Cole Vetor

Service- and hospitality-focused manager with a strong commitment to delivering exceptional guest experiences. Highly guest-obsessed, with a hands-on leadership style centered on consistency, team development, and continuous improvement. Dedicated to growing both personally and professionally while elevating service standards, team culture, and overall operational excellence.

General Manager at Pepino’s Spaghetti House & Caffé La Tana (2025-06 – Present)

• Oversee staffing, scheduling, and performance for two venues, ensuring proper coverage and strong leadership across multiple teams.
• Manage ordering, inventory, and vendor relationships to support high-volume service while controlling costs and minimizing waste.
• Coordinate and execute multiple service periods each week across both locations, maintaining consistency in quality, pace, and guest experience.
• Lead, train, and support managers and staff to uphold standards, adapt to daily operational demands, and drive overall venue success.

Server at Collective Goods (2025-01 – 2025-06)

• Deliver attentive, high-quality hospitality service by taking orders, managing guest needs, and maintaining a positive dining experience.

General Manager at Eva Schnitzelhaus (2021-11 – 2024-12)

• Played a key role in opening a restaurant from the ground up, creating and implementing front-of-house systems, procedures, and service standards.
• Built, trained, and managed the front-of-house team, establishing a strong service culture from day one.
• Led daily service on the floor while actively serving guests, setting the pace and standard across up to 7 shifts per week.
• Coordinated staffing, scheduling, and floor flow to ensure smooth, consistent service during opening and ongoing operations.

Assistant General Manager at Agrius Restaurant (2021-01 – 2021-11)

• Support the General Manager in daily operations, staff leadership, and administrative responsibilities to ensure smooth and consistent restaurant performance.
• Lead front-of-house service by managing floor operations, supporting staff during service, and maintaining high guest experience standards.
• Assist in the development and execution of the beverage program, including ordering, inventory management, and maintaining quality and consistency.