Amanda Martz

Experienced leader with a proven track record of successfully managing teams and fostering strong, collaborative environments. Passionate about delivering exceptional customer experiences and creating memorable, enjoyable moments for clients. Actively mentors team members, instilling company values and promoting a positive, inclusive workplace culture.

A results-driven manager, I lead by example with enthusiasm and dedication, consistently providing outstanding service. Adept at both team collaboration and independent tasks, I take initiative to go beyond expectations and thrive in fast-paced settings. Known for being a quick learner and a reliable contributor with a strong sense of accountability.

Sales Associate at Hush Home Furnishings (2025-04 – Present)

Provide consultative sales support for high-end furniture and appliances, utilizing in-depth product knowledge to help clients select pieces that best fit their needs, style, and space. Design and customize furniture solutions from more than nine manufacturers, advising clients on fabric and leather selections while tailoring options to suit a variety of budgets. Partnered with premier builders, including New Dawn Developments, Tee Homes, Widesky, and Northstar Mountain Villas, to deliver tailored appliance packages and precise technical specifications for new construction homes.

• Maintain showroom standards, including merchandising, pricing, tagging, and organizing new inventory.
• Participate in ongoing product training and professional development to remain current on new furniture collections, appliance features, and industry trends.
• Manage in-store customer flow to ensure every guest receives prompt assistance and a personalized shopping experience.
• Process orders, prepare invoices, coordinate deliveries, and monitor order timelines while keeping clients informed of expected arrival dates.
• Schedule service appointments for product issues and follow up with clients to confirm resolution and satisfaction.
• Address customer concerns and complaints professionally, providing effective solutions to maintain strong client relationships and ensure positive outcomes.

Restaurant Manager at The Heid Out and Fisher Peak Brewing Co. (2016-10 – 2025-02)

• Recruited, interviewed, hired, and trained staff to align with company service-oriented values, while fostering a positive and inclusive workplace culture that encourages teamwork, respect, and dedication to exceptional service.
• Scheduled front and back-of-house staff strategically to deliver customer service levels for fluctuating demand.
• Delivered store sales and financial objectives, improved restaurant operations and service quality.
• Led pre-shift meetings to review specials, menu changes and house counts. Role modeled company core values and culture to inspire dedicated team of restaurant staff.
• Evaluated staff performance, setting individual goals and providing detailed feedback.
• Acknowledged exceptional staff performance to increase employee morale and reduce turnover.
• Directed opening and closing procedures to maintain adherence to schedule.
• Owned administrative tasks, managing restaurant funds, receiving inventory and scheduling labor.
• Performed restaurant walk-throughs to observe standards in practice.
• Coached, directed and developed restaurant supervisors and team leaders.
• Interviewed job applicants, processed new hire paperwork and provided on-the-job training.

Restaurant Supervisor at St Eugene Golf Resort and Casino (2012-05 – 2016-10)

• Conducted daily pre-shift meeting with team to communicate specials, guest evaluation scores and staff or service concerns.
• Monitored floor volume and assisted with seating, serving and communication to maintain coverage and guest satisfaction.
• Acted as guest service role model for restaurant, set example for excellent customer service and created positive atmosphere for guest relations.
• Selected and trained staff members to meet brand standards and customer service goals.
• Performed inventory checks to minimize overordering.
• Met with guests informally during meals or upon departure to obtain feedback on food and beverage quality, service levels and overall satisfaction.
• Monitored employee performance and offered constructive feedback.
• Managed registers, counting drawers before and after each shift.
• Organized and balanced daily receipts, logs and reports.
• Coordinated catering and facility logistics for customer and community events. Met tight deadlines by directing safe meal preparation and delivery in fast-paced environment.

Licensed Aesthetician and Spa Therapist in Aesthetics – Academy of Excellence (2005-09)

Degree in Hospitality and Tourism Management – College of the Rockies (1999-07)

High School Diploma – Mount Baker Secondary (1998-06)