Finn Ridings: Assistant F&B Manager | Logistics & Supply Chain Mindset | Strong Background in Operational Efficiency in Charleston, SC

•Oversee workforce planning, including schedule creation and time-off management, for a team of 50 hourly F&B employees. •On-site leader for the Food & Beverage team, managing four departments and ensuring smooth operation during all service hours. •Oversee ordering and stock management of all wine selections across resort F&B outlets. •Implemented a structured daily requisition process to ensure timely and accurate supply flow across Food & Beverage operations.

•Designed operational protocols and training materials, including team quizzes and menu descriptions, to ensure consistency and staff readiness •Conducted comprehensive staff training sessions and regular performance audits to ensure operational excellence and adherence to company standards •Partnered with the Culinary team to manage and implement all resort-wide menu updates and rollouts. •Assisted in administering payroll for tipped hourly employees, including timekeeping, tip reporting, and wage calculations.

•Curated standard operating procedures for all Food and Beverage outlets. •Developed and implemented sequence of service booklets to define staff performance standards. •Coordinated initial partnerships with Wine and Class B Liquor Distributors. •Led the setup and customization of POS systems across all Food and Beverage outlets. •Oversaw initial requisition processes and logistics for all hotel assets, including FF&E, OS&E, and branded operational collateral.

•Supported sourcing of ingredients, inventory control, and vendor communication. •Assisted executive team in forecasting and pricing models based on food cost analysis. •Hands-on experience with quality control, waste reduction, and systematizing kitchen processes—transferable to product lifecycle and operations

•Managed guest logistics across multiple venues and experiential stations (watercraft, gear outfitting). •Led training programs for water-sport staff; established consistent SOPs for gear use, safety, and maintenance. •Oversaw branding touchpoints in lodging and retail spaces—gaining early exposure to product-based brand consistency.

•Collaborated in the execution of lunch and dinner meal periods specifically for the dignified private members and guests of Augusta National. •Acquired skills and techniques from elite and respected culinary professionals from across the nation.

•Rotated through key back-of-house and front-of-house positions to develop a well-rounded understanding of restaurant operations, inventory flow, and guest service standards •Supported cross-functional teams by managing prep stations, tracking inventory levels, and coordinating timely food delivery and quality control during high-volume shifts •Contributed to operational efficiency by optimizing prep processes, reducing waste, and reinforcing communication between kitchen and service staff

•Served as a voice for peers as an Auburn University ambassador for the freshman class •Learned academic leadership and developed university faculty relationships.