SHANNON CARROLL

Forbes five star property requiring an upscale fine dinning presence and verbage

Handled busy large sections with grace under pressure

Wine pairing with a seasonal changing menu

• Responsible for leading restaurant operations with focus on the culinary, beverage and service aspects
• Carefully interviewed, selected, trained, and supervised staff.
• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
• Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
• Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
• Improved overall customer satisfaction by implementing new service standards and staff training programs.
• Coordinated catering services for private events, delivering memorable experiences while maximizing profits.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Motivated staff to perform at peak efficiency and quality.

• Increased sales and return clientele noticeably within the first three months of employment
• Handled all tasks, especially volume hours, with ease and a positive attitude.

• Able to handle large sections by performing bartender/server combo on high volume nights

• Instilled a culture of operational excellence to create over-the-top crew and guest experiences.