• Increased brand exposure through staff education and fine wine dinners, in both live and virtual environments• Expanded education on a large scale throughout the Midwest with bi-weekly training sessions• Used follow-up metrics to determine training efficacy• Served as host and lead presenter at wine tastings• Tracked KPIs daily to communicate activity, performance, and wins with directors on local and national level• Initiated, developed and maintained strong relationships with buyers to provide counsel as a trusted industry advisor• Achieved sales goals within assigned territory• Managed budget to ensure activation funds were used to support established goals• Leveraged emotional awareness to create an engaging and mutually respectful environment where team members felt supported and motivated

• Full management of $5 million beverage program for eight restaurants, spanning coast to coast• Grew beverage sales 25% year-over-year• Collaborated with leadership team to manage more than $25 million food and beverage revenue• Elevated the guest experience using independent judgment and reimagining the beverage program to provide a broader range of choices at a variety of price points• Planned, organized logistics, and executed multi-course wine dinners, tastings, and cocktail classes that were both educational and fun, typically on a monthly basis• Developed and implemented staff education program and provided ongoing training through weekly classes/tastings• Organized cocktail and wine retail program to drive beverage sales and generate new revenue during the pandemic shutdown

• A leading restaurant in Lettuce Entertain You Enterprises• Selected as one of the top 1%, out of 4,000 interviewees, to join the opening team• Oversaw daily front-of-house operations• Managed the floor, completed opening and closing duties, creatively established new systems for efficiency• Built strong rapport with the customers through frequent interactions and personalization • Pride myself on knowing most repeat customers' names and creating a personalized experience based on their expressed and unexpressed desires• Led staff education at pre-shift meetings to build team’s product knowledge and grow sales• Established processes and audited beverage inventory for multiple locations, averaging $300,000 per store• Curated and maintained wine and liquor lists, averaging 800-1200 SKUs