Cameron Flanagan Email & Phone Number

South Bend-Mishawaka Region

• Lead and manage a team of 20+ employees across multiple departments (server, bar, kitchen),ensuring smooth day-to-day operations and exceptional guest service.• Oversee scheduling, training, and retention strategies to maintain a motivated and high-performingteam.• Plan and implement financial budgets, including inventory and ordering (beer, liquor, and food supplies),while controlling costs to consistently meet or exceed budgetary goals.• Conduct performance evaluations, provide coaching, and hold employees accountable for their roles,driving an improvement in team productivity and customer satisfaction.• Ensure all operational systems and quality standards are adhered to, including performing regular linechecks and following safety protocols to maintain food safety standards and consistency.

Bloomington, Indiana Area

•Managed daily operations for a 500-seat full-service restaurant and bar, ensuring smooth service duringpeak hours, especially on high-traffic days like college game days.• Supervised and trained a team of 30 employees, focusing on customer service excellence and staffperformance to maintain high standards of service quality and efficiency.• Resolved customer complaints and concerns in a professional and timely manner, ensuring guestsatisfaction and building long-term customer loyalty.• Effectively scheduled and managed staff shifts, particularly during busy events and high-volume periodssuch as game days, optimizing labor costs and ensuring appropriate coverage.

Indiana University Dining Services

• Managed daily operations, overseeing staff performance, customer service, and ensuring a high levelof operational efficiency across all shifts.• Supervised and trained staff, providing consistent feedback and support to ensure team membersadhered to service standards and operational procedures.• Managed inventory control by ordering supplies from multiple vendors, using the CBOARD orderingsystem to track product levels, process deliveries, and minimize waste.• Received and inspected shipments, verifying the accuracy of orders and ensuring proper storage tomaintain inventory integrity.

Indiana Univeristy Office Of Events & Conferences

• Initiated and maintained proactive communication with clients throughout their engagement process,ensuring their needs were met and expectations exceeded.• Coordinated meetings with housing and dining staff on campus to align client plans, offering tailoredsolutions for housing, accommodations, and dining needs.• Managed reservations, securing accommodations and dining arrangements for clients, ensuring thatall requests were met with precision and efficiency.• Monitored client stays by checking in regularly to ensure satisfaction, resolving any issues promptly toensure a seamless experience and enhance customer satisfaction.• Reviewed client bills for accuracy, processing payments, and addressing any discrepancies or issues,ensuring that clients were billed correctly and fairly.

Indiana University Dining Services

• Supervised inventory control, received shipments, and organized stock room to ensure timelyavailability of products and minimize waste.• Created and maintained the weekly menu for the breakfast and hot bar, ensuring offerings wereconsistent, fresh, and aligned with customer preferences.• Designed and displayed promotional signage to introduce new products and make announcementsregarding operational changes or events, increasing product awareness and customer engagement.• Assisted in the implementation of social media marketing strategies, leveraging Twitter and Facebookto promote products, specials, and events, resulting in increased social media engagement and brandvisibility.• Coordinated special events and dinners, collaborating with vendors, staff, and management to organizeand execute successful events that attracted a large volume of customers.

Indiana University Dining Serves

Front end of store responsibilities: efficiently working deli, stocking store front, cashiering, wiping down tables & other general cleaning, taking temperature of food on deli and salas bar, opening and closing procedures.Back end of store responsibilities: kitchen prep, cooking, dish washing, cleaning, waste disposal.Reason for leaving was an internal promotion to Student Supervisor in January 2013.

South Bend, Indiana Area

-Front end of store responsibilities: bagging, cashiering, gathering shopping baskets from outside, price checks, customer service, restocking items back into store.-Back end of store responsibilities: stocking store, receiving shipments, recycling & waste disposal, general cleaning, work in Produce Department & Dairy Department. -Reason for leaving was an Internal Promotion as well as returning to college after the summer of 2013.

South Bend, Indiana Area

-Started as an internal promotion in October 2011 from Utility Clerk-Front end responsibilities: prompt customer service, cashiering both in-store and drive-thru, releasing prescriptions, taking in prescription orders, abiding by all HIPAA guidelines.-Back end responsibilities: checking in shipments, stocking, inventory, filling prescription orders, general cleaning, closing procedures, assisting Pharmacists with any other tasks.-Reason for leaving was to attend Indiana University as an Undergraduate.

Bachelor Of Arts (B.A.), Psychology, Entrepreneurship (Minor), 3.3

Activities and Societies: Indiana University Men's Ultimate Frisbee Team, Teaching Assistant for E.M.T and Emergency First Aid Class, Chem.

Indiana Core 40 Degree With Honors, International Baccalaureate, 3.9

Activities and Societies: Varsity and J.V. Baseball, Ultimate Frisbee Club, Quiz Bowl, Honors Choir, Science Research Program