Erin O'Connell

Restaurant Manager

Location 15h@2xKnoxville, TN

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Experienced hospitality professional with high interest for continued growth of knowledge in beverage and hospitality industries. Strong supervisory skills with experience leading staff of 25-plus employees, maintaining staff levels necessary to control labor costs while meeting demand of up to 150 guests per night. Skilled in multitasking, motivat... Read more

Experienced hospitality professional with high interest for continued growth of knowledge in beverage and hospitality industries. Strong supervisory skills with experience leading staff of 25-plus employees, maintaining staff levels necessary to control labor costs while meeting demand of up to 150 guests per night. Skilled in multitasking, motivating team members, crisis resolution, quality control, providing exceptional hospitality experiences and self motivated.

Work Experience
  • Restaurant Manager
    The Plaid ApronKnoxville, TN, US
    Feb. 2017 to Present (1 year)

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    Role & Tasks:

    Brought on to the team to lead the training and implementation of table service as the restaurant before was an order at the counter and the food is delivered to the table. In addition to creating and implementing the table service and training plan I also create and maintain the wine menu. Starting out small with our initial wine list we intend to grow with a focus on New Zealand and French wines that will include some reserve wines, Our focus is to have approachable wine and beers that pair perfectly with the food and season.
    Responsibilities include:
    • Hiring, scheduling, training and supervising of staff.
    • Weekly inventory and ordering of alcohol.
    • Overseeing and participation in service to maintain our guest experience and assist staff.
    • Assisting owners in nightly cash counts, weekly cash deposits and overall revenue reports.
    • Working nightly to help the service staff with wines sales.
    • Plan and execute private events, from weddings, group dinners, or private parties
    • Plan, Pair and execute Monthly or bi-weekly wine dinners with visiting wine importers or sales directors.

  • dining room supervisor and head bartender
    Blackberry FarmWalland, TN, US
    Jan. 2014 to Feb. 2017 (3 years and 1 month)

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    Role & Tasks:

    Responsible for:

    Daily operations of the bar which include opening of bar, menu maintenance, mixing of cocktails, maintaining consistency of drinks, greeting and talking with guests, espresso and coffee drinks, closing of bar and cleanliness.

    Training of new bartenders on all functions of the bar, training of front waiters and back waiters on introduction knowledge of spirits, cocktails and coffee beverages

    Coordinating and accomplishing whiskey tastings up to on average of 8 guests but as large as 20 guests

    Coordination of event bars such as concerts, wedding and special groups including set-up, duration of event and breakdowns.

    Creation of seasonal cocktail menus, event cocktails and production of such cocktails with control over cost and margins.

    Assistance in control labor costs, maintenance of alcohol par levels, dry supply levels and monthly inventory.

    Blackberry Farm is a Relais and Chateaux property nestled in the Smokey mountains on a 4,200 acre property. Blackberry is home to the James Beard award-winning Barn at Blackberry Farm hosting world-class chefs, mixologists and winemakers. The property has 140 rooms, 2 dinning options and a host of activities that include options for culinary classes, whiskey tastings and wine tastings. While being employed at the Barn at Blackberry Farm we won Outstanding Wine Program in 2014 and in 2015 Outstanding Service award from The James Beard Foundation.

  • Waiter
    Blackberry FarmWalland, TN, US
    Jul. 2013 to Feb. 2014 (7 months)

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    Role & Tasks:

    Including positions leading up to final promotion to front waiter which included two weeks of stewarding; assisting in set-up of dining spaces, polishing of glassware and silverware, etc. Two weeks of training in seating guests and food running with a quick promotion to back waiting. Back waiter responsibilities included overall maintenance of a section, supporting a front waiter, assisting in order taking, food and beverage. Finally, promotion to Front waiter by September of 2013.

    Front waiter responsibilities included:

    Overseeing a section anywhere from 5-10 table sections with the assistance of a back waiter. Effectively managing the order of tasks needed to take care of guests’ need and anticipating any further needs.

    Communicating knowledge of food and beverage menus to guests and answering any questions guests may have concerning the menu or property

    Overseeing groups over 15 guests in various dining spaces, menus and needs

    Crisis management to ensure guests turn around if problems arise whether in the dining room or before the enter dining room.

  • Assistant Manager
    Feb. 2011 to Jul. 2013 (2 years and 5 months)

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    Role & Tasks:

    Responsible for:

    Interviewing and hiring staff based on their focus on teamwork, knowledge of the industry, previous employment history and performance.

    Scheduling and management of 25 employees within the restaurant, room service and bar areas. Working around each individual’s school class schedule, specified maximum hours and positions.

    Maintain quality of service, environment and overall guest experience associated with a four-star hotel restaurant and lounge. Expo food, talk with guests in each area about their experience and assist all staff in order to ensure all needs and goals are met.

    Assist with drink menu development, including coffee drinks and spirits.

    Help with kitchen prep, assembly of plates, and any additional needs in order to help maintain service of the Bistro 2110
    The Blackwell Inn, opened in 2002, is a four star hotel owned by The Ohio State University and located on the main university campus. The Blackwell and Bistro provide for the university a unique business oriented hotel and the bistro serves additionally as an upscale restaurant choice for students and faculty as well as hotel clientele. The hotel has 151 sleeping rooms, conference center and restaurant, Bistro 2110. The hotel, conference center and Bistro are operated by mostly part-time student employees. The Bistro 2110 and corresponding areas has average monthly revenue of $100,000

  • Shift Supervisor
    Jan. 2010 to Jan. 2011 (12 months)

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    Role & Tasks:

    Assist the management team of Bistro 2110 during various day/night shifts and oversee staff in the restaurant, room service and bar areas.

    Responsible for set-up, duration and break-down of banquet events for up to 300 guests.

    Various events included all day meetings, luncheons, awards dinners, weddings, etc

    Responsible for set-up, duration and tear down of banquet bars, gaining knowledge of basic bartending, drinks and techniques.

    Responsible for Blackwell Inn Lounge shifts and expanded knowledge of beer, wine and spirits.

  • Host / Hostess
    Mar. 2008 to Mar. 2010 (1 year and 12 months)

Microsoft Office

Ability To Lift 40+ Lbs


Basic Floor Service

Beer Knowledge

Classic Wine Service Knowledge

Spirits/Cocktails Knowledge

Craft Cocktail knowledge

Staff Education

Food & Wine Pairings

Understanding Of Viticulture & Winemaking

Glassware Knowledge


List Creation

Wine Knowledge

POS Maintenance

Classic Food / Wine Service

Hospitality / Management Degree

Classic Wine Service Knowledge

Conflict Resolution

OpenTable or other

Customer service

POS Systems

Event Management / Organization

Experience in a Fine Dining Establishment

Staff Management of 20

Experience in a High Volume Environment

Staff Management of 75

Staff education / motivation

Food / Beverage Pairing

Staffing / scheduling

Food Preparation Knowledge

Food Safety Knowledge

Conflict Resolution

Recruiting / hiring

Customer Service

Reservation System Management

Food Safety Knowledge

Staff Education / Motivation

Hospitality / Management Degree

Certifications & Courses
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