Beverage Director Bar Manager

Bobby Bodell

310-***-****

***********@*****.***

Work Experience:

Bar Manager - Tin Roof Bistro / Simms Restaurant Group (June 2019 - February 2021) Once I returned to Los Angeles I almost immediately began working for the Simms Restaurant Group at Tin Roof Bistro. TRB is the first restaurant of the group and while working there I started taking on some additional responsibilities at their corporate headquarters that involved helping with their beer program and helping their restaurants convert over to the Toast POS. I worked through Covid with them as long as I could until the birth of my son when I could no longer dedicate the long hours that were required of me. Nonetheless it was a positive experience that was mutually beneficial to both myself and their group, as they just so happened to be adopting a Point of Sale system that I had previously installed into dozens of locations for a different group.

Beverage Director - Bareburger HQ, New York City (April 2014 - March 2019) Bareburger was a rapidly growing company when I joined in 2014, at the time they were at 14 locations across 4 states, and when I left we were over 50 locations internationally with 4 total concepts under the Bareburger family umbrella. As the Beverage Directory main duties were communicating with vendors & producers about product placement for all things liquid in all Bareburger restaurants, as well as training new & current staff working at each location from food runners to General Managers. It was with Bareburger that I became well versed in Toast, installing it in restaurants, training staff on how to use it and working with Toast representatives on the back end to formulate our point of sale systems in an efficient & intuitive way. Bareburger paid for my move from Los Angeles to NYC and paid for tons of education, including my Beer Cicerone, Wine Sommelier, and Micromatic Draft Beer Tech training. Also, as a byproduct of programming & installing the Toast POS in so many restaurants I went to a week long training program that they offered to those of us working in the corporate office as we were the first major restaurant group that adopted their system. Unfortunately in the later years of my employment at Bareburger, several poorly handled & truly unfortunate litigation that targeted Bareburger put the company up against a wall causing them to lay off 75% of their corporate staff and close several restaurant locations. While I wasn’t one of the many people that they laid off, after a year plus of doing the jobs of 10 people that had been assigned to me in my final months there I had some medical problems that landed me an extended stay in the hospital, which my doctors strongly advising me against working 40+ hours a week any longer, so Bareburger and I parted ways. Assistant General Manager - Eureka! Huntington Beach, CA (January 2013 - April 2014) This was my first purely management job. It was at Eureka that I first started working with restaurant point of sale systems more in depth, and learning to align them with payroll programs, inventory trackers, and other back end restaurant operations. I worked closely with the Beverage Director of the group in developing my location’s beer menu, and consulting with him on wines & cocktails to be offered company wide. While I did hold the position of General Manager here briefly, I left Eureka to move cross country to New York where I had been given the job opportunity of a lifetime. Bar Manager - The Med Kitchen & Bar Hermosa Beach, CA (April 2006 - December 2012) Mediterraneo or “The Med” as it came to be known was a casual & high end tapas bar on Pier Plaza. I started there in 2006 while enrolled in college as a dishwasher worked my way to Bar Manager as quickly as my age would allow me, becoming a bartender the week of my 21st birthday and being promoted to Bar Manager within six months of that date. At the time we were on the cutting edge of farm-to-table hospitality, being one of the first places in the greater Los Angeles area to feature a large craft beer menu and Farmer’s Market cocktails.

Education:

● BarSmarts Level 4, “Pioneer of Mixology”, BarSmarts by Pernod-Ricard

● Sommelier Certified Level 1, Guild of Master Sommeliers

● Cicerone Certified Beer Server Level 1, Cicerone Certification Program

● Dispense Institute Advanced Draft Training, Micromatic

● Certified Barista Trainer, Lamil Coffee Roasters