Jessica Price

Manage a strong team of 20 FOH and

BOH expediting impeccable service during an extremely busy lunch hour.

before and after set up and breakdown with a attentive eye to detail of cleanliness. Working closely with my team to identify any and all food allergens.

• Minimized risks of cross-contamination and infection by directing team members to regularly clean and sanitize surfaces.
• Handled business administration functions such as payroll, scheduling and shoulder shoulder training
• Filled in for absent employees in any position in cafe, keeping operations efficient even when short-handed.

• Overseeing the operations of the fine dining room at SKYLINE. Ensuring that every guest has an impeccable experience. Responsible for hiring and training staff. Constantly striving to lessen the workload of my immediate manager, JR Much.
• Circulated throughout dining room to assess general satisfaction of guests and identify appropriate opportunities to ask guests about dining experiences.
• Coordinated high-quality dining services to meet or exceed guest expectations, enforcing quality standards and facilitating smooth operations.

• Running daily service at an extremely busy Tom Douglas restaurant. Responsible for a staff of over 20.

• Responsible for elevating yoga quality with intensity and consistency, and providing excellent customer service and working to build membership while maintaining current members. Also responsible for creating a safe and beautiful space for members and staff to thrive in. Working closely with my Studio Assistant to support and develop their growth path. Nurturing the growth of my teachers and their yoga classes. Enrolling, hosting and facilitating 200 hour teacher training.

• Prior to opening I hired and trained the entire front of house staff. Responsible for daily operations of a business that's projected to make 3 million in its first year. On going hospitality and standards of service training with my staff. Manager of all private events.
• 9/2012 / 7/2012

• Managed all aspects of one of Seattle's premier wedding and event facilities, duties included, sales and presentation of property to clients. Assisting clients with all logistics of their event. Hiring, training and scheduling a catering staff of 5-30, depending on event size. Overseeing all aspects of food and beverage service for events of up to 500 guests. Overseeing property appearance and maintenance.

• Working closely with the Director to ensure clients total satisfaction with events evolving 2 private dining rooms. Communicating with the Chef and staff directly regarding each event. Detailed follow up with each client after each event to ensure total satisfaction. Running the book for busy lunch service.

• 150 seat full service restaurant, bar, private dining room and catering operation. Responsible for all booking of the private dining room and off site catering events. Worked closely with clients via telephone and email to plan events and work within very specific budget needs. Conceptualizing and designing set menus for specific parties of up to 300+ guests. Managing a loyal staff of 20 waiters, bartenders and kitchen staff. Maintaining a professional and comfortable work environment not only for staff but clientele as well. Responsible for all interior, promotional and menu.