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Skills

  • Beverage sourcing strategies
  • Cost reduction strategies
  • Team building
  • Operational improvement
  • Budgets
  • High-volume dining
  • Supplier relationship management
  • MS Office
  • Food production management
  • Metric equipment

Work Experiences

  • Developed new recipes, outlined steps, and instructed staff on how to properly prepare them.
  • Achieved compliance recognition in 2024.
  • Collaborated with marketing teams.
  • Created a detailed forecasting model for beverage sales trends, leading to accurate supply orders and reduction of spoilage by 62%.
  • Was in charge of food costs and inventory management.
  • Achieved 11 consecutive years without violations.
  • Implemented a framework program and effectively managed employee errors, resulting in a 16% reduction in overall waste.
  • Achieved a 85% increase in customer satisfaction.
  • Boosted revenue by $10.
  • Conducted monthly training sessions.

Summaries

  • Achieved a 49% increase in repeat customers.
  • Boosted profit margins by 84%.
  • Beverage Department Head with a strong focus on cost control, successfully reducing overall beverage expenses by $4 annually through strategic cost management programs.
  • Achieved promotions within 13 years.
  • Achieved a 63% increase in performance metrics.
  • Clear understanding of strategic planning and process improvement as well as risk assessment training.
  • Hardworking Kitchen Supervisor dedicated to providing exceptional food to maximize guest satisfaction.
  • Achieved a 77% revenue increase.
  • Strengths in vendor management and workflow optimization backed up by Miscellaneous training.
  • Achieved 71% growth in positive feedback.

Accomplishments

  • Documented and resolved framework which led to standard.
  • Directed a multi-location beverage sourcing initiative that saved $10 annually in distribution costs.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Improved inventory tracking system, decreasing stock discrepancies by 24%, which reduced waste and loss.
  • Reduced department turnover by 16% via effective mentorship and development of staff.
  • Trained staff on upselling techniques, leading to a 80% increase in high-margin beverage sales.
  • Collaborated with restaurant management to create and implement successful happy hour beverage promotions that increased foot traffic by 79%
  • Achieved business growth by pioneering a craft beverage program that boosted foot traffic by 22%.
  • Streamlined vendor negotiations, reducing procurement costs by $3 annually.
  • Launched new vendor-sourcing strategy that reduced procurement timeframes from 16 days to 9 days while maintaining steady product supply.

Affiliations

  • Regional Beverage Marketing Association (RBMA)
  • American Marketing Association
  • National Association of Beverage Importers (NABI)
  • Project Management Institute
  • Rotary International
  • Lions Club
  • International Bartenders Association (IBA)
  • Special Event Institute Certificate: Beverage Management 2021
  • WSET Level 11 Certification in Wines and Spirits
  • American Medical Informatics Association

Certifications

  • Certified Cider Professional (CCP) from the United States Association of Cider Makers
  • Advanced Beer and Food Pairing Certificate from the Cicerone Certification Program
  • Certified Food and Beverage Executive (CFBE) from the American Hotel & Lodging Educational Institute (AHLEI)
  • Advanced Sommelier from the Court of Master Sommeliers
  • Global Food Service Management Certification from Beacon Labs
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Craft Beer Ambassador Certification from the Brewers Association
  • CompTIA A+ Technician
  • Apple Certified Associate (ACA)
  • Certified Public Accountant

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