Jason Smith

• Manage day-to-day FOH operations to drive quality, standards, and meet customer expectations.
• Develop training for FOH positions such as hostess, food runners, bussers, servers, and bartenders.
• Responsible for writing schedules for all FOH positions and managing labor cost.

Promoted from Server to FOH Manager at 49th State Brewing Co. Seasonal Job.

• Served food and beverages promptly with focused attention to customer needs.
• Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
• Worked with POS system to place orders, manage bills, and handle complimentary items.
• Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
• Assisted in training new hires, providing guidance on restaurant standards and best practices.

• Seasonal employee. I completed four seasons under contract with HAP since 2008. Ensure guest satisfaction by working as a team and having a detailed knowledge of all menu items including extensive knowledge in craft cocktails, wines and local craft beers.

• Maui’s premier gastropub. Guide guest through menu. Have detailed knowledge of all menu items including ingredients to help assist guest with specific dietary needs. Have knowledge of all wines, craft cocktails, and local beers. Assist running food, running drinks, and pre-bussing any tables within or out of my section.

• Assisted with the training of assigned staff and site based staff in the proper use of specialized tools, materials, and equipment. Created bi-weekly schedule for 10 hourly employees. Assisted in performing preventive maintenance where possible to keep equipment in good running condition. Implemented procedures to triple throughput by improving productivity. Assist general manager with all operations. Help develop training for new servers and bartenders.

• Collaborated with management to develop targeted training initiatives addressing specific areas of improvement in service quality.
• Enhanced server performance by conducting comprehensive training sessions on corporate policies and procedures.
• Have detailed knowledge of all food items, craft cocktails, wine, and over 100 craft beers.