Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Languages
References
Timeline
Generic

Brian Wendt

Morgan Hill,CA

Summary

Veteran Bar Supervisor with over 15 years of experience. Bringing deep understanding of running profitable operation, including assessing needs, controlling inventory costs and effectively managing labor hours. Demonstrated success in training employees, overseeing schedules and motivating team members to achieve demanding sales, service and productivity targets. ServSafe Certified. Goal-driven restaurant management professional with a solid background in both front- and back-of-house positions. Specializing in bar operations, team leadership and responsible alcohol service. Motivated Service Worker with exceptional social skills, communication abilities and customer service background. Dedicated to following health and safety guidelines and handling food items properly. Pursues every opportunity to support team members and proactively address issues.

Overview

15
15
years of professional experience
1
1
Certification

Work History

Bar Supervisor

Mohi Social Restaurant
01.2021 - Current
  • Completed bar opening and closing procedures.
  • Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines, and mixers.
  • Checked ID cards and verified bar guests were of legal age.
  • Implemented drink prep procedures, significantly reducing wasted stock.
  • Handled cash accurately and prepared nightly deposits.
  • Explained daily specials and beverage promotions to exceed daily sales goals.
  • Conducted regular inventory count to keep bar and drink supplies stocked, avoiding expensive rush orders.
  • Closed out cash register and prepared cashier report at close of business.
  • Worked with distributors to add new products to bar menu.
  • Adhered to state laws regarding alcoholic beverage services and customer regulations.
  • Kept detailed inventories and notified management of ordering needs for liquor, beer, wine, and bar supplies.
  • Poured and prepared mixed drinks for over 100 customers daily.
  • Handled $1k-$2k cash on daily basis, which built trustworthiness, and loyalty with owners.
  • Followed strict recipes and drink measurements to minimize product used.
  • Purchased supplies according to expected demand.
  • Maximized customer service by training staff, overseeing operations, and resolving issues.
  • Crafted special drink and cocktail menu items for seasonal offerings.
  • Maintained high standards of customer service by staying up to date on bar and menu options and providing effective food recommendations for guests.
  • Improved customer service rankings by resolving issues quickly and accurately.
  • Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks, and customer-focused events.
  • Designed special drink and cocktail offerings on monthly basis as part of seasonal offerings.
  • Upsold daily specials and beverage promotions to exceed daily sales goals.
  • Guaranteed optimal beverage stock by assessing inventory and collaborating with owners for corrective action planning to limit expenses.
  • Kept alcoholic beverages well-stocked and organized to meet expected demands.

Kitchen Supervisor

Mohi Social Restaurant
01.2021 - Current
  • Monitored food preparation, production, and plating for quality control.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Controlled food costs and managed inventory.
  • Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
  • Directed food preparation and cooking activities to meet health and safety standards.
  • Trained new hires in food handling and safety protocols to boost knowledge and performance.
  • Monitored food inventory and supplies to prevent waste.
  • Supervised food presentation and plating to enhance visual appeal.
  • Maximized team productivity by expertly delegating tasks to kitchen staff.
  • Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
  • Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
  • Served consistent portions following recipes and control standards.
  • Coordinated kitchen activities with front-of-house staff for seamless and service.
  • Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
  • Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
  • Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
  • Planned and executed promotions and special events in close collaboration with management.

Facilities Manager

Sycamore Creek Winery
06.2017 - Current
  • Responded to building emergencies and managed repairs.
  • Oversaw all aspects of equipment installation, maintenance, and repair for both internal and external services.
  • Investigated problems and determined appropriate remedies.
  • Controlled expenses to meet budget requirements.
  • Supervised staff of Up to 10 in day-to-day activities.
  • Evaluated facility operations and personnel for safety and health regulations compliance.
  • Accounted for building usage and organizational needs when planning maintenance activities.
  • Drove continuous improvement of processes and systems operation.
  • Directed tenant improvements to meet contractual demands and update building areas.
  • Maintained HVAC, temperature control, electrical and building automation systems.
  • Created sustainable improvement initiatives for efficient use of energy.
  • Coordinated with vendors and contractors to arrange services and repairs to be completed on time and to desired quality levels.
  • Maintained inventory and ordered supplies to keep facility resources readily available.
  • Conducted inspections of facility grounds, external structure, systems and equipment.
  • Handled tenant relations by addressing complaints and concerns quickly to promote facility satisfaction.
  • Coordinated with cleaning and janitorial services to keep facility clean and presentable for occupants.
  • Monitored electricity, gas and water systems for proper function to minimize costs.
  • Managed security and access control by overseeing surveillance camera, alarm and card access systems for facility safety and security.
  • Managed parking and transportation systems by monitoring parking areas and transport services to promote easy accessibility for occupants.

Facilities Manager

Granada Theater Of Morgan Hill
03.2017 - Current
  • Responded to building emergencies and managed repairs.
  • Oversaw all aspects of equipment installation, maintenance, and repair for both internal and external services.
  • Investigated problems and determined appropriate remedies.
  • Controlled expenses to meet budget requirements.
  • Supervised staff of Up to 10 in day-to-day activities.
  • Accounted for building usage and organizational needs when planning maintenance activities.
  • Drove continuous improvement of processes and systems operation.
  • Directed tenant improvements to meet contractual demands and update building areas.
  • Maintained HVAC, temperature control, electrical and building automation systems.
  • Created sustainable improvement initiatives for efficient use of energy.
  • Coordinated with vendors and contractors to arrange services and repairs to be completed on time and to desired quality levels.
  • Maintained inventory and ordered supplies to keep facility resources readily available.
  • Conducted inspections of facility grounds, external structure, systems and equipment.
  • Evaluated facility operations and personnel for safety and health regulations compliance.
  • Handled tenant relations by addressing complaints and concerns quickly to promote facility satisfaction.
  • Coordinated with cleaning and janitorial services to keep facility clean and presentable for occupants.
  • Monitored electricity, gas and water systems for proper function to minimize costs.
  • Managed parking and transportation systems by monitoring parking areas and transport services to promote easy accessibility for occupants.

Facilities Manager

Willow Heights Mansion
03.2015 - Current
  • Responded to building emergencies and managed repairs.
  • Oversaw all aspects of equipment installation, maintenance, and repair for both internal and external services.
  • Investigated problems and determined appropriate remedies.
  • Controlled expenses to meet budget requirements.
  • Supervised staff of Up to 10 in day-to-day activities.
  • Evaluated facility operations and personnel for safety and health regulations compliance.
  • Accounted for building usage and organizational needs when planning maintenance activities.
  • Drove continuous improvement of processes and systems operation.
  • Directed tenant improvements to meet contractual demands and update building areas.
  • Maintained HVAC, temperature control, electrical and building automation systems.
  • Created sustainable improvement initiatives for efficient use of energy.
  • Coordinated with vendors and contractors to arrange services and repairs to be completed on time and to desired quality levels.
  • Maintained inventory and ordered supplies to keep facility resources readily available.
  • Conducted inspections of facility grounds, external structure, systems and equipment.
  • Handled tenant relations by addressing complaints and concerns quickly to promote facility satisfaction.
  • Coordinated with cleaning and janitorial services to keep facility clean and presentable for occupants.
  • Monitored electricity, gas and water systems for proper function to minimize costs.
  • Managed parking and transportation systems by monitoring parking areas and transport services to promote easy accessibility for occupants.

Banquet Supervisor

Willow Heights Mansion
01.2015 - Current
  • Directed and managed banquet functions for Up to 350-person event.
  • Set up and broke down conference and banquet rooms to meet facility standards and specifications.
  • Provided exceptional service to guests by immediately addressing needs and requests.
  • Organized banquet storage and surrounding areas to facilitate access to products and materials.
  • Delegated tasks to staff members to maximize production under tight deadlines.
  • Interpreted instructions to schedule and set up events to client specifications.
  • Arranged furniture and equipment to maximize space and floor plan for seamless movement during functions.
  • Oversaw timeliness and quality of food delivery at high-volume events.
  • Followed safety procedures and incorporated safety equipment to reduce injury and loss.
  • Liaised with catering department about event changes and implemented requested adjustments.
  • Liaised with venue management to monitor logistics and timelines.
  • Supervised and mentored kitchen and serving staff.
  • Maintained clear and easy access to exits and fire lanes to prepare for emergencies.
  • Established and maintained equipment inventory for accurate tracking, record keeping and to avoid loss.
  • Trained new hires in food handling and safety protocols to boost knowledge and performance.
  • Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
  • Monitored food inventory and supplies to prevent waste.
  • Monitored food preparation, production, and plating for quality control.
  • Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
  • Directed food preparation and cooking activities to meet health and safety standards.
  • Supervised food presentation and plating to enhance visual appeal.
  • Maximized team productivity by expertly delegating tasks to kitchen staff.
  • Served consistent portions following recipes and control standards.
  • Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
  • Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
  • Coordinated kitchen activities with front-of-house staff for seamless and service.
  • Planned and executed promotions and special events in close collaboration with management.
  • Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
  • Directed activities of team of skilled kitchen workers preparing and serving meals.

Banquet Bartender

Willow Heights Mansion
01.2013 - Current
  • Closed out cash register and prepared cashier report at close of business.
  • Prepared for events by setting up bar, stocking supplies and arranging tables.
  • Responded to guest questions and requests with friendly and knowledgeable service.
  • Kept detailed inventories and notified management of ordering needs for liquor, beer, wine, and bar supplies.
  • Adhered to state laws regarding alcoholic beverage services and customer regulations.
  • Checked ID cards and verified bar guests were of legal age.
  • Set up glassware, liquor, and other necessary supplies for special events.
  • Poured and prepared mixed drinks for over [Number] customers daily.
  • Prepared wide variety of mixed drinks by applying extensive cocktail knowledge.
  • Set and reset tables to support serving staff.
  • Recommended appropriate wines for individual tastes and food selections.
  • Cultivated strong relationships with repeat customers, engaging in friendly conversation and memorizing drink orders to promote loyalty.
  • Regularly cleaned and sanitized bar area, beer lockers, refrigeration and storage areas.
  • Verified drinking age requirements of customers by carefully reviewing photo identification.
  • Maintained impeccably clean, attractive and well-stocked bar area.
  • Kept bar stocked with liquors, juices and garnishes for drinks.
  • Upheld strict regulations for safe alcohol service and food safety.
  • Used extensive knowledge of beer, wine and spirits to make informed recommendations to customers.
  • Prepared custom drink orders by accurately measuring and mixing house ingredients.
  • Assisted with inventorying beverage stock and bar supplies.
  • Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines, and mixers.
  • Mixed unique and interesting cocktails for customers, including bar specials.
  • Tracked bar stock levels and promptly replenished low materials to prevent shortages.
  • Helped management plan and serve bar menu exceeding customer expectations.
  • Prepared garnishes by evenly slicing and pitting fruits.
  • Created attractive bar displays by strategically arranging bottles and glasses.
  • Applied knowledge to create innovative cocktails, enhance flavor profiles and expertly pair food and drinks.
  • Practiced safe work habits, wearing protective equipment and consistently following MSDS and OSHA standards.
  • Built relationships with vendors to manage orders and negotiate costs.
  • Developed creative bar menus and drink recipes by researching emerging industry trends.
  • Completed requisitions to maintain required stock par levels.

Lead Bartender

Santa Teresa Golf Course
03.2013 - 06.2019
  • Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
  • Handled simultaneous customer, team, and business needs while avoiding unnecessary delays or errors.
  • Kept detailed inventories and notified management of ordering needs for liquor, beer, wine, and bar supplies.
  • Maintained secure cash drawers, promptly resolving discrepancies in daily totals.
  • Took customer orders and capitalized on opportunities to sell special beverage and food options.
  • Kept alcoholic beverages well-stocked and organized to meet expected demands.
  • Closed out cash register and prepared cashier report at close of business.
  • Conducted regular inventory count to keep bar and drink supplies stocked, avoiding expensive rush orders.
  • Trained several new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
  • Consulted with managers to organize special events and promotions.
  • Crafted special drink and cocktail menu items for seasonal offerings.
  • Explained daily specials and beverage promotions to exceed daily sales goals.
  • Followed strict recipes and drink measurements to minimize product used.
  • Implemented drink prep procedures, significantly reducing wasted stock.
  • Upsold daily specials and beverage promotions to exceed daily sales goals.
  • Served high customer volumes during special events, nights, and weekends.
  • Recruited and trained new bartenders and barbacks to help maintain talented team.
  • Adhered to state laws regarding alcoholic beverage services and customer regulations.
  • Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
  • Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
  • Followed alcohol awareness procedures for preventing excessive guest intoxication.
  • Upsold menu items to customers, driving up per sale revenues and maximizing profits.
  • Kept bar presentable and well-stocked to meet customer needs.
  • Obtained cash bank and stocked service bar to prepare for operation.
  • Developed new signature cocktails to support bar marketing brand and increase profits.

Lead Bartender

Sonoma Chicken Coop
03.2009 - 11.2013
  • Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
  • Handled simultaneous customer, team, and business needs while avoiding unnecessary delays or errors.
  • Kept detailed inventories and notified management of ordering needs for liquor, beer, wine, and bar supplies.
  • Maintained secure cash drawers, promptly resolving discrepancies in daily totals.
  • Took customer orders and capitalized on opportunities to sell special beverage and food options.
  • Kept alcoholic beverages well-stocked and organized to meet expected demands.
  • Closed out cash register and prepared cashier report at close of business.
  • Conducted regular inventory count to keep bar and drink supplies stocked, avoiding expensive rush orders.
  • Trained several new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
  • Consulted with managers to organize special events and promotions.
  • Crafted special drink and cocktail menu items for seasonal offerings.
  • Explained daily specials and beverage promotions to exceed daily sales goals.
  • Followed strict recipes and drink measurements to minimize product used.
  • Implemented drink prep procedures, significantly reducing wasted stock.
  • Upsold daily specials and beverage promotions to exceed daily sales goals.
  • Served high customer volumes during special events, nights, and weekends.
  • Recruited and trained new bartenders and barbacks to help maintain talented team.
  • Adhered to state laws regarding alcoholic beverage services and customer regulations.
  • Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
  • Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
  • Followed alcohol awareness procedures for preventing excessive guest intoxication.
  • Upsold menu items to customers, driving up per sale revenues and maximizing profits.
  • Kept bar presentable and well-stocked to meet customer needs.
  • Obtained cash bank and stocked service bar to prepare for operation.
  • Developed new signature cocktails to support bar marketing brand and increase profits.

Wine Specialist

Beverages And More!
08.2008 - 03.2011
  • Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
  • Set up wine tastings to bring in business and promote special offerings.
  • Coordinated wine selection and restocking for cellar with over 50 bottles.
  • Represented establishment professionally with guests and earned consistent repeat and referral business.
  • Managed cellar and beverage storage maintenance to prevent inventory spoilage.
  • Oversaw successful bar service and operations to handle as many as 500 guests per day.
  • Handled questions and concerns skillfully and redirected customers toward higher profit items to increase per-ticket revenue.
  • Implemented new promotional strategies, dramatically increasing business.
  • Directed teams to keep workstations clean and neat for professional customer appeal.
  • Incorporated guest and management feedback to deliver unparalleled service and consistently hit profit targets.
  • Inventoried bar supplies regularly to quickly identify supply shortages and detect problems such as theft.
  • Organized routine and special event orders to keep adequate inventory for forecasted needs.
  • Monitored conditions of wine cellar, keeping all bottles stored at appropriate temperature.
  • Promoted special wine menu for holidays to complement chef's dinner specialties.
  • Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
  • Answered customers' questions, recommended items, and recorded order information.
  • Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.
  • Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
  • Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
  • Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.
  • Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
  • Maintained order efficiency and accuracy through clear communication with kitchen staff, earning numerous recommendations from satisfied customers.
  • Processed orders and sent to kitchen employees for preparation.
  • Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.
  • Strategically timed check-ins with customers to take orders and confirm satisfaction with meals after delivery, taking action to correct any problems.
  • Printed dining checks with total due, collected payment and offered receipts to complete transactions.
  • Presented menus to patrons promptly after seating and answered questions about menu items, making recommendations upon request.
  • Inspected dishes and utensils for cleanliness.
  • Increased sales significantly by upselling higher-end products to customers.
  • Checked guests' identification before serving alcoholic beverages.
  • Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
  • Monitored patrons for alcohol intake to appropriate levels and took measures to curtail inappropriate behavior.
  • Supervised set up of banquet food stations and coordinated service to multiple dining areas.
  • Supported needs of 2- person wait staff who attended to specific needs of countless customers daily Tasting Room with social relevancy and intentionality.

Education

No Degree - Administration of Justice

West Valley College
Saratoga, CA

High School Diploma -

Leigh High School
San Jose, CA
06.2005

Skills

  • Food Assembly Supervision
  • Data Entry Software
  • Ingredient Preparation
  • Morale Improvements
  • Issue Resolution
  • Greeting and Seating Guests
  • Food Portion Specification
  • Sanitation Regulations
  • Guest Interaction
  • Supplies Forecasting
  • Patron Engagement
  • Restaurant Operation
  • Wine and Liquor Expertise
  • Food and Beverage Management
  • Service Coordination
  • Cocktail Knowledge
  • Staff Training
  • Mentoring
  • Proficiency in Mixology
  • Vendor Management
  • Safety Awareness
  • Social Perceptiveness
  • Safe Work Practices
  • Equipment Maintenance
  • POS Terminal Operation
  • Supervision
  • Building Morale
  • Drink Consistency
  • Food Handling
  • Supply Ordering

Accomplishments

  • Achieved Food Protection Manager Certification by completing ServSafe Certification Examination with accuracy and efficiency.

Certification

  • Level 1 Certified Sommelier, Beverages and More! - 2010 -Certification Conducted by the Court of Master Sommeliers
  • Certified Food Protections Manager, Mohi Social Restaurant - 3/9/22-3/9/27 Cert#21856808

Languages

Spanish
Professional Working

References

Jennifer Morgan - Top Golf -Sales Manager - 831-227-6908 - Food & Beverages Manager Mohi Social Restaurant + Sycamore Creek Winery

Mark Johnson - Owner/Baker Anna's Bread - 408-422-1993 - Head Chef Leal Vineyards Portfolio

Lance Ramhurst - The Running Rooster - Head Chef/Kitchen Manager - 732-859-1091- Leal Vineyards Portfolio Su Chef / Head of Catering

Aiden Ocampo - Performance Food Sales - Sales Rep - 510-329-3296 - Head Chef Mohi Social Restaurant

Timeline

Bar Supervisor

Mohi Social Restaurant
01.2021 - Current

Kitchen Supervisor

Mohi Social Restaurant
01.2021 - Current

Facilities Manager

Sycamore Creek Winery
06.2017 - Current

Facilities Manager

Granada Theater Of Morgan Hill
03.2017 - Current

Facilities Manager

Willow Heights Mansion
03.2015 - Current

Banquet Supervisor

Willow Heights Mansion
01.2015 - Current

Lead Bartender

Santa Teresa Golf Course
03.2013 - 06.2019

Banquet Bartender

Willow Heights Mansion
01.2013 - Current

Lead Bartender

Sonoma Chicken Coop
03.2009 - 11.2013

Wine Specialist

Beverages And More!
08.2008 - 03.2011

No Degree - Administration of Justice

West Valley College

High School Diploma -

Leigh High School

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Brian Wendt