Rick Schofield Email & Phone Number

Port Ewen, Ny, Us

Wine Consultant: ▪ Stores ▪ Restaurants ▪ Wholesalers ▪ Wineries ▪ ClubsAs a Wine Consultant, I help Store and Restaurant Owners achieve their business goals faster. I help consumers understand the vinous pleasures of the world. I put on spectacular and educational wine events. I lead tutored tastings and put on fantastic wine dinners.▪ Advanced Sommelier & Certified Wine Educator ▪ Speaking / Wine Seminars & Tastings ▪ On & Off-Premise Staff Training ▪ Retail Merchandising, Buying, Pricing, Training ▪ Wine List Refinement ▪ Wine Dinners ▪ Wine Service ▪ Cellar Organization ▪ Tutored Tastings & Seminars ▪ Wine Region Trips & Tours ▪ Custom Wine Events ▪ Fundraising Events▪ Corporate Team Building Events▪ In-Home Wine Events ▪ Personal Wine Trainer▪ Catering Support ▪ Food Pairing▪ Wine Judge ▪ Wine Label Copy / Shelf Talkers▪ Restaurant Openings▪ Store Openings▪ Winery Promotion & Marketing▪ Wine Region Promotion & Marketing

▪ Recruited by Viscount, and managed purchases for most dominant market-share retail store in USA at New York State operation.▪ Market Watch Leader in 2000. Member Wine & Spirits Guild of America.▪ Developed repeat clientele and assisted company driving sales from $6m to $13.5 million in nine years.▪ 2nd in a wine department with 8,000 wine facings.▪ Negotiated buying strategies primarily for: France, Germany, Austria, Oregon, Washington, New York, Canada, Portugal, Greece, & Hungary. German Estate wines grew faster, each year, than any other fine wine category while maintaining the highest margins. ▪ Sourced, evaluated, purchased, received, stocked & inventoried fine wine for a 40,000 sq. ft store with a retail inventory exceeding $4.5 million. ▪ Ordered from over 60 suppliers. ▪ Determined prices and sale items. ▪ Wrote wine reviews for DRINKS magazine. ▪ Initiated, developed, organized & hosted the Viscount Annual Dinner Series at local restaurants. ▪ Wine Director and Floor Sommelier for the annual Ultimate Wine Experience Dinner benefitting Saint Francis Hospital ($250 to $500 a plate).▪ Maintained the 1,200 sq. ft. climate controlled room (1,200 wines 18,000 bottles) worth $1,000,000 including rarities. ▪ Initiated and maintained the Fine Wine Cellar webpage resulting in a dramatic increase in fine wine sales!▪ Strong in: Microsoft POS database software, Word, Excel, Publisher, PowerPoint, Adobe and Outlook.▪ Wrote, designed & printed straight-forward, effective shelf talkers and store signs.▪ Evaluated an average of 100 samples per week, and over 5,000 wines per year.▪ Regular travel to trade tastings and wine regions. ▪ Opened and closed store

Asked to return as a seasonal Manger in the F&B office performing regular staff training for four of the 11 food & beverage outlets. Improved wine and beverage lists and developed templates. Conducted wine seminars for in-house guests and conference groups. Directed purchases to upgrade each venue with particular emphasis on the Trillium fine dining list (500 selections). Instituted an improved pricing format. Implemented specialty cocktail and non-alcoholic menus. Provided dessert wine pairings for dessert menus. Provided wine pairings for all group and prix fixe menus through New Year’s Eve.

Hyde Park, Ny, Us

Sourced, evaluated, & purchased all wines, spirits & beer for: • 4 acclaimed public restaurants • Degree & continuing education Beverage Management & Appreciation courses • Faculty, staff & VIP functions, and student club activities • Catered banquets, receptions and weddings • 36 teaching kitchens• Hired, trained, supervised and evaluated 12 subordinates.• Complete arrangement of 65 winemaker-dinners during the renowned, annual Winter Dining Series. Hosted & introduced international guest speakers and winemakers for each event. Organized the wines and beverages for 150 additional dinners and 80 lunches during four seasons of the Winter Dining Series. WDS revenues increased by 300% by increasing patrons at each dinner by 170% and by booking more & more events each year … all with an average 90% sell out rate over the four years.• Revived the management of the Institute's Rare Wine Cellar which included the acquisition of unique wines and spirits for the Institute’s collection. • Maintained and greatly improved accuracy of all printed beverage lists and POS data in the public restaurants. • Maintained inventory control procedures for the wine cellar, four restaurants and the functions department (the latter through personal initiative). • Took full responsibility for banquet bars which was previously handled by the functions department all while the catering business was growing by 50%. • Arranged wine pairings and menu verbiage for countless VIP lunches & dinners and special prix fixe menus in addition to the Winter Dining Series events.• Expanded the wine-by-the-glass and ½ bottle programs. Developed alcohol-free “driver friendly” drink menus. Boosted dessert-wine sales by listing each dessert with the best dessert-wine match. Developed two successful Champagne campaigns. Added flights of wine, whiskies, and brandies.• Collaborated extensively with 15 Certified Master Chefs and major USA Culinary Arts & Wine Instructors.

Hyde Park, Ny, Us

Taught adult education courses to the public: • Introduction to Wine• Wines of France• Introduction to Bartending • Wine Sales & Service for Restaurant Employees.

Us

• Promoted from Floor Sommelier. • Hired, trained, scheduled and supervised three other wine stewards. • Conducted seminars & tastings for hotel guests and in-house groups • Designed and implemented an up-selling training program for servers & sommeliers• Improved wine inventory control and tracking to an impeccable level. • Increased all wine sales per cover. Increased Port sales by 200% and dessert wine sales by 500%.

Worked two dining rooms including the AAA Four Diamond Trillium. Helped wait staff with the usual duties of a fine dining, French service restaurant. Complete servicing and pampering of discerning hotel guests. Named Omni Service Champion, out of 800 employees, for the month of August - the busiest month of the year. Invented and fabricated the WINEALERT™ and the WINESTICK™ which saved the hotel thousands of dollars each year. Revised wine sales summary form to yield better statistical & marketing data. Sold, in 1994, the most expensive bottle of wine in Sagamore history ($1,100.00). I worked two months with Rachael Ray!

Upstate NY, part-time and full-time, on & off since High School

Accredited Instructor, Bourgogne

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Advanced, With Distinction

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Accredited Bordeaux Educator, Bordeaux

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Advanced, Sommelier

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Supervising & Managing People

Supervisory Development

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A.S., Mathematics & Science