Robert Labuda Email & Phone Number

• Oversaw all aspects of FOH and BOH operation of fine-dining operations with over $4.5mm annual sales
• Supervised over 50 employees and 5 managers

• Recruited, hired, trained, and managed FOH staff, achieving lowest staff turnover in company
• Supervised banquet and catering functions; oversaw marketing, outreach, and brand development
• Directed beverage program, exceeding budget expectations by driving COGS below 18% for bar program and 25% for wine, and achieving highest beverage check average in company
• Won highest average customer reviews in company
• Drove sales growth of 17% over prior year for 2nd half of 2019, and 47% for January/February 2020

• Managed bar program with $1.8 million in annual beverage sales
• Exceeded sales budget for liquor by 18% and beer sales by 13%
• Surpassed budget goals, reducing cost of goods sold below 19% for combined beverage program

Seattle, WA, US

• Conducted wine service from Grand Award wine list, with over 2,500 selections and 17,00 bottles
• Supervised service staff of 45 total front of house team members, with over 350 seats
• Implemented weekly staff education programs to drive beverage sales
• Routinely achieved highest sales out of a team of five sommeliers

• Managed $3,000,000 annual wine program for five restaurants and catering operation
• Reduced wine cost by over 5% and increased wine sales by 5% while reducing overall inventory
• Planned monthly wine dinners, generating over $50,000 in annual sales
• Conducted weekly staff-training

• Managed one of Cleveland's most critically-acclaimed restaurants, with over $3,000,000 annual sales
• Conducted scheduling, payroll, ordering, and inventory
• Reduced wine cost by 5% and inventory by 20%, while growing sales 5% to $900,000 annually
• Oversaw training and education for over 25 staff members
• Won accolades from New York Times and Esquire and nominations from James Beard Foundation
• Conducted wine service from 250-label wine list