Presenting a portfolio of highly rated wine & spirits to restaurants and retailers throughout Washington DC. Working with business partners to educate consumers, increase market share and grow sales in a competitive, fast paced, ever-changing market.

Having had a successful career in Restaurants & Hospitality with a proven track record for increased sales and profits in Bar/Beverage Alcohol sales, I am currently seeking a position within the Wine & Spirits industry where my experience, insights and transferrable skills will contribute to writing another success story.

Seeking a new challenge where my extensive and diverse management experience will be an asset.

• Successfully re-launched bar as Covid 19 restrictions were lifted. Designed and implemented “Classic Cocktail Menu” with “Seasonal Cocktails” in alignment to rebranded concept with new service ware and techniques to draw attention and engage guests achieving the following results:• Increased beverage profits by 30+%• Achieved 5-28% monthly sales increases between vs. all pre-pandemic sales history for this location• Reduced beverage alcohol costs by over 9% (31.68% to 21.4%)• Grew beverage alcohol sales by over 35% vs. all pre-covid sales history• Improved by 23% on shopper scores and 19% on bar service and beverage quality survey scores• Reduced labor costs by over 18% vs. sales • Trained service manager on scheduling to eliminate perceived favoritism and preferential treatment through rotating schedule and station-specific side-work • Improved host efficiency during peaks using best practices to increase guest counts by 22% and reduce guest waits• Tracked all cost controls through purchase order system for tracking ordering, receiving and accounts payable • Achieved favorable inventory management results: • Reduced culinary prep waste by 18% • Decreased spoilage waste by 14%• Decreased food costs by 9% • Increased production capability of cooking stations by 25%• On-hand inventory shrunk by 24%

• Improved to 6th from 40th out of 44 restaurants (2019 vs. 2018) for all standards including: • Labor costs -3%• Food & Beverage costs -2%• Health Inspection Scores up +3%• Hourly employee turnover -20%• Bar sales increase over 20%• Increased beverage alcohol sales 6%• Guest Survey scores +6%• Shopper Scores +12 • Reduced beverage alcohol cost from 25.6% to 23.4% (on-hand inventory value decreased by 13%• Improved bar service and beverage quality survey scores by 19% and shopper scores by 23%• Achieved record sales for New Year’s Eve, Easter, Mother’s Day, Father’s Day, and Thanksgiving in 2019.• Negotiated invoicing procedures with vendors, positively affecting 50+ Darden restaurants in New Jersey.• Selected to assist in realignment of bar standards by prolonged visits to restaurants in Georgia (Buckhead & Perimeter) where I trained managers on ordering, inventory control & optimized storage methods

• Lancaster PA (2012) New store opening-consulting management team memberTraining Manager• Staten Island NY (2012) Beat new store sales record by 12% Culinary Manager Opening costs were below budget by 6% • Secaucus NJ (2013) Total food costs dropped by 4% within first 60 days Culinary Manager• Secaucus NJ (2014) Achieved lowest and most consistent food and labor costs in region Culinary Manager• Pine Brook NJ (2015-2016) Beverage alcohol sales by 20% increase within 3 months. Bar & Service Manager Improved Shopper and survey scores (13-24%) Restaurant honored to host regional management and training meetings with a reputation for being amongst the best teams in company. Focused on delivering reliable, high-quality service and achieving brand compliance, positively affecting shopper scores, survey scores and returning guest retention.