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 include:Agern, MeyersUSANew York, NY1 Star Michelin; 3 Star NYTScope of project included an overhaul to streamline all Beverage Operations and Management SystemsWashington Yacht & Country Club Washington, NCSet 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 departmentCastle Island LLCWashington, NCDeveloped 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 hotel and concept strategy for a convenience store with wine and beer component

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 hotel and concept strategy for a convenience store with wine and beer component

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 James in NYC, Gurney’s Montauk in Long Island, Ocean Casino Resort in NJ, Norwegian Cruise Lines, the Lombardy NYC, Gale Hotel Miami and Bulgari Hotel London.

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 and disciplinary actions, payroll and events. A large portion of the business was geared towards banquet and large volume events. Comorin Bar, New Delhi, India: Developed Concept Design, floor plan design and service layout, packaging, manufacturing line assemblage, recipe development, staff training and education.

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 the beverage offerings for the restaurant. Additional Hiring of Bartenders and Sommelier staff. Additional duties included staff service, culinary and beverage training and ongoing education. Oversaw payroll and scheduling.

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. Worked within the critically acclaimed NoMad Hotel.