Drew Munro Email and Phone Number

For both hospitality industry guests and consumers, I execute unique, immersive, and deeply memorable guest experiences including seated, highly structured wine tastings, extensive food pairings, and vineyard excursions with a focus on integrity, authenticity, and exceptional service. My guests leave with special memories and usually with a healthy collection of wine to preserve those memories!Being that I need to know a little bit about a lot of things that are wine-related, I'm also in the perfect position to educate our staff. Topics include everything from comparative tastings, to viticulture, to winemaking, to the science of wine tasting.

The Prestige Accounts Manager was a newly formed role at the time that I took the position. It was also a hybrid role - combining both key account support in the Sonoma, Napa, and Marin Counties with hosting VIP trade guests from global on and off-premise accounts. Because of my hospitality background, I was thrilled to stay connected to the industry that I spent so many years with. By developing and fostering strong relationships with key on and off-premise accounts, my efforts contributed to a 29% increase of depletions/sales and a 22% increase of new accounts sold in my territory in calendar year 2018

Due to the similarities of responsibilites, the Tasting Room Manager position was a great transition from my role as General Manager at Dry Creek Kitchen. I was also (and still am) a fan of Dutton-Goldfield's wines! Although I had a relatively short tenure at Dutton-Goldfield, it gave me the opportunity to apply my knowledge of high-touch hospitality, service operations, and budgeting while obtaining valuable knowledge about direct to consumer wine sales.

As General Manager, I managed all front of the house restaurant operations, which included but was not limited to exceeding desired profit margins, training and motivating the FOH staff to provide excellent guest experiences, inventory management, and building relationships with local concierges, wineries, hotels, and inns while nourishing relationships with existing customers. During my tenure, I helped increase the net profit by 3% while decreasing the cost of goods sold in the beverage department by 5%. But, perhaps even more importantly, I am proud to say that I nourished and built relationships with so many guests and our community throughout those years.

I curated a dynamic wine program that featured a list of 650 Sonoma County labels. Because of the depth and breadth of our list and also because of our innovative programs and features, we achieved the Wine Spectator Best Award of Excellence every year that I was the Wine Director. I achieved profit goals through strict inventory management, shrewd purchasing, and clever wine list engineering. I also exceeded my job description by proactively assisting with everything from management duties to bussing tables, running food, bartending, serving, and dishwashing.