Ryan Donahue

• Led daily front-of-house operations for a high-volume full service restaurant with an average net revenue of $3.5 million/year

•Worked in tandem with my executive chef to curate seasonal menus and specials; as well as authoring bar menus and wine lists to complement the food.

• Delivered exceptional guest experiences by resolving issues promptly, anticipating customer needs, and maintaining a

welcoming atmosphere that drove repeat business and positive reviews.

• Trained, and supervised staff of 40+ employees with minimal turnover.

•managed inventory and introduced corrective action when necessary to mitigate cost over time.

• monitored schedules and payroll to remain within set budget

•maintained positive relationships with all vendors

• Oversaw daily operations of restaurant and bar activities.
• Managed staff scheduling to ensure optimal coverage and service.
• Developed training programs for new employees on service standards.

• Authored multiple bar/food menus with consistent seasonal changes.

•cultivated and maintained a significant # of regulars early on and continued community outreach through them while in this role.