Michael Holland

• Partnered with back-of-house management in order to maintain seamless communication between teams, ensuring a smooth dining experience for guests.
• Resolved guests complaints while maintaining positive customer environment.
• Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
• Developed strong relationships with guests, addressing complaints promptly and ensuring a positive dining experience.
• Acted as the main point of contact for guest inquiries, addressing concerns promptly and professionally while maintaining a positive rapport with clientele.
• Trained new hires on company policies, procedure, s as well as proper food handling techniques which resulted in reduced turnover rates.
• Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
• Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
• Performed cash handling activities and secured nightly bank deposits.
• Maintained high standards of cleanliness and organization throughout the establishment, ensuring compliance with health codes and regulations.
• Enhanced customer satisfaction by implementing effective front of house management strategies.
• Analyzed customer feedback and implemented strategies to improve customer satisfaction.
• Adhered to safe work practices, food safety regulations, and corporate guidelines.
• Managed cash handling procedures, reconciling daily sales reports, and maintaining accurate records for financial reporting purposes.
• Improved staff retention by fostering a supportive work environment and providing ongoing training opportunities.
• Monitored inventory levels closely to minimize waste while keeping costs under control through careful planning and purchasing decisions.
• Reduced wait times for customers by optimizing seating arrangements and implementing effective table management practices.
• Coordinated special events, including private parties and corporate functions, tailoring menus and décor to meet client needs while maximizing profits.
• Streamlined operations for improved efficiency and cost savings by overseeing staff scheduling, inventory, and ordering processes.
• Utilized upselling techniques to maximize revenue and increase customer satisfaction.
• Ray Schwartz-Owner 864-724-8396
• Co-Manager Olivia Purvis 865-705-2724

• Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
• Served food and beverages promptly with focused attention to customer needs.
• Worked with POS system to place orders, manage bills, and handle complimentary items.
• Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
• Enhanced customer satisfaction by promptly attending to their needs and providing personalized service.
• Maintained a clean and orderly dining area for an enjoyable guest experience.
• Provided attentive service during high-volume periods without sacrificing attention to detail or guest rapport.
• Douglas Owner- 865-389-7788
• General Manager Kevin 865-405-3867
• Executive Chef Chris Bowman 760-831-5924

• Improved customer satisfaction by implementing efficient front-of-house operations and staff management techniques.
• Handled customer complaints effectively, resolving issues promptly to maintain brand reputation and garner positive reviews.
• Implemented new menu items in coordination with the chef, boosting overall sales revenue.
• Elevated team performance with regular training sessions, addressing areas of improvement and promoting best practices.
• Promoted upselling strategies among servers, leading to higher average check values per transaction.
• Maintained a safe, secure, and sanitary work environment for all employees and guests by adhering to established guidelines and protocols.
• Adhered to safe work practices, food safety regulations, and corporate guidelines.
• Director of Operations Jennifer 865-323-4900
• Co-Manager Brittney 907-938-0072
• Owner Ben 423-7481842

• Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
• Served food and beverages promptly with focused attention to customer needs.
• Worked with POS system to place orders, manage bills, and handle complimentary items.
• Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
• Cultivated warm relationships with regular customers.
• Manager Wendy Heck 865-322-8365

• Arrived promptly prepared and ready to work
• Operated POS terminals to input orders, split bills and calculate totals
• Recommended daily specials to guide customers toward popular and more profitable items
• Communicated effectively with kitchen staff regarding customer allergies, dietary needs and other special requests
• Managed closing duties, including restocking items and reconciling cash drawer
• Satisfied customers by keeping drinks topped off and anticipating needs such as condiments and extra napkins
• Partnered with team members to efficiently serve food and beverages
• General Manager Steven Marcano 858-740-7603
• Owner Alek Kartsub 760-271-8246
• Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols
• Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
• Served food and beverages promptly with focused attention to customer needs.
• Worked with POS system to place orders, manage bills, and handle complimentary items.
• Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.

Similar standards and work experience as listed above for The Broken Yolk Cafe

• Executed updated marketing plans to increase branding exposure, customer traffic and sales
• Stayed on top of changes in company offerings and policies by staying in frequent contact with service, inventory management and technical personnel
• Landed new customer accounts through effective customer service and powerful cold-calling scripts
• Met with store managers to discuss product needs, accomplish sales goals and facilitate sales growth
• Director of Operation Carter Grubbs 801-361-7449

• Recorded orders and partnered with team members to efficiently serve food and beverages
• Operated POS terminals to input orders, split bills and calculate totals
• Assisted individuals in selecting meal options, including entrees and desserts and recommended alternative items for those with food allergies and gluten intolerances
• Satisfied customers by keeping drinks topped off and anticipating needs such as condiments and extra napkins
• Managed closing duties, including restocking items and reconciling cash drawer