Experience

Lachini Vineyards

• United States
• Beverage Manufacturing
• 1 - 100 Employee

• Harvest Intern

  • Aug 2016 - Present

  • Assist in picking, receiving and sorting, and processing of grapes • Cap management- pump-overs and push downs • Prepared additions for inoculation, nutrient management, adjustments, etc. • Juice wine racking and transferring juice/wine/must with different types of pumps • Barrel work- bulldog wand, rack, fill, top, stir, and clean with SO2 • Clean/sanitize tanks and all equipment used in crush and cellar operations • Bottling, corking, labeling, and waxing of wine • Assist winemaker in all areas of winery duties Show less



Farm Fresh

• United Arab Emirates
• Food and Beverage Services
• 100 - 200 Employee

• Wine Steward

  • May 2016 - Aug 2016

  • Assist guests in selection of fine wines and craft beers • Help merchandisers with stocking shelves and setting up displays for their products • Pour growlers from eight different craft beer season selections from our growler bar • Work with wine & beer representatives as well as assist grocery buyer with ordering & selecting items for the store based on our customers specific tastes and shopping needs • Assist guests in selection of fine wines and craft beers • Help merchandisers with stocking shelves and setting up displays for their products • Pour growlers from eight different craft beer season selections from our growler bar • Work with wine & beer representatives as well as assist grocery buyer with ordering & selecting items for the store based on our customers specific tastes and shopping needs



Laudisio Restaurant

• Beverage Director and Sommelier

  • Apr 2009 - Aug 2013

  • Met weekly with all wine, liquor, and beer suppliers to taste, place orders, and review specials/closeouts for beverage department • Ordering, receiving, stocking, and maintenance of all beer, liquor, and wine cellar• Conducted monthly inventory using Chef Tech software to control beverage costs• Achieved monthly beverage cost goals for beer (22%), liquor (17%), and wine (30%) • Monitored daily labor cost goals in order to staff correctly based on restaurant volume • Sommelier in the bar and dining areas to assist guest with wine selection and food pairing• Delivered training seminars with bar and wait staff along with a wine/spirit/beer sales representatives to taste, gain product knowledge, and improve overall beverage sales Show less

• Dining Room Manager and Banquet Director

  • Jun 2003 - Mar 2009

  • Assisted in the design and functionality of a new restaurant concept’s service stations, table arrangements, and dining room layout • Monitored day-to-day operations to ensure highest degree of customer satisfaction as well as maintained daily labor cost goals• Hired and trained a front of the house staff of 50 employees• Built training manuals from personal restaurant history and management experience • Organized training seminars on both wine and food to build on staff knowledge and enhance the customer experience • Created and successfully executed a strategic marketing plan to increase banquet sales and gain market share by 9% in 2007, 17% in 2008, and 24% in 2009 Show less



Thompson's Sea Girt House

• Ocean City, MD

• Assistant Restaurant Manager and Banquet Coordinator

  • May 1997 - Apr 2003

  • Booked, managed, and staffed all banquet and off-site catering affairs • Monthly inventory of all beer, wine, spirits, and front of the house dry goods • Spot check inventory each week for internal theft • Responsible for interviewing, hiring, and training of all front of the house employees • Created and implemented training manuals to help achieve company standards as well as meet all service/sales goals • Prepared weekly schedules for over 40 employees • Held staff training seminars on upselling, wine education, and spirits/cocktail menu Show less



Thompson's Sea Girt House

• Ocean City,MD

• Kitchen Supervisor

  • May 1994 - Dec 1996

  • Monitored daily operations of both the hot and cold kitchen • Expedited all food from hot line to ensure presentation and quality of dishes being served • Trained kitchen staff on front line, cold kitchen, kitchen preparation, and dish station • Ordered and received weekly inventory of seafood, produce, dairy, meat, and dry goods • Took monthly inventory of all items in walk-ins, kitchen, and dry storage • Held weekly kitchen meeting with all chefs to review budgets and project upcoming sales Show less