Kathryn Gates

**** *********** ******, ********* ** 35475

Cell: 205-***-**** adtcwu@r.postjobfree.com

SUMMARY

Seeking a management opportunity to become a valuable asset with a well-established company with the intention to contribute to their future growth and success by providing exceptional customer service, loyalty, and dependability.

PROFESSIONAL EXPERIENCE

Assistant Food & Beverage Director. August 2022 to Present The Alamite Hotel, Forte Cuts & Cocktails and ROLL CALL

• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards

• Design exceptional menus, purchase goods and continuously make necessary improvements

• Identify customers needs and respond proactively to all of their concerns

• Lead F&B team by attracting, recruiting, training and appraising talented personnel

• Establish targets, KPI’s, schedules, policies and procedures

• Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork

• Comply with all health and safety regulations

• Report on management regarding sales results and productivity Bar Manager/Bartender. September 2020 to Present

Founder's Club at Bryant - Tuscaloosa, AL

• Working with Proof of the Pudding and Southern Food Management to oversee and stock all 12 Suites and full service bar in the newly added Founders Club at Bryant-Denny Stadium

•We also cater to all of the sky boxes on the 7th floor, making sure all of the staff has everything they need to accommodate guests.

•Work with Proof of the pudding Chef and BOH, to help maintain proper food handling while delivering to all12 suites.

• Inventory is done at the end of every home game.

• Any and all request from suite owners, is upheld with the highest level of professionalism. Assistant General Manager (AGM). February 2021 to July 2021

The Juicy Crab - Tuscaloosa, AL

• Daily operations including but not limited to 9 daily inventory check lists, verification of safe up to 3 times a day along with 3 cash drawers each verified twice a day

• Making sure all employees are on time and in uniform. All with, ready for the day, attitudes at opening and encouraging them to focus on our goals for the day.

• Always making sure sales vs labor runs below a 14% and that every one is clocking in and out according to their schedule

•. Liquor ran between a 89-92% on a daily basis and my food cost stays under 2%.

• Always making sure to be present on the floor and talking to guests, it helps learn how I can grow not only with the business but for the business.

• Hiring, onboarding, and training of new employees as well as creating schedules for FOH and BOH schedules, which were managed and ran with high expectations. BAR & RESTAURANT MANAGER July 2019 - August 2020

TWELVE 25, Tuscaloosa, AL

Opened and managed all aspects of bar service and event planning, which included the building out of 2 bars, 5 service wells, built out a weekly inventory system, cocktail menu and bar training manual development, sales, marketing, 15-person bar staff, hiring for FOH a 17 person security team, training and scheduling

Built, organized, and managed inventory of all liquor, beer, and wine list of 122 bottled Products: 15 of those bottles were ordered in multiply cases at up to 10 cases each, every week in 3 storerooms, restaurant and 2 bars

Budgeting, forecasting, cost controls, labor management and revenue generating marketing programs

Interviewed and hired new team members, delivered orientation, and scheduled trainings

Ran 250-seat restaurant as well as 550-seat standing full-service cocktail area in accordance with company standard operating procedures

Total beverage cost was held at 16% through instituting new inventory and transfer control measures

Implemented par levels on order guides to minimize waste and lower alcohol cost

Overhauled beverage program to reduce waste and to make sure we consistently ran at an 84% profit on all alcohol sales

Manage menu placements, features, events, and on-premise staff training

Creating and organizing cocktail and beer menus

Programmed Toast P.O.S. material, categories, buttons, price and placement and follow- through on all merchandising commitments made to distributor management and sales personnel

RESTAURANT MANAGER April 2017 - April 2019

SIDE BY SIDE AT EMBASSY SUITES, Tuscaloosa, AL

Analyze sales and labor numbers throughout each day enabling decisive forecasting skills during daily operations

Overhauled beverage program to reduce waste and to make sure we consistently ran at an 84% profit on all alcohol sales

Raised bar sales by 12% of the venues net sales by collaborating with upper management renovation as it relates to all restaurant, bar, and venue facility

Communicate with event leads and team to book, plan, and execute various events

Creating and organizing cocktail and beer menus

Demonstrated patience and a positive attitude with team while motivating to achieve daily and weekly goals

Evaluated daily, weekly, and yearly sales and labor numbers to understand and improve overall profitability of restaurant

Managed inventory of all liquor, beer, and wine list of 75 bottles BARTENDER / SERVER Jan 2016 - April 2017

BUFFALO PHIL’S, Tuscaloosa, AL

Took orders and provided great service for high volume sports bar concept

Trained new bartenders, barbacks, and servers

Achieved daily and weekly goals on a consistent basis ASSISTANT MANAGER July 2012 - Oct 2015

PROOF OF THE PUDDING AT LAKE POINT, Atlanta, GA

Coached team members on proper safety and sanitation methods according to county health department regulations

Conducted restaurant opening and closing procedures dropping cash deposits, running reports, and completed documentation

Engage in inventory management, ensuring accuracy with the back-office POS System

Demonstrated patience and a positive attitude with team while motivating to achieve daily and weekly goals

Ensured comprehensive food handling adherence to corporate recipes and specifications

Led and encourage shift supervisors to create confidence, passion, strength, and pride among the team

Monitored front and back of house for compliance with health & safety regulations

Oversaw continuous safety standards, ensuring proper food storage and preparation that aligned with federal regulations

TRAINER / LEAD BARTENDER Nov 2007 - June 2012

TACO MAC, Alpharetta, GA

Responsible for maintaining 120 draft and 200 bottled beers

Trained staff of 25 employees over 2 years for correct facility, safety codes, proper recipes, and plating techniques

Won Employee of the Month on 3 separate occasions

Trained all employees on beer knowledge from lagers to ales CORPORATE TRAINER June 2004 - Oct 2007

HOOTERS, Tuscaloosa, GA

Promoted and endorsed the company to bring in new business

Responsible for all new hires and training processes

Let training programs designed to implement new and old guidelines for both management and FOH in 5 new stores in 3 years

EDUCATION

UNIVERSITY OF ALABAMA, Tuscaloosa, AL

Small Business & Catering

CERTIFICATIONS

ServSafe Alcohol

ServSafe Certification

SKILLS

Product line and Pricing Budget development Data entry Inventory management Profit & loss analysis Microsoft Office Microsoft Word Microsoft Excel POS

Strategic planning Shift management Supervising

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