Ryan Kemp

My role as the Beverage manager was to ensure proper inventory, ordering and maintaining of pour standards, completing schedules for all front of house (servers, bartenders, bussers, and food runners, besides host), motivate staff, uphold dining standards, building genuine relationships with our guests and indulging the guests, bringing the value out of the fine dining experience they were having. Over saw the building of our training program, put into practice cleaning procedures for all front of house, to uphold our fine dining establishment. Created wine training classes to expand knowledge to my staff. Pre shifting staff daily for communication and to be all on the same page. Creating test to make sure all front of house were constantly learning and maintaining knowledge. I have been in this industry 14 years (11 serving, 3 managing) when I got my first manager job at 21, I was too young to understand the value of being the person to always lend a helping hand. I managed for a year then went back to serving. after 12 years, I finally acted upon being the best manager for my team, my guests and myself. I truly love this industry and want to further expand my career. thank you for your time

As a server at Eddie Vs I performed cash handling, ran food and drinks, multitasking constantly to uphold excellence service for our guests. able to spiel the whole menu in a way the guests saw the food before seeing it. recommending hand crafted cocktails and wine ranging from 50$ - 1,000$, with confidence. Always looked for opportunities to help my team to ensure every guest got the same experience because to me, consistency is the biggest name in this industry. if a guests comes in and has an amazing time and then comes back for that exact reason and it doesn't live up to the same expectation's, you could potentially lose that guest.

As a server at Del Frisco's Double Eagle steakhouse, we had to up hold excellent service, while maintaining multiple tables, not compromising the guest experience and exceeding said expectations for every guest every visit. had great knowledge on our wine list ( 1,200 bottles) wide selection of liquors and hand crafted cocktails, top of the line steaks ranging from prime beef to a5 waygu. it was a two story building so consolidating steps, being mindful of what action to take next to insure the guests had a perfect experience. Del Frisco's opened me up to finer dining which then led me to the next level Eddie Vs.