Graham Irwin

Hospitality professional with 10+ years of experience in fine dining, luxury hotels, high-volume restaurants, and resort service. Known for warm, polished guest service, strong menu knowledge, calm execution during busy shifts, and the ability to anticipate guest needs. Experienced server and former hospitality leader who understands both the guest experience and the operational side of a successful dining room.

Floor Manager - Mamas Fish House - Paia, HI

• Led daily front-of-house operations in a renowned, high-volume fine-dining environment.
• Coordinated closely with kitchen and bar teams to deliver polished, seamless guest experiences.
• Maintained elevated service standards while responding calmly to guest needs and service challenges.

Director of Food & Beverage - Hilton Garden Inn - Bozeman, MT

• Led front- and back-of-house teams across restaurant, banquet, wedding, and conference operations.
• Trained and supported staff while driving guest satisfaction, service consistency, and team morale.
• Helped develop operating procedures and maintained health and safety standards.

Fine Dining Server - Peaks Chophouse - Big Sky, MT

• Provided attentive fine-dining service while guiding guests through chef-driven menus and wine pairings.
• Managed multiple tables during peak periods with efficiency, poise, and close attention to detail.

In-Room Dining Server - InterContinental - San Diego, CA

• Delivered elevated in-room dining service with personalized touches and strong attention to guest preferences.
• Handled high-volume orders while maintaining accuracy, presentation, and hospitality standards.

Various Hospitality Roles - Alyeska Resort - Girdwood, AK

• Provided buffet and fine-dining service in a luxury mountain resort environment.
• Worked across Front Desk, Reservations, Bell Services, and Night Audit, building broad hotel operations knowledge.

Restaurant Floor Manager - Hotel on Rivington - New York, NY

• Supervised high-volume NYC dining room operations and staff scheduling.
• Balanced guest volume, staff coordination, and elevated service standards in a demanding urban restaurant.

BA - Theater & Communications - Michigan State University