Corporate Trainer/Bartender
Mainstreet Ventures Inc.
10.2016 - 01.2019
Assistant Food and Beverage Manager
Four Seasons Hotels & Resorts
06.2015 - 07.2016
Assistant Room Service Manager
Four Seasons Hotel Jackson Hole
01.2015 - 04.2015
Assistant Food & Beverage Manager
Four Seasons Hotels & Resorts
04.2014 - 06.2016
BBA - Marketing
Loyola University Of Chicago
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