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0-5 years of experience
Established the first training program for [company name] in the company’s 120-year history.
- Overhauled beverage operations to focus more on quality as opposed to volume laying the foundation to earn the Grand Award in 2012; established an environment of learning and growth.
- Increased the wine program from 350 to 700 selections.
- Increased sales by 10% and maintained an 11x ROI at one of the highest revenue restaurants in the country.
- Managed and trained bar staff including payroll and scheduling for $5M beverage revenue restaurant.
- Improved bar staff retention 50%, without raising salaries, by rejuvenating the employee culture; developed one week training programs that developed employees in 5 different areas of the restaurant.
- Mentored two bartenders to own bars, one Michelin rated Sommelier and two restaurant general managers.
0-5 years of experience
Managed the execution of a casual, yet service focused guest experience in a Chef-driven, Spanish influenced restaurant and wine bar.
- Influenced the growth of a Spain centered wine list, extensive Sherry list, and craft beer list. Voted one of Chicago Magazine’s top six wine bars (2013).
- Developed and implemented craft cocktail menu to pair with cuisine and drive bar business.
- Responsible for authoring content and promoting the restaurant through social media outlets.
- Provided weekly wine and spirits education for staff, including blind tasting and food pairing.
- Oversaw and promoted a professional, team-oriented working environment, aiding the achievement of sales goals.
0-5 years of experience
Developed and maintained a Wine Spectator “Best of Award of Excellence” wine list of $60,000 inventory and averaged over $15,000 per month in wine sales.
- Implemented an inventory management system for the wine cellar and the wine-by-the glass program.
- Implemented a high-end wine by the glass program with over 15 selections and maintained a 25% to 30% pour cost, and staff training programs to increase wine knowledge and improve service for a staff of 25.
- Oversaw all ordering of all supplies for FOH, including liquor, coffee, water and other supplies.
0-5 years of experience
Lowered wine cost from 36% to 29% in two years time while lowering the price of wines on the list, resulting in over $275,000 profit to the company
- Raised the per person wine average from $16.40 to $18.50 in just over two years
- Increased total wine sales by $300,000 during first year as wine director and sales growth for the next two years
- Raised the inventory from 500 sku to 1700 sku while maintaining a lower cost percentage
- Responsible for day to day management of 40 to 60 front-of-the-house employees
- Worked the floor four to six nights per week selling wine and managing customer relations
- Organized all wine dinners, wine classes and all offsite wine events
0-5 years of experience
- Managed all aspects of the fine dining restaurant, room service, and banquet operations in addition to supervising over 80 employees while committed to continuous improvement in service and development of new business revenue
- Coordinated with the Executive Chef to redesign menus and wine lists, resulting in a 55% increase in wine sales over one year due to regular staff training and improved product offering
- Marketed and launched “Operation Lunch Time” to increase patronage from local businesses through express lunch options
- Reduced labor hours and payroll expenses through implementation of effective cost control measures
- Earned recognition in the top-25 locally and #2 nationally within Hilton in 2009 for Sanitary and Safety compliance
- Created various marketing campaigns – in partnership with Hilton Brand marketing – working closely with local and national promotion development and management to build consumer recognition
0-5 years of experience
Solely responsible for all management aspects of the entire restaurant operation.
- Effectively manage front of house scheduling, training, literature production, and policy creation and education or a staff of up to ten.
- Beverage and wine list creation and sales implementation of a wine list of over 350 selections and over 40 by the glass selections.
- Successfully coordinated and constructed specialty wine/beverage dinners focusing on specific topics for groups of over 20 people driving beverage sales and overall interest in food and beverage events.
- Utilized teamwork with back of house and front of house operations to oversee menu production, cost
- Performed, researched, and executed marketing policies and initiatives to drive sales, interest, and brand
0-5 years of experience
Highly acclaimed fine dining Brazilian Steak House in The Woodlands TX. Annual sales of 3.5 million.
- Maintained daily and monthly food and wine inventory
- Implemented daily meat orders to cut down on waste
- Wrote new server manual highlighting more fine dining practices
- Dealt with 9 different distributors to attain the best possible pricing
- Decreased wine inventory from 80,000$ to 41,000$ in four months, as ordered by ownership
0-5 years of experience
Responsible for successfully implementing organizational growth by decreasing labor expenses; increasing revenue and decreasing operations costs within first six months of employment.
- Responsible for all inventory controls, cash handling procedures, and financial operations within the company.
- Executed new wine program, provided ongoing wine education training opportunities for staff, and educational experiences for guests.
- Developed and implemented the private wine and spirits club for 100 members, providing educational tasting events, pairing dinners and a plethora of social engagements.
- Directly responsible for labor management, employee training, execution of company policies and procedures, point of sales operating system and compliance with state and local liquor board laws and regulation enforcement.
- Coordinated all private events, including in house private dining functions, offsite catering events, winemaker and spirit distillery dinners, and corporate functions for the company.
0-5 years of experience
- Wine sales of $1.2m annually, maintained beverage cost of 28%
- Supervised all staff training, maintained Best Of Award list with over 1200 bottle selections and 100 wines by the glass
- Developed and coordinated all food and wine tasting menus
- Instructed all Harrah’s F & B management in proper wine sales and service
- Hosted two James Beard dinner events featuring 18 renowned chefs
- Supervised 350-person wine service for Jean-Louis Palladin benefit dinner at Rio Suite Hotel
0-5 years of experience
Created systems with checks & balances for all inventories, records and inventory transfers for all departments. (none existed prior to my tenure)
- Reported monthly to Director of Finance all inventory discrepancies, invoicing reviews and inter-departmental transfers. Also included variances from departmental budgets.
- Managed all supply levels of all inventories for entire Club. Consumables, all beverage, office
- Managed inventory clerks and assisted in distribution of items throughout Club as needed.
- Facilitated the lease of an operations vehicle for deliveries, airport shuttle and other Club needs.
0-5 years of experience
Wrote Banquet Event Orders via Excel
- Helped Facilitate all private events
- Maintained a $100,000 wine program
- Helped developed a training course that Corporate Headquarters used to unify other stores’ training programs
- Managed day to day operations for a store that could do $35,000-$45,000 in a day
0-5 years of experience
Responsible for ordering and inventorying wine, spirits, beer, and bar products
- Created an organized system for storing wine
- Responsible for motivating and controlling staff up to 35 Persons
- Continually train associates to further their wine knowledge
- Ensure that food and beverage products are at the highest quality before it is sold
- Increased beverage sales by $300,000 in 2 years
- Decreased total liquor cost by 1% in a year and maintained a 22% liquor cost average for the past 2 years
0-5 years of experience
Recommended wines to guests and sustained high standards of service.
- Directed and organized award-winning wine list through extensive wine knowledge and market trends.
- Performed training with staff and educated on wine and sake selection process, which involved a systematic tasting of wine and food.
- Assisted WSET level 1 course to front of the house.
- Built excellent vendor relationships through purchasing responsibilities.
- Managed inventory and purchasing while tracking monthly sales and determining best price points.
- Created weekly sommelier schedule.
0-5 years of experience
Marketed wine selections with sales team through upselling or pouring wine product samples for testing.
- Provided customer service information about all wine products being bottled.
- Actively participated in wine bottling, labeling, foiling, and boxing finished wine products.
- Provided winery site maintenance to ensure a quality environment for prospective clientele.
- Managed the organization of scheduled breaks for volunteer employees.
6-10 years of experience
Promote wines in a retail setting; coordinate purchasing with distributors, and assist management.
- Awarded Top Wine Consultant 2010 West Coast. Increased wine sales and gross profits for wine department by over 40% in first year. Continue to lead the market in brand goals, performing 30% higher with special attention to wines that deliver a higher profit margin. Achieved increase by building and maintaining customer relations on premise and through strategic merchandising, email marketing and social networking.
- Represent company as an on air host of a local cable program, Vino Vino, featuring wine educational segments in partnership with Bay News 9 and Brighthouse Networks. Available in the Tampa and Orlando markets.
- Currently oversee ordering, merchandising and conduct both educational seminars and large scale tastings.
0-5 years of experience
Cold Station Cook for both the restaurant and bar, working 60 hours per week
- Developed Marketing Plan for the Restaurant Year 2008
- Managed brand tie-ups with Moet et Chandon, Veuve Cliquot, Robert Mondavi
- Promoted restaurant’s wine workshops, product launches, and event dinners
0-5 years of experience
Studied under Master Sommelier James Tidwell to earn certification as level II sommelier through the Court of Master Sommeliers.
- Prepared wine pairings for multi-course holiday and special occasion menus.
- In charge of picking wines for large private parties based on the clients varied desires and price restrictions.
- Planned and organized large corporate parties in both of our private dining rooms. Including round tables, conference setups and cocktail parties.
6-10 years of experience
Five plus years of study under Master Sommelier Richard Dean
- Train new servers and bartenders
- Coordinated, organized, and advised over thirty wine maker dinners
- Created a skills development program for education of service staff
6-10 years of experience
During service assisted staff with overall floor presence, assisting the Host Greeting guest as they arrive, and Set up floor plan for service.
- Assisting the guest with selections and wine pairings while providing the guest with extraordinary service.
- Created a Standard operations manual for the restaurant front of the house team. This included job duties and training plans for each position, steps of service and menu descriptions for food and beverage menus.
- Conducted daily pre shift to reinforce the steps and service and high light food and beverage specials.
- Purchased all alcoholic and non-alcoholic supplies for the beverage department.
- Reformatted the beverage program to have a small but diverse wine list to fit clientele needs, implemented a happy hour specials program as well as instituted a wine keg system for banquet functions.
10+ years of experience
- Managed all daily restaurant operations, including opening and closing, scheduling, inventory control, and quality control
- Personally engaged guests on the dining floor to ensure high satisfaction levels
- Recruited, trained, and monitored staff to ensure an exceptional dining experience for guests
- Boosted revenue by building relationships with frequent customers and implementing new sales promotions
- Consulted with wine manager on purchasing, inventory control, wine list creation, and promotional programs
0-5 years of experience
Monitor and make necessary adjustments to meet and exceed budgeted projection, including controlling of spending to reduce COGS, supervising staff to lower labor costs, and promote sales competitions to boost revenue.
- Developed strong craft beer and wine list, as well as educating the staff to increase sales and promote knowledge of food and beverage service.
- Partnering with Sales and Marketing team to promote special events and promotions in order to increase awareness of our brand.
- Worked closely under the supervision of the general manager to provide unparalled guest service to the faculty, staff, and students.
- Developed wine, beer, and spirits education program for the staff. Created original speciatly, seasonal cocktails and non-alcoholic beverages using artisan spirits and seasonal ingredients.
- Assisted the general manager to maintain the financial stability and projected goals of the restaurant.
0-5 years of experience
- Supervised and trained new employees using four diamond standards
- Ordered and tracked inventory while consistently lowering cost percentages
- Maintained positive relationships with multiple distribution companies and product representatives
- Generated a plan to lower inventory overhead without compromising beverage selections
- Responsible for making decisions regarding an evolving wine list of 300+ bottles
0-5 years of experience
- Managed hospitality operations for restaurants, $3.5 million in sales, on private boat access only island.
- Develop and provided ongoing management and staff training on service procedures, wine education, up- selling and overall customer service
- Book, set up and supervise banquets and weddings
- Developed and implemented new marketing strategies
- P&Ls, daily cash flow, invoices, schedules, reviews, customer service
- Food and wine menu development
0-5 years of experience
Opened in 2003 as Gourmet, Wine, Cheese and accessories, achieved sales of $375k. 2nd year opened [company name] with sales exceeding $950k.
- Created sales incentives for staff of 4-6 to achieve sales goals.
- Weekly marketing/sales/education through “Simply Wine” wine talk radio with Adventure Radio (2 years).
- All product procurement, receiving, inventory controls (Quick Books Point of Sale) staffing, scheduling, advising and selling customers as well as merchandising products through in-house and private tastings and events.
0-5 years of experience
Participated in opening restaurant
- Organized and selected wines for initial list
- Maintained and tracked inventory
- Planned, promoted, and hosted many successful wine dinners
- Trained staff on general knowledge of products with a focus on Greek wines
- Purchased and managed all beverages for restaurant
- Tracked inventory of all beverages
- Trained employees on proper wine service and general knowledge of products
- Planned, promoted, and hosted many successful beer and wine dinners
0-5 years of experience
Sommelier and buyer for wine/spirits departments in up-scale Gourmet Markets
- Develop and maintain wine and spirits inventories in both locations
- Coordinate and develop wine and wine cocktail menus for cafés
- Responsible for increasing sales 30% through creative sales practices and promotions
- Utilize vendor programs for increased profits
- Establish strong relationships with customers and vendors
- Facilitate wine tastings and assist customers with wine selections and food/wine pairings
0-5 years of experience
Fostered and promoted teamwork among colleagues during working hours
- Provided exceptional service and guest dining experience
- Increased guest check averages by promoting appetizers, specialty items, and wine selections
- Wine Understudy to Chef, Sommelier, and personal friend Pedro Angel Garcia.
6-10 years of experience
Ability to consistently contribute to the overall success of the team and individual members of Cork’s Four Diamond award winning restaurant
- Created and procured all beverage lists and recipes
- All beverage inventory kept on I pad Application Tastevin
- Wine Spectator Award of Excellence, Wine Enthusiast Top 100 wine lists in United States.
6-10 years of experience
Assist in wine and service training for front of house employees
- Build wine sales and improve guest relations
- Create lasting relationships and experiences to encourage repeat visits
- Daily operations of organization, cleanliness and product quality
- Ability to make quick decisions and solve problems smoothly
- Contributed to restaurant setting sales records in 2011, 2012, and 2013
- Coordinated Special Events
0-5 years of experience
Asst. Sommelier / Captain
- One Michelin Star, Four Diamonds, Wine Spectator Grand Award
- Strong hand in wine and beverage service, choosing pairings and pulling wine from the cellar for service
- Average bottles sold by hand between $100-$300 from an 800 bottle selection
- Worked under and alongside Master Sommelier Emily Wines & Master Mixologist Jacques Bezuidenhout
0-5 years of experience
Server
- Knowledgeable familiarity with a 400+ bottle wine list
- Primarily responsible for both stocking and receiving wine
- Completed wine orders for 550+ cover nights
- Responsible for staff oenological training and wine tastings
- Mentored and trained incoming servers
0-5 years of experience
Responsible for promoting the wide variety of wines made at the winery with the customers. This includes explaining the procedure of making the wine in all aspects from picking the grapes to fermentation in various barrels.
- Maintain relationships with repeat customers by knowing what the customer needs are when they are at the winery and meeting those needs to their satisfaction.
- Make new clients feel comfortable at the winery by answering all questions they have about the various products available at the winery about inform them of new products that are going to be launched at an upcoming event.
- Expand current sales suggesting to management ideas that would allow the staff to serve the customers quicker and efficiently.
- Consistently surpass the expectation of the winery owners by improving sales numbers on a consistent basis.
- Build strong professional relationships with other staff members and management through good communication skills.
0-5 years of experience
- Full Food and Beverage operation of a full service fine dining restaurant and banquet facility in a Historic Hotel
- Menu and staff development of a full time staff of 25 employees
- Cost Control and Budget for the Hotel “held food cost to 28% (6% under budget) for all four consecutive quarters in my tenure”
- Development of the Hotel’s Food Safety/HACCP Program
- Share our Strength, Taste of the Nation and March of Dimes Chef Auction Annual Charity Events
- Ensured guest satisfaction through daily Dining Room walks, guest interaction and table visits
0-5 years of experience
Seeks out a specific clientele to purchase unique boutique style wines from distinguished international wineries.
- Has a thirst to flourish as a young professional in the international wine importing business
- Personally follows up in person on contracts and invoices, ensuring customer satisfaction through personal interaction and long term relationships
- Constantly connected to emails and phone calls 24 hours a day while showing formal levels of professionalism
- Effectively communicates information between management and accounts; Invoices all orders personally
- Strong public speaker who actively listens to supervisor and customer alike; Motivates team members to excel
0-5 years of experience
Coordinate, plan and execute wine events such as wine tastings, wine and food pairings and weddings
- Wine Cellar planning, organization and maintenance
- Enthusiastic Professional Wine Service education and staff training resulting in staff motivation, consistency and increased wine sales
- Creation of wine menus
0-5 years of experience
Sommelier for Wine Spectator “Grand Award” winning and 90% exclusively Italian wine list.
- Tableside wine sales and service in fine dining environment.
- Assisting Service and management teams in all aspects of service.
- Inventory and cellar management.
0-5 years of experience
Trained and knowledgeable wine professional specializing in all aspects of wine service
- Handles wine inventory and management
- Demonstrates a professional and confident manner while providing exemplary customer service skills
- Responsible for all monetary transactions with register-handing cash/credit cards/receipts, reports
0-5 years of experience
Assist patrons with wine selections based on their preferences and the daily menu
- Assist the beverage director with wine pairing selections
- Manage invoicing and track nightly sales
- Participate in monthly wine inventory
- Assist with staff training on wine and spirits
10+ years of experience
Successful management of one of St. Louis’ oldest fine- dining establishments.
- Recruitment, hiring, scheduling and supervision of staff.
- Training of service staff to enhance customer service and increase profits through suggestive selling.
- Improvement of productivity and morale by initiation of reward programs.
- Scheduling and formulation of all banquets.
- Arrange for maintenance and repair of equipment and other services.
- Purchasing and cost control of all inventory.
- Oversee food preparation for International Gourmet Nights.
- Selection and maintenance of entire beverage offering, including 220+ bottle wine list.
6-10 years of experience
Purchased wine, beer, liquor
- Provided inventory control-POS
- Wine tasting with costumers and staff
- Provided the wine service and sales on the floor
- Maintained the wine cellar and the wine list
- Worked with very extensive wine list 1100 names
0-5 years of experience
Manage front of house staff in the restaurant, room service, bar, and banquets: training, scheduling, guest and staff relations, cash handling, interviewing and hiring.
- Monitor beverage list and beverage sales and train staff on beverage/wine service.
- Coordinating with sales and conferences departments to host successful events in the hotel.
- Ensuring excellent service by coming up with new ideas for different events and specials to generate more revenue.
- Serving and bartending in a full service restaurant and bar.
0-5 years of experience
In my role as Sommelier and Banquet Manager I was responsible for maintaining the highest levels of service among the staff while working with the culinary team to create the banquet menu and design presentations specific to each client.
- Negotiate contracts for corporate events and parties regarding all food and beverage, venue riders and outside contractors.
- Manage distributor relationships to ensure access to limited products disproportionate to the business.
- Organize and market property wide on premise events to generate interest in new property, wine list, and chef.
- Train all staff in service protocol, menu and wine knowledge.
0-5 years of experience
- Listen and guide customers in tasting experiences.
- Assists guests with wine selections.
- Manages private events.
- Acknowledges guest by first name to improve rapport and show genuine interest in guest’s needs.
- Applies knowledge of various wine regions to broaden guest experience and encourage
0-5 years of experience
Pairing wines with food
- Maintaining and updating extensive wine lists
- Recommending wine based on a customer’s palette and price range
- Maintaining a wine inventory, ordering wine, and checking in shipments
- Negotiating purchase prices on wine and determining restaurant and retail prices/profit margins
- Keeping up with wine and food trends and industry developments
- Educating people about wine
0-5 years of experience
Landscaper
- Responsible for leading wine tastings with groups ranging in size from 2-10 people
- Bottling Wine
- Leading small landscaping teams in the trimming of hedges, mowing of grass, and digging trenches
6-10 years of experience
- Increased the wine sales
- Dinner service, selling and locating wines
- In charge of updating the wine list on daily basis
- Performing and maintaining all FOH staff training for wine list and wine service
- Upselling wines to guests based on theirs taste and choice of food
- In charge of monthly wine inventory
0-5 years of experience
- Establishes and builds consumer relations through exceptional customer service
- Exceeds Wine Department established sales and profit goals
- Manages Wine Department staff and vendors to maintain appropriate inventory
- Coordinates extensively with vendors to procure special product requests and new placements in Safeway’s Eastern Division
- Organizes weekly wine tastings, food/wine pairing events and strategic product
- Creates Wine Department visibility by development of mailing list, as well as writing and emailing newsletter on a weekly basis
0-5 years of experience
- Oversee professional fine wine service at upscale Italian restaurant w/Top Chef
- Provide weekly food and wine pairing and customized Chef Table pairing selections.
- Cellar management and maintenance
- Wine education to restaurant staff
0-5 years of experience
- Assisted guests with wine selections and wine-food pairings.
- Duties also included wine sales, inventory control, and purchasing.
- Worked closely with the Maitre d’Hôtel
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Last edited by: Gabriela Barcenas, CPRW, Content Writer II -
Gabriela Barcenas
CPRW, Content Writer IIGabriela is a Certified Professional Resume Writer (CPRW) and career adviser. With 10 years of digital media experience and five years of resume writing expertise, her publication history includes fashion, education, travel, social justice, equitable design and career advice.
