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.
• 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.

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.

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.

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.

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.

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.
• 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