Experienced Certified Sommelier who oversees award winning high-volume, $3,000,000.00 Beverage Program. Versed in daily operations, staff training, special events, inventory and cost management.
Recognized as one of the top Sommeliers in the region, who played a key role in increasing the beverage revenue in two restaurants in Fontainebleau ( Hakkasan abd Scarpetta), organized several events with Moet-Hennessy. Staff training with Seth Box on Champagne region. Created 'Sommelier Apprentice' training program for Fontainebleau employees and in one year we achieved certification of 10 new Certified Sommelliers.
Started as a Head Sommelier at Hakkasan and after 13 successful months got transfered to Scarpetta to revive the wine program and increase the wine sales for 1,000,000.00 in the first year. While monitoring the wine service on daily basis in Scarpetta, I take on a role of Head Sommelier of the resort to train the staff of the other venues, making buying decisions on rare wines, conducting private Champagne tastings for VIP's and assisting Convention services with wine making decisions for VIP weddings.
Continually monitored restaurants wine list, managing the wine inventontory and successfully controled the beverage cost. Conducted daily and weekly trainings and took appropriate action to meet the service standards.
Creating and maintaining the wine and beverage program, buying, successfully controlling the cost, performed inventory monthly. Conducted staff trainings daily and took appropriate action to maximize the sales.
Efficiently assisting the Head Sommelier in everyday duties and responsibilities, receiving deliveries and ensuring the staff maintains proper service standards.
Efficiently maintained the wine program on board Carnival Spirit, conducted weekly wine tastings for the guests, performed inventory on monthly basis. Recipient of the highest sales award three years in a row.
Level 2 Certified Sommelier
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