● Understand completely all policies, procedures, standards, specifications, guidelines, and trainingprograms.● Develop a management team in areas including personal growth, operational and financial knowledge,interpersonal skills, and organizational techniques.● Ensure that all food and beverage products are consistently prepared and served according to theestablishment's recipes, portioning, cooking, and serving standards.● Achieve company objectives in sales, service, quality, the appearance of facility and sanitation andcleanliness through training of employees and creating a positive, productive working environment.● Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.● Fill in where needed to ensure guest service standards and efficient operations.● Continually strive to develop the staff in all areas of managerial and professional development.● Prepare all required paperwork, including forms, reports, and schedules in an organized and timelymanner.● Address customer complaints and problems effectively and courteously on an as-needed basis.● Use tact and good judgment when dealing with difficult guests. Respond to their needs with patience and courtesy.● Review and amend agenda for shift service meetings (to be conducted by shift manager).● Oversee and ensure that the establishment's policies on employee performance appraisals are followedand completed on a timely basis.● Identify, address and document individual employee performance problems● Oversees financial responsibilities including Profit & Loss reports and Labor and COGS budgets.● Oversees inventory of liquor, beer, wine, beverages, and drink supplies.● Effective interdepartmental collaboration and communication.● Development of hourly Front of House staff members.● Assist company efforts to optimize labor & product costs● Maintain departmental budget expectations

• Research and development/Built concepts from the ground up• Create beer menu • Create Craft Mixology menu • Create wine lists• Create Beverage program utilizing staff skill levels and product availability • Conduct Menu Tastings with Owner and staff with a tasting pole • Conduct a cost and profit sheet for each menu item. With cocktails every cost will be broken down to the garnish so we know what our solid base cost is. • Quality control sheet with products.• Create Recipe book and adapt as necessary to utilize local ingredients and products• Conduct a training manual for the Management and staff• Conduct a Bar Bible for the management and staff, which will explain the story, tasting notes and selling notes of each menu item. This will also explain where some of the local ingredients came from.• Train Partners, management and Staff on menu• Assist in opening of Restaurant Scheduled to assure efficiency of menu• Be available for Public relations promoting the restaurant• Prepare list of ingredients for training• Prepare training schedule

Partner/director of ops/creator of 3 different concepts in Chicago that were open within 2 years and operated by myself and one other. Created the entire menus and structure along with building the concepts in general.

• Working hand in hand with owners to create unique beverage programs with state of the art techniques• Menu development for 5 different venues within group including special events• Conducted spirits testing and training for each venue staffs• Beverage buying and placement• Inventory control and managementStrengths in the company• Building that one on one relationship with liquor reps and distribution companies• Worldwide knowledge of mixology and beverage trends• Working with the events team to conduct new events within the company • Building cocktails specifically for publications per our PR division• Growing our employees knowledge and skills

• Had to learn 25 different craft cocktails and serve them to a high volume crowd• Knowledge of 30 different craft beers and 20 different wines• Managing both the front of the house and back of the house operations• Managing the door and seating procedures on busy nights to ensure full customer satisfaction• Assisting in beverage ordering and sponsorship with the company• Training and hiring new staff members for all positions in the front of the house and back of the house• Making sure we reach monthly PNL costs for both food and liquor• Making sure that our comp cost stays at the monthly 3% requirement• Conducting a daily half hour staff line up to go over all specials new things in the company and any 86’d items• Conduct a weekly server and bartender class to ensure that service is above par and beyond• Once a month working hand in had with the kitchen to execute a food and drink pairing dinner• Managing the 3rd floor lounge and executing any parties and promotions and set upStrengths in the company• Knowledge of our entire food and beverage program• Running our weekly 2 hour service class going over the pros and cons of service that I see weekly and through yelp• Disciplining and awarding staff on success and failure when needed