RYAN SMITH

• Responsible for all food and beverage service departments; including hiring staff; scheduling; training; direct supervision of food and beverage supervisors, pools, and front of house operations
• Maintain high level service and visibility assuring that all wants and needs of Club's members and guests are consistently exceeded
• Review all written Banquet Event Orders and Tournament Write-Ups to determine appropriate staffing levels, room/station assignments, floor plans and service plans related to banquets, golf tournaments and room set-ups
• Work closely with Clubhouse Management to monitor and take corrective action as necessary to maintain the fiscal budget
• Consistently monitor payroll and labor resource allocations in keeping with financial forecasting and goals
• Oversee selection, ordering and inventory controls of all wine, beer and alcohol
• Generated up-to-date food and beverage cost percentages through updating prices of all inventories in comparison with usage and sales

• Worked directly with event coordinators at various venues throughout North Carolina hosting a wide array of events in several service, bar, food and beverage roles from start to finish. Venues and events include concerts (Walnut Creek Amphitheater), wedding receptions (Washington Duke Inn | Market Hall), banquets, on-site/off-site catering (Wallace Wade Stadium), indoor/outdoor arena sporting events (PNC Arena | Greensboro Coliseum | Durham Bulls), VIP and private parties, trade shows, etc.
• Performed different positions and roles in a given venue; including server, bartender, line/prep cook and other hospitality roles. Occasionally responsible to assist in setting up of necessary lighting, sound, and ambiance materials with the goal of always keeping events streamlined and functioning well in atmospheres that exceeds every attendee's experience

(Temporary)

• Demonstrated genuine hospitality at every opportunity
• Utilized OpenTable to ensure all reservations and private parties are accommodated to the highest level of food, beverage, and service expectations
• Led and coached staff to go beyond development objectives and deliver exemplary hospitable experience

(Owner Closed the Restaurant)

• Set up and operated various alcohol concessions at Coastal Credit Union Music Park at Walnut Creek Amphitheatre for Live Nation events
• VIP Lounge hosting and bartending
• Ensured all beer, wine and liquor inventory was catalogued prior to each event, accounted for and reported to venue management post event
• Served according to Live Nation policies and adhered to state laws regarding alcoholic beverage services and customer regulations to all venue attendees

(Seasonal/Part-time)

• Delegated responsibilities to team members for operational structure and exceed expectations of each guest
• Built genuine team-oriented team culture by providing positive feedback, job recognition and constructive critique

(COVID-19)

• Assisted franchise owners creating, developing, and maintaining restaurant operations essentials to certify a prosperous opening and enduring future of the unit
• Created employee handbooks, training manuals, catering order worksheets, opening/closing checklists and other operational documents
• Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions
• Installed/programmed POS software specific to the unit
• Established solid relationships with Uber Eats, DoorDash, Postmates, GrubHub and other potential delivery companies to ensure seamless integration with our POS and increase revenue potential

(Hired as Area Manager to Open/Manage 3 Locations – Only 1 Location Opened )

• Hired, developed, and managed team members to be knowledgeable, skilled, safe and effective at their craft
• Developed and organized themed and special dining events
• Coordinated community events with the Executive Chef, Events Director and/or Food Truck Manager to ensure all in house and outside events are catered and staffed at the highest level of service

(Relocated to Raleigh | Owner Closed Location Shortly After)

• Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
• Maintained superior Team Member leadership through continual constructive and motivational teaching to prepare consistent, high quality food while delivering the best in guest service

(Restaurant Closure - Owner no longer wanted to be in the Food & Beverage Industry)

• Increased sales by 340% to $1.2M/year gross sales by transforming the loosely designed fast-casual concept to a significantly improved and profitable full-service restaurant through several implementations including: new exterior storefront featuring a new logo and updated interior design. Employing a hospitality-driven team and accompanying POS. Designing new menus and adding several new more menu items in consultant with the Executive Chef. Acquiring the restaurant's beer, liquor, and wine licenses to further increase revenue
• Utilized systematic and values-based leadership approach by upholding policies and operating procedures for maximized production, product quality, and patron-service results
• Established financial objectives, analyzed P&L variances, initiated actions, and applied countless achievements, which resulted in a 340% increase in sales
• Monitored inventory, par levels, purchases, invoices, and portion control of all inventories generating optimal F&B costs supplemented by building strong rapport with vendors, cost and quality effective negotiated prices, reviewing usage reports, and taking corrective actions
• Preserved, created, and surpassed guest expectations through comprehensive selection, training, and coaching of all hospitality staff members to achieve the most important goal: Provide 100% concentrated service to every guest and ensure the most memorable dining experience

(Restaurant Closure - Owner did not pay rent)

• Successfully managed all operations during peak season and full occupancy
• Exuded exceptional staff management skills and conflict resolution acumen to orchestrate smooth flow of operations for every facet of the hotel
• Provided competitive and cost-conscious quotes for room rates, meeting rooms, and group rates based on thorough, perpetual, and current analyses of competition to ensure sales
• Employed brilliant knowledge of marketing and sales strategies to increase revenue by balancing demand, reservation scheduling, and variable pricing while continually building client and guest loyalty

(Relocated back to Raleigh, NC)

• Secured a successful grand opening through top-notch recruitment and training of all staff
• Performed daily and nightly beer, liquor, and food inventory; set advantageous beverage par levels accordingly for maximized profitability and beverage cost
• Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks, and customer-focused events

(Relocated to Asheville, NC)

• Promoted to FOH Manager nine months after employment
• Maintained 100% table visits to ensure every guest's dining experience exceeded expectations
• Accountable for ordering and maintaining beer, liquor, and wine inventory
• Responded to guest comments and seeking opportunity to build guest count while educating and empowering other Outbackers to act in similar capacity