Saucier

• Mar 2018 - Present

Preparation and execution of rotating á la carte menu (daily); plated, buffet, and station banquet service; off-site and special event exposure Reproduction of complex recipes, Cross-department deployment as necessitated, inclusive of front- and back-of-house positions, groundskeeping maintenance, and physical equipment repair Preparation and execution of rotating á la carte menu (daily); plated, buffet, and station banquet service; off-site and special event exposure Reproduction of complex recipes, Cross-department deployment as necessitated, inclusive of front- and back-of-house positions, groundskeeping maintenance, and physical equipment repair

Assistant Manager

• Feb 2016 - Dec 2017

General management of service staff, bar inventory, organization and execution of specific banquet events, and R&MHired, oversaw training of, and supervised employees in a high volume locationEstablished and maintained association of reputable vendorsLowered LBW cost 1.1% over two months via team-building, training, and contestsProvided on-site assistance to swath of stores; involved in store launches and closuresFostered Guest and staff relations; handled problems like a jet pilot Show less

Team Lead

• Mar 2007 - Feb 2016

Shift Supervisor, Trainer, Server, Server Assistant, HostBroad-spectrum front of house work including direct and indirect guest service and training of new employees.Managerial shift operations including prompt handling of guest-related issues, implementation of new end-of-shift server distribution and rotation, organization of reservations, and ensuring compliance with Michigan Public Health CodeClerical facets, such as balance and documentation of cash registers and nightly deposit, research into resolution of guest complaints, maintenance of reservations, and taking weekly inventory.Back of house inventory (4 months), minor food preparation, and general dish tank experience. Show less

Host, Food Expeditor, Busser, Barback

• Aug 2001 - Jun 2005