Master Sommelier, educator, public speaker, and 30+ year veteran of the restaurant and wine industries. Beverage list creator, staff trainer and inspirer. Bar and wine cellar designer, well-versed in creating efficient and profitable beverage spaces. Expert at generating and managing impactful third-party marketing funds. Excellent at controlling costs and ensuring accurate inventories. • As ThinkFoodGroup Beverage manager for 7 years, Led all aspects of the beverage programs for 22 restaurants globally, I developed full beverage menus, coordinated and led staff training, and maintained all budgeting and financial concerns. Grew and led a beverage team in an exceptional period of expansion from 11 to 22 restaurants. Actively involved with the in-house construction team to design bars and cellars from initial concept through opening day. This included preliminary sketches, review and revision of blueprints and elevations, final sign-off for the beverage department, and oversight on installation of equipment. Brought tremendous increases in year over year beverage sales between 2014 and 2019, while tightly controlling companywide costs. Initiated and maintained a relationship with third-party marketing companies to generate roughly $200,000 annually in liquor, beer and wine company marketing funds for ThinkFoodGroup.• Mentors and educates restaurant professionals, Master Sommelier candidates, and general public, both on behalf of the Court of Master Sommeliers and out of personal interest• Manages and leads staff, with proven track record of fair, professional treatment• Willing to personally manage any and all aspects of wine sales, delivery, and vendor negotiation to ensure exceptional quality standards met• Conceptualizes and executes of wine pairings for a variety of Chef’s and specialty tasting menus• Responsible for sourcing and purchasing rare and unique wine selections via vendors and by auction• Responsible for conceptual development and execution of ongoing, revenue- generating private events• Responsible for communications regarding special events and releases related to wine program• At CityZen Restaurant for 9 years created and curated an award-winning, 500 selection, international wine list; built and maintained the 6,000-bottle wine cellar, developed and implemented quarterly cocktail menu changes and maintained an aggregate beverage cost of 24%. Three-time semi-finalist and one-time finalist for James Beard Outstanding Wine Program