Ryan Pelham
NASHVILLE,TN
Summary
Results-driven technology professional with expertise in software development, system administration, and technical support. Demonstrates strong problem-solving abilities and optimizes performance through effective project management and team collaboration. Focused on continuous learning and aligning with industry trends to enhance organizational success.
Overview
11
11
years of professional experience
5
5
years of post-secondary education
Work History
Owner/Operator
Second Nature Vintage
NASHVILLE, TN
06.2020 - Current
- Curated vintage inventory through careful sourcing and selection processes.
- Established relationships with suppliers to secure unique vintage items for resale.
- Developed marketing strategies to enhance brand visibility and attract customers.
- Managed daily operations, ensuring smooth workflow and effective team collaboration.
- Oversaw financial transactions, maintaining accurate records and managing cash flow.
- Developed business plan and budget to maximize profitability.
- Analyzed market trends and customer feedback to identify opportunities for growth.
- Implemented visual merchandising standards to create appealing store displays.
- Established long-term relationships with customers by promoting great service and engagement skills and quickly resolving issues.
Front of House Team Leader
Martins BBQ Joint
NASHVILLE, TN
01.2019 - 07.2023
- Leading and motivating a team of front-of-house personnel to deliver exceptional customer service.
- Supervised front of house staff to ensure excellent customer service.
- Coordinated daily shifts and assigned tasks to team members.
- Managed guest reservations and seating arrangements efficiently.
- Trained new employees on operational standards and service protocols.
- Handled customer inquiries and resolved issues promptly.
- Maintained cleanliness and organization of dining areas regularly.
- Collaborated with kitchen staff to ensure timely food delivery to guests.
- Assisted in menu updates and communicated changes to staff effectively.
- Analyzed customer feedback surveys to identify opportunities for improvement.
- Responding quickly to changes in customer demand during busy periods.
- Liaising with other departments such as kitchen staff regarding orders.
- Taking responsibility for upholding brand values throughout day-to-day operations.
- Dealing with customer complaints in a professional manner, escalating issues as appropriate.
- Ensuring health and safety regulations are adhered to within the restaurant environment.
- Greeted and talked pleasantly with customers to promote a positive image for the business.
- Explained menu items, took orders and delivered food courses according to instruction.
- Delivered guest orders to correct tables or take-out counter.
- Welcomed each patron warmly, opened the door and engaged guests to learn how to best serve needs.
- Checking stock levels regularly and ordering supplies when necessary.
Back of House Manager
Zanies Comedy Clubs Inc
NASHVILLE, TN
03.2017 - 01.2019
- Managed daily operations of back of house staff and procedures.
- Coordinated inventory management and supply ordering for kitchen efficiency.
- Trained and mentored kitchen staff on food safety and sanitation practices.
- Developed schedules to ensure adequate coverage during peak service times.
- Implemented cost-control measures to optimize resource usage in the kitchen.
- Oversaw food preparation processes to maintain quality standards consistently.
- Facilitated communication between front of house and back of house teams.
- Resolved operational issues promptly to maintain smooth service flow.
- Coordinated with front of house staff to ensure timely meal service delivery.
- Performed regular maintenance on all kitchen equipment and appliances.
- Supervised daily prep work for all kitchen stations.
- Organized and monitored inventory levels to ensure efficient ordering of supplies.
- Communicated effectively with chefs and cooks about menu changes or special orders requested by customers.
- Implemented cost-saving measures to reduce operational expenses.
- Distributed food to service staff for prompt delivery to customers.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Resolved problems or concerns to satisfaction of involved parties.
- Oversaw food preparation, production and presentation according to quality standards.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
Kitchen Manager
Two Boots Pizza
NASHVILLE, TN
03.2015 - 05.2017
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Managed daily kitchen operations to ensure efficient service and food quality.
- Developed and implemented kitchen policies, procedures and quality standards.
- Trained and supervised kitchen staff on food preparation techniques and safety standards.
- Maximized team performance by training new employees on proper food handling and restaurant protocols.
- Conducted regular staff meetings to enhance communication and address concerns.
- Established standard operating procedures for kitchen efficiency and consistency.
- Oversaw meal preparation and monitored food handling to encourage safety.
- Monitored inventory levels and ordered supplies to maintain stock availability.
- Utilized various preparation and cooking methods to create menu items in accordance with recipes.
- Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
- Ensured compliance with health regulations and sanitation practices in the kitchen.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Ensured compliance with all applicable local, state and federal laws governing food service operations.
- Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
- Developed and implemented menu items in collaboration with culinary team.
- Provided feedback during tasting sessions to help refine existing dishes or develop new ones.
- Delegated work to staff, setting priorities and goals.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Explained goals and expectations required of trainees.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Reviewed vendor invoices for accuracy before authorizing payment transactions.
- Oversaw food preparation, production and presentation according to quality standards.
Education
Music Business B.S. Degree - Music Business
Middle Tennessee State University
Murfreesboro, TN 08.2012 - 12.2014
Associate of Arts - Business Communication
Northeast State Community College
Blountville, TN 01.2010 - 05.2012
Science Hill High School
Johnson City, TNSkills
- Inventory management
- Cash flow management
- Profit optimization
- Marketing strategy development
- Retail display design
- Supplier relationship management
- Promotional event planning
- Team leadership
- Staff training and mentoring
- Customer relationship management
- Problem solving
- Time management
- Conflict resolution
- Effective communication
Affiliations
- Fashion
- Fishing
- Boating
- Basketball
- Hiking
- Various Charities
- Golf
- Dog training
Languages
English
Professional
References
References available upon request.
Timeline
Owner/Operator
Second Nature Vintage
06.2020 - Current
Front of House Team Leader
Martins BBQ Joint
01.2019 - 07.2023
Back of House Manager
Zanies Comedy Clubs Inc
03.2017 - 01.2019
Kitchen Manager
Two Boots Pizza
03.2015 - 05.2017
Music Business B.S. Degree - Music Business
Middle Tennessee State University
08.2012 - 12.2014
Associate of Arts - Business Communication
Northeast State Community College
01.2010 - 05.2012
Science Hill High School