Hospitality Leader in Food & Beverage Operations

LISA SCHELLHAAS VISE

Phone: 504-***-**** Email: ************@*****.***

Collaborative Leadership Style Key Hospitality Industry Leader Emphasis on Team Development

Dedicated, qualified and highly ethical hospitality industry professional with a career-long record of success consistently exceeding position expectations in management roles.

Excellent leadership, development, and interpersonal skills; ability to build rapport with colleagues and clients alike, coordinate internal resources, and succeed in high-pressure, challenging and service-driven food and beverage environments.

Recognized for combining a positive and patient management style with experience working with diverse teams to lead and assist individuals from distinct cultures and backgrounds.

Exceptional written and verbal communicator with a personable management style and a keen ability to improve outcomes and internal processes through a commitment to continuous improvement.

AREAS OF EXPERTISE

Food & Beverage Management ● Operations Planning Leadership ● Vendor & Customer Relationships

Staff Training & Development ● Process Improvements ● Employee Engagement ● Food Preparation

Organizational Performance ● Personnel Accountability ● Food & Safety Standards ● Customer Service

PROFESSIONAL EXPERIENCE

Vino Volo Wine Bar and Restaurant at MSY

August 2017-present

Second Harvest Food Bank, New Orleans, La April 2017 to June 2017

Driver

Deliver food to community centers, schools and churches

PALACE CAFÉ/TABLEAU, New Orleans, La Feb. 2013 to March 2017

Mixologist/Wait staff

●Proactively and consistently verify customer identification in support of all age requirements for alcohol purchase and consumption.

●Promote an unwavering commitment to creating a positive customer experience by engaging customers through dialogue and friendly assistance.

●Craft cocktail program.

SPECTRUM CONCESSIONS, New Orleans, La Apr. 2011 to June 10`9

Mixologist – Saenger & Mahalia Jackson Theaters

●Dedicated to assisted guests with their drink orders, while promoting an unwavering commitment to customer service and repeat business.

●Ensure uninterrupted service during heavy volume periods.

SANDRO’S TROTTORIA, Metairie, La Sept. 2005 to Feb. 2013

Mixologist/Wait staff

●Successfully oversee comprehensive bar operations, customer service, and staff leadership, while fulfilling all beer, mixed drink, and wine orders.

●Recognized for mixing, garnishing, and serving excellent drinks in alignment with the bar’s specifications.

●Maintain bar cleanliness and stock, requiring meticulous bar set up, stocking, and organization

HILTON NEW ORLEANS RIVERSIDE, New Orleans, La May 2007 to Apr. 2011

Assistant Beverage Manager

●Successfully managed three property bars, as well as the beverage aspect of banquets and special events at the hotel, which included oversight of office and administrative responsibilities.

●Played an integral role in the training and mentorship of staff, which focused on meticulous execution of bar and event protocols.

●Scheduled staff, and closely monitored daily assignments and team member performance.

LISA SCHELLHAAS, Page 2

Phone: 504-***-**** Email: ************@*****.***

PROFESSIONAL EXPERIENCE (CONTINUED)

PICKWICK CLUB, New Orleans, La June 2006 to May 2007

Beverage Manager/FOH Manager

●Effectively managed food and beverage operations, which included administrative oversight and office management.

●Assisted with Human Resources functions, which included the evaluation of team member performance.

●Responsible for departmental documentation and payroll functions.

●Guided members of the staff in positively addressing guest inquiries and expeditiously resolved guest complaints.

●Ensured all health, safety, sanitation, and alcohol awareness standards were followed.

●Oversaw product quality, service, and satisfaction trends, and performed continual evaluation in order to make the necessary improvements.

●Recognized for achieving consistently high standards of food and beverage quality, while managing service and marketing activities to maximize profitability.

EARLIER CAREER

NINE HUNDRED RESTAURANT & BAR, New Orleans, La May 2005 to Aug. 2005

Wine Director (Closed due to Hurricane Katrina)

ST. CHARLES PORTERHOUSE, New Orleans, La June 2004 to May 2005

Beverage Manager (closed)

BRENNAN’S RESTAURANT, New Orleans, La Apr. 2003 to June 2004

Assistant Cellar Master/Mixologist

LOUIS XVI RESTAURANT, New Orleans, La Oct. 2000 to Apr. 2003

Food & Beverage Manager

BROUSSARD’S RESTAURANT, New Orleans, La Sep. 1999 to Oct. 2000

FOH Manager

ROYAL CAFÉ, New Orleans, La Mar. 1998 to Sep. 1999

Beverage Manager (closed)

COMMANDER’S PALACE, New Orleans, La July 1996 to Mar. 1998

Mixologist

ROYAL SONESTA HOTEL, New Orleans, La Apr. 1994 to July 1996

Mixologist

EDUCATION

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●Certified, Crescent City Bartending School

●Business Administration Studies, Delgado Community College (1990)

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