Director Of Beverage Operations
Current• Manage Beverage operations including formulation of policies, training procedures, and establishing business goals. Accountable for annual revenue targets. • Generate and analyze weekly and monthly P & L statements to reduce costs and maximize income.• Implemented ordering procedures to maintain liquor inventory levels. Decreased pour costs by 7% over a 1-year time period thru inventory management and selective ordering and maintained this level for 5 years.• Policy Development: Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.• Compliance: Ensured Occupational Safety and Health Act, local health, safety, and liquor codes, and restaurant safety to maintain security and assure policies are met.• Loss Prevention: Initiate new programs and managing on-going loss prevention initiatives, working cross-functionally within the organization.• Cross-functional leadership: Member of the rebrand team to transition from a bowling alley to a concert venue, which included marketing, sales, and our brand agency. Sales increased 33% in the year after the rebrand.• Team Management: Motivated front of house staff including 15 servicers, bussers, hostesses and bartenders: Lowest turnover for 5+ years in corporation with 6 locations• Mentoring of young employees, including establishing a formal mentoring program/process that resulted in reduced onboarding and training time for new hires.• Created a specialty drink menu that drove an 8% increase in sales by researching current industry trends and tailoring to cliental requests.Chipper’s is a favorite destination for bowling, birthday parties, corporate parties, private parties of all kinds, and a concert venue. There are 6 locations around the Northern Front Range.
