Amber W.

Hands-on restaurant and hospitality manager with 18+ years of experience spanning restaurant management, private clubs, fine dining, bartending, high-volume service, and events. Experienced in leading front- and back-of-house teams, aligning labor coverage with business volume, protecting food safety and service standards, managing inventory and cash controls, and resolving guest concerns. Combines floor leadership with operational discipline, including ticket-time coordination, expo experience, POS accuracy, vendor communication, sales/KPI review, and cost awareness.

Focused on building accountable teams and delivering consistent guest experiences while supporting restaurant profitability.

Restaurant Manager at Damenti’s Restaurant (2025-07 – 2026-07)

• Led daily front- and back-of-house operations, directing service execution, shift coverage, opening and closing, reservations, waitlists, table turnover, and coordination with kitchen and support teams.
• Recruited, onboarded, scheduled, trained, and coached servers, bartenders, bussers, hosts, and support staff; reinforced accountability, teamwork, and consistent service standards.
• Built schedules around anticipated business volume to maintain peak-period coverage, control labor deployment, and limit unnecessary overtime.
• Monitored food quality, guest feedback, ticket timing, and dining-room flow; served as expo during management shifts, checking order accuracy and presentation and communicating priorities between kitchen and front of house.
• Resolved guest complaints, special requests, and service breakdowns promptly and professionally, coordinating practical solutions to protect the guest experience.
• Managed cash drawers, tip reconciliation, deposits, POS menu/pricing updates, transaction accuracy, and daily sales reporting.
• Tracked food, liquor, bar, linen, glassware, cutlery, and operating-supply inventory; placed orders, maintained vendor communication, and addressed shortages and waste risks.
• Reinforced food handling, sanitation, workplace safety, and responsible alcohol-service requirements; inspected dining areas, restrooms, service stations, and exterior spaces.
• Reviewed sales reports and performance indicators to identify business trends and opportunities to improve promotions, reduce waste, and support profitability.
• Developed menu features, weekly and monthly dinner and cocktail specials, employee training tools, and promotional materials; coordinated live music, private parties, business meetings, and special events.

Bartender / Server / Manager at Zola’s Lamppost, Ugly Mug, ECUS (2008-02 – 2024-12)

• Supported and managed front-of-house operations across private-club and restaurant settings, balancing hands-on guest service with shift organization and team support.
• Provided bartending and table service in fast-paced dining environments while coordinating with kitchen and management teams to maintain accurate, timely service.
• Worked expo for three years in a private restaurant/club setting, prioritizing tickets, checking plate accuracy and presentation, communicating delays, and keeping kitchen and service teams aligned.
• Trained and supported servers, bartenders, hosts, and support staff to strengthen service consistency, teamwork, and operational readiness.
• Handled guest concerns and special requests with professionalism, using clear communication and practical problem-solving to restore service.
• Processed POS transactions, cash and credit payments, tip handling, drawer reconciliation, and deposits; supported inventory counts, supply restocking, and responsible beverage service.
• Helped coordinate shift assignments and coverage around changing business levels while maintaining clean, organized, service-ready work areas.
• Followed food safety, sanitation, and workplace safety practices and maintained professional service standards during busy shifts.

High School Diploma - Bishop Hafey High School