Daniel Beedle Email & Phone Number

Charlottesville, VA, US

San Francisco, CA, US

Contract and consulting scope has included preoperational planning and advisement for all aspects of food and beverage, program management or maintenance, DOH compliance, invoice management, service development and implementation, payroll training, opening new venues, inventory liquidation and structuring operational SOP systems. Clients of note.

Washington, North Carolina, US

Set up POS and accounting system for F&B operations, redesigned kitchen and managed installation, hired and trained all personnel, developed training and onboarding systems, setup online reservations platform, redesigned website and developed an additional revenue stream through events department

Developed concept and business plan and advised on all aspects of preoperational. Set up all accounts, initial purchases, hiring, payroll, marketing, physical layout, kitchen design, and all necessary operational systems. Project scope included a full-service restaurant with a catering and delivery component, rooftop bar, brewery, coffee shop, boutique.

New York, New York, US

Oversaw multiple venues and staff across US locations. Developed and implemented training and service protocols, managed ordering and inventories and spearheaded numerous lucrative strategic partnerships with vendors and distributors. Worked in building banquet programs and large annual events. Worked within high end luxury hotels and resorts such as The.

Scope of project included an overhaul to streamline all Beverage Operations and Management Systems

Delhi, Delhi, IN

Indian Accent, New York and New Delhi; The Deck, Old Times, American Diner, Oriental Octopus, London and New Delhi: Oversaw all wine and beverage programs and select operations management. I spent a large portion of the year traveling. Was intimately involved in the setup of new projects, budgets, P&Ls, all components of staff hiring, training development.

Responsible for all operations regarding or pertaining to beverages at the restaurant. The fine-dining restaurant offered tasting menus accompanied by a wide variety of beverage pairings with very precise executions of service. Responsible for development of the wine and beverage program for the events department as well as streamlining and expansion of.

Developed, launched and oversaw all operations regarding or pertaining to beverages at the restaurant. As well as maintain a strong manager presence on the floor for lunch and dinner six days out of the week. I kept up a daily lesson plan for the staff as well as a weekly class for the sommelier team and bar team.

New York, NY, US

Member of the opening team of The Nomad restaurant. Demonstrated extensive technical and practical working knowledge of a wine list that covered important regions and producers from across the globe, with a focus on Burgundy, Piedmont, Rhone and Champagne. Collaborated on the development and implementation of a world-class beer list and draught system..