Responsible for cost controls and profitability pertaining to liquor, beer and wine sales. Menu development, sourcing and placement for 24 line draft system, 40-50 bottles, 20-30 wines and full liquor lineup. Scheduling and execution of special events (beer dinners, special tappings, firkins, meet the brewer, etc). Overall restaurant sales of approximately $3M, 30-35% bar.

Address service issues to the satisfaction of the customer and the needs of the businessCoach and mentor staff, ensuring compliance with expectations per company cultureForecast staffing needs based on sales and business modelsTrain and hold staff accountable for implementation of new initiativesSelect, develop and monitor training staffManage team toward ongoing and sustained improvement of critical measurementsMeasure success of individual staff through interpretation of measurable metrics

Initiated re-branding of unit pursuant to sales and profitability goalsInnovated sales building by repositioning unit's quality of offeringsMaintained high level of market awareness through individual researchDesigned and implemented new specialty menu on a weekly to bi-weekly basisDeveloped and maintained relationships with vendors to ensure primacy of businessControlled costs through P&L analysis and insightsForecasted sales and managed inventory accordinglyEnsured compliance with local, state and federal policies and agenciesAdvised corporate leadership on shifting currents in local market and recommended strategiesObtained support of leadership in driving innovationParticipated in menu revision process for 9 stores in Minnesota annually

Bar manager, Service manager, Senior manager and manager trainer.

Coordinated efforts of management staff to build sales and improve profitabilityTrained and mentored new managersIncorporated MIT training logistically into general operations of the business without disruption of serviceManaged bar and service staff to ensure guest satisfaction