ROBERT WANK **** Shortleaf Street
Las Vegas, NV *9119
acw4my@r.postjobfree.com
** ***** ** *********** ****** movement in the Hospitality and Food and Beverage industries.
CAREER OBJECTIVE
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.
EXPERIENCE
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
SPECIAL INTERESTS AND ACHIEVEMENTS
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
EDUCATION
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