Travis Richards

• Provide supervisory accountability for approximately 40 front-of-house employees, directing an average of 15 team members per shift across multiple service environments.
• Lead operations across four distinct dining concepts serving a community of approximately 350 residents: the Bistro, Aria fine dining, Adagio upscale dining, and bar operations, each with unique menus, service standards, and operational requirements.
• Direct service flow for meal periods reaching 100+ resident and guest covers on peak evenings, coordinating staffing, floor assignments, reservations, venue readiness, and real-time operational adjustments.
• Interview candidates; conduct orientation; train servers and lead servers; complete 90-day and annual performance reviews; provide coaching and corrective action; and recognize employee accomplishments.
• Strengthened management consistency by establishing reliable pre-shift meetings, reinforcing manager table touches during every service, recognizing employee performance publicly, and helping standardize written opening and closing procedures.
• Developed a more structured training process by tracking employee exposure and performance across individual venues and identifying appropriate trainers based on operational needs.
• Administer FullCount POS, reservations, inventory, and product ordering within established spending parameters while coordinating equipment repairs, warranties, and vendor service.
• Evaluate staffing requirements throughout service, adjusting labor deployment based on business volume while redirecting excess staffing toward productive operational priorities when appropriate.
• Contribute to staffing forecasts and operational planning for large-scale functions and maintain oversight of additional service and storage areas, including the multipurpose-room service.
• Supported planning and execution of Mirabella's five-year anniversary progressive dinner, serving approximately 300 residents and guests across three dining venues before culminating in dessert, live entertainment, and dancing.
• Conduct end-of-evening operational sign-off across dining venues to ensure service areas, procedures, and closing responsibilities are completed appropriately.

• Oversaw dining operations across four healthcare dining environments supporting assisted living, memory support, long-term skilled nursing, and short-term skilled rehabilitation residents.
• Coordinated frontline dining operations while balancing resident experience, meal accuracy, staffing requirements, operational standards, and changing healthcare needs.
• Worked with modified diets, diet orders, tray service, infection-control procedures, dietitian coordination, speech-language pathology coordination, and state-inspection requirements.
• Partnered with nursing, culinary, clinical, and administrative teams to resolve concerns and maintain safe, timely, resident-centered dining services.
• Supported employee onboarding, coaching, accountability, and service-standard execution within a highly regulated healthcare environment.

• Progressive advancement from Runner through Server, Café Attendant, Bartender and Host responsibilities before promotion to Dining Room Supervisor.
• Built broad operational knowledge by working across nearly every major front-of-house function before advancing into leadership, creating a strong working understanding of service from both employee and management perspectives.
• Provided leadership for an approximately 40-person dining team, supporting daily operations, employee development, service execution, special events, and resident satisfaction within a luxury senior living community serving 300+ residents.
• Frequently served as Manager on Duty for the property when senior leadership was unavailable, responding to operational issues and emergencies across departments and documenting incidents for executive follow-up.
• Played a major role in training new employees across multiple dining positions, assessing individual development needs and pairing new staff with appropriate experienced team members.
• Participated in menu-development meetings, dining committee meetings, candidate interviews, special-event planning, and large-scale event execution.
• Assisted resident dining committees by addressing operational questions, communicating service information, and helping connect resident feedback with dining leadership.
• Managed liquor ordering for bar operations and coordinated ordering of Aramark products while maintaining awareness of established purchasing parameters.
• Supported scheduling and labor planning, including recommending staffing levels for large events and adjusting deployment based on anticipated service demands.
• Routinely operated dining services without immediate senior-management presence, assuming responsibility for service execution, employee decisions, resident concerns, and departmental follow-through.
• Contributed to a dining department recognized internally for consistently strong resident-satisfaction performance across the Vi portfolio.

College coursework and prerequisites in progress toward planned transfer for a Bachelor of Science in Supply Chain Management at Arizona State University