Mark Platt

Led and supported a high-performing front-of-house team in a high-volume restaurant, improving guest satisfaction and operational efficiency. Trained, coached, and onboarded staff while managing labor, safety compliance, and guest issue resolution to support sales performance.

Provided fast, accurate service in a high-volume environment and supported shift leadership, opening/closing procedures, and front-of-house operations to maintain service consistency. Built positive guest relationships and upsold menu items to enhance revenue.

Managed scheduling and dispatch for a 15-technician field team across the West Coast, optimizing routes and reducing missed appointments through real-time adjustments and improved communication. Served as primary coordination point between field staff, customers, and internal teams.

Handled inbound technician calls, registered communication units, provided basic troubleshooting, and maintained accurate job and billing records to support field operations. Navigated multiple internal systems to ensure proper dispatch and follow-up.

Provided exceptional guest service and trained new servers on menu knowledge, service priorities, and operational procedures to ensure consistent legendary dining experiences. Supported cash handling and teamwork during high-volume shifts.

Greeted guests, took and delivered orders, processed cash and card transactions, and maintained dining area cleanliness to ensure timely service. Performed side work including stocking and cleaning to support kitchen efficiency.

Welcomed guests, escorted parties, assisted servers, and managed takeout orders and payments using Aloha POS to ensure accurate and timely service. Prepared utensils and maintained dining area readiness.

Welcomed and assisted guests, handled cash and credit transactions, performed safe counts, and maintained stock and organization while adhering to Disney safety and service standards. Supported a clean and guest-ready environment.

High school diploma from Kern Valley High School.