Experience

Portage Country Club

• United States
• Recreational Facilities
• 1 - 100 Employee

• Front of House Supervisor

  • Apr 2021 - Present

  • Maintain Daily F&B Report to include sales covers, team member calls off and tardiness, service and food and beverage quality, and suggestions to improve shortcomings• Greet and seat members and guests, serving over 300 people on a daily basis • Remain cognizant of the pace of service for each table/party to ensure each member’s dining experience is good• Check in with members and guests to inquire about their dining experience, address any complaints regarding food or services, and approve all exchanges or returns of food• Invite departing members and their guests to return; Make sure that all pricing and charges are recorded • Ensure that the high standards of PCC; Ensure proper review of all functional areas and their effectiveness • Complete closing procedures to include dismissing staff, running end of shift reports, and locking the building• Supervise all front of house staff, leading in development for over 40 staff; Provide FOH staff with direction



The Mill Restaurant

• United States
• Restaurants
• 1 - 100 Employee

• Food Service Specialist

  • Jan 2019 - Apr 2021

  • Enhance 200+ daily guest’s dining experience with in-depth knowledge of menu, specials, and promotions • Connect with a variety of customers through requested needs – showcasing company updates and initiatives through electronic communication and attention to detail • Manage and support through timely initiatives – balancing several tasks and programs concurrently • Anticipate and identify guest needs, and increase check averages by suggesting sales and themed products• Communicate allergies and other special requests, working alongside management for crisis/accommodations



GLI Pool Products

• United States
• Manufacturing
• 1 - 100 Employee

• Production Operator

  • Dec 2016 - Nov 2018

  • Operated multiple machines to manufacture custom swimming pool products for active and productive usage• Created daily reports for the department and reported to management for relevant updates and changes• Participated in multiple “continuous improvement” events to increase the efficiency of the department and eliminate waste while partnering with a variety of teams and their initiatives • Promoted to Lead Operator within 2 months and trained 20+ new employees in multiple departments



Youngstown Crab Company

• Lead Server

  • May 2012 - Oct 2018

  • Trained with general manager to learn the culture and operations of the restaurant during opening sessions• Communicated food quality complaints to the head chef and handled food allergies according to protocol• Acted as the guest problem-resolution point person for fellow servers, serving 200+ daily • Trained with general manager to learn the culture and operations of the restaurant during opening sessions• Communicated food quality complaints to the head chef and handled food allergies according to protocol• Acted as the guest problem-resolution point person for fellow servers, serving 200+ daily