Ashle Wade

Company Overview: The James River Clubhouse is a multi-faceted dining facility apart of the Country Club of Virginia, specializing in a la carte dining, private events, and two snack bars.

• Oversaw daily operations of the department, ensuring smooth workflow and timely completion of tasks.
• Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
• Curated and expanded wine list to include regional and international varietals, aligning with seasonal menus and member preferences.
• Developed and implemented comprehensive training program to increase employee productivity and morale.
• Improved customer satisfaction with timely response to inquiries, addressing concerns, and finding effective solutions.
• Increased team productivity by implementing efficient workflows and setting clear expectations for staff members.
• Enhanced communication within the team by holding regular meetings and encouraging open dialogue among all members.
• Collaborated with other departments to achieve organizational goals, fostering teamwork across various functions.
• Cross-trained existing employees to maximize team agility and performance.
• Streamlined onboarding process for new hires, accelerating their integration into the company culture and work expectations.
• Directed and managed banquet functions for up to 300 person events.

• Work closely with the management team on private events and functions, understanding Banquet Event Orders and leading staff members to ensure efficient operations before, during, and after events.
• Full comprehension of liquor count sheets for events.
• Oversaw the server and bartender training of an average of 8 servers per year.
• Cultivated warm relationships with regular members.
• Upsold high-profit items such as appetizers and cocktails to enhance sales numbers.
• Explained menu items and suggested appropriate options for food allergy concerns.
• Quickly and clearly communicated dining orders to kitchen staff, directing attention to special requests or dietary restrictions.
• Applied comprehensive wine, beer, and spirits knowledge to increase daily beverage sales.
• Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients, and cooking methods.
• Displayed enthusiasm and promoted excellent service to members, successfully increasing referrals.
• Worked with the POS system to place orders, handle member charges, and apply appropriate discounts.
• Bussed and reset tables to keep dining room and work areas clean.

• Training an average of 6 hostesses a year by coaching them on the club’s policies and procedures.
• Oversaw and managed major holiday reservations of up to 350 guests.
• Assisted managers with quickly resolving service- and food-related issues.
• Supervised server balance and monitored table turnover to seat accurately members.
• Complete knowledge of events and functions throughout the clubhouse.
• Full comprehension of the club's website (www.theccv.org).
• Took reservations and to-go orders by phone, answered member questions, and informed of accurate wait times or table availability.
• Operated a multi-line phone system and transferred calls to the correct departments and personnel.
• Answered member questions about hours, seating, and menu information.
• Supported servers, food runners and bartenders in keeping the flow steady throughout service.

• Company Overview: Maggiano’s is a multifaceted casual fine-dining restaurant specializing in a la carte dining, banquet events, on-and-off-site catering, and carryout.
• Organized monthly host meetings to provide guidance to better our team.
• Served as leader of FOH team by assigning duties, workstations and responsibilities.
• During my four years as lead trainer, I oversaw the training on standard operating procedures for an average of 10 hosts per year.
• Trained, coached and evaluated hosts to raise performance to company standard.
• Liaised with senior management to attract, develop and retain staff.
• Work closely with management with understanding and fulfilling Banquet Event Orders for private events and offsite catering.
• Monitored customer satisfaction through table touching, floor presence, and responding to customer inquiries.
• Answered customer questions about hours, seating and menu information.
• Oversaw and managed a successful shift of the restaurant during daily operations and holidays with reservations of up to 1,700 guests
• Supported servers, food runners and bussers with keeping dining area clean and running efficiently.
• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
• Stayed in open communication with kitchen team to assess cooking times, avoid worker overload and minimize customer dissatisfaction.
• Watched dining area staff to evaluate server loads and calculate accurate wait times.

• Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
• Handled customer complaints, resolved issues and adjusted policies to meet changing needs.
• Evaluated employee performance and coached and trained to improve any vulnerability.
• Maintained compliance with company policies, objectives and communication goals.
• Mentored newly hired employees on operating equipment and safety and developed a training manual for reference.
• Created successful work schedules for up to 20 team members to accommodate business needs
• Interviewed, hired and trained new employees for production positions.
• Adjusted job assignments and schedules to keep pace with dynamic business needs, factoring in processes, employee knowledge and customer demands.
• Maintained inventory count, tracked usage and documented variances.