Fred Burrell Email & Phone Number

Work independently producing fully green, zero waste events for high profile private clients in the Bay Area...ranging in size from intimate private affairs to large scale [500] fundraisers, street fairs and festivals. Responsible for all stages of production from contract to compliance to tear-down.Provide restaurant | bar consultations for well-respected Bay Area restauranteurs at every point in process based on client needs. Development of opening strategy, beverage program management, labor protocols, private dining | events production and best practices for streamlining cost.

San Francisco, California, United States

DIRECTOR OF OPERATIONSThe Hibernia SF & The Hemlock SF | San Francisco, CA | Nov 2022 - July 2023+ Managed Operations and Production for historic 40,000 sq. ft. San Francisco venue and 3,400 sq. ft. bar/club-style venue. + Orchestrated diverse events (up to 1200 guests), from corporate meetings to weddings, consistently meeting high standards of execution. + Developed and implemented an enhanced bar program, improved SOPs, policies, and protocols for streamlined operations. + Led and trained bar team, managed inventory, placed purveyor orders, and ensured exceptional client relations. + Created new proposals, contracts, and invoices, driving sales from initial contact through event completion.+ Collaborated with Facilities Manager for seamless logistics and operational needs. + Improved upsells and revenue streams through innovative offerings and services.

Alameda, California, United States

Re-invigorated educational experience in a fast paced, high volume tasting room at America’s first and oldest craft distillery+ Created an outfacing tour & tasting program with a focus on education, engagement style and brand mobilization+ Managed and maintained POS interface and automated inventory...improving visibility, recording and minimizing front-end-loss to zero through vigilance and real time monitoring+ Successfully modernized all financial reporting+ Fully retooled scheduling of associates to maximize labor | profit correlation+ Improved brand exposure and guest retention | return statistics+ Trained and managed all tasting room associates regarding public engagement, product knowledge, guest experience, safety protocols and individuated performance markers.+ Created a high-functioning employee portal to track all employee communications and centralize information regarding ongoing training updates, HR requests, and policies & protocols+ Fully responsible for execution | management of distributor conferences, trade partner | industry colleagues meetings, book launches, private events]+ Created compelling visual merchandising, restyled interior elements+ Positively impacting ’exposure to brand’ metrics.

Berkeley, California

Responsible for staffing | operation of 90-seat Organic, Fully Sustainable, Fine Dining Concept+ Created Employee Handbook+ Authored all Contracts, Fiscal Forecasting | Reporting & Comps+ Managed employee intake, ongoing assessment and progressive discipline+ Properly reconciled daily and weekly accounting and event-specific P&Ls+ Authored policy & trained staff regarding Sanitation and Health Code+ Wrote job descriptions and created functional labor structure [FOH & BOH]+ Managed all compliance [OSHA, Health Department, HIPAA, Labor Enforcement, etc.]+ Secured proper credentials [ServSafe, TIPS etc.] for all employees+ Managed Vendor Onboarding | Ongoing Interface+ Handled all scheduling for Service and Special Events“Out-Front” Community Liaison [Fundraisers, Media Appearances, Festivals]+ Maintained social media profile [FaceBook, Instagram, twitter, etc.]+ Conceived and coordinated organic Beverage Program [100% organic wine]+ Contracted, conceived and coordinated all Private Events [on-site and off-site]+ Managed all event types including weddings, corporate meetings, media | PR+ Responsible for all facility related concerns+ Created Partnerships with local producers [Farms, Distilleries, Wineries, etc.]+ Created Cross-promotional Partnerships with local businesses+ Designed full PR package+ Designed Logo, Website and all brand-related Collateral

Hired to streamline operations and accounting for 30 seat, seasonal/sustainable organic cafe+ Created Employee Handbook+ Authored policy & trained staff regarding sanitation and health inspection requirements+ Implemented proper money handling protocols+ Secured proper credentials (Servsafe, etc.) for all employees+ Managed all compliance (OSHA, Health Department, Labor Enforcement, etc.)+ Wrote proper job descriptions and created functional labor structure (FOH & BOH)+ Designed full PR package (see below)+ Created locavore learning series (monthly interactive dinners with local producers of interest with a focus on sustainability)+ Improved social media profile…redesigned & populated with pertinent pr (facebook, foursquare, twitter, etc.)

+ Coordinated kitchen, cafe and front house staff daily (50+ employees) for service of 30 seat café and 120 seat waterfront restaurant+ Managed all event types, including weddings, corporate meetings, media events, high-end dinners & cocktail receptions+ Hired, trained and managed staff in fast-paced, high-volume environment+ Managed employee intake, ongoing assessment and progressive discipline+ Properly reconciled daily and weekly accounting and event-specific P&Ls+ Supervised all aspects of sales, planning and execution of private events.+ Upgraded and automated beo/intake process for private events + Increased event sales 200+ percent and per person net by a notable margin+ Created functional client contracts and private events policies+ Created private events PR kit [design + dissemination]+ Enhanced marketing program | community outreach+ Acted as liaison to professional associations and media outlets+ Revised and restyled menu [presentation + production]+ Created events manual [front house + kitchen]+ Developed off-site/corporate catering intake and execution plan [future expansion]+ Facilitated site tours | produced all floor plans+ Organized vendors and item intake+ Procured necessary permits

San Francisco

Recruited by Catering Director from previous job [Market Hall] to assist in opening, management and design of new employee café/full-service Peet's coffee shop.+ Hired, trained and managed staff in fast-paced, high-volume environment+ Properly reconciled daily and weekly accounting+ Maintained physical plant+ Managed dry goods Ordering and inventory+ Coordinated and supervised all in-house catering and VIP events+ Supervised service of 500-700 GAP employees on a daily basis

Oakland

Managed corporate catering sales and staffing for variety of events.+ Managed corporate client accounts+ Coordinated kitchen + front house staff for all events+ Managed daily deliveries and services+ Floral design+ Food styling and tabletop design+ Merchandising for retail store and special promotion