Riley Bisek

I was offered the position as one of our front of house managers after we had some staffing changes occur. I really was excited for the opportunity to switch over to a permanent Manager role instead of just supervising on some shifts.

As a Front of House Manager I was delegated many tasks for the restaurant on top of running the floor, including:

• Creating and adjusting the server, host and food runner schedules.
• Running payroll for all employees and fixing any discrepancies with hours throughout the pay-period.
• Supply orders for any maintenance needing to be done as well as supplies such as printer paper, guest check books, etc.
• Occasionally ordering all beer and liquor during the week for the restaurant, and our catering department.

Quickly after starting at Lucky's, my bar manager had seen my work ethic and offered me positions behind the bar. I was very eager to learn all aspects of the restaurant and took on the role. I got used to multitasking between serving my bar customers as well as making drinks for servers at the bar well in a fast paced environment.

After a few months of being with Lucky's, my GM approached me with the opportunity to supervise. I was very eager to take the role and found that it was a position that I worked well at.

I started at Lucky's as my first job in the industry and quickly became one of the strongest servers we had. I pride myself on being very good at being attentive to my tables and making sure their visit to the restaurant was as great as I could make it.

During my time at Oak Ridge I was in charge of facilitating the set-up of the conferences as well as insuring they ran smoothly for the time they were there. I was in a position to which I was in charge of managing my own time and completing tasks that were required of me and then-some in a timely manner.