Event Bartender

• May 2021 - Present

Business Development Manager

• Jul 2020 - Present

Sales Consultant

• Apr 2016 - Jul 2020

Volunteered for any task or event even if not mandatory Achieved bonuses and won performance contests monthly Maintained average sales growth of 8% per year over a 4-year span. Developed and maintained client relationships, with active focus on establishing sales and merchandising objectives for maximizing case volume and placements of products; Analyzed, planned, and established efficient daily call patterns and visit all accounts in assigned territory; Prepared professional presentations tailored to specific events and supplier promotions, attend and present at supplier peer immersion trainings, client tastings, and staff trainings; and Have a wealth of wine and spirit knowledge, with plans on continuing industry-specific education. Show less

Sommelier/Beverage Manager

• Sep 2015 - Apr 2016

Director of the wine and cocktail program, inventory management while keeping costs of good low and profits high without compromising quality, responsible for hiring and training staff. Director of the wine and cocktail program, inventory management while keeping costs of good low and profits high without compromising quality, responsible for hiring and training staff.

Bar Manager

• 2011 - 2012

I was in charge of the wine and bar program. I updated and rewrote the wine list during my time at Matthew's. I loved working at Matthew's because of their extensive wine selection and high quality of food and service. I was in charge of the wine and bar program. I updated and rewrote the wine list during my time at Matthew's. I loved working at Matthew's because of their extensive wine selection and high quality of food and service.

Bar Manager

• 2007 - 2011

Trained a staff of thirty, and oversaw daily opening and closing duties of the restaurant; Infused ten to twenty different spirits and syrups on a consistent basis, and created new drink lists seasonally; and Was liable for large sums of money and keeping liquor costs at a consistent minimum for long periods of time. Trained a staff of thirty, and oversaw daily opening and closing duties of the restaurant; Infused ten to twenty different spirits and syrups on a consistent basis, and created new drink lists seasonally; and Was liable for large sums of money and keeping liquor costs at a consistent minimum for long periods of time.