Daniel Pontius Email & Phone Number

Boston, Ma, Us

Boston, Massachusetts, United States

Cambridge, Massachusetts, United States

Spearheaded the creation of Longfellow Bar, including interior design concept, menu theme, drink R&D, staff training, and operations. Awarded Boston Magazine’s Best Cocktail Bar of 2019.Written and implemented training manuals for advanced culinary techniques used to prepare ingredients for beverage programs, including centrifugal clarification, racking, freeze straining, fat-washing, emulsification, direct and reverse spherification, acidification, force carbonation, and fermentation. Proven success in people management and growth through the hiring, training, and promotion of bar managers for all company locations.Certified TiPS trainer including ability to facilitate classes and certify staff in compliance with local ordinances regarding legal alcohol service.Track, analyze, and report on weekly KPIs for all company locations.Set and exceeded financial cost goals and resource allocation including maintaining target cost percentages, scheduling hourly employees, and adjusting daily purchase orders.Orchestrated and implemented bi-monthly menu overhauls including ingredient sourcing, preparation logistics, staff training, and R&D.Partnered with liquor brands to build relationships and negotiate pricing across all company locations.Enhanced neighborhood relationships through execution of corporate events, weddings, and other large-scale private events.Restructured cross-functional teams and company span of control to incorporate a new location and managerial oversight teams. Created and served two original cocktails featured in a James Beard Foundation Dinner in New York City, NY.

Cambridge, Massachusetts, United States

Orchestrated bi-monthly menu changes for 10+ drinks every rotation including cocktail recipes, seasonal housemade ingredients, non-alcoholic drinks, large draft and bottled beer selection.Improved and restructured techniques for extensive daily preparation of housemade ingredients.Outperformed weekly cost percentage margins by 1%-3% maintaining an annual average of 17% costs for the entire bar program.Improved cross-departmental operations between client-facing front of house team and logistical back of house team.Mastered balancing cross-functional needs between demanding bartending shifts and managerial duties.Weekly in-house trainings for liquor, beer, and wine including production and pairings.Conducted monthly spirit tastings in partnership with local businesses.Co-created and served two original cocktails featured in a James Beard Foundation Dinner in New York City, NY.

Philadelphia, Pennsylvania, United States

Philadelphia, Pennsylvania, United States