Experience

Takoi

• United States
• Restaurants
• 1 - 100 Employee

• Beverage Director / Operations Manager

  • Sep 2017 - Present

  • Accounts manager for food, beverage, non-perishable and service vendors • Develop and maintain invoicing systems • Lead account management through quickbooks online • Conduct monthly cost and expense reports detailing profits and loss • Lead compliance measure including food, liquor, and business license permits • Manage worker's comp and general liability insurance. • Plan and organize beverage systems for two restaurants and a private dining space • Create sales strategy for beverage that is unique to each on-premise location • Design company-wide education curriculum and train staff to become knowledgeable in order to support our sales strategy • Manage business relationships with a multitude of vendor including eight wine representatives, two liquor distributors, five beer vendors, and six brand representatives • Evaluate and grow overall effectiveness of the system (curation, pricing and customer response) • Develop drink recipes and train staff on how to execute those recipes. • Facilitate administrative functions for the beverage arm of the company including weekly quickbooks invoices, monthly cost analysis and quarterly beverage reports for all locations Show less



CookNSolo Restaurants

• United States
• Restaurants
• 1 - 100 Employee

• Bartender

  • Jan 2017 - Jul 2017

  • Bartend in a high-volume, fine-dining service environment while putting great emphasis on crafting and delivering thoughtful cocktails in a timely manner • Collaborate with bar staff on constantly evolving, seasonally inspired and ingredient-driven cocktail menu that reflects a harmony between both accessible and experimental drinks • Prepare juices, syrups, tincture, and other fresh ingredients and indentify beer, wine, and spirits inventory on a daily basis to ensure adequate level of beverage items. • Provide guests with a strong foundation of knowledge on our food and beverage program while delivering an unparalleled service experience Show less



Michael Symon Restaurants

• United States
• Food & Beverages
• 1 - 100 Employee

• Bartender

  • Sep 2011 - Nov 2015

  • Conduct FOH bar preparation with fellow bartenders, which include assessing wine, beer and liquor stock, updating menu software to reflect current inventory, preparing juices for cocktails and re-stocking bar supplies • Develop and maintain a progressive cocktail program that integrates modern trends with a classic influence. These include the use of Amari, barrel-aging, house-made bitters and house-made syrups, with an extensive knowledge of classic cocktails • Conduct weekly beer orders and develop relationships with the multitude of beer vendors • Manage the daily operations of the bar, along with fellow bartenders, to provide guests with the highest level of service, from a knowledgeable and friendly staff Show less



Blank Artists

• Canada
• Artists and Writers
• 1 - 100 Employee

• Co-Director

  • Feb 2005 - Feb 2011

  • Maintain the daily operations of a local independent record label • Successfully orchestrate and nurture a well functioning online media and marketing infrastructure that includes a network of nearly 10,000 contacts • Develop and maintain relationships with a multitude of physical music vendors and distributors • Serve as artists and repertoire director, which includes attracting over 14 artists and procuring 20 releases • Maintain the daily operations of a local independent record label • Successfully orchestrate and nurture a well functioning online media and marketing infrastructure that includes a network of nearly 10,000 contacts • Develop and maintain relationships with a multitude of physical music vendors and distributors • Serve as artists and repertoire director, which includes attracting over 14 artists and procuring 20 releases


New Center Council
• United States
• Real Estate
• Research Assistant

  • May 2010 - Dec 2010