Rachel Lee Beutler ad18jd@r.postjobfree.com c : 310 - 721 - 3101

Professional Experience West Los Angeles, California Capitalizing on opportunity that caters to my desire to curate wellness and display hospitality. A seasoned candidate with extensive front and back of house experience. Exploring leadership roles that align with my managerial skill set cultivated over 12 years in upscale, high-volume environments. October 2023-Current Illulian Group- Beverly Hills, CA (Foxhall Steakhouse, The HRB Experience)- General Manager Monitor systems and procedures for two restaurant concepts within an evolving group. Manage financials in accordance to key metrics, with understanding of target revenue goals. Prepare and facilitate pre-shift meetings with relevant educational topics on food, beverage, and service to promote sales. Manage daily cash operations. Ensure the sequence of service is executed with finesse. Maintain stock of bar consumables and prep production for a contemporary cocktail program consisting of eclectic spirits and international wines. December 2020 -August 2023 Zinqué - Venice, CA - Operations Manager Managed administrative tasks for a multi-unit, French-California restaurant group. Lead bar operations for two of nine locations. Drafts training materials, conducts beverage inventory weekly, and transcribes cocktail recipes to be formatted into batch quantities that service high volume operations. Performs general management and human resource functions to aid three directors company wide for three of nine locations. Additionally, manages weekly cash deposits, and transcribes bi-weekly payroll for the West Los Angeles region. Reconciled 15K in cash deposits weekly by hand with accuracy. Reports weekly metrics, aligns meeting agendas, and responsible for overall restaurant profitability.

July 2020 - August 2023: Zinqué - Venice, CA - Bar Manager (Lead Bartender) Able to produce multi-step craft cocktails with speed and accuracy for a diverse clientele across three restaurants from Santa Monica to Century City. Advanced skill set to quantify product needs for a high volume cocktail bar and restaurant with capacity for private dining up to 150. Strong wine and spirit knowledge. Spear-headed all training for incoming bartenders to enhance staff knowledge and support ability to thrive in a fast-paced craft cocktail environment.

July 2019 - April 2020: Sprinkles Cupcakes - Beverly Hills, CA - Assistant General Manager Analyzed historical sales data, internal metrics reports, and profit and loss statements, to manage daily operations with inclusion of catering operations to yield high-volume pastry production. Coordinated pick-up, pre-order, delivery, and catering orders for flagship locations. Led the West-Coast district in sales. Directed commissary inventory levels and production supply, adjusted levels per business demand. Prepared and packaged large- format orders for greater Los Angeles and Beverly Hills corporate and private celebratory functions. Summer 2019 (Seasonal) : Calamigos Guest Ranch & Beach Club- Malibu, CA - Events Manager Functioned high-profile events in the heart of the Santa Monica Mountain Valley. Assembled and serviced outdoor venue spaces with appropriate floral arrangements, table decor, ambiance, food, and beverage during peak wedding season. Quantify needs with third-party catering services to implement proper staffing for events with headcounts up to three-hundred guests. Manage multiple bars on site, ordered and produced batching for large format bar production. August 2018 - April 2019: Fairmont Miramar Hotel and Bungalows- Los Angeles, CA - Food and Beverage Manager Served a range of hotel fare in a luxury resort setting. Assisted numerous dining outlets to ensure quality service standards in accordance with the principles that structure the Accor Hotel/ Swissotel brand. Tended to high- profile celebrity clients with food and beverage offerings, room service, and served as hotel liaison to provide guests with property amenities.

August 2017 - April 2018: Thompson Hotels- LA Jackson Bar- Nashville, TN - Bar Manager Supervised a high-volume rooftop bar/ banquet space to maximize profitability in a newly opened boutique hotel. Served food and beverage events on a property that hit Conde Nast Travelers “ Hot List” for new hotel openings in 2017, in the heart of downtown Nashville. Designed unique menus, maintained bar-batching inventory, and preparatory checklists. Advanced understanding of forecasting accurate food and beverage quantities for any volume of business or banquet event.

September 2014 - July 2017: Water Street Brewery Milwaukee -Milwaukee, WI -Bar Manager Secured large party functions for three private dining rooms. Transcribed both food and beverage inventory each period. Formatted custom cocktails, menus, and price packaging for multi-course private dining. Directed preparatory tasks to execute short-order restaurant needs at an elevated pace, a seasoned expo. Strong understanding of back office administrative duties and restaurant POS systems. Hybrid assistant to Executive Chef and General Manager. April 2011 - September 2014: Marriott International Hotels- Pewaukee WI & Chicago IL - Garde - Manger / Culinary Prepared farm fresh ingredients to create New-American cuisine for hotel banquet functions. Enhanced repertoire by training in several culinary departments with Senior Executive Chefs and mentors at two Marriott International properties via internal promotion. Assisted chefs with seasonal menu creations, strong ability to fire and execute multi-course dining.

Training National Registry of Food Safety Professionals : Food Safety Manager [2016 - current] Education Los Angeles Trade Technical College - Associates of Arts : Physics and Natural Sciences [2022]