Drew Herder Email and Phone Number

Began as a consultant with focus on kitchen/bar design, menu creation and sourced all staff.Implemented training programs for all positions: bartenders, bar servers, hosts, banquet servers, floor managers, event coordinators, building maintenance and entire kitchen staff. Additionally, I work with our event coordinators to ensure that every customer’s experience is exceptional. In the back of house, I maintain menu consistency/profitability, P&L, assist with payroll, manage schedule and take daily inventory. In the front of house, I do all liquor inventory, ordering, A/V set up and even bumper car maintenance? I essentially lead all positions at an exciting new high-volume concept in the Twin Cities area and nurtured the brand into a highly profitable entertainment destination that plans to open a second location in 2018.

Managed and scheduled a team of 20. Implemented training program for all positions. Assisted owner in pre-production and planning out of businesses central ideas and marketing strategies. Adhered and adjusted to business climate throughout all circumstances and changes. Developed a from scratch menu utilizing 10+ years of menu creation and profitability methods. Assisted in marketing strategies and managed various media outlets to build new clientele. Kept daily inventory and ordered all essential articles needed to keep restaurant afloat while maintaining close relationships with vendors and sales representatives. Stayed in complete control of given budgets by knowing what financiallimitations were, and kept up with profit-loss bookwork.

Assisted owners in pre-production and planning out of businesses central ideas. Adhered toblueprint throughout all circumstances and changes. Worked line during day and preparedfor evening. Kept inventory and ordered all essential articles needed to keep restaurant afloatwhile maintaining close relationships with vendors and sales representatives. Stayed incomplete control of given budgets by knowing what financial limitations were and efficientlychose quality over quantity so as not to disturb the consistency of returning patrons palates.Also got to know the majority of the clientele on a first name basis and could alter menuitems to cater to their personal taste, creating even more of a feeling of comfort for the saiddiners. Acuminated knack for keeping staff in an invariable state of positivity. Above all, thisis where I learned to do great business with good people. After a great run, 13 Moons closed in 2009.