Extensive knowledge of various types of wines, including red, white, rosé, and sparkling varietiesHighly skilled in identifying and describing the flavor profile, aroma, and complexity of different winesFamiliar with pairing wines with various types of meals and dishes to enhance the dining experienceExperienced in recommending and suggesting wines to customers based on their preferences and tastesAbility to identify and analyze wine-related trends and incorporate them into the restaurant's wine offeringsDedication to keeping up-to-date on new and emerging wineries, vineyards, and wine regionsStrong communication skills to effectively convey wine information and recommendations to customers and staffExcellent organization and time-management skills to maintain wine inventory and order new wines as needed.

Proven ability to manage and grow accounts, with over a decade of experience working in the beverage industryIn-depth knowledge of the cruise industry and duty-free regulations, including compliance and reporting requirementsSkilled in negotiating contracts and pricing agreements with suppliers and customersDemonstrated success in developing and executing sales strategies to drive revenue growth and increase market shareExpertise in inventory management, forecasting and planning to ensure optimal product availability and minimize wasteStrong analytical and problem-solving skills, with experience using data and market insights to inform business decisionsExcellent communication and interpersonal skills, able to build and maintain relationships with customers and suppliers

• Monitor the overall operation of food, beverage, service and ambience of the restaurant; Reduced food costs 5%, beverage costs 17%, labor costs 18%• Efficiently forecasted and scheduled all front of house staff to balance financial goals and optimal guest satisfaction.• Created and maintained budgets, forecasts, inventory systems and labor cost analysis. • Prepared weekly, monthly, and quarterly reports; scheduling expenditures; analyzing variances; initiating corrective actions to promote better performance• Enhanced operational success through effective training program.• Created comprehensive training program to open the restaurant and sustain upward growth• Uphold all company policies and standards, including safety and sanitation. • Directly managed, trained and ensured professional development of 4 managers and 40+ team members.• Created and maintained budget of a 1.5+ million dollars annually • Known for identifying and initiating new systems and Marketing techniques that streamline operations, increase sales, and increase visibility!• Maintain a Highly Satisfied rating from our customer base of 90% or higher.• Developed marketing plan to increase lunch sales by 30%

• Analyzed monthly P&L statement to determine and target monthly and quarterly goals to ensure proper business growth• Prepared for and executed new menu implementations.• Maintained, updated, and effectively communicated information of all menu items, spirit brands, beers, non-alcoholic selections, and specialty food ingredients. • Created featured cocktails to promote the movement of stagnant products.• Managed a staff of 20 to 45 daily, as well as coordinating hiring, setting up new hire paperwork and maintaining employee files.• Controlled bar profitability by decreasing inventory, streamlining purchases, and reducing waste to brining cost down over 13% and reducing waste.• Maintained safety & health standards in order to produce a sufficient and effective restaurant operation• Explored opportunities to add value to the guest experience and enhance culture within the team.• Implementation of new local and artisanal spirits program.• Developed profitable Reserve Wine list.• Coached host team to remember names of guest to add value to the overall experience and increase guest loyalty.• Maintained a safe working and guest environment to reduce the risk of injury and accidents.• Increased beverage sales 13% by leading bi-weekly beverage seminars for service team.• Quickly identified opportunities and skillfully resolved incidents to the satisfaction of guest.

• Responsible for scheduling a staff of 10 for optimal performance.• Increased sales by an average of 15 percent through effective marketing and event planning.• Controlled liquor cost through pre shift exercises and meetings.• Managed floor and day to day operations on high volume nights.• Responsible for the ordering and inventory control of all bar supplies.• Achieved “Bar of the Quarter” award under my leadership.• Developed and executed restaurant's promotional campaigns for themed events for North Miami location.• Worked closely with General Manager on my impact on the P&L Statement• Expertly prepared both alcoholic and non-alcoholic beverages using correct techniques, liquid measurements and garnishes. • Consistently monitored guest consumption of alcohol and appropriately intervened as needed.

• Increased guest count through building positive guest rapport.• Drove sales by training and coaching staff on upselling techniques.• Utilized projections in order to have a positive impact on labor cost.• Learned the process by which food is purchased and stored.• Enforced Olive Garden values while managing day to day operations.• Adapted to the culture of Olive Garden learning standards and procedures.• Supervised staff to insure S.O.P’s reduced waste were being followed.