-Worked in tandem with the GM to operate Table Six Kitchen + Bar, the group’s successful gastropub with annual sales topping 4 million dollars. -Responsible for delivering great food, service, and financial results. -Respectfully resolved guest and team member issues with tact & professionalism.-Regularly managed and evaluated other company locations, working with General Managers to obtain goals & resolve issues. -Trained, mentored, and assessed all FOH management recruits for the company. -Developed the company’s craft cocktail program, earning “Best Craft Cocktails” in the community magazine About.-Oversaw the beverage department for 3 concepts: creating, costing, and pricing menus.

-Maintained 30+ accounts with annual sales exceeding $1.2 million. -Utilized consultative sales techniques to identify customer needs and pain points, wining new business and deeper penetration of existing accounts.-Excelled in customer service, going the extra mile to resolve quality and stock issues.-Provided industry expertise through product selection, menu development and costing.

-Applied company policies/procedures to ensure optimal guest satisfaction while reaching sales/profitability objectives in a store with 4 million in annual sales. -Worked closely with FOH/BOH team members, developing rich knowledge of all restaurant operations.-Maintained high standard of customer service for up to 500+ daily guests.-Coordinated training program: coaching servers, bartenders, and key management.-Ordered all LBW products, conducting weekly inventory and analyzing results.

-Provided excellent and expeditious service for a full bar of up to 45 guests.-Applied the “Corner Bar Theory” to develop a large following of regular clientele. -Liquor, beer, and wine ordering; as well as inventory and analysis.