Shannon Morrissey

• Manage, coach, and inspire a team of servers, back servers, hosts, bartenders, and BOH employees
• AOR - BEO and Training manager
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service
• Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty
• Uphold and maintain FRC standards and culture within the restaurant
• Bringing great hospitality, every time to all guests and employees

• Travel the country opening new FRC restaurants. These restaurants include:

Culinary Dropout Charlotte

Culinary Dropout Atlanta (Perimeter)

Culinary Dropout Birmingham

Culinary Dropout Charlotte "Pulse Check"

Culinary Dropout Dallas

Blanco Coronado

Doughbird Dallas

• Train groups of 100+ new employees in FRC Standards of Hospitality and Culture
• Lead modules, small and large group training
• Public speaking, teaching, and inspiring
• Monitored new server performance and offered continuous support and feedback throughout training period
• Demonstrated strong knowledge of food and beverage service standards and led by example to instill in new servers
• Trained new team members on restaurant procedures, menu items, and performance strategies
• Established and maintained positive relationships with trainees to drive successful learning outcomes

• Provide elevated service to VIP guests under contract
• Plan, set up, and serve special events
• Work half and full property buyouts
• Lead, direct, and delegate a team of BEO servers and lead the execution of events
• Streamlined communication between front-of-house and back-of-house teams by effectively conveying guest needs and priorities

• Full time server at one of the nation's top gastropubs
• Explain menu and take orders, run food, bussed tables, make basic alcoholic drinks for guests
• Treated all guests with the best hospitality, upholding Fox Restaurant Concepts standards of service
• Provided attentive service during high-volume periods without sacrificing attention to detail or guest rapport
• Handled cash transactions accurately, contributing to balanced daily financial reports
• Addressed customer complaints or concerns professionally, ensuring swift resolution and maintaining positive relationships

• Full-time server at one of the world's best golf resorts
• Tended to customer's needs while providing VIP customer service
• Ran food, bussed tables, made basic alcoholic drinks for customers

• Led a team of employees
• Resolved customer and employee issues
• Track of inventory and sales
• Created schedules, received packages, weekly paperwork

• Part time retail and sales associate
• Basic cleaning and upkeep of the salon
• Highly commissions based