John Kelley Email & Phone Number

Baltimore, Maryland, United States

Baltimore, Maryland, United States

Baltimore, Maryland, United States

Baltimore, Maryland Area

· Oversee staff of 60 and physical plant of a restaurant with an annual gross income of $5MM+ in an Assistant General Manager Capacity· Held responsibilities at other properties as company shifted into multi-unit format· Responsible for interviewing, hiring, training new team members in all FOH capacities· Sommelier duties: organize, maintain 700+ label wine cellar, beer, and spirits with monthly inventories, assembling of P&L reports· Staff training duties: wine, beer, spirits tastings; maintaining service standards in form of demonstrations and on-floor supervision; order of service· In-service duties: Selling wine, captaining rooms, management of guest expectations and check-ins, menu presentations, organization of servers

Baltimore, Maryland Area

· Oversee staff of 30 and track income of a $4MM gross annual restaurant· Sommelier duties: organize 1000 square foot cellar with 600 labels· Staff training duties: tastings, classes on geography, geology, history and culture· Lead brands with managers from other restaurants in an eight property company· Training includes traveling to France for tasting and learning hospitality trade· Assisted in opening of second Petit Louis Bistro in neighboring city· In-service duties: Selling wine, captaining rooms, management of guest expectations and check-ins, menu presentations, organization of servers· Worked closely with Executive Chef and Executive Sous Chef for menu development

· Served as captain on events up to 50 guests, discreet service to high-profile guests· Trained as apprentice to sommelier staff in learning cellar management, wine sales· Claimed mastery of an all-Italian, 700+ label cellar· Focus on wine, food, culture, religion, music of pre- and post-World War II Italy· Promoted to Petit Louis Bistro from within the greater company

Annapolis, Md

- Server in traditional American steak house featuring Prime Steaks- Small 90 label, international cellar with a focus on California and Burgundy- Traditional French service with dishes finished table-side

- Staff trainer for service and wine in a Deep South/Low Country-inspired steak house- Coordinated orientation, including menu, tours, wine list instruction for new staff- Taught introductory wine courses for new staff- Worked with executive chef, distributors and corporate to organize wine dinners

Music, Music History

Activities and Societies: Phi Kappa Sigma, Phi Alpha Delta, McDaniel College Piano Quartet, Inter-Greek Council, Intramural Softball.

H.S. Diploma

Activities and Societies: Orchestra, Choir