Tim Joyce Email & Phone Number

Chicago, Il

Chicago, Illinois, United States

*Overseeing day-to-day operations and staff*Help set and enforce standards of service and operating procedures*Labor cost and scheduling*Daily cash and P&L management*Assisting in hiring, training, and developing large staff (40+)*Bar management*Inventory and purchasing

Chicago, Illinois, United States

*Set up operating procedures for Chicago retail such as opening and closing duties, petty cash and cash sales tracking, merch & bar inventory, as well as routine cleaning and maintenance*Responsible for personnel organization chart for taproom staff*Implemented an art gallery concept in the taproom, showcasing local artists and art students, allowing an area to promote to sell their works*Oversaw merchandise sales, displays, and inventory*Undertook troubleshooting, updating, and fixing of structural issues stemming from neglect and long-term closure including draft system, drains and drainpipes, soda guns, Ecolab dishwashers, ATMs, and more*Relied on personal ambition and innovation as direction from corporate leadership was transitioning*Worked directly with staff, filling positions as necessary, to help bring up morale and pride in the workplace*Directly and solely responsible for planning and executing all private events; including non-profits, political fundraisers, community outreach, birthday parties, memorials, bridal showers, etc.

Lake Zurich, Illinois

*Planned all in-house events including but not limited to live music, fundraisers, food trucks, large party reservations, special events, and private party and venue rentals*Social Media Marketing and PR*Hired and trained all taproom employees*Balanced the safe weekly and deposited all cash and balanced the drawer nightly while working*Built and maintained a regular customer base through exceptional service *Counted and ordered all inventory including but not limited to all swag and merch, dry goods, paper goods, cleaning and sanitizing chemicals for the front of the house, promotional materials, food items, and guest ciders and seltzers*Recorded all front-of-house employees' hours and tips and entering into payroll*Coordinated with sales and brewery staff in marketing and pushing sales of sitting product*Recruited, hired, and trained new members of the bar staff

Libertyville, Il

*Responsible for training, hiring and managing all bar staff*Trained all FOH staff on specifics on each bottled/tapped/canned beer on our menu*Tasked with staying up to date on craft and import beer trends and buying and setting events accordingly *Controlled beverage cost and waste*Created and hosted a multitude of beer and spirit events including, but not limited to, brand launches and tap takeovers*Worked with Kitchen and all FOH staff to increase knowledge of spirit, beer, wine and cocktail pairings with all items on the menu*Managed two dedicated cask ale lines plus 48 draft lines including wine and soda*Weekly inventory*Promoted unused or stagnated product*DRAFT Magazine's Top 100 Beer Bar - 2015

Libertyville, Il

*Helped establish and continue a classic cocktail program*Trained staff in new product; craft beer, wine and liquor*Helped build and maintain new customers and regulars*Handled cash register and balanced it nightly*Trained new staff in all operations behind the bar

Lake Forest, Illinois, United States

*Responsible for upholding appearance and expectations of a fining dining atmosphere in a fine dining establishment*One of three lounge servers that lead the dining room on any given shift*Worked anywhere from 3 to 5 private parties a week on average with group sizes ranging from 8 to 200*In charge of training and rolling out new menu items and specials*Required to study, understand, and sell over 40 different wines and 20 different beers as well as as a full bar of liquor and cocktails*Responsible for selling nightly specials

Kenosha, Wisconsin, United States

*Started in 2006 as a staff member and promoted to Manager in 2011*Part of the hiring team for new Kitchen and FOH staff*In charge of all BOH scheduling*Last line of defense in freshness, presentation, and sanitation*Trained and rolled out new menu items and specials*Placed all food orders each week*Inventory and food cost control*Lead cook in a restaurant that accumulated over three million dollars in revenue each year

In charge of training new hires and new management in all details regarding back of house operations

Philosophy

Studied Philosophy and Literature. Decided to go into hospitality after the economic crash of 2008

High School Diploma