Key Competencies

Brand Imaging / Stewardship

Sales / Business Development

Customer Relations

Human Resources

Inventory Analysis

Team Development

Hiring & Corporate Training

Operations Streamlining

Budgeting / P&L Analysis

Business Planning

Work Experience

Table Mesa Bistro Inc., Bentonville, AR (2015 to 2016)

Bar Manager (2015 to 2016). Hire, train, and provide tactical direction to 50-person team in maintaining brand reputation and top rank in full service category. Steer business planning, and sales / business development for $2.5M operation, promoting product and brand image in a critical market.

Led a sales-driven bar and service staff, prompting 8 months of consecutive growth at 3%.

Key wins:

-Responsible for daily and weekly review of P&L, evaluation of costs, and submitting action plans to meet profit expectations.

-Put systems in place for bar inventory and cost control. Created and reviewed orders of liquor/beer/wine, food, small wares, and other supplies that remained within budget and sales requirements.

-Reduced liquor, beer, and wine cost by 3.5%.

-Identified and solved complex customer and employee issues on a daily basis. Communicated effectively and clearly with team members. Helped staff set and achieve sales goals thereby increasing weekly sales. Led team meetings to review goals, celebrate successes and address challenges.

-Built mutually strong relationships with liquor, beer, and wine representatives to reach operational goals and optimal staff training.

P.F. CHANG’S, Rogers, AR (2008 to 2015)

Operating Manager (2013 to 2015). Hire, train, and provide tactical direction to 60-person team in maintaining brand reputation and top rank in full service category. Steer business planning, and sales / business development for $4M operation, promoting product and brand image in critical market.

Evaluate consumer survey reports – gaining insight into consumer current / future needs and devising brand strategies accordingly. Oversee ordering, production, and quality assurance in all facets of the business; ensure compliance with HR, health code, and state beverage commission regulations; and review / analyze P&L. Train managers and oversee correct training of hourly staff.

Led a sales-driven bar and service staff, prompting 24 months of consecutive growth at 4.5%.

Key wins:

-Managed successful catered events with staff on and off site with items from menu and specially prepared items.

-Responsible for daily and weekly review of P&L, evaluation of costs, budgeting and submitting action plans to meet profit expectations. Evaluated monthly P&L, submitted break-down to market director of where goals were met or exceeded and areas where challenges occurred. Involved with reviewing food cost using actual versus theoretical. Adjusted ordering and prep in areas where challenges occurred.

-Put systems in place for bar inventory and cost control. Created and reviewed orders of liquor/beer/wine, food, small wares, and other supplies that remained within budget and sales requirements. Maintained an accurate inventory to reduce loss and waste by 12%.

Improved Customer/Employee Interaction

-Reduced bar turnover by 50% and wait staff turnover by 11% through effective scheduling and management techniques.

-Responsible for training all hourly hospitality positions, contributed to making store the primary training location for incoming managers at other locations, trained incoming managers.

-Identified and solved complex customer and employee issues on a daily basis. Communicated effectively and clearly with team members. Helped staff set and achieve sales goals thereby increasing weekly sales. Led team meetings to review goals, celebrate successes and address challenges.

-Reviewed and evaluated customer surveys. Evaluated and implemented strategies for improvement thereby increasing positive survey results by 18%.

Bartender/Server/Lead Trainer/Key Hourly Manager (2008 to 2013).

Key responsibilities:

-Drove sales through peer coaching, training, and exceptional service.

-Responsible for liquor, beer, and wine inventory as well as all bar ordering as lead bartender.

-Built bar business from overflow seating only to preferred regular guests and a full bar.

-Ran shifts on floor ensuring guest satisfaction and quality food and service.

COLTON’S STEAKHOUSE, AR (2006-2008)

Bartender/Server/Lead Trainer

Key responsibilities:

-Drove sales through peer coaching, training, and exceptional service.

-Built bar business from overflow seating only to preferred regular guests and a full bar.

ARKANSAS STATE UNIVERSITY, AR (2005-2006)

Key responsibilities:

-Organized student files while directing all phone traffic.

-Sett up meetings between prospective students and University recruiters.

-Scheduled and directed campus tours.

Educational Credentials

UNIVERSITY OF ARKANSAS, Fayetteville, AR

Bachelor’s Degree Program, Criminal Justice, Sociology (103 hours complete)

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