Hope Calhoun Email & Phone Number

Atlanta, Ga, Us

Nashville, Tennessee, United States

Currently working to identify and monitor training needs within my organization, and designing, planning, and implementing training programs, policies, and procedures to fulfill those needs.

Atlanta, Georgia, United States

Atlanta's first urban winery with the facility spanning over 28,000 square feet encompassing a music venue, restaurant/bar, fully functioning winery, and private event spaces. While I worked with this location, I directed, scheduled, and oversaw over 60 front-of-house hourly associates, two operations managers, and two operations supervisors. Conducted human resource administration for front-of-house teams including hiring, onboarding, disciplining, and terminating. Led music venue, restaurant, and event operations. Monitored all hourly labor aggressively to eliminate unnecessary payroll spending and overtime to maximize revenue. Managed the development and performance of all team members through progressive discipline, active listening, and constant coaching. Analyzed business needs to effectively communicate with clients, managers, and associates to ensure that restaurant operations,, staffing, and menus meet and exceed guests' expectations. Orchestrated and conducted weekly manager meetings to review upcoming private events with department heads. Implemented all administrative tasks involved in business operations including overseeing food and beverage inventory, invoicing, purchasing, and all people operations documentation. Coordinated with all back-of-house leadership to ensure the highest standard of food service, speed, appearance, and quality is consistently produced.

Atlanta, Georgia, United States

Tapas bar, restaurant, and event space located in Midtown Atlanta inspired by the culture of Spain with one of the largest Spanish wine programs in the U.S. While with the company, I hired, onboarded, and trained all front-of-house team members of over 60 employees. Thrilled guests and created authentic connections for a high-volume tapas restaurant exceeding 4M in sales. Conducted bi-weekly beverage inventory, placed weekly beverage orders, coordinated with distributors, and controlled beverage costs.Facilitated all beverage education for the front-of-house team including new hire training, menu releases, and daily beverage training before service. Supervised daily restaurant operations including managing all private events, opening and closing, door and reservation management, and facilitating front, and back-of-house communication during service.

Boston, Massachusetts, United States

Boston’s first urban winery with the facility spanning over 32,000 square feet encompassing two music venues, a restaurant/bar, and private event spaces. While at this location, I directed, scheduled, and oversaw over 60 front-of-house hourly associates, two operations managers, and two operations supervisors. Conducted human resource administration for front-of-house teams including hiring, onboarding, disciplining, and terminating. Led a music venue, restaurant, and event operations. Monitored all hourly labor aggressively to eliminate unnecessary payroll spending and overtime to maximize revenue. Managed the development and performance of all team members through progressive discipline, active listening, and constant coaching. Analyzed business needs to effectively communicate with clients, managers, and associates to ensure that restaurant operations, staffing, and menus meet and exceed guests' expectations. Orchestrated and conducted weekly manager meetings to review upcoming private events with department heads. Implemented all administrative tasks involved in business operations including overseeing food and beverage inventory, invoicing, purchasing, and all people operations documentation. Coordinated with back-of-house leadership to ensure the highest standard of food service, speed, appearance, and quality is consistently produced.

Braselton, Georgia, United States

Chateau Elan is a 3,500 acre resort and convention center with multiple restaurants, full production winery, golf, tennis clubs, and spa. While employed with the company, I oversaw the front-of-house operation for a tasting room, winery tours, and winery private events. Served as a liaison for Human Resources department and assist with educating the team on benefits, issued progressive discipline as needed, and completed bi-weekly payroll for over 25 employees. Monitored monthly P&Ls and sales trends, and adjust business strategies as needed to meet target revenue and profitability goals. Oversaw online wine store and weekly wine shipments as well as a gift shop. Managed Wine Club and Barrel Club Memberships with over 600 members. And finally, I was responsible for monthly wine and retail inventory exceeding $100,000.

Master Of Science - Ms, Leadership And Human Resource Development

Bachelor Of Arts - Ba, Communication Studies