Donal Donnelly

Accomplished hospitality professional with a strong background in food and beverage management, guest experience, and leadership. Proven ability to enhance guest satisfaction, and lead high-performing teams. Dedicated to implementing innovative service strategies that align with organizational objectives and elevate the dining experience.

General Manager at Lone Goat & Buhl Bar (2025-01 – Present)

Directed all operations for two restaurant/bar concepts simultaneously while leading management teams and maintaining exceptional service standards.

• Managed daily operations across both locations
• Oversaw hiring, scheduling, training, and staff development
• Managed labor, budgets, and inventory
• Maintained vendor relationships and purchasing
• Ensured outstanding guest satisfaction and service quality
• Led managers and staff to achieve operational goals

Front of House Associate at Biercamp (2024-08 – 2025-01)

• Front of House sales including beer, wine, food, and retail
• Enhancing guest experiences
• Documenting inventory

Bartender at Haymaker Public House (2019-01 – 2024-10)

Founded and managed a successful auto detailing business, overseeing all aspects from marketing to service delivery, ensuring customer satisfaction and business growth. Training employees on the ins and outs of car detailing.

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Head Bartender at Blue Llama Jazz Club (2019-03 – 2024-08)

• Led cocktail program by implementing innovative new drink menus and recipes
• Driving food and beverage sales
• Tailored service towards a high-end guest experience
• Reservation management
• Oversaw inventory for beverage program and maintained stock levels for service
• Worked with beer and wine representatives to curate drink menu
• Boosted guest satisfaction ratings via tailored customer experiences

Manager at Connor O'Neills (2016-09 – 2018-12)

• Managed large staff in popular downtown pub and restaurant
• Managed in excess of 250 customers at a time during Michigan game days
• Balance end of night cash drawers and handle bank drops (in excess of $20,000)
• Responsible for interviewing, hiring and training new staff
• Project liquor needs based on special events (football games, etc) and place weekly liquor orders
• Oversaw kitchen operations – running the line, line cooking, dishwashing as needed
• Managed and maintained vendor relationships
• Booked entertainment

Bachelors – Dublin Institute of Technology (2003-08 – 2005-05)