Liam Coughlin Email & Phone Number

Cambridge Ma.

The Olé Restaurant Group consists of a family of two distinct restaurants and food service brands in the Greater-Boston, Massachusetts area. Making up the group is the award-winning flagship restaurant, Olé Mexican Grill in Cambridge, MA (Opened 1999) which features classic-authentic Mexican fare; Olecito, a quick-serve restaurant concept which features Mexican inspired street food, with one location in Cambridge, MA (Opened 2008) and the newest brand-concept Olé Catering’ which features authentic Mexican catering and event fulfillment including: food, cocktails and entertainment.

Boston, Massachusetts

The Banners restaurant, a formerly underutilized restaurant space, was transformed to create 5 exciting new venues and revenue generators for the Boston Garden. Each space provides direct site lines to the arena floor or the Boston Harbor skyline. A semi-private lounge leads to a centrally located 30-foot bar that incorporates a raw bar, stainless steel back bar screen, and wine bottle display. 12 private Loft boxes - the catalyst for the design - create a private luxury area within the lounge to watch the game. These are furnished with cushioned leather banquettes, moveable stainless steel tables, indirect accent lighting, and private standing room. A Fine Dining restaurant and 2 private function rooms overlook Boston Harbor. Warm wood tones and rich colors unify the spaces and maintain design continuity,while simple classic details provide visual distinction

Cambridge, Ma

 Overall management of Farm to Table restaurant (one of the first of its kind) for renown Chef Peter Davis Creates seasonal and specialty menus, focusing in menu pairings and customized cocktails Promotes the restaurant through multiple specials and events to attract local and new clientele Hires and develops strong and efficient team. Responsible for staff of up to 30 employees Works with clients to create private events for up to 45 Partners with vendors to order specialty products to enhance theme of restaurant In past 4 years, strengthened employee culture to improve overall atmosphere of restaurant Quoted in national food publications and blogs for cocktail creations, guest speaker on national radio programming about menu creation Responsible for maintaining relationships with a strong historic clientele and VIP guests

Boston, Ma

 Restaurant Manager for high volume seafood restaurant in Boston’s Seaport Area Managed multiple dining rooms and special events Trained full staff while developing pro- tourism culture Supported the Executive Chef with budgeting and food ordering Responsible for daily inspections of food quality and maintaining proper portioning for bar and kitchen

Stowe, Vt

 Assisted Owner with day to day restaurant and bar responsibilities including organization of the food products and beverages Exceled in lateral service between sushi bar, main bar and main dining room  Handled guest flow for up to 400 during peak shifts.  Worked with staff to create new menu concepts and execute themed events

Vail, Co

 Successfully managed high profile functions ranging in size up to 1,000 attendees. Presided over a staff of servers, housemen and stewards ranging from 5-40 per event.  Aided the Director of Food and Beverage with administrative support. Adhered to budget guidelines while still maintaining staffing quality Ensured that the front and back of house were maintained in a clean and orderly fashion.

Sandwich, Ma

 Assisted Restaurant Manager with inventory and orders Responsible for managing both day and night bartenders Designed and created innovative drinks and menu options

Vail, Co

 Expedited product ordering, guest relations and entertainment  Oversaw marketing and advertising campaigns including organizing charity fundraisers Facilitated moving the restaurant from its original location to newand larger space  Organized scheduling, payroll, and hiring while managing a staff of approximately 15 – 20 people.

Vail, Co

 Implemented new program to streamline product ordering and tracking method for the resort's food and beverage outlets Managed the Bully Ranch Bar and Restaurant in addition to the in-room dining program Trained dining room staff (10 -12 employees) in fine dining technique and overall etiquette

Vail, Co

 Supervised the daily operations of 4 diamond restaurant, bar and room service outlets  Worked with the Executive Chef to create menu specials and seasonal offerings Certified that quality expectations exceeded standards