BARTENDER

• Oct 2020 - Present

BANQUET BARTENDER

• Mar 2015 - Present

MANAGER

• Aug 2017 - Mar 2020

Supporting and managing restaurant operations of a 3.5 million dollar annual revenue store within Red Robin International guidelines while meeting and exceeding guest satisfaction.Optimizing profits by controlling labor costs.Hiring, training and developing new hourly team members.Increasing sales by ensuring guest satisfaction and prompt problem resolution.Providing leadership and direction to all team members FOH and BOH to ensure efficient operation.Performing and presenting team member reviews and feedback.Ensuring food quality, food safety and availability.Responsible for all liquor purchasing as well as liquor cost and inventory.Visiting surrounding business to promote catering sales and off premise Burger Bars.

BARTENDER / BAR MANAGER / ASSISTANT MANAGER

• Apr 2007 - Jun 2017

ManagementManaged and supported restaurant operations of a 4 million dollar annual revenue.Optimized profit by controlling COGS and labor.Ensured food safety in compliance with HACCP and company’s internal food and safety audits. Interviewed, hired, and trained new hourly team members and shift supervisors.Negotiated best prices and promotions with vendors and suppliers.Managed inventory and purchased liquor and wine weekly.SalesPromoted and increased catering sales and off premise Burger Bar by visiting local business to market Red Robin catering program.Directly sold, planned and developed events such as weddings, holiday parties and corporate meetings from as little as 10 guests to complete buy-outs.LeadershipHands-on management position assisting team members during peak hours on routine operations and tasks in order to maintain the highest service standards.Planning / ExecutingRedesigned the dining room layout increasing seat capacity, improving flow of service and efficiency for the front-of-the-house staff.Worked closely with the Executive Chef on developing new menu items, bringing new ideas, highlighting seasonal ingredients, elevating entrees options and therefore increasing sales and customer satisfaction.Turned around unprofitable room into an additional lounge/dining room and introduced happy hour, increasing guest count.Increased average guest check by promoting team member coaching, incentives and competitions weekly.BartenderExtensive knowledge of the menu and food preparation in order to inform guests of the daily menu changes.Re-evaluated the cocktails, wine list periodically introducing seasonal items, offering, highlighting trends, and new products.Ability to recognize flavor profile in order to pair food and drinks.Provided prompt, efficient, friendly and quality service at all times.Opening and closing restaurant responsibilities.

ENGLISH LANGUAGE EDUCATOR

• Jan 2006 - Jan 2007

Planned, prepared and executed lessons to classes varying from kindergarten to adults.Assessed and monitored student progress.Encouraged and engaged students to participate in activities during classes. Planned, prepared and executed lessons to classes varying from kindergarten to adults.Assessed and monitored student progress.Encouraged and engaged students to participate in activities during classes.

OPERATIONS MANAGER /NUTRITIONIST

• Jan 1995 - Jan 2005

Managed and operated food service at five client restaurant sites in a designated geographical area providing meal for employee populations ranging from 500 to 5,000 daily.Lead and trained the team in each site, including cooks, food prep cooks, servers and nutritionists.Worked closely with each client in order to successfully coordinate each aspect of the day-by-day operation and assure client expectations were consistently met.Efficiently maintained a solid relationship with each client ensuring the account retention.Constantly analyzed procedures and processes to achieve company budgetary goals – food cost, labor, and inventory.Planned, purchased, received and controlled stock of food supplies, merchandise and other needs.