General Manager, Beverage Director

Adam Lauer

Cell Phone: 716-***-****

Address: *** ******* **, *** *, N Tonawanda, New York 14120

Email: ***********@*****.***

QUALIFICATIONS

Highly motivated and passionate F&B professional. Previous experience in cooking, bartending, and fine dining service & Mgmt. SmartServe, Serving it Right, CPR, Food Handling and TIPS certified. POS experience in Toast, Aloha, Micros, Cenium, and more. Extreme passion in crafting flavor and aroma pairings and custom exemplary guest experiences through an immense palette of knowledge and genuine hospitality.

EDUCATION

2011 – 2013 George Brown College, Toronto, ON

Hotel & Hospitality Management, Culinary & Beverage Management

2010 – 2012 University of Toronto, Toronto, ON

Astrophysics and Astronomy & German Major, Comp. Sci. Minor

2007 – 2010 Genesee Community College, Batavia, New York

Biotechnology & Psychology

2006 – 2010 Pembroke Jr/Sr High School, Corfu, New York

Regents with High Honors Degree

HONOURS AND AWARDS

Wine & Spirit Education Trust (WSET) Level 3 – Pass with Distinction

Certified Cider Professional (CCP) Level 1 – Pass with Distinction

Cicerone Level 2 – Pass with Distinction

BarSmarts Level 2 – Pass

Stave & Thief Society Bourbon Steward Certification

PROFESSIONAL PROFILE & RELEVANT SKILLS

Intensive experience with being a team leader in Front & Back of House

Experienced and trained in bartending and serving in all styles

Hands-on experience in different techniques of cooking and presentation

Honest, reliable and dependable work ethic

Excellent communication, teamwork and leadership skills

EMPLOYMENT

1)HOSPITALITY

2011 – 2013: Bartender and Server, Floor Manager

Just Desserts Bar & Café 565 Yonge St. Toronto, ON

Crafted drinks and food at around $800 per 4 hour shift

Developed iconic plating designs developing my artistic and presentation knowledge and experience

2012 - 2013: Purchasing Intern

Intercontinental Hotel Toronto Centre 225 Front Street W. Toronto, ON

Assist in daily tasks of the purchasing coordinators for the hotel

Research market prices and conduct inventories

Inspect received goods for quality and proper quantities

Create P/O's to place orders with contracted suppliers, while ensuring relations with suppliers are maintained

Meet with suppliers and contractors to discuss new products and possibilities (i.e. Lavazza)

2013 – 2015 (Seasonal): Terrace Restaurant Lead Server, Maitre’d/Supervisor

Mission Hill Winery 1730 Mission Hill Road, West Kelowna, BC Canada, V4T 2E4

Provide outstanding fine dining service to guests of various demographics including private dining functions of Proprietor: Anthony von Mandl

Obtain knowledge of food and wine produced by the winery and our Executive Winery Chef Chris Stewart as well as the terroir as a whole

Gained experience in Lunch and Dinner service with avg. guest checks of $50 and $85

Restaurant of 88 seats averaged 170 covers at Lunch and 120 at Dinner

Restaurant awarded one of the top five winery restaurants in the World by Travel + Leisure Magazine in 2008

Supervisor/Maitre’d

Provide staff with necessary tools for success

Provide a floor presence and direct line of communication between guests, staff and kitchen

Uphold all standards of service that were reconstructed by myself and restaurant manager

Provide brief knowledge seminars for staff on local food and wine products

Provide guests with unforgettable experiences i.e. tours, tastings, after hours off sales, customized private dinner functions

Conduct monthly physical inventory and product orders.

Conduct staff reviews and onboard training

Aid in scheduling, monthly budget analysis, and weekly staff reports

2012 - 2013: Server and Management/Sommelier Intern,

Oliver & Bonacini Group, LUMA Restaurant Tiff Bell Lightbox, Toronto, ON, Canada

Provide a guest experience that leaves guests with no choice but to return again and again by following the Bundle of Sticks methodology

Performed stages at all restaurants throughout company to gain knowledge and understanding of different environments and working situations as well as service techniques

Able to stage underneath management to develop managerial skills

Able to stage with Beverage and Wine management in order to gain knowledge on taste meetings, wine list organization, cellar organization and pricing

Able to stage underneath O&B Executive Chef to understand desire and need for quality and quantity of each product used and distributor negotiations

2014 - 2015: Server & Assistant Sommelier

Araxi Restaurant + Oyster Bar Village Square, Whistler, BC, Canada

Provide fine dining experience in a high volume capacity

Obtain extensive knowledge of local products including wines and food – mainly oysters

AGC of $100+ in dinner orientated restaurant with 400+ covers nightly

Experience gained in serving a 5 course menu for $33 which drove cover counts incredibly high in shoulder seasons

2015– 2016 : Bar & Beverage/Assistant Manager

New York Beer Project 3966 S Transit, Lockport NY

Responsibility for the inventory, tracking and ordering of all liquor and guest taps used in house.

Responsible for maintaining a Bev. Cost at under 19%

Ensuring the knowledge and professionalism of all staff on liquor, wine and beers (domestic and guest taps)

Responsible for the hiring and initial interview steps for all potential team members

Bar Policies and Procedures, Drink Recipes, Presentation and Falvour Profiling

Obtain and maintain local relations with local business entities (i.e. Leonard Oakes, Freedom Run, Arrowhead)

Working hand in hand with the brewers and chefs on flavours, concepts and pairings

2016– 2017 : Bar & Beverage/Assistant Manager

The Grange Community Kitchen 22 Main St, Hamburg NY

Responsibility for the inventory, tracking and ordering of all liquor and guest taps used in house.

Responsible for maintaining a Bev. Cost at under 19%

Ensuring the knowledge and professionalism of all staff on liquor, wine and beers (domestic and guest taps)

Responsible for the hiring and initial interview steps for all potential team members

Bar Policies and Procedures, Drink Recipes, Presentation and Falvour Profiling

2017(4 Month Contract): Opening General Manager/Consultant

Hotel Henry/100 Acres 444 Forest Ave, Buffalo, NY

Two week timeline from hiring until first reservations for soft opening.

oHire & train all front and back of house employees (appox. 100)

oFurnish and design floor layout and individual rooms

oInitial beverage program and food menu design and training

Oversee the food and beverage, and staff for all events

Run payroll for all employees (appox. 150)

Inventory and cost control of food and beverage programs

2017– 2018 (8 Month Contract): Consulting General Manager

Live Edge Brewing Company 2100 Coomer Rd, Burt, NY

Establish all opening tasks, systems, staff, and menus

Weekly Payroll, Inventory, Ordering, Events, Meal Services, Brew Scheduling, etc.

Worked without pay for 6 months in order to allow the business to open, operate, and function, but mainly to let the owners see their vision come to fruition

2018 (6 Month Contract): Consulting General Manager

Mile 303 416 Main St, Medina NY

Establish all opening tasks, systems, staff, and menus

Weekly Payroll, Inventory, Ordering, Events, Meal Services, etc.

Assist in execution of food and beverage service

Events included Drag Nights, Wine Dinners, Cocktail courses, Private Cellar Tastings, Tasting Menus

2018 - 2019: Consulting Manager

Bar Cultivar/Steampunk Bottle Shop 65 Vandalia St, Buffalo, NY

Establish all opening tasks, systems, staff, and menus

Weekly Payroll, Inventory, Ordering, Events, Meal Services, etc.

Design Food and Beverage Program within Barrel Factory agreements

Host and plan events, Guest Chef Series, Bar Takeovers, Twisted Tea Party, Open Mic

Aid in offsite events i.e. Steampunk Festival @ Leonard Oakes Winery

2019 – 2020 (May – Covid Furlough): Front of House & Beverage Manager

Patina 250/Delaware North 250 Delaware Ave, Buffalo NY

Redesign of beverage program and retraining of FOH staff

Restore relations with BOH and cultivate a team atmosphere

Correct inventory systems and cost control

Participate in events and plan all beverage programs

Weekly inventory, ordering, scheduling, product meetings, management goal meetings

2020 (July) - Present: General Manager

Hartman’s Distilling Co. 55 Chicago St, Buffalo NY

Redesign of food program and oversight of bar program retraining of FOH & BOH staff

Amend POS system and implement full use of costing and inventory systems

Correct inventory systems and cost control from previous opening GM

Plan and oversee execution of all on- and off-site events

Weekly inventory & ordering oversight, scheduling, production meetings, management goal meetings, fiscal summaries for owners

Managed in increase sales 15% through dining restrictions during the covid-19 pandemic

oThis transformed the business into a multi-million dollar venture for the owners

Assist in the distillery to expand knowledge, experience, and a break in daily routine

2)ADMINISTRATIVE

2006-2010: Assistant Market Analyst

Kesyoni Inc. 50 Alleghany Rd Corfu, NY 14036

Audited product evaluation interviews either taking notes or conducting the interviews which improved note taking and listening skills

Assembled interview sites

Assembled and managed digital recording devices

Assembled computer screen eye-tracking equipment (Tobi)

Managed information database

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