Led private dining events for parties from 10 to 100, acted as liaison between host, co-workers, and management. Provided exceptional guests experiences with extensive culinary and wine knowledge.

Oversaw the daily operations of a fine dining establishment with annual revenues totalling 3.3 million dollars. Within 9 months I was promoted to Senior Wine Manger. Demonstrated financial accountability in maintaining Liquor/Beer/Wine cost less than 26% consistently and obtained national pricing while working with 10 plus vendors closely. Executed wine dinners, event planning, local wine menu selection and increased wine sales by 15% in 1st year. Preformed purchasing, invoicing, inventory management, fintech maintenance, wine pad maintenance, point of sale maintenance, daily sales reports, payroll and office management. Accomplished vendor relations, customer satisfaction, exceeded guest experiences, customer retention, team building, team management, employee retention, forecasting, labor control, scheduling, interviewing, hiring, service management, fine dining service training, wine education, problem solving, corrective action plans, community outreach, fundraising, and grass root market. Practiced daily email responses, usage of spreadsheets with excel, document preparation through word, reconciled cash drawers, bank deposits, customer service phone calls, reservations management, and office supplies maintenance.

Oversaw a sophisticated casual small plate and wine bar concept with annual revenues totaling around 1.5 million dollars. In October 2012 I was promoted to opening Service Manager for a new location while working closely with owners to exceed expectations of their vision. Maintained guests’ relationships, vendor relationships, guests and staff retention, and community awareness. Provided service training, wine training, cocktail training, and culinary knowledge training. Completed liquor/beer/wine purchasing, inventory control, inventory organisation, accounts receivable/payable, daily sales records, nightly reports, bank deposits, payroll, financial statements, scheduling, hiring, firing, corrective action plans, health department sanitation checks, private party menu planning, event planning, reservation management, food preparation, waste management, and labor management.

Oversaw the operations of a fine dining establishment with annual revenues totaling 1 million dollars. Improved management techniques, inventory control and advised of possible reductions on monthly P&L statements. Directed and managed all fine dining on/off premise catered functions for guest count to 600. Demonstrated financial accountability in pre-costing menus and services to ensure proper and competitive market pricing while maintaining the food, beverage, and labor cost all less than 30%. Performed food purchasing, inventory, accounts receivable/payable, daily sales records, reconciliation of cash, payroll, and processed on site payments to vendors.