Arthur Hon Email & Phone Number

New York City Metropolitan Area

United States

United States Ambassador of Touraine AOC.

New York City Metropolitan Area

New York City Metropolitan Area

Chicago

123 N Jefferson Street, Chicago, Il 60661

■ Oversee the operations of all beverage departments with my creativity focusing on the wine, beer, coffee, and tea programs. Directly manage a team of two wine captains, one head bartender, and two assistant bartenders. Constant collaborations are forged with the head bartender in the creation of seasonal cocktails and non-alcoholic beverages, selections of aperitif/digestif list, and promotional deals. ■ Curate a precise yet diverse sake lineup that would make sense in a contemporary American restaurant. Design a custom coffee blend for the restaurant with local roastery to achieve cohesion between different aspects of the beverage programs.■ Highly immersed in the restaurant’s daily operations and in command of the responsibilities of an assistant general manager and service manager; accountable for a team of 30 FOH staff. Areas of involvements include staffing, employee coaching and discipline, beverage and payroll cost control, and human resources.■ Achieve and maintain cost percentage below forecasts since taken over the position while continuing a healthy expansion of selection. Create short-term and long-term sales strategies to maximize potential revenue during different financial and meal periods. ■ Develop and supervise the updates of the style of service and service standards for all front of house departments to achieve a polished & Michelin level poise without forgoing the established overall guest dining comfort and atmosphere. ■ Cultivate and nurture current and former staff members, whom are interested in pursuing further wine trainings beyond the basic work requirement, by hosting regular tutoring sessions on Court of Master Sommeliers Introductory & Certified courses.

123 N Jefferson Street, Chicago, Il 60661

■ Working closely with James Beard Award nominated and Michelin rated Executive Chef Andrew Zimmerman to create and maintain a 600-plus label wine list with a dynamic by-the-glass program that focuses on artisanal producers, lesser-known grapes and classics. ■ Well-versed in providing distinctive wine pairings to Chef Zimmerman’s very diverse and stimulating seasonal menus. Actively raise Sepia’s wine-savvy profile through winemaker dinners, industry trade tastings, and active participations of national & local food and wine festivals, such as Pebble Beach Food & Wine, L.A. Food & Wine, Chicago Food & Wine, Chicago Gourmet, National Restaurant Association Show, and various local charitable events.■ Conduct weekly wine training based on Introductory Master Sommelier curriculum to cultivate the staff’s enthusiasm and appreciation for food and wine. Foster and promote the staff’s ambitions for wine certifications through various personalized trainings.■ Generate a separate private dining wine list while keeping the selections unique, approachable, and value-driven. Additionally, collaborating with clients’ individual wine requirements for functions as varying as wedding receptions/ceremonies, corporate/private wine tasting seminars, and custom dinners with local chapters of food and wine societies and international wine auction houses.

123 N Jefferson St, Chicago Il 60661