Adriel Lahens Email & Phone Number

North Bergen, Nj, Us

New Jersey, United States

Representing Moet Hennessy Brands

Greater New York City Area

• Created the company and hired to improve financial performance, conduct productive evaluations on site-visits, and advise senior management and ownership from systems of operations to f & b.• Gave a “face lift” to new and existing hospitality businesses fixing service issues, designing and implementing product and atmosphere, and peaking revenues while staying consistent with the vision of the company. • Successfully advised existing and aspirant restaurateurs through concept development, restaurant design, financial modeling, and menu creation all the way through branding, staff training and grand opening.

Greater New York City Area

• Partnered with Cocusocial.com who marketed and advertised my personal brand selling tickets to the public where I hosted and taught custom classes on wines, cocktail creation, and cooking classes.• Increased my following by 400%, gained a useful email list, and garnered relationships with majority of guests solidifying a brand that can be utilized in any future venture related to hospitality.

Greater New York City Area

• Onboarded to further assist ownership in this newly-opened midtown luxury rooftop lounge. Off-site work included creation of budget, menu design, service SOPs, and training of management. On-site work included revamping of all procedures introducing formal job descriptions while managing operations, sales team, management and staff, and office admin. Reduced employee turnover substantially while increasing productivity by re-evaluating staff duties.• Successfully implemented strategic planning for the surrounding market with annual sales in excess of $8 million.

Greater New York City Area

• Brought on to direct and open new lounge after Cellar Bar’s current renovation. Given full financial decision-making power on Cellar Bar and succeeded previous two years sales by an average of $33,000 a month, a 27% increase.• Hired reputable promotional teams by networking with industry leaders. Created all financial agreements and revamped existing contracts to benefit the business at a higher level. Created all marketing programs effectively and under budget.• Created a new food & beverage program that generated a record 15.5% cost (5 points lower than original), lowered prices, and offered a perfect selection for a midtown after-work crowd. Held seat as part of the Executive committee to the hotel, reviewing sales and discussing operations on a daily basis. • Advised Managing Director directly on future renovation and operations for current bar. Held daily meetings discussing details relating to both venues.

Greater New York City Area

• Created and maintained the beverage programs for the hotel restaurant, bar, and private events. Controlled costs, managed inventory, and upheld all menu and service standards.• Managed operations at all hotel outlets including the Todd English’s Ca-Va, rooms department, and catered events.• Utilized stagnant hotel inventory by creating a “Sommelier Select Program” which reduced purchasing costs for a lengthy time and increased revenue through targeted marketing strategies.• Consulted on the in-room wine program advising on pricing, costs, and vendors. Negotiated 20% reductions on front line costs through previous network relationships.

Greater New York City Area

• Opened this highly anticipated Bowery wine/restaurant destination and created the initial inventory system to mirror the extensive 830+ bottle list. Using all available resources, carefully selected highly sought-after producers from Old World Regions and procured consigned wines from private collectors offering an attractive balance.• Promoted to General Manager in addition to leading direction of the wine program saving the restaurant on several salaries ($160,000 total). Introduced the current wine training program that in turn revamped the wine list format, helping servers not only sell more, but also broaden customer base nearly tripling wine sales. • Personally attended to all restaurant and food critics (Adam Platt, Florence Fabricant, Pete Wells), bloggers, and industry peers guaranteeing positive feedback and securing several accolades. Functioned as the key representative/spokesperson for all on and off premise events creating long-lasting business relationships and a strong customer network.• Restored order to inherited front office issues: used effective vendor strategies to successfully maintain a sub 16% where the normal was 22%, reduced employee turnover nearly 100% using one on one evaluation, and rebuilt steps of service by reviewing service performance daily.• Created and generated over $25,000 worth of pre-fix wine dinners which brought substantial attention and nearly doubled sales through repeat business. Only employee to be awarded a full beverage scholarship and attended Blind Tasting with the American Sommelier Association.

Various

• Appointed Restaurant Director after several promotions, functioning as a liaison between two locations, ensuring consistent food and beverage quality, creating and marketing menus, and overseeing smooth dining service. Succeeded in handling scheduling, payroll, and inventory control in addition to managing daily operations of both restaurants with a combined sale average of 4.75 million. • Implemented a unique lunch and brunch program instigating higher revenues generating an additional $20,000 weekly.• Consulted the executive chef directly on vendor negotiations, portion control and tracked guest trends on a custom-made sales program. Consistently met 18% or less liquor cost goals and lowered food cost by 11-13 points in first year hired.

Greater New York City Area

• Alongside only two other captains; service was kept impeccable and aligned with the vision of this highly-acclaimed restaurant, assisted in securing its first double Michelin stars. Directed a team of five and coordinated with star chefs Christopher Lee and Justin Bogle to create memorable dining experiences. • Supervised majority of private events held in the famed Madison Room of the historic Villard Mansion. Managed steps of service for $250,000+dining contracts; often held by Fortune 500 companies, celebrities, and the Brunei Royal Family. • Promoted to head bartender to restore service issues, taking control of main bar area. Performed exceptional bar etiquette, enhancing quality thus accumulating positive guest feedback. • Awarded Dorchester Hotels first 98% score employee rating where the average 82% was considered high. Offered the Beverage Manager position in late 2010.• Utilized in multiple promotional videos and represented the company in many off-premise events securing accolades

Greater New York City Area

• Motivated to seek wine knowledge at a very young age, chose New York’s largest wine list at 65,000+ bottles to fill the gap. Coached by well-known sommelier Robert Bohr to understand the restaurant’s vision of equally pairing fine wine with fine food and most importantly, refined service. • Led guests through Chef Shea Gallante’s revered menu, taking care to tailor perfect dining experiences. Aided in wine auctions held by fine & rare wine company Acker Merrall & Condit, providing gracious hospitality to affluent collectors.

Greater New York City Area

• Captained this iconic, 2 Michelin starred David Bouley restaurant to introduce myself to the New York fine-dining scene and Eastern European wines. Mastered Chef J.D. Hillburn’s Austrian inspired menu, encouraging a passion which translated into giving educated guidance to guests. • Mentored by noted sommelier William Henry, taking on responsibilities assisting in wine service, pairings, and eventually learning blind tasting.

Viticulture And Vinification, Wine Steward/Sommelier, Highest In Class

Activities and Societies: Blind Tasting, wine lectures, wine region analysis, key varietals, wine history, laws and labeling Detailed.

Introductory Sommelier Certificate, Wine Steward/Sommelier, Perfect Score

Activities and Societies: Wine deductive tasting, wine lectures, Hospitality Industry Networking The Introductory program is two-days.

Wset Advanced Level Iii Award, Wine Steward/Sommelier, Passed With Distinction

Activities and Societies: Wine region study, blind tasting, wine pairing, Classification and laws The Advanced Course is appropriate.