Dominic Ihnat Email & Phone Number

Portland, Oregon, United States

I was brought in to support the Food and Beverage Manager as a Supervisor during the early phases of reopening the lobby bar after COVID. My duties involved reorganizing and managing the inventory for the lobby-level restaurant and bar of the newly acquired hotel. Additionally, I assisted with ordering and created a cocktail menu complete with recipes for the newly launched "Half Moon Bar." Initially, I aspired to secure a full-time, long-term position; however, I ultimately decided to step back due to irreconcilable differences with my manager and insufficient resources to fulfill my duties effectively. After a year-long hiatus, I have returned to the Porter as a Banquet Captain under a new Food and Beverage Manager. In this capacity, I am focused on leveraging my skills and experience in banquet operations to cultivate a successful banquet department, ensuring exceptional events and outstanding service.

Portland, Oregon, United States

Hired as a banquet captain in the absence of a banquet manager. Attended daily BEO meetings and assisted in planning and execution of corporate and social events, including (but not limited to) conferences, seminars, weddings, staff parties, quinceaneras. Used Banquet Event Orders to develop detailed event timelines, schedules, and production plans to ensure smooth operations during the entire event lifecycle. Managed team of banquet staff, distributing duties amongst them to ensure event process ran smoothly. Served as the main point of contact for client inquiries and concerns during pre-event preparation as well as on-site during events.

Portland, Oregon, United States

A full-time hybrid management role that consists of being an assistant to the food and beverage director and purchasing management for all things front-of-house including items for The Palm Court lobby restaurant, the banquet department, and in-room dining. Being one of the few managers to be present during the swing shift hours I am also trained to step in and assist other departments when necessary (valet. front desk, housekeeping, etc.) and how to respond in the event of an emergency situation.

Portland, Oregon, United States

Bartender at the brand new Din Tai Fung located in Pioneer Place shopping center in downtown Portland. This new location will feature the authentic handmade Taiwanese classics that earned it’s Hong Kong location Michelin stars, while premiering an all new elegant design with a more distinct 21-and-over lounge area separate from the family friendly area.

Portland, Oregon, United States

Hired on to oversee and manage the cafe and help open the brand new bar area of the new location of SE Portland's premiere poker club. Hired on to handle most management tasks such as supervising, training, administrative work, scheduling, inventory control, ordering, and leading our team to provide excellent customer service. In my short time there I helped improve the menu drastically, Re-organized the kitchen to be more spacious and functional, set up and stocked the bar for full service, and implemented many neccisary protocals and spreadsheets to have a more funcional operation.

Eugene, Oregon, United States

I was recruited to the Graduate Hotel by Julliette Gillaspy, from the Gorden hotel as a banquet person, serving and bartending at the biggest conference/events center in Lane County. Formerly The Eugene Hilton, The Graduate hosts many large corporate events and conferences, which can include housing and feeding very large groups for multiple days. Because I was quite new to the banquet world, I wasn't experinced enough to be a Banquet Captain. After a few months I was offered the position if I had interest, which I did, but it couldn't work due to my other job. Duties ranged depending on the events themselfs, but always included following specific orders from the Banquet's Events Order sheets, and great communication with fellow staff. Also required you to maintain a professional manner when working with guests and clients, and problem solving when any issues arose.

Eugene, Oregon, United States

Cafe Soriah is one of the longest standing restaurants in the Eugene area, and that's do to it's outstanding ethnic cuisine, impeccable service standards, and consistent visits from a very loyal clientele. In a very cozy fine dining atmosphere. you will find authentic middle eastern and Mediterranean flavors, using many locally sourced ingredients giving it a Northwest flair. With all breads and desserts baked in house, local and imported high end wines, and Steak Diane cooked table side by the owner himself, it's no wonder that Cafe Soriah is still going strong.

Eugene, Oregon, United States

Carlita's is a 21-and-over cantina, it's first location opened in Portland's Pearl District. This one being it's second location opened in March of 2022. It was opened by Urban Restaurant group based in Portland and they are now dominating the Eugene food scene by opening back to back new business' in the 5th Street Market district. Carlitas Rooftop is located on the top story of the Gordon Hotel on the corner of 5th and Oak, and features craft cocktails, happy hours, mexican food, and good atmosphere.My role there moved fast, I was hired on as a server, and because of my speed I was quickly placed behind the bar. I began to transition into Banquets, and became the first Banquet Captain -where I met Juliette Gillaspy- and she became my mentor in Event Planning and Banquet management. We both left Gordon at the same time to go to Banquet department at The Graduate Eugene across the street, a much larger and busier hotel.

Eugene, Oregon, United States

Bartender/Server for Cork & Kale, the restaurant/bar/market located inside the Even Hotel in Eugene, OR. The Cork and Kale in Eugene is a significantly smaller sized restaurant then some of the others found in larger EVEN hotel's in larger populous areas. This one is basically a one-person show when it comes to the front of house. I work weekend nights doing all front of house duties (bartending, serving, hosting, bussing, cleaning, etc.) It can be intense but I enjoy the fast pace in the times of being busy. I love using the platform as an opportunity to be hospitable to the guests.

Cottage Grove, Oregon, United States

The Axe and Fiddle is the known "public house" of the town of Cottage Grove, OR. In a town of about 10,000 there aren't many places to gather for a birthday, see live music, get a delicious locally sourced meal, or have a specialty craft cocktail made to your exact liking... The axe and fiddle can do all of that for you. It's located in the historic "Burkeholder Woods" building in the charming downtown strip. The outside of building still holds the original sign painted in white paint. I have worked there on and off over the years helping in every department of the restaurant/venue.

Eugene, Oregon, United States

Gratitude is an up-and-coming hot spot in the Eugene brewing scene, located in the riverfront area neat the federal courthouse. I was employed prior to opening the doors, alongside established manager Amy Hand. We ran a very successful first few months, but the excitement was cut short, very unfortunately due to COVID-19. Me, Amy, and a dozen other employees were laid off because of it. I'm pleased to report that they have since then re-opened (with a smaller business scale to start), and hopefully will be in the community for many years to come.

Cottage Grove, Oregon, United States

Eugene, Oregon, United States

When I went to look at the space which was still under construction, I fell in love. I met Quinn, the owner, and told him how interested I was, and he hired me on the spot, as his official lead server. It was an amazing experience, helping open such a creative idea. Izakaya is traditionally a bar-of-sorts in Japan, where people can go after work or later in the evening for food, and usually alcoholic beverages. It actually translates to "at the sake shop, to stay". Meiji is the era in which Japan was heavily influenced by western culture, by things like cowboys, country music, western wear, and of course whiskey. My duties started with helping with decorating and setting up the dining room and patio, interviewing other front-of-house potentials, drawing up layouts for tables and numbering them, and setting up the POS. After opening I was in charge of training fellow servers, and making the schedule for them.

Eugene, Oregon, United States

Honolulu, Hawaii, United States

Eugene, Oregon, United States

Eugene, Oregon, United States

-Hired as dishwasher and prep cook at 16 years old at this family Italian restaurant featuring Italian cuisine from the Naples region, fresh baked bread, fresh pizza, entrees, and desserts/pastries.-At 18 once able to obtain OLCC service permit, was promoted to Floor Server and Front-of-house lead support.