- Developed strong working relationships with high-profile clients and suppliers.- Collaborated with project management and site crews on all stages of fabrication.- Developed training materials to educate new hires of company and machine procedures.

- Built trust through face-to-face and online guest interactions.- Worked closely with account managers and upper management to elevate the guest experience and highlight key brands such as branded dinners and events.- Reviewed inventory and P&L statements and compiled monthly reviews for shareholders and owners.- Increased beverage sales by 10-20% by redesigning the bar program and training the staff accordingly.

- Built thoughtful connections with bar and restaurant accounts which led to the addition of new beverage offerings in their establishments.- Developed training materials for and ran a variety of training sessions, using PMA brands, based on the needs and wants of on-premises and retail accounts and private clients

- Collaborated with the IconInk and Creemore Springs/Six Pints marketing and management teams to increase brand awareness and develop advertising initiatives, events and programming. - Conducted guided beer tasting for guests, group events and staff.- Increased spirit and cocktail sales by 15% through staff education and creating a new cocktail program.

- Launched the venue, along with the owners, from its conception.- Researched, developed and implemented beverage lists, policies and training material.- Built solid working relationships with a variety of beer and spirit vendors across the city.- Utilized social media to educate our followers on our new and different styles of beer.

- Used my knowledge as a certified Scotch Whisky Ambassador and in-house spirits expert to sell experiences to guests based on their tastes and wants.- Managed the front-of-house team and performed administrative duties in an organized and timely manner.

- Provide the guests with an exceptional dining experience. - Work as part of a team to ensure that all responsibilities are complete.- Follow safety standards and regulations to ensure a safe and efficient workspace.

- Managed front-of-house team to work efficiently during services of up to $15,000 per night.- Worked closely with specialty wholesalers to bring exclusive and rare products to the venue. -Hosted guided tequila tastings to educate the guests on everything about tequila.• Manage the bar team of 6 to work efficiently during a service of approximately $5,000 to $15,000 per night.• Handle the training of the current and all new members of the bar team.• Set up and maintain the organization of the bar and stock rooms including par levels.• Create and develop new menus.• Perform weekly inventory and daily ordering.• Ensure the bar runs smoothly and without any faults.• Expand my personal cocktail portfolio by creating custom cocktails based on my guest’s palate.

- Led the bar to sales of over £500,000 from August 2012 to August 2013.- Analyzed our competitive set to highlight our strengths and improve our weaknesses in our area of London.

• Participated in the demolition, construction and maintenance of landscaping project worth from $50,000 to over $500,000.

• Receive, prepare and recommend drink and food orders in Elements bar and In-Room Dining.• Was recommended to join Elements based on my passion for beverages after conversations with the former supervisor.

• Learned how to remain calm, focused and organized during very busy services of up to 600 covers.• Managed the rotation of stock and batch items in accordance with HACCP practices.• Received and prepared orders as called by the head chef.• Learned how to prepared all dishes from the garde manger, brunch, pastry and veg stations.

• Prepared dishes to order according to the guest’s specifications

• Showed strong leadership and coordination skills while coordinating a brigade of seven cooks to ensure that all ordered dishes were made quickly and correctly.

• Coordinated the sending of meals from the kitchen to the dining room.• Acted as main liaison between the kitchen and service staff, informing the kitchen of any modifications and/or issues regarding the food, as well as telling the service staff of any changes to the menu.

• Conducted daily pre-shift meetings to discuss volume, incentives and all nightly procedures.• Trained all new food employees at all of the food outlets inside the cinema.• Responsible for overseeing the completion of the duties assigned to the food employees such as correct order taking, cleaning and closing procedures for each unit.• Handled all guest concerns and complaints with courtesy and professionalism.• Co-chaired the health and safety committee; performed building inspections and analysis of all of the safety equipment located throughout the building.• Handled the preparation and sales of food and beverages inside the cinema.• Grew from food player to food supervisor.