Sean Gay

Provided attentive, knowledgeable table service in a busy craft brewery environment. Managed accurate order entry and handled cash and card transactions to support smooth peak-time operations.

Managed progress and communication for a portfolio of projects totaling over NZD $5 million, serving as the primary liaison between delivery teams and external clients. Monitored KPI-impacting measures, escalated risks, and coordinated emergency response projects during major telecommunications outages while maintaining audit-ready project records.

Received, issued, and returned warehouse items to correct departments using the MAXIMO inventory database. Supported time-sensitive cargo vessel offloading and maintained inventory accuracy through regular audits and corrections in remote Antarctic logistics operations.

Prepared and served drinks while complying with Responsible Service of Alcohol (RSA) and Responsible Service of Gambling (RSG) requirements. Trained new staff and managed gaming room operations including cash handling and patron welfare responsibilities.

Led end-to-end logistics coordination for a remote station supporting up to 800 personnel, planning and executing weekly food and materials orders from procurement through to delivery. Supervised a supply team responsible for receiving, issuing, and inventory management with MAXIMO accuracy, while operating heavy equipment and maintaining logistics documentation and safety materials.

Managed warehouse inventory receiving, issuing, and returns using the MAXIMO inventory database to ensure correct departmental allocation. Operated heavy equipment to coordinate stock movements and maintained accurate records through regular inventory audits and corrections in demanding Antarctic conditions.

Delivered attentive food and beverage service and consistently upsold to enhance guest satisfaction and drive revenue. Served as Lead Trainer, onboarding and developing new staff members in service standards, menu knowledge, and compliance procedures.

Attended to four meal services per day for approximately 400 station personnel, ensuring food was safely stocked, served, and presented to a high standard. Managed dishwashing, general cleaning, and waste tracking/reduction, and volunteered at the two southernmost bars while ensuring responsible alcohol service and training incoming volunteers.

Provided food and beverage service while maintaining high standards during busy periods and confidently upsold to drive guest satisfaction. Trained approximately 15 new management hires over two years, developing onboarding processes and coaching individuals to meet venue standards, while managing sections independently and handling guest concerns.

Prepared and served food and drinks in a high-volume outdoor bar environment, maintaining speed and accuracy during peak periods. Completed cleaning and maintenance duties to keep the bar safe, organized, and ready for service.

Directed front-of-house and back-of-house restaurant operations generating over $4.5 million in annual revenue, overseeing scheduling, staffing, financial performance, and guest satisfaction. Recruited and trained three managers and 20+ servers/bartenders, achieving the lowest staff turnover and highest guest satisfaction scores across a six-state region while managing weekly and period-end report

Managed front-of-house operations with hybrid coverage across front and back of house as needed. Rebuilt the training program to align with corporate standards, improved onboarding consistency and new-hire performance, and maintained inventory accuracy through weekly/monthly counts while supporting recruitment, scheduling, and daily people management for a team of ~30.

Managed overnight operations to ensure smooth service delivery and a safe working environment across all shifts. Completed weekly and monthly product inventories with high accuracy and improved the manager-in-training program to strengthen onboarding and reduce ramp-up time.

Ran all shifts including opening and closing procedures to keep restaurant operations smooth from start of day to close. Assisted across food preparation, cooking, and drive-through service during peak periods and completed nightly key product inventory counts and records.

Earned a High School Diploma from Boylan Catholic High School from 2009 to 2013.