Jordan Grande-Mills

Supervised a team of 11 Helped develop training policies and trained new employees Managed front of house cost of labour daily Calculated and distributed tip out for both back of house and front of house via Square POS Guided guests on product tasting to generate retail sales and developed tasting note sheets for servers to follow Developed and executed a floor layout to allow quick and efficient bar service Supervised two separate bars during peak hours simultaneously Responsible for escalated guest complaints and issues Addressed employee concerns and brainstormed solutions cross functionally Helped develop employee culture and increased moral to ensure best possible service Created cocktail recipes for weekend specials

Ensured product consistently met nuclear grade standards Invited to multiple managerial meetings to assist in process improvement Updated SOP’s per project and client Trained over 5 new and existing employees on key processes Collaborated with the quality, engineering, and industrial maintenance departments Trusted with the utilization of high caliber materials

Curated new business opportunities by expanding scope and capitalizing on new business ventures Partnered with the owner to establish a lucrative business plan by utilizing SMART goals De-escalated and managed customer complaints while providing the best service Nurtured preexisting contacts through the hospitality industry to establish stronger B2C relationships Established the training and business code of conduct for new hires Lead the staff monthly meeting for product review, process changes, and new hire orientation

Reviewed and summarized hundreds of academic articles to provide recommendations for research Assisted in gathering qualitative data Conducted preliminary research via database management Transcribed and coded using NVivo Archived previous research projects from paper to virtual format Researched and reported on numerous grant opportunities Independently worked on multiple projects within the allocated timeline

Managed a team of minimum 4 servers through both lunch and dinner service Facilitated the flow between the kitchen and servers for efficient service Responsible for the quality and accuracy of each dish before being served Coached server expectations through each service to ensure highest customer satisfaction Addressed and de-escalated customer complaints Responsible for the replenishment of highly used products to ensure efficient service during rush periods

Managed events ranging from 10 - 300 guests Supervised a team of six Oversaw event set up and take down Responsible for food and banquet hall quality per food an beverage standards Held team meetings prior to event to ensure seamless execution from serving staff Ensured company standards were upheld through proper training and reviewing standards Kept accurate invoicing through the planning process to ensure business targets were met Provided professional service to maximize customer retention of both companies and individuals Quickly adapted and improvised to the needs of customers