Joe Neis

**** ******** ** ******, ** *****

Phone: 407-***-**** Email: adjq44@r.postjobfree.com

Objective

To attain a position as an integral member of a notable organization that will utilize as well as develop my skills in the industry of hospitality management.

Experience

Wolfgang Puck Bar & Grill (Walt Disney World) September 2018- October 2020

Beverage Manager

·In charge of the training and development of all staff members in beverage, including cocktail theory, wine and spirits knowledge and service.

·Responsible for the profitability of the beverage department through inventory and daily cost control.

·Solely responsible for the ordering of all beverage product including coffee, non-alcoholic beverage and all wine and spirits.

·In charge of continuing the discipline of “Japanese bartending” through cocktail presentation and execution with the bartenders.

·Execution of all VIP guest experiences through direct communication with the chef on “chef’s table” settings and augmentation of guest experiences.

Rosebud Restaurants (Carmines Chicago) July 2016- January 2018

General Manager & Corporate Sommelier

·In charge of day-to-day operations in all departments including banquet, dining, finance and beverage.

·Responsible for the development and implementation of all systems related to cost control inclusive of inventory, scheduling, purchasing and menu development.

·Solely responsible for all communication related to high profile guests including influential city officials, professional athletes, celebrity personalities and restaurant critics.

·Consistent development of the beverage program including cocktail & wine lists for Rosebud Steakhouse, Rosebud Prime and Carmines.

·Training and development of the management team in day-to-day operations.

Cooper’s Hawk Winery & Restaurants November 2014-July 2016

Restaurant Training Manager

·Responsible for the training and development of all new employees and managers.

·Directly responsible for cost control and loss prevention for the restaurant. Day to day liquor cost analysis and action plans related to any variances in product are a main responsibility of this position.

·Implementation of training programs to elevate the product knowledge of the staff as well as service.

Rosen Hotels & Resorts October 2010- September 2013

Beverage Manager

·Responsible for the day-to-day operations of multiple beverage outlets including a lobby bar, sushi bar, tapas bar and pool bar. Each outlet listed is full service and offers an array of food and beverage items.

·Quality control and management of menu items, drink lists and recipe consistency among all bartenders, chefs and servers.

·Management of the liquor inventory for the property. Specifically dealing with loss prevention and cost control for all outlets in the areas of wine and spirits.

·Responsible for the management and training of assistant food and beverage managers. Maintaining a cohesive and effective team in not only the beverage department but on the property level.

Education

International Sommelier’s Guild 2008-2009

Sommelier Certificate Program WFCL Level 2

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