RYAN CASPER

I supported the management team in daily operations at Nick’s, coordinating staff and optimizing service flow to ensure seamless dining experiences. I served large parties of up to 24 guests in the private dining room, managing complex orders while delivering personalized service to enhance guest satisfaction. I helped establish high standards behind the bar, developing consistent drink preparation protocols to elevate beverage quality. By collaborating with management, I contributed to implementing an improved "super sidework" system, boosting efficiency and organization. Additionally, I trained and mentored new staff, fostering a cohesive team environment and upholding Nick’s hospitality and service standards.

Served as Lead Server, Bartender, and Trainer at Nusr-Et Steakhouse, a renowned high-end dining establishment in Beverly Hills, delivering exceptional guest experiences through expert menu knowledge, craft cocktail creation, and personalized service. Developed and led comprehensive training programs for new staff, ensuring adherence to the restaurant’s luxury service standards and fostering a collaborative team environment. Recognized for outstanding leadership and performance, resulting in an offer to serve as Manager for the opening of a new location.

As Associate Manager at South of Nick’s in San Clemente, I played a pivotal role in the restaurant’s successful reopening post-COVID. I assisted operations during a challenging period, initially managing to-go services, then seamlessly transitioning to reintegrating the full staff and restoring dine-in operations. Despite two general manager changes, I maintained operational stability, ensuring consistent service quality and staff coordination. My leadership facilitated a smooth reopening, adapting to evolving health guidelines while upholding the restaurant’s standards and guest experience.

As an Associate Manager at Nick’s on South Lake Avenue in Pasadena, California, I supported the successful launch of a new location. During general manager and culinary manager transitions, I took on general manager responsibilities, ensuring operational stability and consistent service quality. I also trained managers, fostering team development, and collaborated to build a strong business foundation, contributing to a positive guest experience. Additionally, I assisted in responsibly closing the restaurant during the COVID-19 pandemic, ensuring compliance and team support.

During my time at South of Nicks in San Clemente, I advanced from server to bartender, and ultimately to manager in training, showcasing my adaptability and commitment to the restaurant’s success. As a server, I delivered exceptional guest experiences, earning a promotion to lead server and trainer, where I guided new staff to maintain the restaurant’s high standards. I contributed to achieving a record-breaking single-day sales performance through effective customer engagement and teamwork, highlighting my ability to drive results. These experiences strengthened my leadership, collaboration, and operational expertise.