John Sears Email & Phone Number

Sears Wine & Spirits Catalogue is a consulting entity specializing in advisement regarding Operational Beverage Program analysis and other services including consulting on Wine List composition (specializing in content, formatting, editing and proofreading), liquor, wine and beverage placement recommendations, inventory management, marketing, beverage cost control analysis and staff education. Additional services include composing creative content representing your company (fashioned and formatted from specific company history and information while targeting your detailed demographics), bios and awards with all compositions based on the perspective of implementation into your website information or any alternative types of content that you may require including detailed product description composition. I am also able to compose and contribute feature articles of your chosen subject matter to enhance your company newsletters. Additionally, I can function as an anonymous diner or hotel patron to analyze establishment operations and make relevant reports. Special Event Sommelier services and most aspects of Personal Cellar consultations are also available specializing in functionality and balance of cellar content - A diverse Catalogue of News, Knowledge and Services.

I managed the Wine Program at this venue while also performing staff education. I was also responsible for the typical administrative P & L relevant management oversight categories including cost controls, inventory, marketing, list composition and management, etc. I also acted as the Maitre’d by greeting, seating, performing wine service and assisting floor staff in efficient table maintenance. Open Table Reservation System experience.

This was a small (I was the only Employee) Boutique Wine Shop featuring an eclectic selection of global contemporary and traditional fine wines from virtually every wine producing region on this planet. I managed every aspect of the Shop including comprehensive social media concerns (Facebook, Twitter & Linkedin) and weekly newsletters implemented by Constant Contact. I was responsible for the composition of extensive product descriptions and all other content on the company website. I also shipped nationally and offered Sommelier Services.

I managed all Wine related programs at Cafe Napoli & Bar Napoli in Clayton, Missouri including all purchasing, placements, wine list composition, staff training, inventory and cost control. I also functioned as the Floor Sommelier during the evening service. Additionally, I composed the standard operating procedure employee handbook.

I managed the extensive Wine Program making product placement decisions and worked the floor to assist customers with product information and selection. I composed detailed product information material for P.O.S. I also performed managerial duties of cashier supervision, receiving, deposit preparation, etc.

I opened this restaurant designing and implementing the beverage program functioning as the Beverage Manager responsible for inventories, cost controls and all purchasing. I also performed floor wine service and sales, was responsible for wine list composition and design while also conducting wine and liquor sales and service training sessions for service staff.

Performed a la carte evening service and floor wine sales and directed staff training on Wine & Spirits.

I was the Beverage Department Head managing three Bars and associated staffing while also performing all floor wine service and sales. I had sole responsibility for management of wine, liquor and beverage purchasing, wine list design and inventory management (the club maintained a $500,000 wine inventory with a significant part allocated to ageing) and controlled costs. I conducted wine & liquor sales and service training sessions for service staff and also assisted in the organization of several Winemaker’s Dinners and, additionally, dinners for The Tastevin Burgundy Society and Commanderie de Bordeaux. I re-structured and embellished The Master Wine List with my initial composition being awarded First Place in the 1997 National Club Managers Association of America Annual Wine List Competition in Orlando, Florida.

I Supervised and managed formal dining areas, conducted training sessions for service staff and worked closely with former White House Master Chef and President of the French Master Chef Association Pierre Chambrin (Reagan, Bush) to showcase his culinary artistry.

This was a small luxury hotel and a member of the Relais & Chateau group founded by Morton Meyer, the father of Danny Meyer, New York restauranteur https://www.forbes.com/2008/12/13/meyer-emp-hospitality-face-markets-cx_mlm_1121autofacescan02.html#1cce16454707. I managed wine, liquor and beverage purchasing, inventories and controlled costs and also conducted wine and liquor sales and service training sessions for service staff. I composed the Master Wine List and implemented an extensive and eclectic wine-by-the-glass program while also organizing several Winemaker’s dinners.

I performed estate services for William and Elizabeth Remmert of the legendary Werner-Remmert Aviation Corporation including guests at the estate and for the crew and guests on a private yacht which traveled throughout the Caribbean. I provided chauffeur services for the estates and maintained several vehicles including Rolls Royce Corniche and Silver Spur motor cars.

I managed wine, liquor and beverage purchasing while also managing, conducting and supervising wine sales on the floor.I managed wine and liquor inventories, controlled costs and conducted wine and liquor sales and service training sessions for service staff.

I supervised and performed culinary preparations and expedited during evening service and also performed in positions of Saucier, Entrementier and all other aspects of classic French cuisine production.

This restaurant was managed by ARA Services Fine Dining Division who also managed The Carnelian Room in San Francisco, The 95th in Chicago and The Changing Scene in New York - All Wine Spectator Grand Award Winners. I was First Cook/Chef de Parti/Saucier/Entrementier when opening this restaurant and worked, at various times, all five line stations in the display kitchen. I also expedited and had all sous chef responsibilities when he was unavailable. I supervised and performed preparations, including stocks and soups.