I support the Bar Manager in providing the best service possible to our valued guests. We educate the servers and guests on the intricacies of German beer and food.

Day to day oversight of front of the house operations of the 300 seat restaurant with annual salesof $4M.• Hiring and training of all FOH staff including other management.• Scheduling.• Shift monitoring and assigning of tables through a rotation system and chart of up to 18 serverson a given seating.• Monitoring of hourly labor costs and auditing of schedule to mirror projected sales.• Participate in management meetings between ownership and other department heads.• Development and implementation of new systems of both seating and rotation.• Development and implementation of a pivot point system on tables.• Daily cash handling and trips to the bank.• Guest relations and conflict resolution.

Bought all beer, wine and liquor for all three locations. Conducted wine classes for hourly staff. Participated in negotiation volume deals for the chain. Inventory and ordering for the chain. Research of beer, wine and liquor products.

Beverage Director• I was responsible for the daily operations of the bar at our Winter Park location.• All hiring and training of bar staff.• Ongoing direction of front of the house staff not limited to bar staff.• Customer relations and interaction.• Weekly inventory of beer, wine and liquor at Winter Park store.• Analysis of inventories of all three stores and creation of weekly wine, liquor and beer orders forall locations.• Pursuit and monitoring of liquor and wine deals for chain.• Conduct staff wine training at all three locations.• I developed vodka recipe that saves the chain 73% per bottle for our Signature Bloody Maryleading to potential annual savings of over $25000.

Sales Professional• I was tasked with selling produce, dairy and other perishables throughout the state of Ohio.• I was responsible for servicing existing accounts while looking for new opportunities forbusiness.• I delivered product whenever truck errors occurred to ensure customers had product to sell.• I paired with several main line sales people to augment their existing dry goods sales.• I participated in organizing produce booths at regional food shows and manning the booths duringcustomer hours.• I was also responsible for accounts receivable on delinquent accounts.

I was responsible for all aspects of the day to day operations of a 165 seat BBQ Steakhouseconcept.• I handled the leading and directing of department managers and all hiring and firing of staff.• I met weekly with the Area Director to discuss the current financial statements and all pertinentissues either positive or negative.• I was responsible for pricing and procuring most of the opening equipment for the location Imanaged.• Opened Hoggy’s Barn and Grill in 1994 as kitchen manager• Opened Hoggy’s first catering facility in 1995 and became Corporate Chef.• Opened Hoggy’s Smokehouse Grill in 1996 as General Manager.• Co-authored complete BOH employee manual and kitchen manual.• At one point 68% of the menu for all locations were my creations.• With the Area Director I successfully negotiated annual contracts on pork, chicken and beefproducts to drastically reduce costs.