Sommelier / Operations Management

TRINI BUSTOS

**** ****** **** **. ****: 702-***-****

Las Vegas, NV 89117 email: adujr8@r.postjobfree.com

SUMMARY

A committed hospitality professional and relationship builder, with extensive and diversified experiences in various leadership roles, skilled with the ability to adapt, integrate and perform at a high level in a range of positions. Always dedicated to exceeding all goals in sales and guest service excellence, holding extensive and ever expanding beverage knowledge, while possessing expertise in all aspects of operations and controls, how to affect the P&L, structured training programs, target hiring, salesmanship, concept development, all with a passion to learn, to teach and to develop others. WYNN RESORT, COSTA DI MARE (BARTALOTTA) Las Vegas, Sommelier December 2011 – August 2021 Integral part of 3 person team responsible for raising beverage sales to nearly $4 million in 2019 Accounting for more than 30% of total outlet revenues, we achieved the highest per guest wine sales average of all outlets within our world class resort during 2016 and created further separation during 2017, 2018, 2019 Accomplished through improved and broader product offerings, sales team education, improved presentations Launched newly created Beverage Cart programs adding value to the P&L and to an elevated guest experience Daily ordering, receiving, wine lists and beverage menus, cellar and equipment management and maintenance MGM GRAND, FiAMMA TRATORRIA Las Vegas, Sommelier March 2011 – December 2011 All aspects of our Italian based, “Best of Spectator Award” winning wine list and beverage programs within this iconic Las Vegas mega resort

Weekly meetings with vendors, building and maintaining positive relationships in negotiating product offerings, pricing and promotions, while gaining added support and assistance in staff sales training efforts Weekly meetings with outlet and hotel management to maintain/improve clear communications on event and product updates while forecasting to redesign and implement increased sales strategies Daily functions of all associated reporting, recording, ordering, receiving, cellar management, exemplary floor presence and leadership in providing fine guest service and sales staff development in accordance to negotiated Union Bargaining Agreement

BELLAGIO, MICHAEL MINA (AQUA) Las Vegas, Sommelier / Gourmet 1 February 2002 - April 2010 Initially hired as a relief Sommelier, eventually performing in dual roles to exceed the high expectations of our guests and Hotel Management, providing sales and service excellence within this Michelin Star dining room Consistently performed as a sales leader within this highly competitive, incentivized environment Team Training Leader in successful pursuit of Michelin Star and Forbes Five Star service standards WOLFGANG PUCK FINE DINING, SPAGO / CILI Las Vegas, AGM. / General Manager April 2000 - January 2002 All aspects of operations and controls initially at Spago then positioned at Cili, Wolfgang Puck’s newest restaurant in partnership with Bill Walters Golf, located at Bali Hai Golf Club on the Las Vegas Strip Multi-unit revenue generating operations with event space for up to 1,000 guests Hired and trained upgraded front line staff resulting in reduced labor costs and improved service standards Orchestrated, along with Chef, improved systems for Management teams communications with front and back house staffs by identifying, motivating and empowering leaders from within our current employee groups CAFE DEL REY, Marina Del Rey, CA Manager / Wine Director / General Manager September 1996 - March 2000 Advanced to GM within 30 months to lead this West L.A. dining destination to over $10 million in annual revenue Modernized and created complete New-Hire Training Programs, leaving a legacy of guest service excellence Established improved relationships with vendors and staff to increase sales, accomplished reduced wine costs from 40.4% down to 31% with improved product selections, recreated cocktail recipes, and team trainings Redesigned Wine List, content and format, resulting with us receiving a Wine Spectator “Award of Excellence” PARKWAY GRILL, Pasadena, CA Restaurant Manager October 1994 – September 1996 All credit goes to the brothers Smith and General Manager, John O’Neil, for their recruitment and development, given their familiarity of my prior four years with the Ritz-Carlton Huntington Hotel. Providing me with and fostering me in my first management opportunity while introducing me to all aspects of operations and controls, how to read and affect the P&L, and how to lead a diverse team. It was these great mentors and these fine institutions that instilled the sound operational philosophies, organizational abilities and never ending attention to detail that influenced and formed the dedicated professional that I am today, and I remain forever grateful to each.