amy racine
Beverage Director at JF Restaurants- Claim this Profile
Click to upgrade to our gold package
for the full feature experience.
-
English -
Topline Score
Bio
Credentials
-
ServeSafe
-
Experience
-
JF Restaurants
-
United States
-
Restaurants
-
1 - 100 Employee
-
Beverage Director
-
Feb 2016 - Present
-
-
-
Sons & Daughters Group (Sons & Daughters, Sweet Woodruff, The Square)
-
San Francisco, CA
-
Wine Director & GM
-
Oct 2012 - Sep 2016
-Manage the beverage programs for the three restaurants within the group: Sons & Daughters (one Michelin Guide star), Sweet Woodruff, The Square -Lowered wine cost by 3% at Sons & Daughter from 2012 while gaining press and recognition for the character of the list -Serve and curate the beverage selections/pairings to the seven-course tasting menu at Sons & Daughters -Implemented new service procedures and training programs to increase total wine sales for the group by 33% from 2012 to 2016 -Created lucrative “100 under $100” wine program for the opening of The Square in 2014 -Manage a staff of 14 on a nightly basis at Sons & Daughters, while mentoring the beverage training for a service staff of 30 amongst all three locations -Manage revenue, cost, and expenses of wine sales for service and special events at all three locations Show less
-
-
-
Aman
-
Switzerland
-
Hospitality
-
700 & Above Employee
-
Sommelier
-
Jun 2011 - Oct 2012
-Received Award of Excellence for 300 bottle wine list -Employee of the Month and Employee of the Year nominee -Sommelier for Gallivanter’s Guide 2010 and 2011 #1, Best Resort in North America 2011 -Purchased, received, and managed the inventory of all alcoholic beverages for the resort -Made wine and beverage suggestions tableside while managing a staff of 20 -Created staff training and reward programs to elevate staffs beverage knowledge and increase sales -Managed revenue, costs, and expenses of beverage sales -Hosted wine functions, special events, and participated in services on a daily basis Show less
-
-
-
-
Student, Accelerated Wine and Beverage Program
-
Sep 2010 - May 2011
-
-
-
-
Bartender
-
Nov 2009 - May 2010
Bartender & Server: Took drink orders, made and served drinks, served wine and beers bottles and drafts, adhered to proper par stocking and ordering procedures, completed and oversaw cleaning of the bar area, took orders and served surrounding tables our cocktail and dinner menu Bartender & Server: Took drink orders, made and served drinks, served wine and beers bottles and drafts, adhered to proper par stocking and ordering procedures, completed and oversaw cleaning of the bar area, took orders and served surrounding tables our cocktail and dinner menu
-
-
-
The Greenbrier
-
United States
-
Hospitality
-
300 - 400 Employee
-
Extern
-
Mar 2008 - Aug 2008
Extern – Line Cook: prep, garde manger, action stations, banquet experience, butcher experience, cooked and plated dished to order on the hot line, cooked and carved meats for guests at action stations, assisted team members, cooked family meal, assisted in nightly cleaning and breakdown Extern – Line Cook: prep, garde manger, action stations, banquet experience, butcher experience, cooked and plated dished to order on the hot line, cooked and carved meats for guests at action stations, assisted team members, cooked family meal, assisted in nightly cleaning and breakdown
-
-
-
Brookside Country Club
-
Spectator Sports
-
1 - 100 Employee
-
Garde Manger
-
Mar 2006 - Aug 2007
Garde Manger: Built cold plates, assisted in banquets, made daily specials, assembled desserts, gained basic knife skills and basic cooking techniques, responsible for breakdown and cleaning of station Garde Manger: Built cold plates, assisted in banquets, made daily specials, assembled desserts, gained basic knife skills and basic cooking techniques, responsible for breakdown and cleaning of station
-
-
-
-
Hostess/Line Cook
-
Oct 2005 - Mar 2006
Hostess/ Line Cook: Greeted and sent off guests with smiles and open doors, assisted in guest recovery when necessary, maintained register, prep cook, cooked pasta and chicken dishes, created nightly specials Hostess/ Line Cook: Greeted and sent off guests with smiles and open doors, assisted in guest recovery when necessary, maintained register, prep cook, cooked pasta and chicken dishes, created nightly specials
-
-
-
Red Robin
-
United States
-
Restaurants
-
700 & Above Employee
-
Hostess
-
Jul 2004 - Sep 2005
Hostess: Greeted guests with a smile and open doors, maintained clean dining room, handled high volume dining, ran beverages and food, monitored guests wait time Hostess: Greeted guests with a smile and open doors, maintained clean dining room, handled high volume dining, ran beverages and food, monitored guests wait time
-
-
Education
-
The Culinary Institute of America, Greystone
Accelerated Wine and Beverage Program, Wine & Beverage -
The Culinary Institute of America
BPS, Professional Studies -
The Culinary Institute of America
AOS, Culinary Arts