Business Operations Beverage Manager
Resume:
Chris Gere
Houston, TX *****
*********@*******.***
Professional Summary
Accomplished, motivated, and results-focused Hospitality professional with restaurant operations management and Front of House experience. A skilled leader, highly resourceful and knowledgeable, with the demonstrated ability to mobilize and motivate high-performing teams and ensure efficient, effective business operations. Widely regarded for high service standards and the ability to guide team members towards the delivery of an exceptional guest dining experience. Proven success in leading startup, turnaround, and high-growth operations.
Willing to relocate: Anywhere
Work Experience
Hotel Beverage Director
Albert Hotel/New Waterloo-Fredericksburg, TX
December 2023 to February 2025
Part of the opening team as the Beverage Manager for the Albert Hotel in Fredericksburg, TX. Created all specialty house cocktails for the beverage program. Successfully train new bartenders to adhere to all recipes and shift duties. Keep track of over $90,000 of inventory and ordering for all LBW products. Responsible for stocking and tracking all in-room beverage products on a daily basis. Manage a staff of 8 bartenders and 15-20 FOH employees. Perform opening and closing management duties. Beverage Manager
Elements Hospitality-Fredericksburg, TX
September 2021 to December 2023
Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol. Closed out cash register and prepared cashier report at close of business. Upsold daily specials and beverage promotions to exceed daily sales goals. Kept detailed inventories and notif ied management of ordering needs for liquor, beer, wine, and bar supplies. Crafted special drink and cocktail menu items for seasonal offerings.
Assistant Manager
Landry's Inc. / The Palm Houston-Houston, TX
August 2021 to March 2022
Brought on board to open the new Palm Houston downtown location and to manage the bar and spirits program Hold direct responsibility for ordering and managing $50K in inventory for the bar of the location with annual sales of $5M+
Oversee the recruitment, hiring, training, staffing, and day-to-day management of a team of 20+ personnel
Accountable for ongoing budgetary management and P&L reporting Develop controls and lead initiatives to promote guest satisfaction, food safety, the achievement of all financial targets Manage team activities and coach team members in techniques for increasing bar sales FOH Key Employee
Agricole Hospitality (Pandemic)-Houston, TX
March 2021 to August 2021
Provided pandemic relief and participated in many facets of the business including waiting tables and managing to go orders Assisted in the assembly and delivery of ready to eat meals for Houston area HEB stores during the pandemic
Collaborated with team members to provide best-in-class guest service Facilitated food deliveries as needed
General Manager
Wholesome Kitchen And Wholesome Pies-Houston, TX
August 2019 to March 2021
Managed all daily restaurant operations including hiring, training, and scheduling a team of 25 associates. Coordinated the monthly budgets, managed P&L statements, and ensured the location consistently met margin targets. Reconciled daily transactions, balanced cash registers, and deposited daily earnings at the bank. Trained and developed culinary personnel with a focus on enhancing knowledge and professional development. Mentored team members on suggestive selling practices and continuous growth of beverage, appetizer, add-on, and desserts. Worked closely with staff to maximize customer satisfaction, streamline procedures, and improve bottom-line profitability. Furloughed in March of 2021 due to the COVID-19 pandemic
Assistant Manager
Brennan's of Houston-Houston, TX
December 2017 to August 2019
Directed operations including opening, closing, staff management, inventory control, budget management, and customer relations Managed monthly inventory and ordering for $45K+ in beverage products for the $12M annual location Developed and administered the operating budget and controlled all waste as well as labor and food cost percentages Maximized service outlets and prof itability through direct management and operational analyses, forecasting and staff ing, inventory control, and labor costs to achieve eff icient operations within the allocated budget Oversaw the monthly P&L sales reports for the restaurant beverage program Responsible for hiring, training, and scheduling of 50+ Front of House and beverage service employees Developed standards to ensure exceptional quality and presentation of all food and beverage products Recommended operational enhancements to management in support of initiatives and the provision of excellent service Planned and implemented processes and procedures to ensure effective employee relations, guest satisfaction, compliance with company ethics, alcohol awareness, food safety, sanitation, and attainment of f inancial goals
Education
Communication Studies
University of Houston
Associate's degree in Business
The Art Institute of Seattle-Seattle, WA
Music Business
Art Institute of Seattle
Skills
• Restaurant experience (10+ years)
• Training and Development (10+ years)
• Cost Control (10+ years)
• Opening & Closing Leadership (10+ years)
• Inventory Control (10+ years)
• Customer service
• Microsoft Word
• Payroll
• Microsoft Office
• Restaurant management
• Scheduling
• Floor Plans
• Financial Statements
• Staff Management
• Microsoft PowerPoint
• P&L Responsibility (10+ years)
• Multiple POS Systems
• Guest & Employee Relations
• Budgetary Management (10+ years)
• Restaurant Operations Management
• Leadership
• Recruitment & Hiring Practices
Certifications and Licenses
TABC Certification
Food Handler Certification
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