Shaina Sutton Email & Phone Number

Portland, Oregon, United States

Assisted with the opening of Bar Diane’s new concept, Négociant, overseeing operational set upCreated Employee Handbook for Négociant and template for Bar DianeCreated opening, mid-shift, and closing procedures as well as sequence of serviceTrained all new staff on POS system, guidelines and expectations, sequence of service, etcHandled all on-boarding of new hires, scheduling, terminationCorrected employee clock in/outs and process payrollHandled invoices and kept them organized on fileRegularly worked with owners to ensure success of the businessSet up Healthcare benefits for employees working with an insurance broker and payrollCoordinated with owner and managers to resolve any staff or facility issuesAssisted on the floor as needed with service and guiding guest with product inquiries

Work closely with white label companies creating contracts and fulfilling their production needsHandle payroll including reviewing and correcting punches as well as processingHired and schedule employees as neededReported to owners with regular facility and operational reportsHandled recording production and billed clients as directed by contractsUsed SOS Inventory to record inventory and create sales orders, shipments, and invoicesCreated journal entries in QuickBooks to record expenses and payments received on invoicesHandled bill payment including rent, garbage, WIFI, etc through company’s financial banking serviceCoordinated check payment pick upsOrganized files including manifests, invoices, expenses, Green Envy client documents, etc.Daily recording and counting of cash on hand and cross referenced with spreadsheets and QuickBooks to ensure accuracyAssist the Kitchen Manager in completing nightly production needsResponsible for production of medicated chocolate bars, Krunch granola, and gummiesAdhere to MED and OLCC guidelines and Food Safety, ensuring a clean workspaceIn charge of production and quality control of gummy lineTrained on Metrc and maintains compliance regulationsCoordinating deliveries as needed by sales ordersHandled billing and payments received from orders to dispensariesHandled any issues regarding orders, payments, and OLCC complianceWorked with sales team and kitchen manager to ensure we had proper quantities of productsWeekly inventory management

Experience managing a staff of 50+ in a restaurant with 250 seats inside, 175 outsideComprehensive knowledge of food, wine, and craft cocktailsUpbeat and Enthusiastic attitudeStrong passion for the hospitality industryProficiency with Aloha and Resy Reservation PlatformUnderstanding of business operations, financials, inventory and cost of goodsStrong communication skillsComplete daily checklists provided to meticulously pay attention to the details of the operations according to company standardsOrganizes, create, and communicate the specific department’s schedules for the restaurant according to past sales, trends, and eventsMaintains company culture and product knowledge through providing direction in pre-shift meetings and individual or team coaching on a daily basis.Involved in recruiting, interviewing, selecting, and retaining team service-oriented individuals with a genuine passion for hospitalityFollow company policies and standards and holds staff accountable to do the sameMaintain the cleanliness of the restaurantEnsure proper professional conduct and uniform appearance of all team membersControl food, beverage, and labor costsLead, coach and develop staff members as well as junior managersCreate an accommodating and approachable environment for our guestsFoster relationships with our regular clientele and develop new relationships within the community

Greater Denver Area

Coordinated with guests interested in placing a catering order or booking an event at La Loma Mexican Restaurant. In May of 2018, once their sister store, Sierra, opened also took on creating private events for guests at that location.

Boulder, Colorado

• Assign, mentor, and grow all managers, and ensuring continuity in all manager work• Foster great company culture and ensure only great people work at blooming beets• Experience in hiring and termination practices• Oversee training process, ensure proper training of each person• Lead weekly team meetings on improvements, problem solving, development, and on-goings of the restaurant• Perform quality check 4x a week, resolve and fix any low points in quality check• Take control of food, labor, and replacement costs and ensure week over week profitability• Developed, tested, costed, and implemented new winter into spring menu• Full cross-training on serving, cooking, FOH manager responsibilities, and BOH manager responsibilities• Worked 4-5 shifts a week either serving or cooking• ensure all systems runningo Coordinating new menu items with kitchen and office manager and making sure launches go smoothlyo Events, deals, and special parties , and large reservations are planned, staffed, and prepped for correctly (schedule yourself during any special circumstances shifts)o Perform all systems check once a week, fix all gaps o Review reservations daily before shifts and ensure proper staffing (quality and quantity) - call people in if necessary. • Aided in opening of new location in Chandler, Arizona in November 2016o Cleaned, sanitized, and organized the kitchen for maximum efficiency and food safetyo Created BOH training schedule, training packet, recipe guides, prep list, closing and opening procedureso Trained all new BOH employees, new BOH manager and new Systems Manager

Boulder, Colorado

ServerResponsible for dining room set up: making sure silverware/glassware is polished, tables properly setFriendly and genuine interaction with guestsTake orders and put them into the POS system (Clover)Run food to tables, clear finished dishesMake drinks (lattes, teas, cocktails)Close register at night, make sure money matches sales reportLine CookMake sure that all prep is completed before service and that prep is ready for next shiftMaintain a clean and sanitary work environmentFollow ServSafe and food safety protocolsRun the line during service, make sure each dish is out within 8 minutes of the order being receivedOffice ManagerResponsible for sending the week's invoices to the accountantResponsible for all printing needs (making sure that menus are accurate and up to date, there are enough copies available, print business cards and recipe cards when necessary)Systems and Development Manager (in training)

Saint Helena, Ca

HostTook/confirmed reservations using OpenTableOrganized service staff (Designated sections, matched servers with a sommelier, and made sure servers knew of any special tables i.e. anniversary, birthday, allergy, etc.)Open and closed checks using POS systemSommelierPaired 7 courses with 7 wines for the weekend menuConsulted with other sommelier team members to pair the best possible for each specific dishSeconded the wine pairing optionsBartenderCreated original cocktails and a mocktailInventoried the liquorIdentified a discrepancy between the inventory and the order process that was resulting in excess inventory being ordered.

Hyde Park, Ny

Set up for events, kept area clean (cleared any trash, reorganized buffet stations), restocked coffee/buffet stations, drove company van to make deliveries to multiple event locations, buffet and butler style service, worked independently

New Paltz, Ny

Set up/break down dining area, made sure everything was organized/clean/polished, synchronized style service, maintained full beverage glasses

Hyde Park, Ny

Front of House (FOH)Worked with POS system, set dining room for service, made sure everything was in its place and there were no smudges on glassware/silverware/etc., took orders, ran dishes, made sure any adjustments were made to meal (allergy, special occasion, etc.), made tea/coffee/espresso/latte/cappuccinos, maintained clean/organized/ well-stocked during serviceBack of House (BOH)Set up station, kept station organized, made sure prep was completed before family meal, maintained a clean station during service, prep for the next day, prepared hot appetizers

Boca Raton, Florida

Chefs (sous/head/executive) complimented me on my work ethic and how well I was liked and respected by my coworkers. The Chefs also complimented me on my dedication, use of time, and productivity.Rotated through their various kitchens including AM Banquets, PM Banquets, Garde Manger at their Beach Club, and Garde Manger at 501 East.

Fort Collins, Colorado Area

Kitchen: Prepped food for their 4 locations, chopped salad, made dressings, sliced deli meats, cooked and chopped chicken breasts, made soups, took inventory of food, maintains clean and safe working environmentFront of House: assembled meals for guests, kept the restaurant clean and organized, cashier experience

Bachelor'S Degree, Advanced Wine, Beverage & Hospitality Management

Activities and Societies: Eta Sigma Delta-Honor Society Bacchus Wine Society

Associate'S Degree, Culinary Arts/Chef Training

Certification In Culinary Arts, Culinary Arts/Chef Training, A

High School Diploma, General Studies With Emphasis On Culinary Arts, 3.9 Gpa

Activities and Societies: • Family, Career and Community Leaders of America (FCCLA) • Future Business Leaders of America (FBLA) •.