Beverage Director Food Manager

Summary

Food and Beverage Director/ Sommelier with over 24 years experience in the industry. Specializing in creating and maintaining successful restaurants from every aspect of the business. With a specific focus on the wine side of the business. Seeking to use my unique expertise and experience to continue to grow and improve operations.

Accomplishments

Opened a new restaurant concept from the ground up and had over $4 million in sales in our first year. Have taken my Level 2 accreditations through the Court of Master Sommeliers, and received Level 2 through the WSET. Have been featured on multiple news outlets as well as published as a feature restaurant for several different concepts. TIPPS Trainer certified, Food Manager Certified.

Experience

Bashaw’s Steakhouse and Seafood General Manager/Partner

12/2021-3/2022

●Managed all aspects of operations

●Created new cocktail menu, wine by the glass offerings, and updated local beer offerings

●Built relationships and maintained good working relationships with all reps and negotiated prices on all new products brought on

●Implemented new inventory practices to get COGS in line

●Lowered menu price and increased quality of products used by transitioning to a Farm to Table Restaurant

●Started buying Beef from local ranch and produce from Texas Farmers

●Brought COGS into line after first month to run 35% Food, 27% Wine, 15% Liquor and Beer 20%

Twin Creeks Country Club Food and Beverage Director

6/2021-1/2022

●Managing all Daily aspects of the entire Food and Beverage operation for the Club

●Review daily numbers and projecting sales and trends

●Overseeing all hiring and training

●Organized and conducted staff evaluations

●Created new cocktail menu, wine by the glass offerings, and updated local beer offerings

●Worked hand in hand with all department heads to coordinate all events

●Built relationships and maintained good working relationships with all reps and negotiated prices on all new products brought on

●Increased revenue by 15%, and brought COGS in line after being out of line from before I arrived

●Organized and ran all events and tournaments at the club

●Implemented new inventory practices to get COGS in line

●Organized and oversaw Wine and Liquor Dinners and Events

●Changed Member perception of the F&B Department and regained trust from members to start using the F&B facilities again

Westin Riverfront Resort Food and Beverage Manager/Beverage Director/Sommelier 5/2019-5/2021

●Managing all Daily aspects of the many Outlets on resort property

●Review daily numbers and projecting sales and trends

●Overseeing all staffing needs

●Maintaining all Moneys for the function of all the outlets

●Organized and conducted staff evaluations

●Created new cocktail to be featured in National Publication as well as featured on the cocktail lists in the Outlets

●Worked hand in hand with all departments to create a ever changing and evolving seasonal concept

● Oversaw all staff training as well as continuing education of staff as seasonal changes rolled out

●Built relationships and maintained good working relationships with all reps and reached out to new companies for new products

●Increased Revenue at the Lobby bar to over a Million for the first time in the history of the hotel being open, in my first year

●Increased Revenue in the Hotel to over $6 million in my first year.

●Implemented and maintained all Covid Safety regulations and cleaning protocol to exceed recommended CDC guidelines

●On pace to do over $4.5 million this year in sales, with being closed from March 15th till May 25th

●Updated and created new training guidelines and manuals for all new staff

●Was in charge of all new hires and trainings for all outlets

●Certified TIPPS Trainer, ran TIPPS trainings for all new hotel employees

Foxhole Culinary Tavern General Manager/Sommelier 1/2014- 10/2016

●Managing all daily aspects of the Restaurant

●Reviewing Daily Numbers and projecting sales and trends

●Overseeing all staffing for weekly business as well as scheduling for special events and parties

●Consulted with host of special event and head chef for menu creation of food with drink pairings

●Maintaining all moneys for restaurant function

●Monthly, quarterly and yearly sales and goal reviews

●Organized and conducted Staff evaluations

●Working hand in hand with all departments to create a ever changing seasonal concept

●Created a wine program that evolved into 26 Wine by the Glass and 55 Wines by the Bottle, as well as special Sommelier Select Wine Chalkboard with up to 8 extra select wines

●Created a flight program featuring not just wine flights but also liquor flights

●Created a Wine program that accounted for 20% of Total Restaurant sales every week

●Created all systems for restaurant functions

●Booked and maintained all music acts for year round entertainment

●Organized and oversaw several Wine, Liquor, and Beer Dinners

●In charge of all hiring and firings in restaurant

●Oversaw all staff training as well as continuing education of staff as seasonal changes rolled out

●Built relationships and maintained good working relationships with all reps and reached out to new companies for new products

●Maintained a total cost of goods at or below expectations

●Handled any and all problems in the restaurant from repair and maintenance to customer complaints

●Integral part of creating overall restaurant concept from the ground up

●Restaurant P&L every quarter

Education

Missouri Valley College Marshall Mo, 2001-2002

References

Available by request

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