-Engaged with customers in a professional, friendly, efficient manner during peak hours-Managed floor plan for restaurant capacity of 150 persons-Coordinated customer reservations with extensive waitlist-Guided customer’s wine selection to compliment entrée choice-Expanded knowledge of beer types including lagers, stouts, porters and ambers and beer fermentation, brewing and ingredients-Communicated orders and special requests to kitchen staff without mistake

-Cowrote a business plan including sections; Executive Summary, Market Research, Company Description, Organization of Management, Marketing and Sales, Products and Services, Financials and Request for Funding -Formulated a frozen cocktail drink list included 18 recipes and cost out drink prices using self written spreadsheets-Created financial spreadsheets for the budget, ordering, and scheduling -Contacted distributors and liquor representatives, set up accounts and communicated weekly orders based on sales and inventory -Marketed and hosted events for the business including grand opening and specials -Used multimedia to advertise events and promotions through social media

-Took responsibility for the business performance of the restaurant maintaining high standards of food, service, and health and safety-Prepared and analysed nightly reports on restaurant sales levels and profitability-Planned and coordinated daily bar menus and specials and educated staff on menu changes -Trained new servers and hosts on how to provide excellent customer service, multi-tasking and order of importance

-Managed bar on busy Friday and Saturday nights with a bar capacity of 150-Collaborated on the drink menu and created drink specials-Trained new servers on order input system and general serving practices-Updated Facebook and other social media sites with photos, drink specials, and events

-Seasonal position-Maintained a clean and organized department -Assisted customers with purchases and point of sale-Retained new product knowledge to insure proper consulting-Created displays for special promotional events

-Prepared drinks for the members in the bar and dining room capacity 300-Supervised bussers and wait staff with coordinating reservations -Communicated with kitchen staff on dietary restrictions and specials

-Seasonal position-Generated top sales in wine from the vineyards by providing education, tastings and food-pairing suggestions -Monitored daily food preparation methods, portion sizes and presentation including meats, cheeses and specialty breads-Ensured compliance with Federal alcohol consumption laws including age verification and withholding alcohol when necessary-Created weekly shift schedules for seven employees-Managed daily operations including ordering food and wine, counting inventory, nightly reports and closing the register

-Maximized efficiency during peak hours while taking To-Go orders preparing drinks for entire restaurant and bar, serving bar tables and operating the register-Maintained calm and friendly demeanor under pressure and in situations of stress-Trained and supervised over 15 new employees on daily operations, serving style, multitasking, menu knowledge and order input-Accommodated common dietary requirements including allergies and intolerances and food related conditions