Beverage Director and General Manager Lead

Alberto Geovani Castillo

*** ******* ***** *****, ******, CA

909-***-**** / **********************@*****.***

Objective

Looking for a Beverage Director or General Manager position to handle the entire operation as the General Manager and oversee the spirits and beverage department and ensure sales growth with excellent customer service. With my background and 15-plus years of experience in hospitality combined with a Training and Development background I can ensure proper management techniques and sanitation procedures for a healthy running Bar and Restaurant.

Experience

Rare Society Santa Barbara

General Manager October 2022- Jan 2025

Santa Barbara

Responsible for handling schedules and bar ordering

Daily pre-shift with FOH staff

Making daily menu changes and arranging meeting with chefs about new items on menu

Handling payroll and ensuring hours and tips are accurate

Weekly manager meetings4

Inventory management for weekly orders

DOCUSIGN for new employees and inputting them into TOAST

Booking large parties and any private party

Weekly Wine training with the staff

Talk with Chef Daily for any menu changes or specials for the day/week.

Responsible for schedules for the FOH

Uploading schedules in R365 two weeks in advance

Cash handling into safe for LOOMIS pick up weekly

Updating Food and beverage menu matrix to have the most accurate information for any allergens

Strong PnL knowledge reading and understanding controllables vs non-controllables

Actively creating new ideas to bring in sales and guests

Private party coordinating for buy-outs or special events

Acme Hospitality Inc. July 2021- Oct 2022

Multi Unit General Manager ACME HOSPITALITY

Santa Barbara - CA

Responsible for everyday operations

Opening and closing manager duties

Overseeing the cocktail program for both The Lark and their cocktail lounge the Pearl Social

Helped organize and execute the Holiday cocktail bar at Pearl Social “MIRACLE BAR” with cocktail training, Staff hires, creating training and development handbooks for all staff

Weekly staff meeting with bar staff on any seasonal changes, new menu items and bar etiquette training

Costing out all drinks and monthly inventory with General Manager

Daily management operations of Private party deposits, new staff hires and upcoming events

Opening and closing procedures

Daily meeting with CDC and EC about any daily menu changes, future dinner pairings, new seasonal dishes and desserts

Weekly manager meeting

Making sure private parties were all handled efficiently

Meeting at the end of every period with upper management and owners

Hire and train new staff members and inputting them in the system with all their information

Assist with SB Wine collective as acting manager

Assist with the Helena Bakery overall operations with hiring and training

Oversee Lucky Penny Pizzeria and work with CDC on new pizzas for seasonal menu changes

Strategize quarterly sales on how to maximize sales during peak season vs no peak season

Oversee Payroll for all venues

Maintain overall success for all venues with growing sales and maintaining labor budgets for all venues

PnL meetings every period with owners and directors

Caruso Hospitality (1 year Contract)

Contract work with Caruso at the Palisades and the Miramar

Pacific Palisades - Santa Monica, Miramar - Santa Barbara Aug 2020 - June 2021

Hired to help open 2 restaurant concepts for Rick Caruso (Hank’s and Que Padre)

Provided new hire packets for all new hires

Worked alongside Executive Chef to build menu

Built beverage program for both restaurants

Making cocktail templates for drinks to train new hires

Involved in the hiring and training of both restaurants

Hire, train and developed all staff

Daily meetings with management staff

Develop Patio seating during covid

Follow Covid protocols

Moved to Rosewood Miramar to help with development of cocktail program resortwide in May 2021

Worked alongside F&B Dir. to implement new beverage program for all resort outlets

Helped with the development of Beverage and Spirts program with each GM to ensure profitability

Helped with any special events or resort buyout from A list celebrities to do private tastings and pairings

Resort Wide spirits training to help with sales

Develop cocktails and bring in top grade spirits to the Members only Miramar club

Lawry’s Restaurants, Inc. Sept 2017- Feb 2020

Lawry’s Restaurants, Beverage and Spirits Operations Manager, 2018-2020

The Tam O'Shanter, Operations and Beverage and Spirits Manager, 2017-2020

Atwater Village - Los Angeles

Responsible for the Corporate Beverage Program and increased beverage revenue from $1.5M per year to $3.2M

Developed seasonal cocktails and specialty cocktails

Responsible for ordering product and building relations with reps in the area to get best deals

Responsible for pricing of cocktails and beers on the menu

Setting up Dinner pairings every month

Holding meetings with bar staff on menu changes

The continuous training and development for the bar staff

Build new cocktail programs company-wide for Lawry's the Prime rib

Visit all locations to ensure proper training and cocktail development

Responsible for seasonal cocktail changes on the menu plus any cocktails for special events

Monthly spirit dinners from different spirit brands and work closely with the Executive Chef in doing dinner pairing menu

Started a monthly speakeasy with a mix of classic and modern cocktails

Event planning with Brand Ambassadors and jazz band for the speakeasy for monthly events

Paul Martin’s American Grill 2013-2017

Corporate Training and Development Spirits and Beverage Operator, 2015-2017

Work directly under the Director of Operations for all training material for New Restaurant Openings

Responsible for training and development for all 12 stores in the company

In charge with the creation of new cocktails and introduction of new wine and spirits

Involved in the preparation of all store meetings with new cocktails and presenting them to the 12 stores and training staff

Traveled to all stores to ensure proper bar etiquette and performing bar audits for each location

Making recipe templates for all bartending employees so all cocktails are made the same in all 12 stores

Ensuring all bars maintain a certain company average for bar inventory

Knowledgeable and experience in inventory management

Having to travel to all 12 locations at times to ensure proper bartending etiquette

Do opening and closing manager procedures for any restaurants

New Restaurant Bar Openings Corporate Trainer/ Bar Manager, Pasadena, CA, 2015-2017

In charge of all training material and setting up packets for a new restaurant opening

Did 4 NROs with the company

Interviewing possible bartender hires for new restaurant openings

Setting and ordering up a new bar with all its proper tools and spirits

Implemented training course for new recruits — speeding profitability

Lead Bartender, Rancho Cucamonga, CA, 2013-2015

Opened store as a bartender

Responsible for the knowledge of cocktails and preparation

Given Lead Bartender position after opening

Helped with bar scheduling

Trained in opening and closing management procedures

P.F. Changs China Bistro, Rancho Cucamonga, CA 2004-2011

Lead Bartender/Trainer

Opened restaurant

Started as Busser and progressed to Lead Bartender

Additional Experience

Forest Firefighter/ Hot Shot (Seasonal – 3 Fire Seasons)

2011 - 2013

San Bernardino County, CA- Del Rosa Hotshot Crew

Responsible for fighting forest fires

Daily training for proper forest fighting techniques

Everyday EMS training updates

Traveling to fires across the country and effectively and safely put out fires while preserving life and property

Maintaining a brotherhood in the Firehouse and making choices in a critical situation

Le Cordon Bleu 2004- 2005

Pasadena, CA

Train how to cook with Chefs and use different type of ingredients in a variety of dishes

Daily training to use proper cutting etiquette for all types of fruits and vegetables

Learning the history of dishes and its origins, with daily taste tasting of spices from around the world and being able to describe the tasting profile of each

Education

Mt. San Antonio College

2009 - 2012

Associates in Fire Science

Fire Academy Graduate

Finished 10 th in class of 32

Attained EMT certification award

Ladder Academy Certification

Cal Poly Pomona

2012 - 2013

Bachelors in Science of Fire Administration

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