William (Bryce) Richards

1. Attend training classes to best prepare myself and others for the opening date of the restaurant

1. Oversaw FOH operations during dinner services to ensure the utmost quality of product was provided to guests. Solving issues that arose and acting as a conduit for a smooth service.

2. Worked in conjunction with General Manager and Assistant General Manager to develop goals and standards that were to be implemented throughout the restaurant.

3. Bartending when necessary which required knowledge of provided cocktail, wine, and beer selection to make pertinent recommendations.

4. Extensive knowledge of products (food, liquor, pastry, NA beverages, etc.) and food safety.

1. Greeting customers and welcoming into our space to create an impactful first impression

2. Maintain expansive knowledge of building and amenities

3. Create helpful, quick solutions when problems with ticketing, locating seating, etc arose.

1. Held extensive knowledge of products in order to make prompt recommendations and to maximize customer satisfaction

2. Cultivating a warm, friendly small-town atmosphere with guests to craft a memorable experience

3. Perform required opening and closing tasks with quickness to ensure efficient daily operations

1. Managed restaurant on weekend days by ensuring quality of product, customer service, handling complaints, etc.

2. When not managing, worked at every position in back of house including prep, oven, fryer, and grill.