Hi, I’m
Emily Gainer
Ypsilanti,MI
Summary
Seasoned Operations Manager recognized for high productivity and efficient task completion. Skilled in customer service management, team leadership, and operational improvement. Excel in communication, problem-solving, and adaptability, ensuring seamless front-of-house operations and exceptional dining experiences for guests.
Overview
11
years of professional experience
Work History
Levy RestaurantsAllen Park, MI
FOH Manager
09.2022 - Current
Job overview
- Built relationships with local Vendors to highlight the products 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
- 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
University Of MichiganAnn Arbor, MI
Assistant Manager
08.2020 - 08.2025
Job overview
- Established objectives to offer team members a clear roadmap to help the company achieve overall goals.
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
- Resolved problems promptly to elevate customer approval
- Motivated, trained and disciplined employees to maximize performance
- Planned and delivered training sessions to improve employee effectiveness and address areas of weakness.
- Collaborated with management on developing strategic plans for achieving business goals.
- Remained calm and professional in stressful circumstances and effectively diffused tense situations.
Glass House CateringAnn Arbor, Michigan
Catering Sales & Event Manager
06.2019 - 02.2020
Job overview
- 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
Mainstreet Ventures Inc.Ann Arbor, Michigan
Corporate Trainer/Bartender
10.2016 - 01.2019
Job overview
- 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
Four Seasons Hotels & ResortsSanta Barbara, CA
Assistant Food and Beverage Manager
06.2015 - 07.2016
Job overview
- 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
Four Seasons Hotels & ResortsChicago, Illinois
Assistant Food & Beverage Manager
04.2014 - 06.2016
Job overview
- 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
- Uphold 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
Education
Loyola University Of ChicagoChicago, IL
BBA from Marketing
01.2014
Skills
- Project management
- Catering management
- Event planning
- Vendor relationships
- Inventory management
- Operational improvements
- Attention to detail
- Excellent communication
- Cost control
- ServSafe food manager
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
Levy Restaurants
09.2022 - Current
Assistant Manager
University Of Michigan
08.2020 - 08.2025
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 Food & Beverage Manager
Four Seasons Hotels & Resorts
04.2014 - 06.2016
Loyola University Of Chicago
BBA from Marketing
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