Hype Now

Getting your business the Hype it needs 

Where Mike learned the Hype business

2008 TruFire Kitchen and Bar, Frisco, TX

Bartender/Trainer/Server

  • Assisted with opening the business.
  • Trained and supervised new hires.
  • Customer service.

2006-2008 Bonnie Ruth’s Café, Frisco, TX

Bar Manager/Bartender

  • Assisted with inventory maintaining a profitable liquor stocking.
  • Checked in and stocked incoming liquor, wine, and beer.
  • Full service bartender.

2004-2006 Fox Sports Grill, Plano, TX

Corporate Trainer/Lead Server/Bartender

  • Assisted with the opening the location and setting up the business.
  • Implemented training program for all new hires.
  • Trained and supervised new hires, including setting up schedules, working on aloha computer system, and reporting their progress.
  • Customer service.

2003-2005 Abuelo’s Mexican Food Embassy, Plano, TX

Corporate Trainer/Banquet Server/Bartender

  • Trained and supervised new hires.
  • Customer service with a goal of absolute guest satisfaction.
  • Multi-tasking in a high paced environment.

 

Michael Moran continues an ongoing education in
Mass Communications and Public Relations.

Hyping Life

“Restaurants are each unique, but still fundamentally the same. What skills you gained working in one restaurant will travel with you to the next. However, refining those skills is the key and you do this through exposure to many successful environments.”

 

“In every restaurant I’ve always had a loyal following. These “regulars” as we refer to them in the industry, follow me from one restaurant to the next and always ask for me when they come to eat. Why is this? Because I make it more than just a dining experience, I like to connect with my guests on a personal level.”

 

“My favorite thing about the industry, the different people you meet, the different stories you learn, and the genuine connection you can make with the people around you.”

 

“Customer satisfaction is the key to any business. If you can’t make people happy you’re not going to survive. Taking a situation that may be going wrong and fixing it early to make the guests experience better is what it is all about. Without the guests the company cannot survive.”