Beverage Manager
TGP
Total years of experience :13 years, 7 Months
Brought on board originally for the Asia de Cuba project for both Dubai and Abu Dhabi, however involved in all openings beverages side
Asia de Cuba Abu Dhabi Nov 2014 - ongoing
Task Force opening Team
Hiring Staff
Menu Development
Setting up SOP’s Procedures and implementing structure
Training on ‘how to tend bar’, classic, spirit, signature cocktails and sake
Setting up accounts with suppliers, agreeing credit terms and ensuring quality of produce
Bar design
Trained the Bar manager on costing’s of cocktails and menu pricing
La Residence - Beverage Manager & FOH trainer March 2015 to December 2015
All hiring of beverage staff. Also hiring BOH and reception until relevant managers come on board
Created cocktail menu
Setting up all back office (FMC, costings and Micros)
Setting up all costings for beverage
Negotiating contracts with drinks suppliers
Creating a 4 week training program pre opening and a 12 weeks training program post opening
Running lounge and floor due to there being only myself and the AGM
Choosing full OS&E for bar
Involved with full pre opening checklist (Crockery, pens, bags, sound)
Training manual in place
All SOP’s and procedures wrote and in place
Asia de Cuba Dubai - Planning to open in October 2016
Full preopening handbook completed
China Grill Sept 2014 Dec 2014
Involved in OS&E in the beginning
Hired staff
Reworked the cocktail menu
Wrote the sake menu
Reform Social and Grill August 2014 Nov 2014
Lightly involved with training
Created cocktail menu
Stock control (until end of Nov when new BM & GM were hired)
Crab Tavern & Spirito
Preopening manager for TOKO
Working closely with owners and brand to open within a tight timeframe
Interviewed and hired all beverage team
Designed the bar layout
Created all beverage menus (Sake, wine, & cocktails)
Constantly training all staff members on sake and everything beverage
Building relations with Japanese sake breweries. Set up with Nanbu Bijin to bring in TOKO sake
Responsible for P&L on all beverage for the venue
Set out monthly budget plans for beverage department
Incentive ideas to increase sake sales over the bar
Marketing strategies to increase awareness regarding sake
Actively trying to create a sake culture in TOKO
Created full range of wines, beers & Spirits
Created cocktail menu
Created SOP’s for both bar and FOH service and trained all bar team and floor staff on these standards
Trained bar team on cocktails & constantly train on ‘back bar knowledge’
Daily training sessions with floor staff on order of service, wines, beers, spirits and sake.
Set up accounts with all suppliers
Make weekly orders, control P&L and accountable for all holding stock
Responsible for marketing and promoting the brand
Constantly checking the market prices on our line items to keep our competitive
Work closely with the hotel to ensure good relationships with their guests.
In charge of both floor and bar during service overseeing the station managers
Report direct to owner
Created new menus
Introduced new sakes to OKKU and increased the sakes range from 12 to 63 to have the largest sake range in the UAE
Responsible for P/L
Maintain all product par-levels for the Restaurants service periods and adjust to business/product needs if necessary
All daily Sake requisitions.
Assisting all staff with selling sake at their table
Approach every guest explaining our sake range and menu and assisting in their final choice
Maintain all relevant information in the form of sales, wastage, incentive plan, staff training, personal development and business ideas
Created incentives for the floor staff to upsell slow moving items in a way of depleting our stock and moving with the trends
Trained Sommelier team including the OKKU standards.
Trained and constantly training restaurant and bar teams to the expected level
Boost and maintain a ‘sake culture’ in OKKU through regulartraining sessions and tastings working alongside the wine sommelier with both staff and guests
Bar Supervisor
Assist in the day to day managing of the bar
Manage daily par-levels
Authorise daily requisitions
Complete weekly inventories
Check and follow up all beverage store SOP’s
Check and follow up all beverage wastage SOP’s
Check and follow up all beverage equipment SOP’s
Check and follow up all beverage service standards and order of service
Put standards in place and ensured this is maintained to create efficiency
Created and maintained a spirit and sake training program that results in accredited certification for management, bar staff and floor staff
Created new cocktail menus and assisted bartenders with their creations for competitions
Responsible for the certification of OKKU for HACCP and ensured this is maintained on a daily basis
Responsible for sending through line count reports to the Operations Manager
Maintain an “Up Selling” training program that results in higher ASPH as well as being in line with monthly budgetary requirements
In charge of all recruitment of al bar employees
Ensure that outstanding service is provided to all F&B customers, through “hands-on” leadership and proactive direction
Resolving any guest complaints with regards to the bar or otherwise when required
Assist any of the bar team when required
Responsible for the running of 2 restaurants, Kitchen and Bar
Ensuring drinks and food received by guests are to spec
Guests are the no 1 focus, guest satisfaction at all times, dealing with all levels of guest complaints and any other issues regarding the guest.
Completing shifts on days off if short (FOH, Bar, BOH)
Stock counting every week, completing SvU for head office and in charge of stock
Control by regularly training bar staff.
Responsible for the hiring and training of staff
Always try to maintain a great morale and working relationship between staff and managers and boundaries
Attempting to bring innovation to staff with new ideas
Approachable and supporting staff whether work related or personal
Ensuring Health and Safety standards are constantly met for guests and staff
Responsible for scheduling bar team
Worked way through the company from Administrator, Coordinator and to Manager.
Responsible for the day-to-day managing and coordinating of large rollout projects, and several pieces of work which I receive from ten project managers. Working within the projects team. Working closely with Account Manager to win new business, and to discuss margins on each project. Rollouts included Easynet LLU punch down 100pr cabling in BT exchanges throughout the UK, Rack build and commissioning using WPCE.
Ericsson included Node B battery rollout, organized training, booking of equipment and scheduling.
Working within the Data centers, in charge of site surveys to determine what the customer required, from Fibre splicing, CAT5e cabling DC distribution units, Rack building, basket tray and unistrut to support the equipment. Responsibilities included running a team of FLM engineers. Working very closely with the engineers at Manchester, Wednesbury, Hemel and Dublin.
Other projects included Manx Telecom in the Isle of Mann. Managed the building of a BT exchange from start to finish.
Fujistu projects included running of the teams around the UK. Going to BT Exchanges Gun wrapping onto the frame. Deputizing and managing projects involving up to 40 teams of engineers working nationwide and working within the pre-determined process and procedures as defined within the project remit.
Customer escalation at all levels on a daily basis to ensure customer satisfaction
Production of reports using in house system for management and senior management
Ordering of stock and materials and running a stock control procedure
Development and maintenance of accurate records of sites, materials and engineers to ensure works completed on time and in budget.
Managed a rollout 132 sites sticking rigidly to a very short timescale with the priority constantly changing. Managing 7-9 teams per day, scheduling, ordering materials, and general problem solving and invoicing on a weekly basis.
Regularly building quotes to customer specification.
Ability to write quotes from the customer’s requirements.
Involved and take lead in weekly and monthly conference calls.
Responsible for Profit and loss, and SLA’s on various projects. Invoice between 350K and 450K on a monthly basis.
Regularly manage multiple projects within the time scale agreed by the customer.
Sent to Chennai with C&W to meet new customers, inform the customers what we were delivering and how we were going to deliver it.
Customers include - Alcatel, Easynet, Fujitsu, Manx Telecom, BT
Team leader, responsible for training and monitoring new members of staff.
Handling of large amounts of cash and daily balancing of tills.
Preparation of drinks and cocktails, often under high pressure.
Working in conjunction with other restaurants and bars in the local community on new marketing concepts and promotional ideas.
Continually monitoring staff work rate, and morale, and divising in house promotions and events in order to ensure all targets were met.
Ensuring high levels of customer satisfaction at all times, dealing with all levels of customer complaints and any issues with regards to customers and team members
Manual labour
Cocktail menu
Training staff on standards
Implemented SOP’s
Same as above
Work Friday nights until they are fully trained and staffed
The Sportsmans Arms
5 GCSE’s Grades A-D including English and Math’s Advanced GNVQ Art and Design - Distinction French - Merit