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Ryan M. Bruce
685 Park Street, Friday Harbor, WA 98250, 785.727.5959, Ryan.Michael.Bruce@Gmail.com
Objective To obtain a Food and Beverage Management position. Available to relocate within U.S.
Experience Food and Beverage ​Manager
04/2014­10/2015, ​Roche Harbor Resort, San Juan Island, WA
▪ Food and Beverage Manager for Madrona Bar and Grill­ Summer 2014. McMillins
Dining Room­ November 2014 to October 2015.
▪ Oversee bar operations, live music events, and provide support in all areas.
▪ Revised restaurant’s cocktail/beverage menu with local product and island flair.
▪ Improved wine sales 30% to last year with 85% allocation sell out.
▪ Heavy floor presence, office time made outside of peak service hours.
▪ Train staff on proper service standards including steps of service, wine service,
upselling, table set up, and etiquette with guests.
▪ Perform the duties of a bartender, server, host, or any role as volume dictated.
Food and Beverage ​Manager
12/2013­04/2014, ​Deer Valley Resorts, Park City, UT
▪ Manager at Silver Lake Lodge’s Royal Street Café and The Mariposa.
▪ Educate staff on product offerings, new wines, and daily specials.
▪ Weekly and End of Month liquor, beer, and wine inventory administered.
▪ Train staff on proper service standards including steps of service, wine service,
upselling, table set up, and etiquette with guests.
▪ Assist Host with morning routine and server sections. Assist guests with
reservations, questions, and comments regarding both restaurant operations.
Food and Beverage ​Manager
05/2013­10/2013, ​Custer State Park Resorts, Custer, SD
▪ Manager at company’s fine dining concept at the Sylvan Lake Lodge property.
Performed duties of Food and Beverage manager in lieu of vacant position.
▪ Administer weekly restaurant and banquet schedules.
▪ Weekly and End of Month liquor, beer, and wine inventory. Primary contact for
vendors regarding ordering, promotions, and new/unavailable products.
▪ Train staff on proper service standards including steps of service, wine service,
upselling, table set up, and etiquette with guests.
▪ Perform the duties of a bartender and/or server as volume dictated. Operated
venue with limited staff for seasonal operation.
▪ Experience working with International employees and guests. State park saw over
500,000 visitors for 2013 summer season including Sturgis Bike Rally and South Dakota
Buffalo Roundup.
FOH and Training Manager
07/2012­03/2013,​ Alamo Drafthouse Cinema, Kansas City, MO
▪ Oversee daily operations of multi concept venue that operated as a movie theater,
restaurant, bar/lounge/dance club, and private/community event venue. Primary goal was
to ensure every guest has a unique and memorable experience.
▪ Oversee staff education, training, and testing. Ensure new, promoted, and training
staff were provided with support material and training manuals. Meet with trainer team
regarding new material, staff performance, and opportunities for internal growth.
▪ Administer weekly schedules for server, utility, box office, promotional, projection,
and maintenance staff in coordination with weekly business forecast completed by GM and
KM’s back of house schedule with a labor goal of 14%. Revise schedule and communicate
with staff when private events and special programming are added, removed, or modified.
▪ Recruitment of potential employees for all departments. Oversee all interviews and
conduct final interview prior to employment offer. Check employment references for all
Ryan M. Bruce
685 Park Street, Friday Harbor, WA 98250, 785.727.5959, Ryan.Michael.Bruce@Gmail.com

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potential new hires and administer their orientation. Assist new hires with paperwork,
documentation of Food Handler’s and Alcohol Beverage Control cards, and schedules.
▪ Meet with management team weekly to inform team of employee performance,
staffing pars, guest experience feedback, and opportunities to improve venue operations.
Promote venue via social media, local print, and other media outlets.
FOH Manager
11/2011­06/2012, ​McCoy’s Public House/The Foundry at McCoy’s, Kansas City, MO
▪ Operate and promote business to maximize profits while meeting company’s Cost
of Goods and Labor goals. Company operated two concepts, one as a
microbrewery/restaurant and one as a retro restaurant/bar/nightclub. Primarily scheduled
at The Foundry due to experience in bars and nightclubs. Oversee guest, employee, and
vendor, and DJ relations at The Foundry.
▪ Create weekly front of house schedule for bar, server, door, and utility staff.
Evaluate staff performance, coach staff for improvement, and recruit potential new
employees. Promote company via social media, local print, and other media outlets.
▪ Maintain beer knowledge and educate staff on new products, promotions, and
microbrewery offerings throughout the year. Research new beer products and update beer
book for staff. Conduct staff meetings for new menu launches, staff performance and
feedback, and upcoming events in the city and at the venue.
FOH Manager
10/2010­11/2011,​ Charlie Hooper’s Bar and Grille, Kansas City, MO
▪ Oversee daily operations of business including cash operations, recruitment and
coaching staff, promotions, guest interaction, social media correspondence, and functioning
in any capacity needed for successful bar operations. Administer a weekly front of house
schedule.
▪ Maintain par levels for liquor and beer through weekly and monthly inventories.
Interact with vendors for ordering product, promotional opportunities, and researching of
new products available in the market.
▪ Complete weekly bookkeeping and compile Red Book data for management
meetings. Communicate with other management during weekly management meetings
pertaining to upcoming events, reserved bookings, new products, guests’ feedback, and
staff performance.
Education University of Kansas, Lawrence, KS
08/2002­12/2007
▪ Bachelor of Arts, Economics and International Studies
Mainland High School, Daytona Beach, FL/Lee’s Summit High School, Lee’s
Summit, MO
​Graduation­ 1999
Skills Advanced proficiency with Microsoft Office and Google Docs programs. Experience and
understanding with Aloha, MICROS, PixelPoint, and Squirrel Point of Sale programs. Heavy usage of OpenTable
software. Advanced knowledge of Profit and Loss statements, Inventory Management, and Employee scheduling.
Five years in Retail Management with Abercrombie and Fitch, T­Mobile USA, and Cole Haan. Ten years in the
Hospitality Industry as a Bartender and Server in casual and fine dining service environments​.
References Available upon request.
Ryan M. Bruce
685 Park Street, Friday Harbor, WA 98250, 785.727.5959, Ryan.Michael.Bruce@Gmail.com