Manage all floor staff during operating hours Oversee, and ensure quality experiences for guestsSupervies and support all floor staff during serviceInventory managementAnalyze sales, COGS, trends in the market, mark-ups, and contribute to decisions made in hight of this kind of informationTroubleshoot any issues with equipment during serviceAssist in vendor relationshipsBar Smarts CertifiedTIPS Certified

Procurement/Inventory managementFacilitate and balance vendor relationships Currently manage bar tending staff through scheduling, delegating tasks, and accountabilityInterview, hire, and train bar staffSeasonal cocktail menu creationCreate and maintain the organization of inventory for the Front of House which includes beverages, paper and plastic goods, glass, and other suppliesPrepare Bar for the night which includes: cleaning, rotating inventory, special cocktail creation, producing juices, syrups, garnishes and liquors.Large party planningBalance inventory, pricing, selection, and quality control of seafoodFollow and Execute restaurant policy, beliefs and culture

Sales and Marketing of Caviar from LouisianaDistributor of a line of caviar products and high end cuisine to restaurants, hotels, retail, and internetWork with CITES and Custom Brokers for the Exportation/Importation of CaviarCreate and establish the operations of Black Diamond Caviar including billing, inventory, sales, distributionConnect to buyers using third party logistics to make deliveriesDeliveries include weekly trips to Hudson, New York to oversee loading and unloading for whole Bronzino to Fulton Market in Hunts Point, New YorkDeveloped relationships with Seafood Distributors through using past relationships and cold calling to use our products for their marketsEstablished a market for Crawfish from Louisiana to Boston, New York City, Philadelphia, and Washington D.C.during the months of January to May.

Sell wholesale seafood, and seafood products to caterers, restaurants, and hotels in Brooklyn and Manhattan.Manage the sales for assigned accounts.Produce new accounts and preform consultations with chefs on menu items and availability.Preform accounts receivable work including producing statements and collecting money for transactions.Supervise staff of 15 workers to ensure proper handling and delivery of seafood.Provide customer service which includes quoting prices for seafood, confirming transactions, and troubleshooting any issues.Training and supervising new staff membersAccount Receivable and Claims

Reviewed financial circumstances and made recommendations according to the clients needs and wantsAssisted in the administrative work to ensure transactions are completed properlySold over 1.2 million in financial and insurance products in 2011Series 7/63 and New York State Life, Health and Variable Annuity Licensed

Responsible for following all restaurant proceduresDiscussed menu items and cross sold food and beveragesCleaned and maintained the appearance for the establishmentsTrained new employeesMaintained and updated knowledge of new and seasonal items

Provide customer service to restaurant patrons and assist the Owner and General Manager with their dutiesSupervise staff and overall service during shiftsProcessed the handling of cash for a daily till and record the information of the days salesHandled inventory recording, employee scheduling, and payroll when asked uponFollowed all opening and closing procedures for shifts

Provide support for marketing department of a magazine focused on Italian Culture and Cuisine Assist with sales and orders for the magazines Olive Oil, Wine and Cheese ClubsCreate marketing material for upcoming holidays with a team of internsProcess and package orders for shipping