My name is Ryan Campbell and my background includes work with both small entrepreneurial establishments and large corporate environments. So my experience has taught me an important lesson – satisfy the customer and your business will grow. To summarize, my dual strengths are creative imagination and a strong business sense.

1. RYAN CAMPBELL
[P] 510-200-1834
[E] RYANCAMPBELL237@GMAIL.COM
OVERVIEW OF RESTAURANT SKILLS
Inventory Planning Efficiency Labor Relations Restaurant Infrastructure
Improvement & Efficiency
Supplier/Vendor Workforce Organization & Union Experiences: Local 2
Management Scheduling Time
Management
POS Systems Micros Hiring / Training Open Table System
All F&B Staffs
Servsafe Lead Certified Progress meetings
WORK HISTORY
April 2012 – Sept. 2012 TOWN HALL RESTAURANT San Francisco, CA
Floor Manager
Duties included managing FOH employees. Open and close shifts, counting tills, and reconciling banks/
bank runs. Adequately staffing employees for the restaurant; insure labor cost remain low. Worked closely
with the G.M and Chief to discuss with staff on the ever changing daily menus such as ingredients and
wine pairing.
June 2010 – Jan. 2012 HS LORDSHIPS RESTAURANT Berkeley, CA
Restaurant Manager
Overseeing banquet functions from 10 to 500 people. Including private events, corporate events, large
parties and weddings. In charge of all FOH staff and general dining room functions. Union experience.
July 2007- June 2010 SAVOR … CATERING BY SMG (MOSCONE San Francisco, CA
CENTER/MOSCONE WEST/BILL GRAHAM CIVIC
AUDITORIUM)
Retail Food Operations Manager
Responsible for setting up and managing several food and beverage locations throughout the Moscone
Center, Moscone West and Bill Graham Civic Auditorium. I’ve managed such large events as Oracle, VM
World, Mac World, Project Homeless Connect and several different musical concerts. Private and public
events for Mayor Gavin Newsome. I have worked closely with the Union and Sales Management team for
SMG.
Jan. 2005- July 2007 CLAREMONT RESORT & SPA (PARAGON RESTAURANT & Berkeley, CA
BAR)
Assistant General Manager
In charge of all FOH staff in general dining room functions, scheduling, monthly staff meetings, overseeing
live musical entertainment. Other management duties included assisting Servers, Bartenders, Bussers,
Hostess and Kitchen Staff to insure food and beverages are delivered to the guest in a timely manner.

2. July. 2003- Dec. 2004 LAFAYETTE PARK & HOTEL SPA (DUCK CLUB Lafayette, CA
RESTAURANT & BISTRO AT THE PARK)
Food & Beverage Supervisor
In charge for all aspects of floor management as acting Food and Beverage Supervisor. Scope of work
included The Duck Club Restaurant and the Bistro Restaurant. Responsibilities also included managing all
aspects of Room Service for this 138-room property, daily manager meetings, weekly scheduling, and daily
inventory. Worked under my Director of Restaurants & Exclusive Chief.
Jan. 2002- July 2003 IL FORNAIO RESTAURANT Walnut Creek, CA
Assistant Restaurant Manager
Assisting all FOH staff for all dining room functions including the bar, deli and coffee café. Inventory for
restaurant and bar supplies. Worked closely with the General Manager and other Managers to teach
ongoing staff policies and produces of Il Fornaio Restaurant.
May 2000- Jan. 2002 LAFAYETTE PARK & HOTEL SPA (DUCK CLUB Lafayette, CA
RESTAURANT & BISTRO AT THE PARK)
Waiter
Started out as a Breakfast and lunch server. Was promoted to Dinner Shifts and Room Services
Operations. Experience with Banquets, large parties, weddings and Sunday brunch.
June 1997- May 2000 PARAGON STEAK HOUSES (HUNGRY HUNTER Lafayette, CA
RESTAURANT)
Bar Supervisor
My duties included ordering Wine/Spirits, inventory, and bar supplies. Trained Bar backs /Bartender to
adhere the policies and procedures of Paragon Steak House.
June 1997- May 2000 PARAGON STEAK HOUSES (HUNGRY HUNTER Lafayette, CA
RESTAURANT)
Waiter
Worked full time dinner shifts. Knowledge with P.O.S. ordering system. Promoted to train new coming
servers. Reported under Restaurant Managers.
Mar. 1992-June 1997 SORRENTO ITALIAN RESTAURANT Walnut Creek, CA
Waiter
Worked a section of 8-12 tables; both lunch and dinner shifts. Responsible for side work and up keeping of
the restaurant. Started out as a Pizza Cook, Line Cook and promoted to Waiter. Trained for opening/
closing shifts. Part time while in high school.
EDUCATION
College Park High School – Pleasant Hill
1994-1997
REFERENCES UPON REQUEST