Michael Brown

• Currently providing exceptional service in this classy and comfortable Italian restaurant in downtown Redding, CA. Serving parties up to 30, opening many bottles of wine on "Wine Wednesday," and taking care of every guest as a VIP is routine in this often busy yet amiable dining room.

• Conducted sophisticated service to notable clientele evenings and Sunday brunch in this high-end modern french bistro. Guided newcomers and regulars through changing seasonal dishes made with locally resourced and quality organic ingredients paired by an extensive wine and cocktail list.

• Performed an all-in-one position, including serving, food running, bussing, blended drink station, hosting, cashier, and to-go station. Served Vietnamese cuisine in this very busy restaurant while multitasking between many areas dynamically.

• Provided an improved customer experience in the top 5 ranked busiest/most profitable Murray's Cheese in the country. Completed orders for various specialty meats and imported cheeses, answered dietary questions, proactively made recommendations, maintained the "Olive Bar."

• Performed many positions, both front and back of house, in this popular ski town live music pub. Also helped occasionally as a stagehand and with minor construction/renovation.

Working with these companies for 10 years allowed professional growth in most areas of restaurant hospitality, in many positions and locations, from FOH, BOH, Bar, and even other positions unrelated to Food & Beverage.

• Death Valley: The Furnace Creek Inn, The Wrangler Steakhouse, The 49er Cafe, the Corkscrew Saloon
• Grand Canyon: The El Tovar & The Bright Angel Lodge, Grand Canyon Lodge (North Rim)
• Crater Lake: Crater Lake Lodge
• Bryce: Bryce Canyon Lodge
• Yellowstone: Canyon Lodge