Morgan Harris Email & Phone Number

San Francisco, Ca, Us

San Francisco, California, Us

Management of sales, service, and purchasing for a 3500+ reference classically-focused wine list with Michelin-starred service standards and an annual wine sales volume of over 2.5 million dollars, while controlling ongoing cost targets and sales goals. In addition, I am responsible for oversight and quality control for the cocktail, beer, and NA beverage programs.

San Francsico , Ca, Us

OMvino is a marketing and PR agency for food, beverage, and lifestyle clients. The team is composed of hospitality professionals, sommeliers, and industry experts with years of experience growing businesses through a variety of marketing and consulting strategies. Our direct influence in this niche market provides clients with a distinct advantage of insider knowledge, trade relationships, and authentic consumer connections.OMvino provides a variety of marketing services including brand development,public relations, social media management, email marketing, contentcreation, photography, website development and business advisory.

Satellite Beach, Florida, Us

Freelance writer, editor, communicator, and on-screen talent in the beverage media space. My writing has appeared on Wine Folly, Punch Drink, Vivino, and Guildsomm.com. I've appeared on-screen on the Esquire Network's Uncorked and NBC's Today Show.

San Francisco, California, Us

Management of sales, service, and purchasing for a 3100+ reference classically-focused wine list with Michelin-starred service standards and an annual wine sales volume of over 2.3 million dollars, while controlling ongoing cost targets and sales goals. In addition, I was responsible for oversight and quality control for the cocktail, beer, and NA beverage programs.

New York, Us

I was responsible for sales, service, cellar maintenance, and staff training for a 1500+ reference list at this high-volume Michelin-starred restaurant in the heart of Times Square.Additionally, I was responsible for ordering and costing all beverage. I was also directly responsible for all beverage vendor relationships.

Sales, service, and cellar maintenance for a 1000+ reference list at this Michelin 3-Star restaurant.

I executed sales and service for a 250-bottle, 45 by-the-glass wine program (implementation and maintenance of BinWise), as well as inventory management and cellar development. I was principle buyer for my last year, maintained target costs, and lowered inventory variances by nearly 2.5% during my tenure.As a manager, I additionally had opening and closing duties, and responsibility for service management and development for a 90-seat restaurant with a 15+ member FOH team. I also taught the full curriculum for the wine studio, as well as provided content for staff education.

I was logistical support for the 2011 harvest and general winery gofer: forklift and truck driving, punchdowns, samples, racking, blending, cleaning, and lots of heavy lifting.

As an opening staff member, I developed sales and service for a 200-bottle, 40 by-the-glass wine program focused on organic, biodynamic and low-intervention wine; I was the frontline of guest experience management and food service in addition to possessing opening and closing management duties, as well as responsibility for cellar logistics.

I set new standards for sales and service on a 175-bottle, 30 by-the-glass wine program; I additionally gained skills in guest experience management and food service by working with a demanding, upmarket clientele.

B.A., Theatre Performance, Directing, Marketing

H.S. Diploma