Beverage And Events Manager resume example

Worked as a team member to provide the highest level of service to customers. Diagnosed and repaired mechanical issues through both vehicle and customer interaction. Promoted a clean and friendly work environment for fellow employees and customers. Provided inventory control of repair merchandise. Maintained friendly and professional customer interactions.Maintained friendly and professional customer interactions.Shared product knowledge with customers while making personal recommendations.

• Restocked beer and liquor on regular schedule and after special events.
• Pursued training opportunities to advance mixology knowledge and refine understanding of beer, wine and liquor, better serving bar customers with current expertise.
• Devised innovative strategies for increasing bar revenue by introducing new concepts and signature drinks, developing promotions and creating customer engagement events.
• Interviewed, hired and trained staff on bar practices, customer service standards and productivity strategies which improved customer retention and bolstered sales.
• Managed customer service by training staff, overseeing operations and resolving issues quickly.
• Mitigated health risks and reduced safety hazards by preparing drink items consistently, creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Collected food, wine and appetizer orders from patrons.
• Kept detailed inventories of bar supplies and stocked work areas.
• Monitored patrons to keep alcohol consumption at designated levels.
• Increased revenue by promoting additional items and assisting with beverage menu creation.
• Supported servers by preparing specialty drinks for patrons in dining area.
• Provided quality control when creating house-made infusions, daily juice and preparations to eliminate downtime and maximize revenue.
• Set effective employee schedules, maintaining coverage at peak times and minimizing labor costs.
• Monitored cash intake to eliminate discrepancies.
• Inventoried glass and stemware, cutting costs [Number]% through effective inventory management.
• Devised unique events and special promotions, including [Type] event to drive sales.
• Improved daily business operations by effectively training [Number] bar staff members and [Number] servers on best practices and bar protocols.
• Increased bar revenue [Number]% by advertising featured cocktails through [Action] and [Action].
• Maintained facility compliance with health codes, sanitation requirements and license regulations while streamlining productivity initiatives to comply with restaurant protocols.
• Stayed up-to-date on latest in mixology trends, bar equipment and sanitation standards.
• Strategized long-term business needs by gathering guest relations feedback for process improvements.
• Poured wine, beer and spirits for dining room patrons.
• Analyzed market demographics and adapted restaurant designs and menu to cater to targeted market.
• Maintained current knowledge of all bar and menu options to prepare specialty or routine drink orders and provide appropriate food recommendations for guests.
• Trained [Number] staff members to enhance customer service and increase profits through promotional suggestions.
• Made product recommendations to customers based on preference, food pairings and special promotions.
• Developed and implemented quarterly drink menus and specials, increasing beverage sales by [Number]%.
• Promoted optimal beverage stock by monitoring monthly inventory and partnering with owner for corrective action planning to reduce expenses.
• Diminished financial discrepancies by accurately recording transactions in [Software] system while verifying daily bar staff receipts.
• Maintained current list of available ride services for inebriated customers.
• Controlled labor costs by adjusting schedules and workflows to better align with individual strengths and expected customer demands.
• Resolved escalated customer complaints quickly to maximize satisfaction and bar loyalty.
• Delivered drink service at busy restaurant and served over [Number] guests nightly.
• Enhanced profits by improving oversight of inventory use and strategically increasing costs of select menu items.
• Reorganized bar stations to streamline overall efficiency and service flow.
• Dropped inventory costs [Number]% by evaluating and adjusting vendor options to obtain more favorable pricing.
• Wrote operational manuals and created in-house documentation, including food and liquor inventory systems with [Software].
• Maximized employee morale and corrected performance issues in accordance with established standards.
• Planned and updated menus to accomodate changing trends in customer preferences.
• Improved customer base size by [Number]% through engaging in friendly chat with [Number] customers daily.
• Worked with management to plan and implement special events to boost customer numbers and profits.
• Strengthened financial controls to prevent theft and lost funds, maintaining highly accurate registers with balanced accounts.
• Created signature beverages to increase overall revenue and patron loyalty.

Maintained friendly and professional customer interactions.Demonstrated that customers come first by serving them with a sense of urgency.Worked as a team member to provide the highest level of service to customers.Verified that all merchandising standards were maintained on a daily basis.Maintained friendly and professional customer interactions. Provided inventory control numbers to push sales further. Maintained a professional work area to promote sales growth.

• Planned and updated menus to accomodate changing trends in customer preferences.
• Restocked beer and liquor on regular schedule and after special events.
• Worked with management to plan and implement special events to boost customer numbers and profits.
• Managed up to [Number] customers per shift while simultaneously assisting [Number] restaurant servers.
• Checked [Number] customer IDs per day to verify legal age of customers.
• Maintained current list of available ride services for inebriated customers.
• Lowered liquor costs by training bar staff on precision pouring and waste reduction.
• Ordered and maintained inventory of bar products, including alcohol, soft drinks and supplies to drive high volume of sales.
• Created signature beverages to increase overall revenue and patron loyalty.
• Reinvented classic cocktails such as Cosmopolitans and Old Fashioneds to complement new menu options.
• Trained new bartenders on drink preparation and upselling techniques.
• Operated cash register and Point of Sale (POS) system for transactions and made proper change for cash transactions.
• Stocked bar with beer, wine, liquor and related supplies.
• Offered preferred tables and other special accommodations to VIP customers.
• Monitored patrons to keep alcohol consumption at designated levels.
• Upsold latest products and drinks, resulting in [Number]% increase in sales per [Timeframe].
• Kept detailed inventories of bar supplies and stocked work areas.
• Upsold customers from shelf to premium brands to help boost sales.
• Designed and implemented new cocktails to drive customer interest and sales numbers.
• Balanced tills, handled cash, processed credit card payment batches and prepared bank deposits.
• Collected food, wine and appetizer orders from patrons.
• Reduced inventory losses and moved older products by creating new drink menu items.
• Checked identification of customers to verify age requirements needed to purchase alcohol.
• Supported servers by preparing specialty drinks for patrons in dining area.
• Collected and organized daily till totals and tips.
• Met customer, business operations and server needs with minimal errors or delays.
• Made product recommendations to customers based on preference, food pairings and special promotions.
• Balanced daily registers and generated sales reports for management.
• Poured wine, beer and spirits for dining room patrons.
• Kept track of bar tabs and transferred open tabs to dining area for wait staff.
• Stayed up-to-date on latest in mixology trends, bar equipment and sanitation standards.
• Increased average ticket amounts by upselling customers from shelf to premium brands.
• Advertised, marketed and recommended drink options to guests.
• Enforced minimum age requirements for consumption of alcoholic beverages by checking identification.
• Talked easily with patrons to build rapport and earn repeat business.
• Estimated daily beverage consumption to maintain proper inventory levels.
• Managed bar area, including cocktail design and menu, inventory, regulation compliance and customer relationships.

Maintained logs to meet stringent US DOT regulations. Maintained equipment to promote safe and faster transport of goods.

• Led and directed [Number] team members on effective methods and operations to run profitable, successful bar.
• Managed bar area, including cocktail design and menu, inventory, regulation compliance and customer relationships.
• Balanced daily registers and generated sales reports for management.
• Made product recommendations to customers based on preference, food pairings and special promotions.
• Worked with management to plan and implement special events to boost customer numbers and profits.
• Reduced inventory losses and moved older products by creating new drink menu items.
• Increased average ticket amounts by upselling customers from shelf to premium brands.
• Reinvented classic cocktails such as Cosmopolitans and Old Fashioneds to complement new menu options.
• Supported servers by preparing specialty drinks for patrons in dining area.
• Upsold customers from shelf to premium brands to help boost sales.
• Kept detailed inventories of bar supplies and stocked work areas.
• Collected food, wine and appetizer orders from patrons.
• Lowered liquor costs by training bar staff on precision pouring and waste reduction.
• Stayed up-to-date on latest in mixology trends, bar equipment and sanitation standards.
• Poured wine, beer and spirits for dining room patrons.
• Restocked beer and liquor on regular schedule and after special events.
• Trained new bartenders on drink preparation and upselling techniques.
• Kept track of bar tabs and transferred open tabs to dining area for wait staff.
• Operated cash register and Point of Sale (POS) system for transactions and made proper change for cash transactions.
• Confirmed customers' ages for alcohol service and discontinued service to intoxicated guests.