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Manager Customer Service

Las Vegas, Nevada, United States
October 18, 2016

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ROBERT WANK **** Shortleaf Street

Las Vegas, NV *9119


** ***** ** *********** ****** movement in the Hospitality and Food and Beverage industries.


Utilize my creative and managerial skills to maximize sales, profitability and “buzz” in an assigned business unit while concurrently growing my skills in a vibrant organization with opportunity for career growth.


Director of Beverage 2013-Present

Echo & Rig Butcher Steakhouse – Las Vegas, NV 702-***-****

• Responsible for beverage menu innovation and concept design that correlates with brand management.

• Responsible for purchasing and building/maintaining partnerships with distributors to offer high end products with a pour cost far below industry standards.

• Responsible for detailed analysis' in purchase strategies, inventory management and partnership development that directly affect P&L

• Responsible for staffing; training, hiring/firing personnel, scheduling, and reviews.

• Responsible for staff education for wine, spirits, craft cocktails and beer.

Voted 2013 • Review Journal's Best of Las Vegas "Best Mixologist"

Voted 2014 • Review Journal's Best of Las Vegas "Best Cocktail Bar"

Voted 2015 • Nightclub & Bar Award "Restaurant Bar of the Year"

Manager – Beverage Operations and Property Mixologist 2011-2013

Caesars Palace – Las Vegas, NV 702-***-****

• Responsible for directly supervising all Beverage personnel and operations for over fifteen outlets utilizing an average of 225 personnel and a budget of $12,000,000 which resulted in a $49,000,000 annual revenue. Accomplished objectives while insuring all activities and job duties are performed according to established company and departmental policies, procedures and goals.

• Properly schedule employees in accordance with customer volumes resulting in a labor cost/dollar of revenue reduction of 17%. Insured highest levels of customer service, including solutions for customer claims, while decreasing costs

• Deal with customer claims or other disputes between subordinate employees in a fair and patient manner while insuring implementation of resolutions in accordance to the collective bargaining agreement.

• Developed and implemented two specific projects on cost reduction changes to departmental operating

expenses without affecting the quality of beverage or service, resulting in increased revenue.

General Manager 2010-2011

Te’Kila Hollywood – Hollywood, CA 323-***-****

• Responsible for supervising and scheduling entire staff (FOH and BOH), hiring and

training new staff members, and for ordering and upkeep of inventory and restaurant supplies for

this upscale Mexican style restaurant with sales of $4,000,000 annually and 36 employees.

• Created sales incentives resulting in staff motivation and reduction in turnover

• Organized, coded and installed new Aloha POS system.

• Developed and implemented night club themed nights which double nightly liquor sales from

$4500 to $9000.

• Created a ten page drink menu to promote sales of more than 170 different tequilas

Manager 2010-2011

Rainbow Bar and Grill – Hollywood, CA 310-***-****

• Responsible for supervising and scheduling FOH staff, hiring and training new staff members,

and greeting and seating VIP celebrity guests for this historical, upscale restaurant that caters

to the entertainment and tourist industries.

Bartender and Corporate Trainer 2008-2010

T.G.I. Friday’s – Valencia, CA 661-***-****

• Tended bar in a busy, fast paced environment with working flair

• Upkeep of daily bar inventory

• Trained new employees on corporate procedures

• Opened and trained staff for new restaurants nationwide

• Continuously expanded knowledge of new and trendy cocktails and created new ones.

Bar Manager 2005-2008

George’s Bistro – Valencia, CA 661-***-****

• Tended bar in a busy, upscale environment

• Upkeep of bar inventory and ordering

• Responsible for profitability

• Trained new employees

• Bartender and founder of ‘Liquid Lounge” Night Club events


Created national beverage menus for numerous nationally distributed spirits

Principle of Prophecy LLC – Food and Beverage consulting

Active member of United States Bartender’s Guild (USBG) since 2011

Voted 2013 • Review Journal's Best of Las Vegas "Best Mixologist"

Voted 2014 • Review Journal's Best of Las Vegas "Best Cocktail Bar"

Voted 2015 • Nightclub & Bar Award "Restaurant Bar of the Year”

2015 Wild Turkey “Behind the Barrel” participant

Published signature cocktail in Ketel One 2015 Fall Quarterly

Published signature cocktail in 2013 Vegas Player Magazine


Cicerone Certified Beer Server, No: 15687 – Las Vegas, NV July 2012

Alcohol Awareness Training – Las Vegas, NV August 2011

SNHD Health Card – Las Vegas NV August 2011

LEAD Certified by ABC – Valencia, CA June 2009

•Tactical Alcohol Management

College of the Canyons – Valencia, CA 2001-2005

•Major: Business Administration

Microsoft Office User Specialist Certification – Valencia, CA May 2000

Highest personal and professional references available upon request

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