Jamie Mosely

With my position at The Club at Renaissance I was in charge of managing 30 staff members, also overseeing three different departments and multiple functions going on at one time. My daily tasks included, schedules, payroll, inventory, monitoring labor costs, budgeting, ordering of goods, managing the floor during Ala cart dining and 100+ person events. I was in charge of hiring and training all the FOH staff.

I have extensive knowledge in fine-dining and wine service. I organized and executed private wine dinners with minimum of 5 courses.

• Motivated staff to perform at peak efficiency and quality.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Analyzed financial reports to identify areas of opportunity for increasing profitability while managing expenses effectively within budget constraints.
• Managed successful special events, including weddings and corporate functions, ensuring seamless execution from planning to completion.
• Optimized labor costs by monitoring staffing levels based on business needs and adjusting schedules accordingly for maximum efficiency.

This was the second time i was employed by this company. I was promoted to food and beverage director at The Club at Renaissance by my boss at this club. His name is Michael Johnson. I worked for him for a total of 5 years.