Beverage Manager

PRISCILLA ALVAREZ

*** ** **** **., *****, FL ****7 C: 786-***-**** *************@*****.***

Hospitality & Customer Service Manager looking for an opportunity to be involved in a dynamic environment that permits me to acquire further experience to advance in professional career. Accustomed to working in fast-paced environments. Self-motivated, extremely organized, attention to details, strength in leadership and team managing. Bilingual English-Spanish. Work Experience

Aqua Restaurant Group - Brickell, Florida.

Beverage Manager - September 2019 to present.

1 Hotels South Beach - Miami Beach, Florida.

F&B Manager - April 2019 to September 2019.

Malibu Farm Miami Beach @ Nobu Eden Roc Hotel – Miami Beach, Florida. Acting Assistant General Manager - April 2018 to September 2018. Nobu Eden Roc Hotel - Miami Beach, Florida.

F&B Assistant Manager - January 2018 to April 2018. Flocon Investment- Miami, Florida.

Executive Assistant / Personal Assistant - March 2017 to January 2018. 660 Restaurant @ The Anglers, Kimpton Hotels & Restaurants - Miami Beach, Florida. F&B Manager - March 2016 to September 2016.

F&B Manager & Kitchen Manager -September 2016 to March 2017. La Loggia Ristorante & Lounge - Miami, Florida.

General Manager - June 2015 to March 2016.

Restaurant & Kitchen Manager - June 2014 to June 2015. Floor Manager / Banquet Manager - Dec 2013 to June 2014. Education

Certificate, Technical English applied to Business 2012 - Florida International University - Miami, FL, US. Bachelor Degree, Public Finances Mention Business and Administration 2012 - National School of Administration and Public Finances - Caracas, Venezuela. Associate in Civil Law, 2008 - School of Law and Politic Sciences, Central University of Venezuela - Caracas, Venezuela.

Performance

Finances

• Set sales and financial objectives for estimated opening budget in new restaurant concept.

• Task force with other departments to set yearly budget with a 3-year projection on restaurant remodeling project.

• Set opening Budget for Bar.

• Set Labor Cost for hourly employees for FOH including but separating the Beverage Department.

• Review and comment on monthly and quarterly P&L.

• Create Inventory par level and inventory sheets for Restaurant & Bar, inclusive of alcoholic and non-alcoholic items, and all other FOH supplies.

• Conduct weekly and end of the month inventory

• Total Cost maintained at 25% or less for Food and 28% for Beverage.

• Review vendor contracts and specifics.

Operations

• Design and implemented new SOP for opening restaurant.

• Design and implemented of floor plan, based on new layout of the restaurant and potential operation’s needs, turn time of 1.45 hours, with a goal of 3 turns per table during 4.30 hours of service.

• Conducting monthly inventory for beverage (alcoholic and non-alcoholic) and quarterly inventory for goods and produce.

• Creation of unique cocktails recipes and specs in harmony with the cuisine type and visual concept of the restaurant while following the guidelines of the company National Beverage Program mandates for each quarter.

• Create path for restaurant food and beverage items in Point of Sales System Micros EMC and RMC. Trained FOH team on navigation and usage of POS.

• Departmental training with emphasis into specific job requirement per position; concept, identity, product, food and beverage menu knowledge for new hires and constant training to existing hotel/ restaurant employees according company standards of service.

• Complete safety trainings for F&B employees.

• Conduct daily, weekly and monthly reports for Food & Beverage operations using recap statements and other tools like Avero Log Book.

• Monitor and log daily comps during shift service, maintaining it at 2% (or less) of the meal period total sales.

• Monitor and log decibel noises when life performance/music is at restaurant space, to ensure residences are not disturbed.

• Perform as a MOD (Manager on Duty) for different Food & Beverage outlets.

• VIP liaison between the restaurant and hotel guest and restaurant concept while promoting branding.

• Overview request for reservations and private events, ensuring excellent quality and superb service is delivered to all guest by reception team.

• Overview daily restaurant operations, pool operation, private cabanas and residential area emphasis on dinner service.

• Consolidate and design all restaurant menus: Breakfast, Lunch, Dinner, Brunch, Dessert, Beverage, Wine list, Happy Hour and Special Events.

• Interviewed and final approval for open positions in FOH and BOH. Counseled and discipline staff when necessary.

• Managed personal expenses.

• High-quality administrative and clerical assistance for A-level executives.

• Organize calendars through different countries/time zones with travel itinerary for executives, including logistics for family members when need it. Manage travel expenses.

• Serving as all-round gatekeeper to the principals including drafting emails, answering phones, overseeing personal mail, controlling daily calendar.

• Assisting with preparation and organization for meetings. Hiring and monitoring outside contractors for office space and private residence.

• Handling, shipping and receiving of packages using international logistic for business as well personal correspondence when need it.

• Ensure proper development for operations of all projects. Serve as communication bridge between the partners, clients, vendors, contractors.

• Ensure discretion and confidently with sensitive company/personal information. Schedule and Payroll

• Schedule and payroll for staff roaster of 70 employees.

• Posting of weekly schedule for FOH based on forecast and operational needs, maintaining target of 92% to 95% in productivity vs forecast.

• Create new procedure for payroll allocation, extended to hourly pay rates, service charges and gratuity; time card approvals; submission of final payroll sheet and review with Accounting Department, variance under/over $2.00; manual input of payroll sheet in the software system;

• Approval of time cards, employee request for days off, vacation and special permits controlling PTO usage.

• Stablishing hiring parameters with HR department, and onboarding process for new hires.

• Conduct onboarding training for new hires and constant cross-training to existing hotel employees, according company and Forbes standards of service. Complete safety trainings for all F&B employees.

• Managed accounts payable, accounts receivable.

Public Relations

• Work with PR department defining marketing strategies for the restaurant, concept and brand.

• Support on media segments, photo shoots and recorded and live interviews to the FOH Management and culinary team.

• Creation of Banquet Event Orders and contracts for private events, being the contact point for booking, planning and execution of the event and collection of payment.

• Collaborated with the Executive Chef to approve all food and beverage selections, determine menu alternatives for specials events.

Certifications

• Safe Staff Management Certified.

• Safe Staff Food Handler Certificated.

• Elite Bartender and Basic Mixologist Certified.

• Prominent in Point of Sales Systems like Aloha (property expert), Silverware, Micros (property expert), InfoGenesis and Clover.

• Prominent in Microsoft Office.

• Basic training in Microsoft Suite and QuickBooks.

• Basic training in Opera.

Contact this candidate