Christian Shaum

Oversee comprehensive inventory management of over $1 million across multiple outlets, including Bazaar Meat, Bar Mar, Cafe By the River, and Gibsons Italia generating $7.4 million in yearly wine sales. Developed and maintained expansive wine lists and pairing menus, featuring over 2000 selections, to enhance guest experience. Collaborated with senior beverage directors for strategic program development at future locations. Led hiring and training initiatives for new sommeliers, fostering a knowledgeable and effective team. Pioneered and directed beverage education programs with a focus on European regions, elevating staff expertise and customer engagement.

Managed a diverse beverage inventory worth $400,000 across Formento's, The Bristol, Swift and Sons, and Nonna's. Curated wine lists encompassing 750+ selections and generating $4 million in yearly wine sales. Orchestrated comprehensive beverage training at all locations and spearheaded cocktail program initiatives ensuring high service standards. Played a pivotal role in recruiting and training sommeliers and beverage managers. Administered a monthly wine club, overseeing email marketing, product selection, pricing, and member support. Effectively managed large-scale to-go operations for wine, cocktails, and beer.

Managed wine inventories for Nesso and Vida, 500 selection and $200,000 in inventory generating $1.2 million in yearly wine sales. Developed seasonal cocktail lists and maintained an in-house fermentation program. Conducted all beverage training, elevating staff knowledge and service capabilities. Performed floor sommelier duties in both Nesso (120 seats) and Vida (90 seats), enhancing guest dining experiences

Supervised over 100 front-of-house staff, ensuring top-tier service quality in a James Beard award-winning, 420-seat establishment. Directed comprehensive beverage education for the restaurant group. Maintained a prestigious 1000-label wine list with a $500,000 inventory and generating $4.4 million in yearly wine sales. Curated cocktail offerings for St. Elmo Steakhouse and 1933 Lounge. Conducted training for new servers and bartenders, fostering professional growth and service excellence.

Oversaw a 600-label Italian wine list with a $400,000 inventory, ensuring a diverse and high-quality selection. Developed seasonal cocktail menus and managed an in-house fermentation program. Managed a retail wine operations adjacent to the restaurant. Conducted staff beverage education, improving service knowledge and customer interactions. Crafted nightly pairings for tasting menus, enhancing the culinary experience. Led floor service in a 95-seat James Beard nominated restaurant generating $850,000 in wine sales yearly.

Managed a 450+ selection $200,000 inventory generating $900.000 in yearly wine sales, handling all aspects of ordering, purchasing, and organizing. Developed cocktail lists and curated cigar pairings for the upstairs cigar bar. Executed floor sommelier services in a 100-seat James Beard Award Winning restaurant. Assisted the General Manager with financial management and staff scheduling. Trained new servers and bartenders, enhancing team proficiency and service quality.

Assisted in managing and cataloging a 1000-label wine list/$500,000 inventory generating $3 million in yearly wine revenue. Engaged in staff education and training, improving team knowledge and service skills. Contributed to the development of new cocktail lists. Provided floor sommelier services in a 300-seat restaurant, ensuring an exceptional guest experience. Supported nightly wine pairings, contributing to a sophisticated dining ambiance.