With 21 years of experience in the restaurant, lounge, and nightlife industries, I have successfully supervised the operation of five high-volume establishments, including Rammy-nominated venues and various pop-up concepts. These establishments each generate revenues ranging from $1,000,000 to over $5,000,000.Key achievements include:- Spearheaded the inception of three new restaurants, managing everything from equipment installation to vendor accounts and staff recruitment.- Drove revenue growth from under $1 million in the first year to over $5 million in the third year at one location, with similar results anticipated for two additional venues.- Designed and customized point of sale systems tailored to each establishment's needs.- Oversaw daily operations, including labor, inventory, cash control, payroll, and facility maintenance, while managing 150 employees and multiple managers.- Engaged in strategic planning with the Owner/Operator, COO, and finance and marketing teams to boost revenue, reduce costs, and explore new market opportunities.- Secured extensive media coverage for all locations in journals, magazines, newspapers, and other platforms.- Ensured compliance with local, state, and federal regulations.- Created a unique specialty drink menu with 143 rum selections, achieving the #1 off-premise account status for Havana Club Rum nationwide.- Managed front-of-house and back-of-house staff, focusing on accountability and training for Assistant Managers, Bar Managers, and other key roles.

As Head Bartender, I was responsible for overseeing and managing all aspects of bar operations. My role included:- Planning and Organizing: Efficiently planned, organized, and controlled the day-to-day operations of the bar to ensure smooth and efficient service.- Inventory Management: Monitored and tracked inventory levels for all liquors and supplies, ensuring stock was well-maintained and replenished as needed.- Attractive Displays: Arranged bottles and glasses in an aesthetically pleasing manner to enhance the visual appeal of the bar area.- Prep Work: Prepared all necessary bar ingredients, including liquor, soda, water, sugar, and bitters, to ensure readiness for cocktail and drink preparation.- Order Management: Took beverage orders from both serving staff and patrons, delivering exceptional service and ensuring timely and accurate drink preparation.My role was integral to creating a welcoming and well-organized bar environment, contributing to an enjoyable experience for all guests.

As a Bar Manager, I was responsible for the comprehensive management of bar operations, including:- Order Management: Oversaw and placed all bar orders, ensuring optimal stock levels and timely replenishment to meet high-volume sales demands.- Inventory Control: Managed and tracked inventory meticulously, implementing strategies to maximize revenue and minimize costs through careful evaluation of liquor and supply expenses.- Preparation: Effectively prepared the bar for peak periods, ensuring readiness to handle high sales volumes efficiently.- Staff Training: Directly trained and supervised bar staff, including barbacks, bussers, and bartenders, fostering a skilled team capable of delivering exceptional service.My role involved a blend of strategic planning, cost management, and team development to drive bar performance and enhance guest satisfaction.

As an Assistant General Manager, I played a key role in supporting the General Manager with daily staff operations and overall restaurant management. My responsibilities included:- Staff Management: Directly managed all front-of-house staff, including hosts, servers, bussers, and food runners, ensuring a cohesive team and exceptional guest service.- Revenue Optimization: Evaluated and implemented strategies to enhance revenue for a 1,000 square foot restaurant, successfully achieving a $1 million sales goal within the first 18 months.- Inventory and Cost Control: Oversaw bar inventory and monitored costs meticulously, working to ensure financial targets were met and maintained.My role was integral to driving operational efficiency, boosting revenue, and ensuring high standards of service and inventory management.

As an Event and Service Manager, I specialized in orchestrating a wide range of events and ensuring exceptional service delivery. My key responsibilities included:- Event Oversight: Managed all aspects of private events, from small, intimate gatherings of 25 guests to large-scale events accommodating over 300 attendees, ensuring seamless execution and high guest satisfaction.- Team Management: Supervised a team of 50+ front-of-house employees, including hosts, servers, bussers, and food runners, fostering a cohesive and efficient service team.- Event Coordination: Assisted with hosting major golf events and tournaments, including Member Guest Weekends, Professional-Amateur events, and local high school and collegiate sporting events, contributing to the successful management of these large-scale functions.- Bar Inventory Management: Oversaw bar inventory for daily operations as well as special events, tournaments, and weddings, ensuring optimal stock levels and effective cost control.My role was pivotal in delivering exceptional event experiences and maintaining high standards of service and operational excellence across a variety of settings.