Beverage Director Customer Service

Andre Galella

Sarasota FL ***** 715-***-**** **********@*****.***

Professional Summary Veteran restaurant owner with hands-on experience in all areas of restaurant operations. Excellent communication, organizational, and conflict resolution skills. Proven history of raising profits through maximized productivity and customer satisfaction.

Skills

Liquor Law Compliance ● Provides Fast, Friendly Service

Barware Knowledge ● Excellent Mixologist

Food & Wine Paring Knowledge ● Bartender Trainer

POS Terminal Operations ● Operational Efficiency

Developed Specialty Drinks ● Staffing and Sales Reporting

Restaurant Operation ● Teamwork and Collaboration

Work History Restaurant Owner 07/2022 to current

Outskirts – Merrill, WI

Last summer, I purchased a building, renovated it, obtained a liquor and other necessary licenses, built a bar, stocked it, and opened Outskirts. Within 90 days, I trained my son to run it with my Look UP, Be Engaging, & Make Drinks philosophy. In September, I added a kitchen and began serving food. I now oversee the business with him handling the day-to-day operations. Retired 06/2010 to 07/2022

Restaurant Owner 06/1995 to 05/2010

Italian U Boat – Merrill, WI

The Italian U Boat was a restaurant, catering, and frozen food business. I opened the restaurant handling all start-up operations, hiring, training, scheduling, advertising, payroll, accounts payable & receivable, food safety, menu/recipe creation. I served American fare; sandwiches, fries, pizza, etc. Soon after, I bought a trailer, built a 30’ kitchen in it, and began catering at local sports events/banquets, parties, weddings, ice drags, and bands playing locally. I feed the band and provided each artist with all items on the ryder they provided me, and sold food to attendees. Some of the artists were Cinderella, Lynyrd Skynyrd, Jackal, and Sammy Hagar. 2

In 2000, a couple local bar owners inquired about serving my food at their locations. To make this happen, I built a 50’ X 50’ building behind the restaurant, acquired a frozen food license, developed an HACCP plan, created packaging and labels, developed recipes for different pizzas, created POS and advertising for each customer, coordinated weekly sales specials for grocery stores, made cold calls to businesses to build a client base, and created routes to efficiently make deliveries. All three businesses ran simultaneously, with me overseeing operations. Director of Banquet Operations, 05/1989- 05/1995

El Dorado Hotel – San Antonio, TX

Answering to the Food and Beverage Director, I was in charge of all banquet operations. I hired and trained bartenders, servers, assistant banquet director, housemen and chief steward. I scheduled all banquet events, both on and off property. There were multiple events daily at all hours. Off property catering was my specialty. I worked closely with the chef and FNB director to ensure timely food preparation and delivery to off property locations, dispensed all cash and host bars, reconciled liquor inventory to ensure accuracy, worked with steward to ensure adequate silver for events, and oversaw housemen set-up and breakdown events. I was also the maître d for dignitaries, sports figures, actors, and musicians, ensuring their special requests for cocktails, food, snacks were met. Some of these events included Harry Connick Jr. & Glenda Goodacre’s engagement party and Gene Hackman’s fundraisers. Manager of Operations, 12/1985-04/1989

Pizza Hut, San Antonio, TX

After completing the Pizza Hut manager trainee program in 90 days, I was I was given my own store. I was responsible for purchasing, prepping, cooking, oversaw proper food handling, interviewing, hiring/termination, new employee paperwork, training, payroll prep to corporate, providing excellent customer service to guests, and all day-to-day operations. My store was a top selling store. I was asked to transfer to a failing store, that store also became a top selling store. In 1985, I was awarded the company’s Outstanding Performance of the Year award. I also created and implemented the delivery process for stores in my region, including route maps. Pizza Hut had a Quality, Service, Cleanliness (QSC) motto. Corporate conducted routine and surprise QSC inspections. I was responsible to ensure my store passed these inspections. In 1986, I received the Gulf State Region QSC award, having 94.7% on my inspections. 3

Family Business 05/1977-11/1985

Galella’s Cork & Dine, Merrill WI

From a very early age, I worked at my family’s restaurant. By middle school, I was bussing/resetting tables, dishwasher, stocking the bar with liquor, garnishes, and glassware, prepping, cooking, and serving food to bar & table patrons. Eventually, my parents taught me the books and all aspects of the business. In 1983, my parents retired, and the business became Andre’s Pizza & Pub. I went with a simpler menu and transitioned the restaurant to a club atmosphere. The place was known for specialty cocktails, dance music, and a go-to for sports banquets, parties, showers, etc. I offered a buffet style menu with whatever cuisine the customer wanted. I ran all operations; bar and food inventory, bar stocking, changed tanks/CO2, created cocktails, reconciled cash register, stocked cigarette machine, shopped for music records to keep the jukebox up to date with current artists/songs, catering menus, food safety, and staffing.

Education Merrill High School - Merrill, WI – 05/83

Additional Information Regional Manager – Pizza Hut – Bahrem Kamem - 210-***-**** Food and Beverage Director – El Dorado Hotel – Chris Kluetz - 412-***-**** Personal references:

Rob Wyman - Westin, WI - 715-***-****

Kevin Blake - Merrill, WI - 715-***-****

Sean Corsten - Cronenwetter, WI - 715-***-****

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