Managing and bartending at an intimate, smaller restaurant, specializing in tapas-style diningCoaching servers and establishing long-term repeat guest patternsDesigning cocktail/wine lists and developing promotions to attract and re-energize businessTrouble-shooting menu problems, and helping to design new menu items

Managed 4 food and beverage venues within a seasonal luxury resort.

Directed all food and beverage for the restaurant, lobby, market, Lift café and in-room diningCompleted weekly payroll, all HR, and scheduling for over 60 employeesLed the transition from Cima (fine-dining Latin fusion) into Maya (modern Mexican), and designed training program for re-openDeveloped all protocol and pricing for private dining and large party menusWrote all SOP for opening, training, daily practices, and bankingRedesigned Aloha programming and integrated restaurant and hotel systems to increase guest convenience during their overall stayResearched and booked all live entertainment for winter season and weekly Friday concertsIncreased restaurant visibility by participating in many community outlets

Led a daily team of three employees and coordinates throughout the evening to maximize efficient and synchronized service for guestsParticipated in weekly product-knowledge tests and wine tastingsCollaborated with private dining coordinator to set up and run weekly private events, from 12 to 100 guests

Compile daily guest reports for all BOH and FOH managementUpdate staff daily and throughout the evening with important guest arrivals and requestsCreate individually specific menus for each guestMake guest reservations and walk them through their upcoming dining experience

Supervised the opening of a new restaurant accommodating over 480 guests Created, developed, and implemented mission statement, six-part service training manual, webpage, menu and beverage list, and kitchen protocolInterviewed, hired, and trained all service staff, to include service and sales techniques, beverage and menu knowledge, service philosophies, china and glassware handling, and proper wine protocolMentored, coached, and disciplined all service staffWorked with the architect, owners, and general contractor to design restaurant concept, layout and total design, and was point of contact for all preliminary and final building and health inspectionsHired and trained all management, set up and maintained payroll, researched and implemented group health insurance policyResponsible for scheduling all front-of-the-house employeesAdvised owners of profitable business practices, to include appropriate pricing, improved banking system, transition to computerized and online reservation system, improved security and storage, inventory protocol, cost control, and reconfigured point-of-sale system

Supervised the opening of a new sustainable, organic, and green restaurant which accommodated over 180 guests, with eventual expansion to outside seating for 50 guests, private dining facilities, and catering operationsCreated, developed, and implemented mission statement, six-part service training manual, web biographies, advertising materials, and disciplinary guidelinesInterviewed, hired, and trained all service staff, to include service and sales techniques, beverage and menu knowledge, service philosophies, china and glassware handling, and proper wine protocolMentored, coached, and disciplined all service staffResponsible for scheduling all front-of-the-house employeesActed as a guest service liaison and built significant repeat client baseAdvised owners of profitable business practices, to include appropriate pricing, improved banking system, transition to computerized and online reservation system, improved security and storage, inventory protocol, cost control, and reconfigured point-of-sale system