Dana Thompson

Results-driven Food & Beverage Manager with extensive experience leading high-volume restaurants, hotel dining operations, bars, and private event venues. Proven ability to optimize operations, increase revenue, develop high-performing teams, and deliver exceptional guest experiences. Seeking to lead hospitality operations for an organization committed to operational excellence, outstanding service, and long-term business growth.

Dedicated to building lasting partnerships while enhancing quality, efficiency, profitability, and team culture.

Restaurant Manager - Haywire Restaurant - Houston, TX

(2025-01)

• Lead the front-of-house team, fostering a positive, energetic, and collaborative work environment.
• Ensure every guest receives an exceptional dining experience through attentive service and strong team coordination.
• Uphold and embody the Haywire brand culture, values, and service standards in all aspects of operations.
• Manage operations in one of Houston's highest-volume restaurants, serving more than 1,000 guests on peak Saturday evenings while simultaneously overseeing multiple large-scale private events. Coordinate closely with the sales and events teams by conducting venue tours for prospective clients, managing event schedules, reviewing Banquet Event Orders (BEOs), and ensuring flawless execution of banquet service. Oversee end-of-day financial reconciliation, verify event and restaurant revenue, audit c
• Utilize scheduling and POS software to manage daily operations efficiently while supporting seamless team performance.
• Coach, mentor, and develop team members to maintain high service standards and operational excellence.

Food & Beverage Manager - Pacifica Hotels – Marina del Rey Hotel - Marina del Rey, CA

(2022-12 - 2024-12)

• Managed beverage ordering and inventory to maintain optimal stock levels while controlling costs across multiple outlets.
• Built strong guest relationships that increased repeat business and guest satisfaction.
• Developed and refreshed restaurant and bar menus, including customized event bar packages in collaboration with the sales department.
• Organized and hosted monthly wine and spirit pairing dinners for more than two years, partnering with renowned brands including Garrison Brothers, Justin Winery, The Prisoner, and Caymus.
• Led, trained, scheduled, and mentored restaurant and bar teams while maintaining exceptional service standards.
• Analyzed social media engagement and guest trends to create promotional campaigns that increased restaurant and bar traffic.
• Delivered monthly operational and financial performance reports to corporate leadership while maintaining budget and inventory goals.
• Collaborated closely with the sales department on banquet bar packages, inventory reconciliation, and accurate revenue reporting.

Food & Beverage Manager - Pacifica Hotels – Jamaica Bay Inn - Marina del Rey, CA

(2021-01 - 2022-12)

• Directed daily restaurant and bar operations, improving guest satisfaction and operational efficiency.
• Recruited, trained, scheduled, and motivated staff to consistently exceed service expectations.
• Designed and managed an innovative cocktail program that increased seasonal beverage sales.
• Conducted monthly inventory audits to maintain accurate stock levels and control beverage costs.
• Oversaw POS operations to improve transaction accuracy and reporting.
• Partnered with the sales department to execute successful events including whiskey tastings, wine dinners, outdoor movie nights, Yappy Hours, and holiday family events.
• Managed all restaurant social media platforms, producing daily marketing content and promotional campaigns that increased brand visibility and guest traffic.

Bar Manager - Playa Provisions - Playa del Rey, CA

(2018-01 - 2021-01)

• Oversaw operations for two high-volume bars while maintaining exceptional guest service in a fast-paced environment.
• Maintained extensive knowledge of more than 300 whiskeys and premium spirits, providing expert recommendations and elevated guest experiences.
• Specialized in craft cocktail development, seasonal beverage programming, and food pairings.
• Worked under Top Chef Brooke Williamson, completing ongoing menu education and product knowledge training to ensure excellence in food and beverage service.
• Managed the restaurant's Instagram account, creating engaging daily content that increased guest traffic and brand awareness.
• Conducted monthly inventory, coordinated staff schedules, and led employee training to maintain operational excellence.

Bachelor of Science - Hotel & Restaurant Management - Northern Arizona University (2010)