Richard Nielsen Email and Phone Number

-#1 in state of CA for Goal Attainment & SOP for Aspect initial goal period (August-September 2023) & consistently within top of region for goal attainment. - Increased revenue in territory by 38% from previous year to $1.6 mil -Developed strong relationships in market, leading to 34 new BTG placements & 200+ PODS among 50 accounts. - Enhanced Supplier relationships during work-with days in market. - Learned & adapted to several systems including PA, Motus, CPG, Mobility & SAP/Concur.-

• Supported a $5.3M beverage program, incorporating banquets and 5 outlets, by serving as a buyer and decision maker, increasing profitability by an average of 30% per month.• Boosted revenue $413,000 (26%) YoY for beverages in the main outlet via driving a $220,000+ increase in liquor sales along with a $160,000+ increase in wine sales.• Total Beverage cost reduced by 2.5% (18.2%), leading to $3.6 mil in total profit.• Create, develop & implement critical path beverage program for new restaurant openings of Speakeasy Bar, Sushi Concept & Vegan Concept.• Influence and oversee program for multiple properties including Westlake Village, Beverly Hills & San Francisco.• Optimized 65-member front-of-house team members via providing management and supervision, daily staff training, floor service guidance, and menu and beverage development.• Optimize & enhance Micros layout & prep cost. Overhaul Wine List through Adobe InDesign.

• Managed $550k wine inventory. Improved wine program organization and coordinated buying decisions.• Awarded Best of Award of Excellence by Wine Spectator for 2020.• Overhauled Wine Inventory System. Contributing to lower labor costs, improved productivity & minimizing variance.• Created Agilysis Infogenesis POS interface for wine program. Leading to expedited service & increased sales.• Experience of closing & opening of Hotel due to COVID-19 Pandemic. Contributed to sanitation standards & adaptations of state-imposed restrictions.• Established BIN System on wine list with POS interface. This expedited service flow, improved communication & created ability for higher wine sales.• Held daily classes for staff training, elevating service standards & empowerment of staff.

• Managed $338k, 14300 bottle & 1800 selection cellar individually. Established cellar organization and par levels.• Awarded Best of Award of Excellence by Wine Spectator for 2018.• Exceeded projected wine revenue forecast by 40% for 2018. Generated an increase in wine sales from previous year by 64%.• Improved profits by $255k and lowered cost by $80k.• Established COGS through invoice and variance exploration. Lowered Wine Costs from 42% to 23.2%.• Contributed to elevating Service Standards, increasing restaurant service scores from 77% to 91%.• Enhanced BTG program through negotiations in vendor relationships, proprietary purchasing plan & par level establishment. This led to recognition and increased responsibilities throughout the property for multiple outlets.• Held bi-weekly classes for staff training, elevating service standards & empowerment of staff.• Created experience available daily for hotel guest as part of core theme for Hotel. Devised staff training plan to accommodate experience.

Assistant Wine Director (Eddie V's):Assist Beverage Manager/Wine Director through establishing measurable goals that focus on profit, product and people. Maintaining wine lists. Assist with training of wait staff and keeps them up to date of all changes. Maintain inventory, focus on COGS, AvT variance etc. Stay current with pricing and trends. Assist with training of wait staff and keeps them up to date of all changes.Server/Certified Trainer (Eddie V's/Seasons 52/Bahama Breeze):Work in a team-oriented, high-volume, fast-paced, guest-centric environment. Demonstrating genuine hospitality while greeting and establishing rapport with the guest and delivering an exceptional dining experience byGuiding guests through menus while demonstrating thorough knowledge of the food, beverages and ingredientsTaking accurate orders and partnering with team members to serve food and beverages that meet or exceed guests' expectationsProviding friendly and attentive service that makes guests feel well taken care of and builds their intent to return.Host (The Capital Grille):Demonstrating genuine hospitality and setting the stage for an exceptional dining experience by making every single guest feel welcome at the door and• Engaging in friendly conversation as you seat guests in a timely fashion • Introducing guests to their server• Managing restaurant waiting list during high volume to accurately set guest expectations Barback (The Capital Grille):Demonstrating genuine hospitality and delivering exceptional guest services in the bar area, including:• Mixing, garnishing and serving alcoholic and non-alcoholic drinks according to company specifications for guests at the bar and in the restaurant • Helping guests be aware of and choose menu items, taking orders and making guests feel taken care of during their visit• Keeping the bar stocked and clean while always providing friendly and attentive service

• Moved myself across the country to take the initiative to secure a harvest intern position with one of the top wineries on Pritchard Hill. Completed 80-hour work weeks during Harvest. • Gained valuable experience in the wine making process: Cellar, equipment cleaning & sanitation. Grape sorting and processing. Fermentation monitoring and maintenance. Daily punch downs. Cleaning, sanitizing and filling barrels. Topping Barrels. Pulling samples of juice and wine for analysis. Making additions to juice or wine. Pump operation. High Pressure Steam machine operation. Limited forklift operation.• Built trust and relationships with the business owners, assistant wine maker, sommelier and wine clients.

• Developed profitable wine program producing over $100,000 in wine sales per month.• Recommend, buy, store, sell and serve wines to guests. Ensured that guests could find a wine that fits their tastes and compliments their meal. • Promoted teamwork with the kitchen and wait staff in effort to properly pair with dishes on the menu which resulted in better customer experience and revenue for STK. • Developed a strong customer base by meeting expectations of guests. Including a returning guest who consistently ordered over 5k in wine revenue per visit.• Floor experience, taking inventory, wine list updating, and extensive contacts with wineries and distributors. • Trained Staff and maintained the high level of standards set forth by the corporation

Transport clubs to/from guest vehicles and/or group buses. Pick up and drop off guest golf bags at bag drop. Provide directions to golfers to golf-related areas. Assist golfers with carts and equipment. Remove golf carts from storage area and stage for play. Remove rental clubs for use by guests, and clean and store after use. Store, clean, tag, and organize guest clubs in bag room storage. Clean, detail, restock golf carts after each use. Document any golf cart damage and deficiency for mechanic`s review. Maintain cleanliness of golf-related areas. Maintain privacy and security for PGA Tour golf professionals. Maintain lines of communication with golf shop to ensure efficiency of course operations and guest satisfaction.

Provides services to guests patronizing the golf course. While emphasizing discretion and maintaining privacy for PGA Tour golf professionals. Including loading and unloading golf bags onto golf carts, cleaning guests' clubs before and after round, cleaning and detailing golf carts and the staging/service area, staging golf carts, assisting in maintenence of practice facilty and maintaining rental club inventory and overnight bag storage.