Carly Vandal

• Manage Tasting Room a few days a week, planning ahead to align reservation load with staffing, creating optimal area coverage, and coaching staff to ensure daily sales goals are met.
• Onboard new employees, including scheduling and tracking trainings, create first week's schedule, and am a primary contact for new hires.
• Lead pre-shift meetings and tastings to keep staff knowledgeable about current wines.
• Participate in weekly leadership meetings to improve operations, prepare for implementing new policies/procedures/upcoming events, and focus on employee and guest experience.
• Host Mumm Napa clientele, including VIP guests and large groups, providing superb guest experience and regularly selling $300 - $350 per hour.

• Conceptualized brand identity and developed unique accompanying graphic style and tone for use in communications.
• Oversaw preparation of marketing copy, images, videos, and other collateral.
• Oversaw product planning and demand management on monthly basis in order to maintain adequate product levels.
• Compiled product and customer data to generate informed profit projections.
• Consistently serviced accounts to maintain active contacts and continuously promote products.
• Assisted with all areas of small business management especially, product tracking, financial metrics, paying and creating invoices.

• Created seasonal specialty drink / cocktail menus and lead staff training surrounding new menu items.
• Increased profits with enhanced inventory oversight and strategic pricing adjustments.
• Regularly executed complete set up, service, and break down of offsite bars servicing 350+ guests.
• Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks and customer-focused events.
• Coordinated events for Club customers.
• Maintained high standards of customer service while working in exceptionally fast paced environment.
• Handled $5,000+ cash on daily basis, which built trustworthiness and loyalty with owners.
• Strategically booked talent, negotiated contracts, and worked within monthly budget to maximize profits.

• Provided informed wine suggestions to tasting room guests.
• Walked guests through traditional tasting experience using industry applicable vocabulary.
• Maintained knowledge of local area and provided guests with verified restaurant, hotel, and activity recommendations.
• Expanded knowledge of wine making and cellar operations while assisting during crush and bottling.

Graduated Magna Cum Laude

Circumnavigated the globe while completing classes. 12 countries on 4 continents.