Cost Control Safety Operations

Dave Gerardu

**** ********** ***** ***** ********* Florida

786-***-**** – **********@*****.***

INTRODUCTION

I'm a passionate Director of Wine & Hospitality Professional with a ‘can-do’ attitude who always strives for the best. A veteran of Michelin-star rated restaurants and award-winning cruise lines, I pride myself on delivering a 5-star, once-in-a-lifetime experience for all guests. I lead by example, driving revenue and profits while upholding USPH and safety operations to the utmost standard. Please look no further for a collaborative and personable certified Sommelier with an entrepreneurial spirit who thrives in a fast-paced, dynamic work environment. Having worked for an internationally acclaimed hospitality group, im ready for the next challenge.

LANGUAGES

Fluent in Dutch, English, German. Conversational French.

RECENT EMPLOYMENT EXPERIENCE

October 2020- Current

Wine Director 50 eggs hospitality Group

Responsible for all wine Operations for all Concepts 50 eggs. Yardbird, Chica, Wakuda.

-In Charge of all wine Ops. For all Venues

-In Charge of inventory & Stocktake

--Maintaining wine list, updating with current vintages, new pricing etc

-Programming Toast / Micros POS

-Reviewing P&L

-Printing and keeping all menu’s up to date

-Training associates on wine and beverage

-Organizing unique wine dinners

-Attending all required meetings

-Bringing Bev. Wine Cost in Line with Budgets Sub 21%

-Opening Multiple venues as Taks Force (Yardbird DC, Yardbird Chicago, Wakuda Singapore, Wakuda Las Vegas, Yardbird Denver)

-Achieving Wine Spectator best of Award Of Excellence.

-Recruiting and hiring Sommeliers

-Overseeing Sommelier Duties

-Operating venues as needed as Acting GM.

-Implementing Craftebale as inventory and ordering system company wide

-Implementing R365 for Inventory and accounting purposes.

St. Regis Bal Harbour Resort, Bal Harbour Florida

Lead Sommelier & F&B Supervisor February 2018 – March 2020

-In Charge of wine Programs in all outlets curating the selection and maintaining par levels

-(Atlantikos restaurant, Private dining, Pool and Beach, BH Burger Bar / The Grill, St Regis bar, La Gourmandize)

-In Charge of inventory & Stocktake

-Overseeing the floor in all outlets

-Insuring service standards are up to 5* Forbes Standards

-Purchasing wines for all outlets and ensuring all is within in cost control

-Retrieving wines from Purchasing department and distributing over all outlets

-Maintaining wine list, updating with current vintages, new pricing etc

-Programming Micros POS for the F&B Department

-Reviewing P&L

-Holding staff accountable, performing coaching and Counseling and issuing disciplinary action when needed

-Printing and keeping all menu’s up to date

-Training associates on wine and beverage

-Organizing monthly unique wine dinners

-Organizing private wine tastings

-Hosting private sabering events

-Attending all required meetings

-Bringing Bev. Cost down from28% to 20.3% combined and improving

-Providing wine service to guest in all outlets

-Achieved 100% Forbes Score while supervising Atlantikos Restaurant

Restaurant Forte dei Marmi, Miami Beach Florida

General Manager November 2017 – January 2018

-In charge of daily operations for this high end Italian restaurant.

-Overseeing all departments

-P&L analysis

-Labor and cost control

-Implementing and Beverage and food cost control

-Setting up S.O.P.

-Overseeing reservations and bookings for optimal efficiency of capacity.

-Maintenance of property.

-Ensuring the integrity of the concept

-Counseling and staff

-Hiring and recruiting of all F.O.H staff and management

Restaurant La Petite Maison, Brickell Miami Florida

Head Sommelier November 2016- November 2017.

-Opening this new London Based fine dining high paced venue in Brickell

-Responsible for development of wine menu with-in La petite Maison Standards, including cost control, ordering and building up and maintaining relationships with suppliers.

-Responsible for hiring and training the wine team

-Stock and cost control ensuring a profitable wine operation.

-Programming and maintaining POS system

-Implementing STO (Stock take online) for inventory control.

-Overseeing General wine operations on a daily basis

-Training wine team on premium wine service

-Interviewing and Hiring Staff

-Counseling & Coaching Staff

Restaurant Byblos, South Beach Miami Florida

Sommelier / Assistant General Manager July 2015 – November 2016

- Opening this new Toronto based fine dining venue on South Beach.

- Responsible for development of the wine menu, including ordering cost control, (Running below 23%)

- Theoretical cost control.

- Training Staff in wine knowledge and upselling.

- Responsible for Maintenance and upkeep of the Restaurant.

- Overseeing the General operations from day to day.

- Training staff on premium service.

- Setting up Micros POS system.

- Responsible for bi weekly payroll submitting and keeping track of tips and hourly wages.

- Working closely with Sales and PR team to generate more revenue.

- Active on the floor, recommending wines and food pairings to our guest.

- Keeping Track off all accounting related to wine and beverage.

Chateau Neercanne, Kanne, Netherlands (One Michelin Star) July 2012 – December 2014

Freelance Headwaiter

●Worked closely with the Maître d’hôtel and Sommelier to share ideas and knowledge to improve service operations, wine and food pairing and cost control

●Assisted with lunch/dinner service, as well as parties/weddings with up to 500 guests

Holland America Line, Seattle, WA March 2010 – April 2012

CELLAR MASTER

●Directly responsible for beverage operations in all dining outlets, and wine service in Multiple bars

●Supervised up to 11 wine stewards, as well as a beverage team of 44

●Maintained service standards, crew trainings, USPH standards, HESS standards

●Oversaw inventory and ordering, including delivery of pre-ordered wines, beverages, and gifts to staterooms

●Hosted mixology classes, beer tastings, wine tastings, and specialty dinners

●Remained visible in all of the dining outlets during peak hours, and introduced myself to VIP guests and

suite guests within 24 hours of embarkation

ADDITIONAL RESTAURANT/MANAGEMENT EXPERIENCE November 1998 – February 2010

Restaurant De Leest, Vaassen, The Netherlands (Three Michelin Stars) (Lead Sommelier)

Restaurant Basiliek, Harderwijk, The Netherlands (One Michelin Star) (Lead Sommelier)

Restaurant de Roggebot, Ermelo, The Netherlands (One Michelin Star) (Lead Sommelier)

Restaurant Beluga, Maastricht, The Netherlands (Two Michelin Stars) (Assistant Server, Server, Sommelier)

Bilderberg Hotel Crowne Plaza, Maastricht, The Netherlands (Management internship)

Restaurant ’t Plenkske, in Maastricht, The Netherlands

●Assumed Restaurant manager, Assistant Restaurant Manager, and/or Sommelier duties

●Worked independently on a high gastronomic level

●Composed and managed wine lists

●Improved service levels

●Trained and counseled younger coworkers

●Maintained contact with suppliers

EDUCATION & TRAINING

2001 – 2003: Hospitality Management (received diploma in 2003)

2000 – 2001: host year 2, level 2: Gilde Opleidingen Sittard

1998 – 1999: host year 1, level 2: Arcus College in Heerlen

Certificates include:

Social Hygiene for the hotel and catering industry, SVH wine certificate, (Level 3) and a Piazza d’Oro Barista Certificate

WSET Level 1 in wines

WSET Level 2 in wines

WSET Level 3 in wines (Currently in Progress)

Knowledgeable in : Microsoft office, Micros/Oracle, Quadranet, Tysll, STO, Open-Table, Cake POS, Birchstreet

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