Ryan Tenbrink Email & Phone Number

Troy, Michigan, United States

Bloomfield Hills, Michigan, United States

- Oversee $1.4 million food and beverage program including restaurant outlets and banquet services - Track guest satisfaction, and handled disputes to create a positive outcomes- Create and adhere to operational budgets including labor, forecasted sales, supplies- Leverage market knowledge to drive food and beverage profits- Develop work culture and.

- Oversaw $2.2 million food and beverage operation including restaurants, carry-outs and banquet services- Led weekly manager meetings to increase communication between front & back house staff- Scheduled and oversaw projects performed by outside vendors- Addressed internal and guest related issues daily while creating resolutions- Additionally oversaw.

Bloomfield Hills, Michigan

-Inventory and control costs on all beverages in clubhouse-Lead and grow staff through a la carte, club functions, and banquets-Create efficiency in service aspects-Grow member relations

Bloomfield Hills, Michigan

- Oversee and run À la carte service- Inventory on wine, spirits, and beer- Weekly scheduling- Food and Beverage meetings- Implementation of creative ideas to improve members experiences

Lansing, MI

- Performed all aspects of back service in à la carte and banquet functions - Swiftly executed set up and break down for banquet events - Bar backed for bartenders during events and dinner service - Expedited and ran food for banquets and à la carte service

Bloomfield Hills, MI

- Worked hand in hand with club management - Led and supervised staff in banquet functions and à la carte service - Assisted in weekly staff scheduling - Attended and participated in weekly Food and Beverage meetings - Assisted dining room manager in weekly alcoholic beverage ordering - Performed nightly closing duties while locking down the club

- Dining room service, expounded on recommended dishes and specials - Performed all opening and closing tasks and duties for the dining room floor - Trained new associates servers in opening, closing, and dining service protocol

- Pantry, implemented efficiencies on service preparation in AM and PM line - Saucier, crafted soups, sauces, stocks, fresh every day for à la carte and banquets - Garde manger, crafted cold sauces, appetizers and platters for large parties - Banquet, composed and plated, assisted in firing meals for tournament sized events

- Prepared American Cuisine with low downtime in a demanding environment - Worked stations including pantry, sauté, grill, plating, expediting, and omelet station - Internship for culinary school

Fried Food in a fast paced enviornment

- Hand crafted traditional Neapolitan pizza, salads and appetizers - Hired as a dishwasher, expanded role to cook based upon performance and request

Bachelors Degree, Hospitality Management

Associate, Applied Science (Culinary Arts)

Liberal Arts, Prerequisite For Hospitality