Growler bar/taproom Manager

Growler bar/taproom Manager

Growler bar/taproom Manager

Growler bar/taproom Manager

Lively and friendly sports atmosphere with billiards, a large selection of beers and spirits, and great food. Responsible for everyday restaurant and bar operation, along with weekly inventory, ordering and staff scheduling. Served as both bar manager and kitchen manager at different times. Also responsible for planning and orchestrating of special events such as 70's night, Summer Bash, and Fantasy Football events. Shared responsibility for hiring and training of all employees. Ensured the best sports were on TV and maintained a high level of customer service and guest satisfaction.

Sales for on premise bars and restaurants for the Bryan/College Station area and some surrounding areas. Working with vendors on at least a weekly basis. Informing customers of new products and keeping their stock full, rotated, and fresh. Keeping advertising/point-of-sale merchandise in working order and fresh and relevant. Ensuring all accounts had enough inventory to handle the week plus any unforseen events that might arise during the week while keeping levels that wouldn't allow for products to go out of date. Worked closely with owners and managers of all of my accounts to make sure they were always satisfied. Detected and repaired any draft issues that may have come up. Assisted with very large sell in to and season long management of beer stock and draft issues in the new Kyle Field at Texas A&M University

A multi-tap craft beer beer bar. GM and head cook. Researching and ordering of new beers to keep 40+ taps plus bottled beers to keep the stock new and exciting. Inventory and ordering of all beer, spirits, and food products to keep the stock fresh and organized which included working with all vendors. Responsible for payroll and managing accounts. Scheduling of all employees and assisting all employees in any tasks when needed, including bartending, bar backing , waiting, bussing, and restocking. Handling any customer concerns and employee conflicts if they arose. Providing of great customer service and employee relations. Assisted in organizing and successfully pulled off one of the largest annual St. Patrick's Day celebrations in the area plus other special events such as Mardi Gras, tap take overs, and special releases of specialty beers. Planned and organized multiple private events such as fraternity parties, which could often be as large as 300 people. These events included working with the organization's special events chair to coordinate a rental fee, a damage deposit, decoration/entertainment when necessary, staffing, security, and clean up.

Steak house and wine bar, casual dining with a finer atmosphere. Responsibe for all FOH and BOH duties. Completed TRA Recognized Food Manager Protection Certification program. Started out as a line cook and quickly worked up the ladder to kitchen manager, assistant GM, then GM. Learned all FOH positions due to need when restaurant had a shortage of employees while still running the kitchen. Responsible for keeping a fresh and exciting bar menu. Ordering of all beer, wine, spirits, and food products. Scheduling of all restaurant employees. Nightly settlement of all servers. Oversaw continual adherence to all state and county health and safety regulations set forth by TABC and county health department. Special events manager; set up many special events in our private party room, from company parties to wedding rehearsal dinners. Responsibilities for this just included creating a special menu, pricing for this menu and for the use of the room, table arrangement, and creating space in a confined area for specific numbers of people, often upwards of 50-60. This also required staying in constant contact with the event organiser to be aware of any changes that may arise. Oversaw successful service for many major events in our main restaurant including monthly First Friday celebrations, Texas Reds Steak and Grape festival, and holidays such as Valentine's Day and New Year's Eve.

Multi-tap and high volume liquor bar. Helped to bring order I a very chaotic situation due to being at one of the highest volume bars in the B/CS area. Checked ID's at the door to help ensure state ad company regulations were being followed. Bussed and washed glassware and helped customers when needed. Restocked glassware, liquor, beer, and ice to make sure the bartenders never ran out of what they needed even on the busiest of nights such as Texas A&M football weekends. Football weekends would see Hugh, capacity crowds with alumni and visiting crowds coming to town and The Corner Bar is main attraction for both. These weekends would often require multiple workdays of 15+ hours due to this volume. Crowd control was also a major aspect of the job. These massive crowds could easily get unruly due to size and alcohol consumption, and had to be dealt with quickly and effectively for the safety of everyone. Part of the job is to try to prevent this from happening, but ending the situation quickly and calmly when it couldn't be prevented.

New Orleans style beer and liquor bar with a Cajun style kitchen. Came in and oversaw all menu changes and kitchen decisions including managing a small kitchen staff. Controlled all ordering for the kitchen and placed most orders for the bar. Supervised bar staff when the bar manager was not in, helping to observe all state, county, and company regulations. Responsible for closing and/opening duties including bartender settlements when needed.

A Bryan/College Station landmark for burgers and beer. As this is a destination for locals and visitors alike, it can be very high volume at times. Texas A&M home game weekends could result in customer wait times of upwards of 2 hours. Started as front counter help, quickly progressed to line cook, and within 6 weeks was promoted to assistant manager due to my hard work ethic. Was responsible for guaranteeing all other employees were correctly completing all tasks they had been assigned and helping to ensure customer satisfaction. Opened or closed the restaurants most days of the week and was responsible for getting the daily bank for opening shifts and transferring the money on closing shifts.