Michael Driscoll

• Coordinate and support for multiple events throughout the day such as weddings, birthdays, and corporate meetings • Work with the event coordinator to ensure a smooth execution of the event • Ensuring corporate meetings are supported with projectors and office supplies • Manage special event’s menus to support buffets, specialty menus, and adjusted menus • Manage inventory for all liquor, beer, and food product to ensure no waste • Set pricing on food and drink to maximize profits • Organize and support golf tournaments including package selections for food and beverage, coordinate with the club golf pro, specialty liquor licenses for the tournament and themed holes • Opening management of the golf club which includes bar and restaurant set up and preparation for the day’s events • Assist club members with event requests and handling grievances • Wait staff management to provide the best service to club members

• Managed both front of house and back of house staff members including scheduling, and payroll • Led a team of wait staff, bartenders, hostesses, and kitchen staff to provide high quality service to customers • Managed inventory for all liquor, beer, and food product to ensure no waste • Met with product representatives to identify new products to bring into the restaurant • Successfully managed product cost to accomplish steady profits over last 36 months there

• Directed and provided oversight to the organization’s operational polices, objectives, and initiatives • Developed and managed project plans to execute projects with quick turnaround times and strict deadlines in a demanding environment • Managed a team to successfully implement and manage the Boston 4th of July show with approximately 500K patrons • Collaborated with local officials of the city, state, and federal governments to develop a safety plan for employees, citizens, and performers during the event