Brian Wilson

• Run day to day operations. I am in charge of hiring and training staff. Maintaining restaurant cleanliness. In charge of ordering and inventory control, scheduling, projections, item coding and budgets.

Designed and built out bar during $4m restaurant remodel. Hired, trained and developed all SOP’s prior to opening.

I am responsible of multi venue beverage ordering, standards, inventory control and menu design for the club, beverage carts, restaurants, pool, sports club cafe and private events.

Opened and Closed restaurant and bar on a daily basis. Bartended, Served and maintained bar cleanliness along with great customer service and poured signature drinks consistently without waste.

• The Cosmopolitan in Las Vegas is the #1 Hotel and Casino in Las Vegas with a 98% room occupancy average 365 days per year. I lead a multi-unit venue including The Chandelier, Bond, Vesper, High Limit and Talon Club Lounge along with 3 Service bars, Showrooms and Pools. The Cosmopolitan has 300+ Union employees with up to 100 per shift. In three months we raised the Forbes Service Scores from 56% to 89% by proper training and leadership. I lead 4 managers per shift with Standard Operating Procedures, Payroll, BEO's, Progressive Discipline, Daily Sales Reports, Ordering 20-60k per day in product and Inventory Control. I reported directly to The Director of Beverage, Sr. Food and Beverage Manager and the VP of Food and Beverage.

• Harrahs Las Vegas is a multi-unit venue with over 175 FOH Union employees. I lead a team of 20-75 employees per shift, with daily revenues from 100k-250k. I reported daily, weekly and monthly sales reports directly to the Director Of Beverage. I was in charge payroll, budgeting and of ordering of beverage products exceeding 20k daily. I led and directed team members on effective methods, operations and procedures. I worked with the Director on remodeling and restructuring plans for 3 venues inside the casino along with relocating a Starbucks from upstairs to a more profitable location downstairs near the strip.
  

• Run day to day operations. I am in charge of hiring and training staff. Maintaining restaurant cleanliness. In charge of ordering and inventory control, scheduling, projections, item coding and budgets.