MORGAN NAGEOTTE
Grand Rapids,MI
Summary
Hospitality and culinary professional with sixteen years of experience across front- of- house, back- of- house, management, butchery, and event coordination. Recognized for reliability, strong work ethic, and a positive, community-focused approach. Skilled in staff training, guest relations, operational efficiency, meat fabrication, and creating memorable experiences in both casual and fine- dining environments. Motivated, self- sufficient, and committed to fostering an uplifting, productive workplace culture.
Overview
1
1
Certification
8
8
years of professional experience
Work History
BUTCHER
LA VACCA BUTCHERY
01.2026 - Current
- Cut, trim, and prepare beef, pork, and poultry according to customer specifications and daily production schedules.
- Maintain strict health and safety standards in meat preparation, storage, and workstation sanitation.
- Assist customers with product selection, offering knowledgeable guidance on cuts, preparation techniques, and product sourcing.
- Manage inventory levels and ensure proper rotation of perishable goods to maintain freshness and reduce waste.
- Operate meat-cutting equipment safely and efficiently while continuously sharpening knife skills, de-boning techniques, and fabrication precision.
SERVER / TAPROOM MANAGER / EVENT COORDINATOR
City Built Brewing
01.2025 - 01.2026
- Train and onboard new staff, ensuring alignment with service standards and company culture.
- Maintain staff knowledge of new menu features, events, beverages, and cocktails.
- Coordinate internal meetings and communicate effectively with potential event clients.
- Organize, document, and manage event details from inquiry through execution.
- Collaborate with BOH teams to ensure seamless communication of event and guest needs.
- Create staff schedules and maintain accurate inventory records.
- Oversee daily operations to ensure efficient, safe, and enjoyable service for guests and employees.
- Motivate and support staff to deliver exceptional guest experiences.
SERVER
Divani
01.2022 - 01.2025
- Trained new team members in service standards and food safety protocols.
- Executed proper food handling, sanitizing, and fine-dining service procedures.
- Assisted colleagues to maintain smooth and efficient operations.
- Stayed current on menu features, wine offerings, and craft cocktails.
- Accurately took and processed orders, prepared drink orders, and supported expo and food running.
- Assisted with catering events and ensured a refined, memorable guest experience.
SERVER / BARTENDER / LINE COOK / SUPERVISOR
House of Wine
01.2019 - 01.2022
- Prepared and executed food and beverage orders with accuracy and attention to detail.
- Supported BOH and FOH operations, including food prep, cooking, bartending, and expo.
- Assisted with catering events and private functions.
- Trained new staff and upheld strict food safety and sanitation standards.
- Verified guest identification to ensure compliance with alcohol service laws.
- Delivered high-quality service in an upscale dining environment.
Education
High School Diploma -
Grand Rapids Community College
Grand Rapids, MI05-2010
Skills
- Customer service
- Safe food handling
- Meat cutting
- Deboning meat
- Management
- Teamwork and collaboration
- Honest and dependable
- Customer relationship building
- Attention to detail
- Special event coordination
Certification
SERVSAFE
Timeline
BUTCHER
LA VACCA BUTCHERY
01.2026 - Current
SERVER / TAPROOM MANAGER / EVENT COORDINATOR
City Built Brewing
01.2025 - 01.2026
SERVER
Divani
01.2022 - 01.2025
SERVER / BARTENDER / LINE COOK / SUPERVISOR
House of Wine
01.2019 - 01.2022
High School Diploma -
Grand Rapids Community College