Christopher Raftery Email & Phone Number

New York City Metropolitan Area

New York, New York

-Oversaw $800k wine inventory, diversified to both anticipate market trends and increase blue chip offerings-Surpassed annual budgeted sales resulting in 10% increase of yearly revenue to $5.5 million, while decreasing costs of wine program-Hired, trained, and managed team of six diverse sommeliers to lead service team-Executed highest standards of fine.

New York, New York

-Managed wine and liquor program for entire restaurant, loweringbeverage costs by 6% and reducing inventory variances to <.1%-Mentored under youngest woman to become Master Sommelier-Developed and taught hundreds of wine-based educational experiencesfrom recreational to advanced levels, building a loyal customer base-Partnered and executed beverage.

New York, New York

-Managed budget and inventory of beverage program for high-volume,James Beard and Michelin-recognized restaurant-Collaborated with Corporate Beverage Director to strategize beverageprogram to expand half-bottle offerings, leading to quicker tableturnover-Led front of house team of 45, processed daily gratuity accounting

New York, New York

-Oversaw operations, schedules, food and beverage costs of multipleoutlets in high-paced hotel