James Prescott
Holly Ridge
Summary
With over 30 years of diverse experience in hospitality, event planning, and restaurant management, I offer a wealth of expertise. Throughout my career, I have consistently demonstrated strong leadership abilities in managing teams, overseeing inventory control, and enhancing customer service protocols. Proficient in Microsoft Office and equipped with exceptional presentation skills, I am committed to leveraging my extensive industry knowledge to drive improved operational efficiency and ensure maximum customer satisfaction.
Overview
35
35
years of professional experience
1
1
Certification
Work History
Teacher Assistant
UNCW
08.2016 - 12.2019
- Led 14 biology labs, fostering student understanding of ecosystems and life diversity
- Enhanced learning through tailored PowerPoint presentations, boosting student engagement
- Addressed individual student needs, improving course satisfaction as reflected in evaluations
- Applied deep knowledge of biology to guide students in complex lab activities effectively
- Worked closely with students to clarify scientific concepts, ensuring academic success
General Manager/ Wine Consultant
Red Clay Cafe DBA Revival Grill
01.2000 - 06.2006
- I contributed to the design and construction of the new 8000 square foot 200 seat restaurant and bar attending meetings with the architect, designers, and general contractor
- The logo was based on the rolling hills of Carneros and the structure was centered around a glass- walled wine room
- During my time at Revival Grill I began as our catering manager while concurrently running our wine program
- I became the general manager in 3 years' time while continuing with the wine
- I was responsible for the bottom line
- Scheduling, staffing, accounts payable and receivable, along with leading monthly wine tastings
- I wrote a 10-page table service manual and implemented policies of consistency of service
Catering Manager/Wine Consultant
Red Clay Cafe inc
12.1997 - 12.2000
- Handled all off-premise functions including menu planning, staffing, and billing for functions ranging in size from 6 to 200+ clients
- As wine consultant, I had carte blanche with the design, layout and wine selections for our list
- We offered generally 20 wines by the glass each with a description and food recommendation
- Our list won the Award of Excellence (not the Grand) every year and was cited as 'well chosen'
Server
Owen's
03.1997 - 11.1997
- High volume old school Outer Banks seafood restaurant in which my 16 seat section would regularly turn 3 times
- Over a thousand dollars in sales was status quo
- $1500 was good
Server
Robert's Restaurant
03.1990 - 02.1997
- Robert's restaurant was the first locally rated 5-star restaurant in the triad area of North Carolina
- Having Tuxedoed white tablecloth service with a creative chef we provided multiple course tableside service including salads, entrees, desserts, and flaming coffees
- My initial tableside training was by George Kourtsonis who had been a Captain at Windows of the World for 8 years
- Thus began my 2 decade business relationship with the chef/proprietor, Robert Pearse
District Sales Manager
PST Inc.
01.1988 - 03.1990
- I managed an eight member team of sales people that cold called businesses for business phone plans
- Won the manager sales challenge in 1989
Cellar Manager
Phillips Management
06.1985 - 06.1988
- I managed the wine cellar that supplied Kermit Phillips' 2 restaurants, Bentley's and Madison, with wine to maintain their lists
- Bentley's list was fantastic but Madison's was world class
- Madison was a multiple year winner of the Grand Award of Excellence from the Wine Spectator magazine at a time when there were less than 20 establishments in North America with the honor
- Madison had one of the best wine lists in the US and even the world at the time
- Even today there are less than 100 restaurants that hold the honor in the US
Education
Master's - Marine biology
University of North Carolina at Wilmington
Wilmington, NC12.2019
Bachelor of Science - Marine Biology
University of North Carolina at Wilmington
Wilmington, NC05.2015
AS -
Guilford Technical Community College
Jamestown, NC05.2013
Skills
- Guest Services
- Team Work
- Conflict management
- Purchasing
- Problem-solving
- Inventory Control
- Flexibility
- Supervising Experience
- Computer literacy
- Reliability
- Computer skills
- Restaurant Management
- Leadership
- Management
- Budgeting
- Microsoft Office
- Writing
- Customer service
- Driving
- Data collection
Certification
Driver's License, 03/01/20, 03/01/28
Timeline
Teacher Assistant
UNCW
08.2016 - 12.2019
General Manager/ Wine Consultant
Red Clay Cafe DBA Revival Grill
01.2000 - 06.2006
Catering Manager/Wine Consultant
Red Clay Cafe inc
12.1997 - 12.2000
Server
Owen's
03.1997 - 11.1997
Server
Robert's Restaurant
03.1990 - 02.1997
District Sales Manager
PST Inc.
01.1988 - 03.1990
Cellar Manager
Phillips Management
06.1985 - 06.1988
Master's - Marine biology
University of North Carolina at Wilmington
Bachelor of Science - Marine Biology
University of North Carolina at Wilmington
AS -
Guilford Technical Community College
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