Developed and executed a comprehensive beverage program, specializing in craft cocktails, artisanal spirits, and curated wine selectionsWorked with distributors to ensure diverse and high-quality beverage offeringsProvided ongoing training and mentorship to bar team to elevate service standards and product knowledgeCreated and updated seasonal menus, incorporating innovative cocktail recipes and techniques

Orchestrated the successful launch of a craft beer-centric establishment, overseeing all aspects of operations including beverage selection, staff training, and customer serviceBuilt and maintained spreadsheets and daily processes for tracking sales numbers and analyzing ongoing trends, as well as employee performance and inventory managementInstituted training programs to educate staff on beer styles, brewing techniques, and customer engagement, resulting in elevated guest satisfaction and repeat businessWorked with staff to increase sales annually, averaging 12% year-over-year growth

Directed the beverage program for a retro-themed arcade bar, overseeing cocktail menu development, inventory management, and staff trainingIncreased sales growth from 3% to 10% annuallyUtilized data analytics to track sales performance, identify trends, and optimize inventory levels, resulting in increased profitability and operational efficiencyImplemented creative promotions and events to drive beverage sales, including themed cosplay nights, industry happy hours, and gaming tournaments

Oversaw beverage service operations for a high-volume Italian restaurant, including wine pairings, cocktail service, and staff supervisionDeveloped and executed training programs for front-of-house staff, focusing on wine knowledge, service standards, and upselling techniquesCollaborated with the culinary team to create seasonal beverage pairings that complemented the restaurant's menu offerings and enhanced the dining experience

Audited daily sales reports, and submitted weekly payrollBooked and coordinated private fine dining events for parties as large as 150 guestsInstituted a streamlined and more efficient inventory system for the beverage program, decreasing cost of goods sold by 2%