• Cultivate a wine program specifically meant to pair with Southeast Asian cuisine o Includes growing the wine list from a $21,000 inventory to $85,000 per the request of the owner.• Responsible for managing all beverage inventory and costs including liquor, beer, wine, and N/A beverage.• Hire, train, supervise and schedule staff in accordance with business needs, productivity, and service standards.• Lead ongoing beverage and service training through different daily, weekly, and monthly training programs.• Motivate the bar staff and servers to achieve set beverage-related goals and conceptualize rewards and recognition programs.

• Manage and maintain teams to ensure guest expectations are met and exceeded. • Daily management of the restaurant including scheduling, inventory, policies and personnel.• Managing labor cost by scheduling the proper amount of staff according to the restaurant’s volume.• Facilitating continuing education of staff members on new food and beverage items.• Assisting the maintenance of the $98,000 wine program, including inventory, education, and ordering.

• Managing a niche liquor store focused on craft spirits, beer, and natural wine. • Purchasing wine which met a specific criterion of no herbicides, pesticides or fungicides.• Ordering for and maintaining a rotating stock of small production spirits and beer.• Curating beverage tastings two times a week, monthly wine clubconsisting of 150+ club members and assisting in beverage education classes.• Weekly ordering and invoicing within the budgeted guidelines, as well as performing monthly inventory.

• Managing the wine program for a casual, upscale restaurant for a well-established celebrity chef and restaurateur.• Maintaining a carefully curated wine and beverage program including managing monthly inventory, reducing wine cost by 3% and collaborating with the Executive Chef to create unique beverage pairing menus.• Responsible for the ongoing staff education on all menu items and service sequences.• Assuring our guests have an excellent experience through exceptional customer service.

• Analytic responsibilities include tracking sales trends, daily auditing, handling cash deposits, and compiling data for entry into daily reports.• Acting as the interim Director of Operations during the absence of the General Manager.

- Providing excellent patron experiences through exceptional customer service, evidenced by a high number of repeat guests requesting to sit in my section.- Gaining extensive knowledge of the Japanese cuisine as well as the Maître’d P.O.S.- Successfully upsell food and beverages to guests, along with education about the menu.

- Opened an upscale, high-volume sports bar and restaurant. - Daily management of the restaurant, including Scheduling, Inventory, Policies and Personnel.- Facilitated continuing education of staff members on new menu and bar items, resulting in a 110% increase in sales per check. - Created and implemented a variety of Theme Nights- including drink specials, décor, and music to encourage guest interaction, reinforce brand loyalty and increased sales by 95%.

- Opened a newly constructed, five-star luxury hotel, spa, and fine dining restaurant.- Oversaw the entire front of the house staff and monitored guest experience for guaranteed satisfaction.- Employed in a variety of F&B-related positions, including Restaurant Server, In-Room Dining attendant, Banquet server, Expediter, and Bar Back.- Appointed to an employee task force to assist outside consultant in developing a database to track repeat guest preferences and patterns.

- Only undergraduate successfully selected as AMI Imports intern.- Increased Volvic sales by 23% in 10 weeks, generating sales of approximately $40,000.- Opened 160 new accounts for Volvic.- Sold 2,200 cases, in 10 weeks.