Simon Lee-Plunket Email & Phone Number

United States

Santa Fe, New Mexico, United States

• Curating global selections for a 400-Selection wine program and designing cohesive and elegant menus• Creating and implementing inventory management systems to optimize profitability • Providing exceptional food and wine experiences to guests on a nightly basis • Coordinating with multiple suppliers to ensure seamless sourcing of high-quality selections • Conducting company-wide wine education to staff across four outlets • Performing efficient yet elegant steps of service to manage a 5-12 table section for lunch and dinner• Tools used: Microsoft Suite for inventory management, Aloha Point of Sale, OpenTable Reservations

Santa Fe, New Mexico, United States

• Advising guests on a wide variety of needs including food and wine pairing, optimal age ability and value-based purchases from 2,000 selections of wine and spirits • Merchandizing and organizing wine, boutique spirits, sake, beer, and non-alcoholic beverages for ideal sales• Receiving and cataloging inventory from direct import and distributor deliveries• Collaborating with the wine buyer to taste and evaluate prospective SKUs’ profitability and place in the store

Mayen-Koblenz, Rhineland-Palatinate, Germany

• Hand-harvesting two historic VDP Grosse Lagen (Grand Crus): Ürziger-Würzgarten in the Mosel and Rüdesheimer-Berg Rottland in the Rheingau• Collaborating with other harvest workers to safely navigate steep vineyard slopes up to a 70% grade• Assisting winemakers in sorting, pressing, and racking Riesling & Pinot Noir• Pouring and selling wine at trade events throughout Europe involving library vintages of various vineyards and ripeness levels

San Francisco Bay Area

• Using Google Sheets to manage a tasting inventory for a wide variety of beverage education programs• Coordinating with the Cellar Master, Shipping Manager, and Class Instructors to provide students with correct wines in a timely manner • Responsible for ensuring beverage used in classes are true to style and free of spoilage using sensory analysis, then finding suitable replacement selections if flawed

St Helena, California, United States

• Practicing Michelin Star-level service mechanics and attention to detail with an emphasis on extensive menu knowledge, effective communication, and personalized hospitality • Managing a 4-8 table section in formal dinner service or fulfilling the dynamic needs of private dining experiences and off-site catering events• Performing wine service at a Wine Spectator ‘Grand Award’ honored level including curating ideal pairings for a diverse culinary program and selecting bottles from 2,500 SKUs dating back to the 1930s• Assisting senior sommeliers in improving a 12,500-bottle inventory and providing staff education• Utilizing Toast for order input, Tock for reservations, and Binwise for inventory management

Santa Fe, New Mexico, United States

• Creating memorable guest experiences by collaborating with teammates and making eloquent cocktail, food, and wine recommendations from dynamic menus. • Performing efficient yet elegant steps of service to manage a 5-12 table section for lunch and dinner• Mentored in classic ingredients, VIP preferences, and wine theory• Assisting with greeting, water and coffee service, bread service, and clearing/food running. • Using Aloha to input orders and OpenTable for cataloguing guest preferences and special occasions