As a Bar Manager and Assistant General Manager, I have edcedively managed a vibrant bar featuring 40 local and unique draft beers, with a keen focus on optimizing labor and cost e�ecncies. By maintaining a labor cost at 17% and managing the cost of goods sold (COGS) at 26-27%, I ensured the bar's financial health while delivering exceptional service. My role encompassed meticulous inventory management, strategic ordering, and vendor negotiations to keep stock levels optimal and waste minimal. During peak hours, I actively assisted at the service bar, enhancing operational e�ecency and customer satisfaction. My proactive approach and industry expertise have been instrumental in maintaining a high-performing and profitable bar environment.

As a Bar Manager and Assistant General Manager at a high-volume craft beer market with 80 draught taps, I played a pivotal role in overseeing operations in a bustling bar hall with over 300 seats and annual sales of approximately $8 million. I adeptly managed inventory and maintained a cost of goods sold (COGS) between 22-24%, while e�ectively controlling labor costs. My hands-on approach involved regularly working behind the bar to support staff during peak hours, ensuring smooth operations and exceptional service. This direct involvement not only optimized bar e�ecency but also contributed significantly to a dynamic and profitable environment. My strategic oversight and commitment to operational excellence were key in sustaining a thriving and successful craft beer venue.

As a seasoned Bar Manager and Assistant General Manager, I leveraged my extensive experience across multiple locations to drive exceptional performance and growth. At Jack Astor's Front and University, where I was the youngest bar manager at 24, I excelled in managing a high-volume bar with over 1,000 seats and annual sales exceeding $7 million. Utilizing historical data, I maintained a cost of goods sold (COGS) at 28-29% while overseeing a bar staff of 30. My role as a bar manager trainer and participant in the accelerated leadership program further honed my skills. At Jack Astor's Young and Bloor, I led a successful renovation and team rebuild through e�ective coaching and communication, resulting in the location being named the best in the portfolio for two consecutive years. Additionally, my transfer to Jack Astor's Calgary as GM was pivotal in transforming the restaurant from an unknown entity into a popular and thriving venue, increasing sales from $4 million to $6 million annually. My comprehensive experience and leadership have consistently driven operational excellence and significant growth across diverse environments.

At Highway 61 Southern BBQ, I demonstrated rapid advancement from bartender to Manager and eventually General Manager, where I played a pivotal role in driving business growth and operational excellence. I implemented multiple sales initiatives, including the creation of a custom cocktail menu with a rotating weekly feature, which significantly enhanced the customer experience. Focusing on Ontario craft beer from its inception, I curated a unique selection that became a hallmark of the establishment. My e�ors also included a strategic renovation that increased the restaurant's capacity by 20%, contributing to annual sales of $3 million with 120 seats. Additionally, I scheduled and developed promotional materials for live blues music five nights a week, enriching the venue's ambiance and attracting a dedicated following. My comprehensive approach to management and innovation ensured a thriving and vibrant atmosphere at Highway 61 Southern BBQ.