My task was to develop and improve sales at a high end Ski Resort that offered full indoor bar, outdoor bar and patio, with a full kitchen restaurant. I first started by hiring a new staff with great experience. Next was to create a drink menu with new seasonal cocktails. once all new staff was trained on menu and software program. I began putting together a structural week schedule by places each employee on certain shifts based on there experience levels. Once we opened for business. I then focused on inventory. Old inventory was rotated out and sold at discount prices by marketing and promoting happy hour specials / Fire sales. With live performance events for entertainment. Leading us to purchasing and monitoring new inventory with sufficient cost.

Responsible for Taking control and responsibility for Garde Mage station 1 and 2. Overseeing and completing a week’s preparation. Utilizing all food products to its fullest to Keeping inventory at minimum Cost. Kitchen menus changed every other day. Had to learn how to think and act on creating a dish to sell for service within 4 hrs. Ensuring food standards and presentation was kept at high levels with consistency and perfection. Learning not only kitchen duties but understanding and performing other FOH positions. As well as interacting and communicating with members constantly to build character and appreciation in what we do.

main bartender for both am/pm shifts. handling opening and closing duties. I was in charge of bar tending on my own handling high volume nights. also serving food and handling kitchen prep duties during shifts.