Daniel A. Brady

*** ****** ******

Bound Brook, N. J. 08805

acrgha@r.postjobfree.com

732-***-****(cell)

732-***-****

CAREER SUMMARY

Restaurant Industry

Experience enabled me to gain an enormous amount of knowledge while employed at The Ryland Inn, a New York Times rated four-star restaurant. My initial position as a sommelier/bartender/captain not only included duties and responsibilities such as wine sales, suggestions, pairings for a seven course tasting menu, procurement, and inventory control; it also integrated duties and responsibilities to fit the requirements of the entire front of the house team. Duties as Head Bartender at an upscale banquet facility included complicated setup, stocking, and equipping of four bars to provide service for multiple functions including separate cocktail hours and banquet management for up to four hundred guests. Previously I owned and operated a very active restaurant/café/bar/club for six years. Wrote, produced, implemented, and operated computer programs for all accounting functions, including liquor and foodstuff inventory control, accounts payable/receivable, cash receipts/disbursements, payroll, all taxes, to a monthly P&L and financial statement

Human resource

In 1998 I started an entrepreneurial company specializing in the placement of managerial personnel within the automobile and accounting industries. In order to launch this new venture I solicited automobile dealers, import distributors, domestic factories and accounting firms by mail, telephone, electronic mail, fax and website monitoring. Acquisition of clients came quickly and I was working on job orders within two weeks. Within sixty days of inception, I was receiving payments for my services from clients. Initially candidates came from cold calling and referrals from my many contacts in the automobile wholesale and retail business. During the next seven years, I created databases and amassed files containing thousands of candidates and hundreds of clients. I became very expert at qualifying, interviewing, and presenting candidates. Resume refinement, counseling, and getting a commitment from candidates and clients became increasingly undemanding. I found expedience in coordinating and reviewing interviews is of the utmost importance. Assisting clients with selecting a viable candidate and negotiation of presented offers became easier as clients became more confident in my judgment and ability to find and present candidates that fit the proportions and geographical demographics of their business. After the commitment from client and candidate, I stay in constant contact with each until the candidate becomes an employee. I enjoy this occupation immensely.

EMPLOYMENT HISTORY

April 2009-Present Restaurant analyst/wine tasting/private parties/insurance claim consultant

oBeaver Creek, CO, Gulf coast, NJ, NY, CT

Observe, review and submit comprehensive reports intended to

improve efficiency and profitability of clients restaurant businesses

Organize, oversee, hire associates for private parties and wine tasting

Compose detailed reports after reviewing notes by restaurant observers

June 2008 – April2009 Restaurant Manager

Intended to be a six-month project to establish proper front of house procedure and guidelines with the expectation of future management by the son of the owner.

Manage two distinctly dissimilar restaurants

o Fine dining with an Italian influence

o Tapas restaurant, café design

Introduced and initiated ordinary and common guidelines and procedures to two upstart restaurants with an inexperienced restaurant proprietor

oReversed unprincipled employee insistence that guests will return regardless of conduct and behavior of service personnel

oInstituted and established procedures and process’ common to fine dining restaurants

Nov 2007 – January 2008, Marriott, Banquet Captain

Temporary seasonal position

Member of a five person managerial team

Managed many associates before, during and after functions during the busy holiday season

Duties included opening, closing, interacting with contact people and all guests before and during functions. Billing and collection

May 2006 – June 2007, The Ryland Inn, FOH Mgr./Sommelier/bartender/captain

Duties and responsibilities included, but not limited to

Managed entire four star staff in addition to service, including captain, front waiter, food delivery, clearing, marking, seating and escorting guests, resetting, and all other functions to insure guests are pampered and have the best dining experience of their life

Pairing, explaining, suggesting, and selling wine by the bottle and glass

Choosing, pouring, and explaining in detail wine pairings for seven course tasting menu

Monitoring and adjusting wine and liquor inventory

oApproximately nine hundred products

oBottle population in excess of three thousand units

Monthly physical count of wine in main and two separate day cellars

Entering data and maintaining three separate, non-compatible lists

oForty-one page guest wine list

oAccounting data base with wholesale and retail dollar values

oMicros touch screen POS system

May 2005 – July 2006 The Martinsville Inn, Bar Manager/Beverage Manager

Every aspect of beverage management including complicated setup, stocking, and equipping five bars to provide service for multiple functions including separate cocktail hours and banquet management for up to four hundred guests.

1998 – 2008 DAB Associates

Self employed as recruiter specializing in search and placement of

managerial personnel and accountants

1992 - 1998 Brady’s Café, Torrington, CT, Owner

EDUCATION

Suffolk County Community College, Associate Degree,

Business Administration/Economics/Accounting

PERSONAL

U.S. Army Sergeant

Healthy, drug free.

Three grown children.

Computer literate. Windows beta tester. 2002

REFERENCES UPON REQUEST

Chef Craig Shelton

Steven Gottlieb

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