Mark Syrjala
Service And Dining Manager
Northville,MI
Summary
Proven leader in hospitality management, adept at fostering guest relations and optimizing labor costs, demonstrated at Epicurean Group. Excelled in elevating dining experiences through strategic team management and fine-dining expertise, achieving significant improvements in guest satisfaction and employee retention. Skilled in complaint handling and staff supervision, I drive operational excellence and team cohesion.
Experienced with managing dining operations and optimizing guest experiences. Utilizes strong leadership abilities to foster collaborative team environments and maintain high standards of service quality. Track record of effective problem-solving and operational efficiency in dynamic dining settings.
Overview
16
16
years of professional experience
2
2
Certifications
Work History
Service and Dining Manager|Clubhouse Manager
Walnut Creek Country Club
07.2022 - Current
- Streamlined operations for increased efficiency by implementing new scheduling procedures and staff training protocols.
- Conducted regular staff evaluations to identify areas of improvement and provide constructive feedback on performance expectations.
- Facilitated smooth front-of-house operations by coordinating with kitchen staff to ensure timely food preparation and delivery to guests.
- Improved member satisfaction by consistently providing high-quality dining experiences and attentive service.
- Fostered a collaborative working environment by encouraging open communication between front-of-house and kitchen staff members.
- Oversaw inventory management to reduce waste, resulting in cost savings for the restaurant.
- Addressed member complaints promptly with empathy while taking corrective actions when necessary to ensure overall satisfaction levels remain high.
- Implemented training program for front of house staff to maintain high standards of customer service.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Established clear expectations for staff performance through comprehensive job descriptions, goal setting, and ongoing feedback sessions.
- Enhanced member satisfaction by implementing personalized services and addressing individual needs.
Dining Room Manager
Hyde Park Prime Steakhouse
07.2021 - 07.2022
- Trained new hires on restaurant policies, procedures, and best practices, fostering a culture of excellence within the team.
- Conducted regular performance evaluations for staff members, identifying areas for growth and providing constructive feedback.
- Developed strong relationships with guests, resulting in a high rate of repeat clientele.
- Resolved guest complaints promptly and professionally, turning potentially negative experiences into positive ones.
- Greeted guests, sat at tables and brought orders to assist front of house staff.
- Took special reservations and planned restaurant accommodations with kitchen and front of house staff.
- Managed inventory and supply ordering, maintaining optimal stock levels to support daily operations.
- Managed staff schedules and maintained adequate coverage for all shifts.
Assistant General Manager
The Inn at St. John's|5ive Steakhouse
07.2019 - 07.2021
- Supervised all areas of restaurant to keep it clean and well-maintained.
- Immediately resolved issues with patrons by employing careful listening and communication skills.
- Pitched in to help host, waitstaff, and bussers during exceptionally busy times such as dinner hour.
- Established rapport with regular guests through personalized service experiences, encouraging loyalty visits and positive word-of-mouth referrals from satisfied guests.
- Completed inventory purchases and oversaw shipment processing.
- Optimized table turnover rates by training staff on efficient service techniques and refining seating arrangements for peak hours.
General Manager
Epicurean Group|No. 6 Chophouse
10.2008 - 07.2019
- Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
- Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
- Set clear expectations and created positive working environment for employees.
- Carefully interviewed, selected, trained, and supervised staff.
- Promoted positive atmosphere and went above and beyond to guarantee each guest received exceptional food and service.
- Correctly calculated inventory and ordered appropriate supplies.
- Coordinated special events bookings, working closely with clients to ensure their expectations were met or exceeded from start to finish.
- Met, greeted, and encouraged feedback from guests and used feedback to implement positive changes within restaurant.
- Implemented efficient scheduling practices to ensure optimal staffing levels during peak business hours.
- Maintained open lines of communication between front-and back-of-house teams to facilitate smooth day-to-day operations.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Collaborated with culinary team members to develop seasonal menus that catered to diverse tastes while maximizing profit margins.
- Addressed guest concerns promptly and professionally, turning potentially negative experiences into positive outcomes.
Education
No Degree - Business Administration And Management
Michigan State University
East Lansing, Michigan 05.2001 -
Skills
Guest relations
Reservation management
Employee scheduling
Fine-dining expertise
Labor cost control
Table management
Leadership trained
Team management
Complaint handling
Coaching and mentoring
Staff supervision
Team building
Employee supervision
Certification
ServSafe Food Handler Certification - National Restaurant Association.
Work Preference
Work Type
Full TimeLocation Preference
On-SiteImportant To Me
Career advancementWork-life balanceCompany CultureHealthcare benefitsPaid time offFlexible work hoursTimeline
TIPS (Training for Intervention ProcedureS) Alcohol Certification – Health Communications, Inc.
11-2026
ServSafe Food Handler Certification - National Restaurant Association.
09-2025
Service and Dining Manager|Clubhouse Manager
Walnut Creek Country Club
07.2022 - Current
Dining Room Manager
Hyde Park Prime Steakhouse
07.2021 - 07.2022
Assistant General Manager
The Inn at St. John's|5ive Steakhouse
07.2019 - 07.2021
General Manager
Epicurean Group|No. 6 Chophouse
10.2008 - 07.2019
No Degree - Business Administration And Management
Michigan State University
05.2001 -
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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