As General Manger I oversee the operation of a 30,000 sq ft Hospitality Venue that houses a full service restaurant with capacity for 120+ guests, Craft Cocktail Bar and Lounge with capacity for 50+ guests, Music Venue that can hold 500+ guests and four different event spaces that range from capacity of 50-500+ guests. I work to maintain a professional and hospitable culture that encourages education, hard work and transparency in its business decisions. We strive to be a leader in our market for employment, customer experience and all things hospitality. I oversee all aspects of the business and work to make sure the business is profitable from the result of: Proper efficient and ethnical internal operationsMaximizing Revenue through superior customer experienceAnalyzing business costs to ensure money is spent wiselyConsistent positive community outreach

Spirits Sales Representative that focused mainly on Off-Premise Sales. Handled over 80 accounts throughout Jefferson and surrounding counties. Had the pleasure of working closely with dozens of supplies to help maximize sales through thorough knowledge of products, profitability and Merchandising.

I was part of a team of four managers who oversaw service of three restaurants, two bars and ten event spaces. This private club has 6000+ members. My primary focus was onboarding, creating and implementing all front of house training, overseeing all beverage programs in all food and beverage outlets and operations.As part of my duties as Food and Beverage Manage I was acting Beverage Director who worked with bar staff to curate all cocktail menus, Spirit, Beer and Wine Selection, Ordering and receiving of all alcoholic and non alcoholic orders for bars, scheduling and training of all staff. I also had the pleasure of running programs such as Wine Club, Mixology classes, Whiskey and Cigars as well as planning numerous wine dinners with our culinary team.

I have had the honor of designing the entire beverage program at The Depot Seafood Brasserie. I am responsible for building and maintaining an extensive craft cocktail program, a wine spectator award winning wine program. I am responsible for training all bar and serving staff on proper and efficient beverage service. I am also responsible for all inventory, ordering, receiving and vendor/distributor relations.

Having an opportunity to open a restaurant as a General Manager, I am in of recruiting my entire team to operate a 290 seat restaurant as well as established a professional and respectful culture of ladies and gentlemen serving ladies and gentlemen. I am in charge of establishing the beverage program and costing out all food and beverage offerings and maintaining reasonable costs for food beverage and labor. Training and maintaining a professional staff that can accommodate all guests needs in high stress environments.

I have had the honor of designing the entire beverage program at The Depot Seafood Brasserie. I am responsible for building and maintaining an extensive craft cocktail program, a wine spectator award winning wine program. I am responsible for training all bar and serving staff on proper and efficient beverage service. I am also responsible for all inventory, ordering, receiving and vendor/distributor relations.

Setting a service example of the highest level for all guests. Creating the feature cocktails using local fresh ingredients and local spirits based on season and customers desires. Providing drinks at the highest quality for a bar that seats 20 a dining room floor that seats 150. Consistently teaching staff about all of our 28 craft beer selection and about our selection of over 100 whiskey, scotches and bourbons along with all of our other beverage offerings.

I was responsible for all hiring, firing and training of all bar staff. I was responsible for doing all the liquor, beer, wine and produce orders for a fresh fruit themed bar. I was responsible for day to day floor operations as well as bartending daily. I implemented the entire liquor program while opening the restaurant.

I was responsible for providing all beverage needs for Arriccia Italian restaurant, Piccolo jazz lounge and a 236 room hotel.