Shane Danner Email & Phone Number

Remote

• Leveraged Spring backend and Angular front-end frameworks in conjunction with AWS cloud technologies (RDS, EC2, S3), and PostgreSQL database to deploy fully functioning remote applications with microservice architecture (Netlix’s Eureka gateway).• Created interactive SPA's using TypeScript, JavaScript, HTML, and CSS (utilizing the Bootstrap framework).• Implemented TDD on the backend with Mockito and JUnit and BDD on the front-end with Jasmine and Karma.• Utilized Native SQL, Hibernate, and JPA Repository for CRUD operations.• Implemented DevOps concepts using CI/CD pipelines automated by Jenkins.• Deployed application with Docker via AWS EC2.• Leveraged JWT (JSON Web Tokens) for user authentication and application security.• Facilitated delivery of user notifications with the RabbitMQ message broker.• Managed source control in a large team (19 developers) using Git VCS.

Miami, Florida, United States

Uchi of Miami location• Opening team for restaurant, training, establishing connections with suppliers, implementation of operating procedures.• Building a relationship with guests that became regulars to the establishment.• Implementation of Covid based procedures for staff and guest safety.

Doral, Florida

I am a crafter of meaningful connections and artful flavorsAs a Sales Manager at Dragonfly, I helped guests create memorable experiences when they joined us. -Communicated the upcoming events to all departments-Establish relations with new clients for continues bookings-Educate the staff on private event style service

Doral, Florida

Responsible for day to day operations. Was solely responsible for the host stand and the Fish Market, where we sold local and Japanese fish and ingredients. -Maintaining the Fish Market -Quality of the products -Knowledge of the staff on the products -Maintaining the facility-Host Stand -Education/Training of the Hostess -Hiring of new team members

Head server for the restaurant while at the Gainesville Location. During this time helped to update duties for the staff. Was a trainer for the Doral Location before being opened and after it was opened.-Training new employees-Crafting the perfect dining experience for guests at the restaurant-Assisting staff with continued education

Assistant Manager Food and Beverage manager for Wit & Wisdom restaurantIncreased guests’ satisfaction score by 20 points on the hotel’s Medallia (customer survey), placing Wit & Wisdom 8th highest in the Americas through continual training for new and seasoned personnel. -Raised quality of receptions, promotions, corporate luncheons, holiday events in the restaurant due to strong banquet background, resulting in repeat bookings. -Developed and executed new menu implementations, including improved service techniques, menu formatting and ensuring financial objectives are met. -Accurately managed payroll and timekeeping for all staff members to maximize efficiency and minimize overtime in order to stay within planned budget.-Training manager for all new employees for Wit & Wisdom. Ensured they understood and met the standards of excellence required within Four Seasons culture.

Lanai City, Hi

Restaurants-Manage Front of House outlets: Terrace, The Dining Room, The Bar, and Private Dining.-Helped with scheduling conflicts, union resolutions, ordering for the outlets.-Established par lists for each outlet, wine and liquor par lists, inventory organization, wine list organization, and maintenance.-Spearheaded the coffee program.-Assisted in making The Lodge the 2nd best hotel in service in The United States by USnews travel, and number 1 by Travel and Leisure magazine both for 2011 and 2012Stewarding & Banquets-Implemented training program for the staff on regular bases with outside and internal trainers.-Successfully improved the fire safety standings and OSHA requirements.-Develop par lists, side duties-Planning, set up, execution of banquets and special functions.

Hyde Park, Ny

Restaurants: Caterina De Medici • American Bounty • Apple Pie Bakery Cafe • Escoffier-Assisted in the education of new classes as they entered one of the restaurants.-Aided in ordering, organizing, and inventory of the stock for the restaurant.-Acted as relief in various positions such as server, host, pantry, and expeditor.-Assisted to plan, organize, and execute events for 200+ guests.

Nantucket, Ma

Topper’s at the Wauwinet- Internship-Observed Executive Chef completing forms such as schedules, ordering sheets, and food costing.-Assisted in running the morning operations of the restaurant and private dining.-Responsible for inventory and it's organization.-Aided in set up and execution of events of 100+ guests.

Gainesville, Florida Area

Three different restaurants Mildred’s Big City Foods, Ti Amo, New Deal Café. -Covered various areas in the back of house at all three restaurants.-Helped create new menu items daily. -Built a great relationship with our local and organic farmers-Catered to University of Florida.

Certificate, Full Stack Programer

Full Stack Developer - Boot Camp

Bachelor Of Culinary Arts Management, Culinary Arts/Chef Training