Connor Magee Email & Phone Number

Pullman, Washington, United States

As a bartender at The Coug, I've honed my skills in customer service, multitasking, and teamwork in a dynamic environment. Interacting with students, locals and alumni have equipped me with exceptional communication abilities and adaptability. In this role, I've developed a keen understanding of customer preferences, ensuring an enjoyable experience for all patrons. Managing busy days and nights, I've mastered time management and prioritization, maintaining efficiency without compromising quality. Collaborating closely with colleagues, I've fostered a supportive team environment, enhancing productivity and morale. My experience at The Coug has taught me valuable lessons in problem-solving and conflict resolution, essential skills applicable to any workplace. I am eager to leverage my expertise and passion for hospitality in new opportunities, bringing a positive attitude and dedication to excellence wherever I go.On top of this, I have gained and continue to gain invaluable knowledge surrounding the Hospitality and Business fields from The Coug's owner, Bob Cady.

Washington, United States

As the President of the second largest fraternity on WSU's campus, I've embraced a multifaceted leadership role that goes beyond organizational management. My tenure has been marked by a commitment to fostering a supportive community, emphasizing the personal and professional development of our members. With a focus on empathy and effective communication, I cultivated strong relationships within the fraternity and beyond, ensuring every voice was heard and valued.In addition to overseeing day-to-day operations, I prioritized risk management and crisis resolution, implementing proactive measures to ensure the safety and well-being of our members. This experience has sharpened my ability to make sound decisions under pressure and navigate complex situations with confidence.My time as President has not only deepened my understanding of leadership but also reinforced my passion for empowering others and making a positive impact. I am excited to leverage these experiences and skills in future endeavors, driving meaningful change and fostering success wherever I go.

Seattle, Washington, United States

My journey at Nicks, wearing both the hats of a cook and a front-of-house server, was an incredible experience of learning and growth. In the kitchen, I learned a lot about culinary creativity and crafting delicious meals, while also prioritizing efficiency to meet high-demand periods. Transitioning to the front-of-house, I refined my customer service skills, cultivating genuine connections with guests and ensuring their dining experience exceeds expectations.Balancing these dual roles has instilled in me invaluable versatility, adaptability, and a strong work ethic. I thrive in fast-paced environments, adept at managing multiple responsibilities while maintaining a positive attitude. My time at Nicks not only deepened my passion for the hospitality industry but also equipped me with a diverse skill set that I'm eager to apply in new opportunities.

Greater Seattle Area

Primarily worked in the Deli and Meat Department of my neighborhood grocery store. Was responsible for a wide variety of tasks and learned a lot about customer service as well as communication. Built many sustainable relationships that still thrive today throughout my neighborhood and city, and was very fortunate to have been employed by such a wonderful business.

Bachelor Of Arts - Ba, Hospitality Business Management, Senior

Activities and Societies: Pi Kappa Phi Fraternity, College Hill Association, Washington State University Intramural Sports

Bachelor Of Arts - Ba, Business Entrepreneurship, Senior

Activities and Societies: Pi Kappa Phi Fraternity, College Hill Association, Washington State University Intramural Sports

Buisness Entrepreneurship, Junior

Completed courses n the fields of Business Entrepreneurship and Cross Cultural Management at the University of Barcelona, in Barcelona.

Hospitality Business Management, Junior

Took classes in the field of Hospitality Business Management at the University of New Haven via the CEA/CAPA International Education.

Graduated