Beverage Manager
Bait Omar Restaurant
Total years of experience :17 years, 4 Months
Overseeing daily operations of the bar.
Maintained inventory and bar supplies order.
Train new staff on S.O.P of the bar.
Prepare bar schedule 2 weeks in advance.
Meet with vendors to push new products and promotions.
Independent Distributor for Lance/Snyders Snacks.
Oversaw Territory of 2 Super walmarts, 5 Rouses supermarkets, and 42 Major and private chain convenience Stores.
Acquired 5 new major accounts in 2 months.
Coordinate with store managers and G.M.’s to promote displays and corporate promotions.
Order inventory for route sales and maintain product on store shelves.
Handle payroll and finances of the business operations.
Raised territory sales through customer service and communication with clientele to an above average standard.
Oversee Banquets department to ensure guest and client satisfaction.
Plot and plan all banquet events for particular conventions or event.
Hire and train staff and develop supervisors and captains.
Meet with guest for contract review and settlement.
Review with chefs food delivery and service execution.
Maintain labor cost and inventory for department.
Create last minute sales contracts according to guest requests.
Maintained full time staff of 125 servers and 20 Captains.
Create room/ buffet diagrams for 1.1 million square feet of meeting space.
Supervise set up and break down of all functions according to BEOs.
Assign staff position and duties during banquet functions.
Maintain contact and insure all is well with the meeting planner for particular group.
Maintain BEO and liquor consumption for all of the day’s events.
Maintain payroll budget and monthly inventory.
Oversee staff ranging from 30 to 700 servers depending on event.
Put together room diagrams and buffet and table sets for the servers.
Attend weekly and daily BEO meeting for any Pop-Ups or revisions.
Taught Asst. Manager and Supervisors new skills to enhance careers.
Main contact for on site Meeting Planners and the hotel.
Supervise set up and break down of all functions according to BEOs.
Assign staff position and duties during banquet functions.
Maintain contact and insure all is well with the meeting planner for in house groups.
Maintain coffee break and liquor consumption for all of the day’s function and breaks.
Close out all banquet checks and present to clients for signatures.
Perform liquor and dry goods inventories and place orders for delivery from purchasing department.
Put together room diagrams and buffet or table sets for the houseman.
Attend daily BEO meeting for any Pop-Ups or last minute revisions to the following day’s functions.
All courses required for hotel and restaurant management degree
All courses in high school requirements
