Kieran McGuirk

Returned to Ocean Reef Club to help their needs once again. Provided support as a manager within the busy Italian restaurant. Further developing my knowledge of the Club. Whilst also learning a new cuisine that I had not previously worked so closely in providing to members and guests. Also strengthening my wine knowledge as the restaurant provided a strong and stellar wine list. Consisting of classic Italian wine grapes as well as USA favourites and "old world" wines outwith Italy. Many of my roles and tasks are similar to previous positions held at Ocean Reef Club. As always a great deal of flexibility is needed, especially during 'off season' to fulfill other roles and coverage at other restaurants in order to help not just the members and guests but fellow employees and managers with vacation and holidays.

• Upheld Forbes 5 star standards throughout the property whilst also educating staff to understand the purpose of the classification
• Maintained high standards of quality control, hygiene, health and safety.
• Handled guest complaints professionally and efficiently.
• Adapted seamlessly to various restaurant, event, and scenario demands to ensure utmost guest satisfaction and support for fellow employees.
• Provided training to staff in customer service, safety, and other topics related to hospitality industry.
• Created a positive work environment for staff by providing guidance, support, recognition and motivation.
• Resolved customer complaints in a professional manner to maintain positive relationships with guests.
• Maintained detailed records of sales transactions and daily shift reports.
• Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
• Collaborated with colleagues to establish and foster a strong sense of teamwork in an environment rich in cultural diversity.

• Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
• Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
• Optimized profits by controlling food, beverage and labor costs. Analysed weekly productivity reports to see what areas needed adjusted if any and generally how the store was doing overall.
• Completed thorough opening, closing and shift change functions to maintain operational standards each day.
• Processed invoice payments and recorded information in account database. Also maintained a check ledger database.
• Utilised Aloha, printing weekly sales reports. Adjusting staff times. Issuing refunds through Aloha also. Projecting sales with information from Hotschedules into Aloha.
• With the industry wide staff shortage. Consistently helped in all areas including making shakes, taking to-go orders. Hosting/Greeting customers. As well as helping expo food in the window. Making sure items met proper temps and were correct with additions, sauces and builds etc.

12/2017 - 10/2019 // 10/2020 - 08/2022 Mutual respect and loyalty from myself and the Club shown with two spells at Ocean Reef Club. One after successfully immigrating and the second shortly after the Covid crisis. I have worked in multiple capacities, roles and a variety of restaurants within the club. The majority of my experience there was in a management capacity. Starting from most recent:

• With a large degree of autonomy, managed the breakfast operation in the Ocean Room. Scheduling/staffing appropriately dependent on predicted volume and/or large groups in house. hiring - conducting in-person and virtual interviews. Not just for the breakfast operation but also the evening dinner service operation.
• Utilising breakfast buffets in order to maximise capacity, revenue and guest/member satisfaction. The buffet allowed us to offer a speedy dining option with extended hours if required, without compromising service and quality of food in order to accommodate check outs which occurred usually on a Sunday.
• Navigated and solved issues raised by the logistical constraints following Covid, and the shortages in regular products and paper supplies without compromising quality.
• Helped open two restaurants in my second spell. With the opening of the outdoors Mediterranean restaurant in 2020. To help with constrictions and concerns of the pandemic. Offering an outside dining experience with typical high standards of Ocean Reef Club. Taking reservations and planning out the evening to ensure a steady and good flow for the kitchen and the staff. Therefore maximizing a great experience for the members and guests. Second restaurant was the re-opening of the Ocean Room which had huge expectations as a club tradition and favourite.
• Prepared training manuals and interactive power point presentations for the staff in order to enhance their menu knowledge and prepare them for the high standards expected at the club.
• Managed at the Burgee Bar in the first stint at the club. Met with beer reps. Designed and organised the beer menu, maintained the beer cooler and kept the staff up to dated and informed. Regularly educating the staff on new/high interest craft beers.
• In all restaurants, performed proper procedures of wine service.
• Maintained proper food standards and club policy, disciplining and correcting wherever was needed.
• Assistant Manager at the high volume beach bar with the area having space for around 2000 guests. Served at high peak season 500-600 guests roughly, a day.
• Helped bartend, barback, food-run, serve, greet tables. Essentially help out in all areas possible to meet member/guest standards and help the team out.

• Coordinated day-to-day and long-term activities within various business platforms.
• Coached new team members on job tasks and performance strategies.
• Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
• Monitored business levels and realigned team positions to provide optimal coverage for customer demands.
• Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games.
• Mentored front of house personnel on company policies customer service techniques and professional communication.
• Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
• Assigned tasks and oversaw employees to ensure compliance with food safety procedures and quality control guidelines.
• Ensured proper cleanliness was maintained in all areas of bar and front of house.
• Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
• Performed checkouts of servers and bartenders to ensure that all tickets were accounted for.
• Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
• Efficiently resolved problems or concerns to satisfaction of all involved parties.
• Counseled and disciplined staff, addressing issues promptly and providing constructive feedback.

Waccabuc Country Club NY.

Interning as mainly a garde manger assistant. Learning a lot within the club industry. Assisting with preparation for lunch and dinner service for both Garde Manger and Chef de Cuisine. Executing lunch & dinner service; making sandwiches, salads, appetizers, entrees & desserts. In addition, helping prepare for large events and holidays. Preparing exotic food plates, dessert stands etc. Cooking to order at banquet stations. Also working in front of house,helping with catering and banquet set ups and break downs.

Ocean Reef Club FL.

Participating as an Intern at a fast paced bar known as the Burgee Bar. Specialised in late afternoon to late night service. Meeting the high standards of Ocean Reef club whilst also serving quick and efficiently to a variety of small and large groups to maintain customer satisfaction. Adept at up selling food products and beverages whilst also effectively cock-tailing after dinner service. Completed further educational classes on food & beverage standards and private club requirements. Participated in other outlets to further knowledge.

Primark, Livingston & Aberdeen, Scotland July 2012 - May 2015.

Assisting in filling stock and organising stock room. Helping customers with any questions or requests. Maintaining stock levels and standards within my designated department. Assisting colleagues in other departments with maintaining store standards and restocking. Providing service on fitting rooms and cash register during busy periods and when required. Relaying the necessary information to management in regards to ordering and any and all issues relating to my department. Merchandising to a certain extent my department. Stock taking within the whole store. Moved in Aberdeen in 2013 continued working whilst at University. Left in 2014 to go on my internship to the USA.

Primark, Aberdeen, Scotland. November 2016 - May 2017

Experienced within the Primark brand and standards. Assisting customers with matching products to their needs and wants. Maintaining a clean and organised standard within my designated department at all times. Assisting fellow associates with customer qorganisationrganisation of other departments. Helping customers with purchasing products and also customer service desk with returns and refunds. Left in May 2017 after graduating from University and immigrating to the USA.