Noah Clinton
Oro Valley,AZ
Summary
Dynamic and dedicated restaurant management professional with extensive experience in daily planning and operations. Proven expertise in staff training and development, fostering a motivated and high-performing team. Highly skilled in both front-of-house (FOH) and back-of-house (BOH) operations, ensuring seamless service delivery. Recognized as a strong team leader with exceptional staff management abilities, committed to driving operational excellence and enhancing customer satisfaction.
Overview
10
10
years of professional experience
Work History
Restaurant Manager
Rush Creek Lodge and Spa
12.2024 - 12.2025
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Delivered elevated guest experiences by resolving concerns promptly through attentive listening and service-recovery best practices.
- Ensured full compliance with resort, county, and state health, sanitation, and food safety regulations.
- Oversaw daily front- and back-of-house operations to maintain resort-level cleanliness, presentation, and functionality.
- Supported service teams during peak dining periods to uphold efficiency, pacing, and guest satisfaction.
- Evaluated staff performance and implemented coaching and corrective strategies to enhance service consistency.
- Managed administrative responsibilities including inventory procurement, vendor coordination, invoice processing, and cost controls.
- Optimized labor scheduling based on occupancy levels, seasonal demand, and resort event volume.
- Led and developed a team of 15 hospitality professionals while reinforcing luxury service and brand standards.
- Conducted regular team briefings to align staff on service expectations, guest feedback, and operational priorities.
- Verified food and beverage quality, presentation, and portion accuracy to meet resort dining standards.
- Minimized health and safety risks by enforcing sanitation protocols, equipment maintenance, cleaning schedules, and beverage consistency.
Assistant Restaurant Manager
Norwegian Cruise Line
12.2021 - 08.2024
- Immediately resolved issues with patrons by employing careful listening and communication skills.
- Kept restaurant compliant with all federal and coast guard hygiene and food safety regulations.
- Supervised all areas of restaurant to keep it clean and well-maintained.
- Pitched in to help host, waitstaff, and bussers during exceptionally busy times such as dinner hour.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Performed daily administrative tasks, such as ordering supplies, processing invoices and reconciling accounts.
- Monitored restaurant operations and adjusted schedules to meet peak customer demand.
- Managed team of up to 45 restaurant staff, maintaining exceptional customer service and quality standards.
- Conducted regular meetings with staff to discuss performance and address any issues.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- On a nightly basis, had 600-900 cruise ship guests between 4pm-9pm with 4 table turns per waiter
Bartender
Caesars Palace Hotel
05.2021 - 12.2021
- Kept bar presentable and well-stocked to meet customer needs.
- Adhered to state laws regarding alcoholic beverage services and customer regulations.
- Handled simultaneous customer, team, and business needs while avoiding unnecessary delays or errors.
- Followed alcohol awareness procedures for preventing excessive guest intoxication.
- Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
- Obtained cash bank and stocked service bar to prepare for operation.
- Served high customer volumes during special events, nights, and weekends.
- Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
- Applied knowledge to create innovative cocktails, enhance flavor profiles and expertly pair food and drinks.
- Regularly cleaned and sanitized bar area, beer lockers, refrigeration and storage areas.
Marina Supervisor
Lake Las Vegas Water Sports
03.2016 - 12.2020
- Assigned work to staff, set schedules, and motivated strong performance in key areas.
- Organized and oversaw special events such as birthday parties, tournaments and team-building activities.
- Inspected equipment and facilities for signs of wear or damage impacting safety.
- Trained and supervised staff to consistently meet performance goals and customer service standards.
- Maintained boats, paddleboards, kayaks, water jetpacks, wakeboards, etc.
- Instructed guests how to properly use equipment and directed lake guide lines.
Education
Bachelors - Food and Beverage Management
Art Institute of Las Vegas
Henderson, NV05.2021
Skills
- Interpersonal and written communication
- Inventory Control
- Food and beverage knowledge
- Customer Service
- Schedule Coordination
- Opening and closing procedures
- POS system knowledge
- Training and mentoring
- Guest Relations
- Menu development
- Recruitment
- Restaurant operations management
Timeline
Restaurant Manager
Rush Creek Lodge and Spa
12.2024 - 12.2025
Assistant Restaurant Manager
Norwegian Cruise Line
12.2021 - 08.2024
Bartender
Caesars Palace Hotel
05.2021 - 12.2021
Marina Supervisor
Lake Las Vegas Water Sports
03.2016 - 12.2020
Bachelors - Food and Beverage Management
Art Institute of Las Vegas