Experience

Dusit Thani Guam Resort

• United States
• Hospitality
• 1 - 100 Employee

• Lead Outlet Supervisor

  • Jun 2019 - Present

  Supervised a craft cocktail lounge (providing service up to 160 persons) within the only 5-star resort on Guam. Developed signature drinks, Daily Specials, and fine tuned existing cocktails to ensure consistency, quality, and profitability Hired, trained and directed a multicultural staff of 12 people. Responsible for managing the register, bank deposits, and signing voids and comps with explanations at the end of the evening Managed monthly Profit & Loss to identify opportunities to cut costs and optimize profit margins which resulted in increased yearly profit by 1000% Expanded market, focusing beyond traditional tourist base to build enduring relationships with local clientele that encouraged weekly repeat business and an increase in large party reservations. Broke monthly sales record on four occasions within a year and increased overall bar revenue by 30%. Maintained an average labor cost of 20% by tracking labor cost on excel, incentivising higher hours to top selling servers, hiring and training skilled bartenders to produce drinks more efficiently, and adjusting the schedule appropriately. Created data architecture for revenue, guest count, and demographics that enabled monthly forecasting within 3% of actuals. Coordinated nightly entertainment to include auditions of new bands, assisted Director in negotiating band contracts, and coordinated changes and/or replacements. Assisted in the supervision of other outlets including fine dining, buffet, and poolside. Selected by the F&B Director to create new bar programs for each outlet. Show less



The Peak Bistro And Brewery

• Winter Park, Colorado, United States

• Lead Bartender

  • May 2018 - Apr 2019

  Trained bartenders and servers turn and burn bar service in high volume 200 cover establishment Entrusted with closing the bar, high dollar sales averaging $10,000 daily, and money handling Responsible for the creation of the 2019 summer cocktail menu. Proficient in distillation and beer varieties. Trained bartenders and servers turn and burn bar service in high volume 200 cover establishment Entrusted with closing the bar, high dollar sales averaging $10,000 daily, and money handling Responsible for the creation of the 2019 summer cocktail menu. Proficient in distillation and beer varieties.



Idlewild Spirits Distillery

• Winter Park, Colorado, United States

• Lead Bartender

  • Dec 2017 - Sep 2018

  Trained and educated bartenders to develop craft cocktails in a high Volume environment Created the 2018 summer cocktail menu Introduced successful par and prep logs for infusions and multiple other projects Developed streamlined bar well setup to improve consistency and efficiency. Implemented new tip out system Proficient in the distillation process of over 15 different liquors and cordials. Trained and educated bartenders to develop craft cocktails in a high Volume environment Created the 2018 summer cocktail menu Introduced successful par and prep logs for infusions and multiple other projects Developed streamlined bar well setup to improve consistency and efficiency. Implemented new tip out system Proficient in the distillation process of over 15 different liquors and cordials.



Devil's Thumb Ranch Resort & Spa

• United States
• Hospitality
• 1 - 100 Employee

• Banquet Supervisor and Property Bartender

  • Jun 2015 - Jan 2018

  Property Mixologist, supported 4 outlets. Trained other bartenders ensuring drinks were being produced with efficiency, quality, and consistency. Created the cocktail menus for the 2017 James Beard Foundation Dinner Created craft cocktails and full seasonal menus for venues and worked closely with the property’s sommelier Responsible for keeping liquor rooms organized as well as an accurate inventory for outletsSupported 20 venues that created annual sales exceeding $3,000,000.00 during 2017. Maximized revenues and profit during wedding tastings and event showcases. Worked closely with sales to verify BEO's, special needs, and event itineraries pre-event. Scheduled staff of 25 members and fellow supervisors while maintaining a labor cost of 18% with a staff wage of $18.00/hr. Responsible for placing liquor orders while maintaining a 12% beverage cost. Managed banquet operations of high profile 600 person galas, elegant weddings, business dinners, to intimate gatherings of 5. Managed finance and billing for Banquet events costing over $150,000 Cultivated strong client relationships consistently requested by wedding planners, event contacts, and sales managers. Wedding sales doubled during employment. Collaborated with fellow Supervisors to revise an employee training manual Introduced by the Banquet Director on how to operate and maintain a 10+ Million dollar budget. Show less