- Menu research and development for new brick and mortar located in Dallas' entertainment district- Oversaw the recruiting and on-boarding process for entire back of house, from pre-screening to hire. Managed weekly scheduling of about 20 full-time and part-time employees- Curated a master inventory lists of 100+ products, ensuring weekly product orders were placed and received on time. Worked closely with an array of vendors and distributors.- Maintained labor cost at a consistent 20% of sales- Upheld company standards regarding food quality, service times, and overall safety- Established training manual for current and future employees in start-up atmosphere

- Executed and fulfilled wine and beer orders and provided recommendations based on customer needs in competitive sales environment- Organized and maintained sales floor inventory on display in order to maximize store revenue

- Fermentation management including pump-overs, punch-downs, and inoculations- Supported in fruit receiving, sorting, and processing, while upholding winery sanitation and safety standards

- Responsible for managing food-service operations, and ensuring all employees follow in-house policies and procedures. - Communicate effectively with private event coordinators in regards to scheduling and event contracts.- Managing a successful high-volume service while adhering to product quality as nationally recognized.