Beverage brand ambassador or commercial

Working as a Beverage Manager in a 5 in 1 environment (BistroBar, Fine Dining, Café, Cellar/Bottle shop, Market Place) with completely different needs, expectation and team workers qualification
• Planning and organizing special Functions/Events together with the marketing manager and the event manager, customizing menus, packages and prices depending on the customer needs
• Leading team (up to 30 people), including hiring, training and forming them
• Consolidate a strong spirit and bar work knowledge managing and taking assortment decision (based on market analysis and category management) for a bar of over 600 SKU liquor and a cellar of over 1000 SKU wines taking
• Ability to analyze business needs (P&L responsibility)
• Experience organizing events/ brand activations with the focus on new ‘earned touchpoints’ and at the same time the right profitability for the business, designing creative food and drink pairing menus and being the MC for the events (up to 50 customers)
• Educating consumers during the regular shift and in private whisk(e)ys or cocktail masterclasses (up to 20 pax) being the one designing the class, the set up of the environment and the MC
• Setting Standard Operating Procedures (SOPs) for the bar, cellar and partially for the floor
• Ensure that the standard policy of the company and the NSW Government were applied (Hygiene and RSA ‘Responsible Service of Alcohol)
• Use of booking System (OpenTable) and the use of the scheduling and time clock software (roster, approving hours, managing labour cost and expected incomes/costs)
• Use of venue OS, managing the Tree Data Base of the business

Starting as a bartender on November 2015, getting promote to bar manager position June 2016.
• Learning how to work in a corporate environment (over 100 employees, 3 bars, 1 café, 2 fast dining places, 3 casual restaurants, 1 semi fine dining and 1 fine dining restaurant.
• Planning and organizing special Functions/Events in collaboration with the Event manager for the venue I was in charge (biggest event 250 customers) and the GM for the events where all the venues of the company were included (biggest event 1600 customers).
• Maintaining records of stock levels, making the orders and taking the assortment decisions (liquor wise) for the 3 bars (reporting and in agreement with the GM).
• Closing Procedure and cash out, daily report emailed to the office of the company.
• Ensure that the standard policy of the company and the NSW Government were applied (Hygiene and RSA ‘Responsible Service of Alcohol).
• Hiring, training and formation for the new bartenders and waiters, also keeping registration of their history in the company and all their documentation.
• Making weekly roster and approving hour of the team using the company software.
• Working in collaboration with all the others venue and helping them covering any of their needs (staff, stock, advises…)
• Managing hens party events every Saturday night, coordinating team worker, security, DJ and dancers (events of up to 100 people)

 Manage a section of the restaurant
• Take the orders
• Running food
• Manage your own till
• Payment cash and by card
• Making and Serving coffee, soft and
alcoholic drinks
• Set up tables

Closing Procedure and cash out
• Table plan (50 tables restaurant)
• New waiters hiring and training Roster planning Promotions
• Special daily menu (according with the chef) and promoting pairing options; pricing and changing the menu seasonally
• Ensure that the standard policy of service and hygiene were applied.
• Purchases and liaising with suppliers
• New waiters hiring and training
• Direct contact with the General Manager about data collected (weekly reports)

 • Manage a section of a casual fast pace restaurant (attending about 60 customers per shift) with all-time tray service
• Manage my own till, taking payments and reporting the income generated at the end of the shift to the manager
• Making and Serving coffee, soft and alcoholic drinks
• Payment cash and by card
• Set up tables

• Manage a section of the restaurant taking orders and teaching the customers about Italian food and culture (small 22 tables niche restaurant).
• Restocking Bar and Coffee section and helping the manager placing any beverage order.
• Preparing and serving hot (Coffee section) and cold drinks (Bar section) and developing basic knowledges about French wines.
• Taking cash and card payments.
• Manage a section of the restaurant
• Take the orders
• Running food
• Manage your own till
• Payment cash and by card
• Making and Serving coffee, soft and alcoholic drinks
• Set up tables

• Closing Procedure and cash out.
• Bar room Setting.
• Managing all the part of the Bar: staff, hygiene policy, company policy, assortment decision, service standards…
• Planning Promotions daily or weekly depending on supplier deals and local offers on the market.
• Hiring, training and formation for the new bartenders and waiters (team of 6 people) and making the weekly roster.
• Ensure that the Standard Policy of the company were applied.
• Pricing and changing the menu (food and drinks).
• Purchases and liaising with suppliers
• Booking by phone
• Direct contact with the General Manager

• Closing Procedure and cash out.
• Bar room Setting.
• Planning Promotions daily or weekly depending on supplier deals and local offers on the market.
• Training and formation for the new bartenders and waiters (team of 8 people) and making the weekly roster.
• Ensure that the Standard Policy of the company were applied.
• Pricing and changing the menu (food and drinks).
• Booking by phone
• Direct contact with the General Manager

• Taking orders and payments and organising table plan.
• Engaging conversation with the costumers in order to satisfy their needs.
• Closing Procedure and cash out and report it to the owner.
• Preparing drinks and creating new cocktails.

• Responsibility of taking order, payments.
• Preparing and serving snacks and drinks.
• Closing procedures and register cash out.

Professional Sommelier Course.

High School Diploma in IT.