William Magee Email & Phone Number

Greater Denver Area

• Bartender/server for busy neighborhood spot, focusing on precise pours and swift timely service• Maintained clean and organized bar

Greater Denver Area

• Responsible for providing swift, impeccable service in a fine dining setting• Responsible for having a command of all food menu items, drink menu items as well as being well versed in over 300 different types of tequila and mezcals• Maintaining clean and organized bar• Assisting with inventory needs and maintaining set pars

Denver, Co

• Anticipated need for increased structure due to industry and regulation changes and created inventory department responsible for tracking and conversion of all botanical product; oversee a staff of 17 persons and two grow houses.• Identified gap in ability to manage inventory’s complete lifecycle from seed to sale; built full inventory tracking system in Excel to manage product weight, status, and conversions.• Strong working knowledge and experience with Inventory/POS systems including BioTrackTHC, MJ Freeway, and METRIC (Formally known as MITS

San Francisco. Ca

In a joint effort with CEO, designed and implemented the Food and Beverage program for EPIC Events. Increased customer base by 33%, and revenue stream by 28%. Created all managing documents for this program including a scalable Employee Manual Operational Procedures, Inventory Controls, and Behavior Correction Forms.As Director of Food and Beverage for EPIC, was responsible for the oversight of day to day operations of 4 major San Francisco nightclubs, and multiple restaurants Was responsible for the improvement of sales and marketing, implementing cost effective inventory procedures, and maintaining or improving employee morale. One such example is Crab House, whereas General Manager of this 160 seat restaurant on Pier 39 and was able to generate over $5 million in sales, and improved ratings to "Favorite Seafood Restaurant in San Francisco" on Open Table

Venticello RistoranteWorking for well-established, family owned restaurant on Nob Hill, I was able to create wine menu that focused on the local regions of California and the Southern Italian regions that were the inspiration for the food menu.Implemented inventory procedures that allowed for a day-to-day reconciling and tracking of all stock and costs, thereby reducing walk-out of inventory and increasing availability of stockImplemented buying practices that minimized shelf time of inventory and kept payments up to date.

Created, designed, and opened 60-seat restaurant in Glen Ellen, Sonoma County. I created well-regarded wine Menu that focused on the various local artisan winemakers as well as unique French wines, and developed with the chef, a Provence food menu that utilized the abundant local produce, and products. Magee Family Restaurants sold this restaurant in April 2007.Worked with a Glen Ellen restaurant as a consultant. Under my guidance in 2 weeks time, the doors were able to be re-opened, covers were increased from 15-20/night on Sun- Wed to 35- 40/night, and from 45-60/night on Thurs- Sat to 70-80/night. The bar sales were increased by 30%. Upon fulfilling my contract the owners opted to close the doors.

Worked with multiple wine and spirit vendors in order to create a varied and extensive cocktail menu that adhered to and paid homage to this historic and storied San Francisco location.Collaborated with multiple vendors to create, promote, and sponsor different events and venues hosted by Enrico's. Among these events; New Year's Eve '08, Super Bowl Sunday with Absolut Level, and Valentine's Day '08 with Moet Chandon

Oversee all day-to-day activities and business, which included but not limited to: Scheduling, ordering all bar and restaurant needs, calculating bar costs, coordinating with event planner for all events (7x7, Esquire, NYE '05), hands on dealing with featured DJs, and entertainment personalities.Implemented Happy Hour events and drink specials, which increased bar sales by 15% during my time there. Implemented new inventory controls that maintained pour costs at 23% +/- 3%Created well-regarded wine and spirit menu that paired well with the uniquely spiced cuisine that was featured at Bambuddha. This wine list drew from many different regions throughout the world; and Oregon.Created several new cocktails, one of which was featured by Bombay Sapphire.

San Francisco Bay Area

• Managed a computer lab staff of 11 to execute quality assurance and user acceptance testing for LAN group consisting of over 4000 users; adapted plans and approach, stayed on top of changing variables in a fast-paced and constantly changing industry• Engineered upgrade roll outs and a full system upgrade, including performing design, writing and executing test scripts, and composing system documentation for installation and troubleshooting issues.• Controlled an annual budget of $1.5million