Wholesaler of fine wines in Melbourne

Focusing on nose to tail eating with an emphasis on local and organic produce The Aylesbury was a 70 seat casual restaurant with a rooftop bar. I was employed 6 weeks prior to opening and helped to create a solid front of house team as well as implement standards and business practices. The wine list consisted of 100 plus wines compirsing of abstract and organic wineries, sourced from across the world and locally

Stock takingOrganize and conduct monthly wine dinnersInvolved in writing menus for wine dinners Regular wine tastings with the Winestore ManagerMeeting with Wine Reps and Wine MakersRegular supplier tastingsVisits to wine regions with staff and other Sommeliers Brand dinnersBuilding positive professional business relationships with suppliers and wineriesWithin 3 months got wine COG’s down to 32%Beverage COG’s for restaurant down 13% to 28% for period April – July 2009Hosted Chef De Cave of Krug Champagne HouseHosted Chef De Cave of Mumm Champagne HouseRedesigned 2 complete wine listsConducted staff trainingsShift ManagementCo managing the wine store aspect of the businessFulfilling online wine store ordersConducted Management MasterclassesWhilst at The Botanical I was responsible for Shift Management. Duties included: Rosters Seating arrangements for 140 guests Management for up to 12 staff Daily banking duties Close down procedures