Created and developed a cocktail menu in line with emerging trends both in customer preference and top selling products.

I am tasked with increasing overall sales in the company by 85%, and am achieving this by:1. Selling 45% more alcohol through constant staff training and better product options to customers2. Maintaining this growth through metric analysis and agility in sales tactics and product choices3. A target-customer guided marketing campaign in social media, off-site events and on-premise specials that both create a greater awareness of our brand and keep people coming back4. The most powerful means of all is ensuring that at all times we serve people like no where else they have ever been.I am also tasked with structuring and improving our beverage program as a whole, and am doing so as follows:1. Simplifying our beverage list and making it much more user friendly, enabling customers to purchase more through ease of experience2. Controlling cost and limiting purchases by taking inventory twice a week and making more products, like mixers and liqueurs, in house

Managing and directing the remodel and business development of this concept so we can build 100 more

Developing an innovative cocktail program to stand out among all other cocktail bars in Scottsdale, maintaining the highest standards in service and hospitality, serving guests and catering to their needs, and ensuring that at all times we are known as the top mixology bar in the city

Not only did I strive to maintain the highest levels of service, I trained new staff to do the same. I did inventory and regularly receiving, as well as developing new cocktails for seasonal menus. I also worked extensively with our nightlife and marketing department to raise sales through events and sponsored parties.

Developed award winning bar program, inventory and purchasing, training and staff improvement, lowered liquor cost and maintained a below industry average beverage cost.

Served guests in a high volume environment while striving to maintain customer service excellence; trained new staff; later as lead bartender I worked closely with the bar manager to create the cocktail menu and ensure its proper execution, as well as the duties of inventory and receiving.

During my time at La Plaza, I did everything. As a start up restaurant, the general manager and myself were entrusted with the successful opening of the concept under massive financial and staffing constraints. Despite obstacles too numerous to mention, not only is the restaurant still open, but continues to yield profits every quarter. My tasks included: inventory, service, scheduling, bartending, sommelier, cocktail menu creation, staff training, investor relations and marketing.