William Allen

• Please see dakotajosephgroup.com for more.
• Bought, Sold, or Operated 18 different bars/restaurants in 30 years
• My partner is Hakim Hilliard the ex city attorney of Atlanta, GA
• Negotiated leases for myself, and others that resulted in affordable and fair rent
• Dealt with city zoning and code to ensure an expedited experience for myself and numerous others building, planning, and opening establishments. (From the blueprints to the grand openings)
• Specialized in helping owners and operators who found themselves in various types of troubled situations whether it be legal, financial, branding or operation tactics.
• Used relationships, resources, and experience to assist other owners and operators in saving money and cut cost. From bar and restaurant equipment, to interior design, to product, to staffing, and more... I take pride in being able to get the job done for less while maintaining quality of services.
• Provided guidance on cost-effective solutions for hospitality projects according to client requirements.
• Analyzed financial data related to the hospitality service such as sales figures, occupancy rates.
• Assisted with menu design by suggesting new dishes or recipes according to seasonal trends or customer preferences.
• Negotiated prices with suppliers in order to secure discounts or favorable terms whenever possible.
• Provided assistance in resolving any disputes that may arise due to unsatisfactory service experience from customers.
• Delegated work to staff, setting priorities and goals.
• please see dakotajosephgroup.com for more.

• Beluga Martini Bar/Rose Bar From 1996 - 2016

- Best Of Atlanta 13 years running

• Dive Bar - 2010 - 2016

- Grey Goose Top 10 operators and nightlife innovators of the decade

• Whisky Mistress - 2016 - 2022

- Grossed 90k a week in 4k sq feet being open 4 days a week (Thurs-Sunday)

• Negotiated contracts with suppliers to ensure quality and cost-effective products.
• Developed and maintained relationships with vendors, distributors, and local businesses for years which got me the best price and deals on product possible. I also avoided ordering product that would sit on shelves and go unsold.
• Assessed bar inventory levels regularly to determine ordering needs. A main priority is to avoid overstocking, and to never have too much invested in inventory unless I was purchasing at an extremely discounted price for a popular item.
• Established standard operating procedures for the bar area. Fast, efficient, clean, and very friendly are four qualities my staff must commit to if they work under me.
• Trained new employees on restaurant policies and procedures every time a new employee joined our team.
• Created promotions and special events to drive sales growth. Through my time as an owner/operator, we had experienced great success, and we also experienced times when the business would struggle. During times when business dipped, I managed to put promotions and teams together that resulted in long term success which helped me sustain and grow through the years.
• Maintained strict compliance with health and safety regulations in the bar area. I always kept my business spotless and followed mandatory codes.
• Conducted regular meetings with all staff to discuss performance goals and objectives.
• Resolved customer complaints promptly and professionally. As an owner/operator I made sure to make personal connections with all customers and handle every situation with friendliness, care, and creative solutions.
• Scheduled weekly inventories of liquor, beer, wine, mixers, glassware, and all needs related to the bar/restaurant.
• Ordered supplies as needed such as straws, napkins, condiments.
• Coordinated catering services for private parties or special events held at the restaurant. Throughout my experience as an owner, I designed numerous promotions, booked and curated hundreds of parties, created numerous promotional menus, hosted, and made sure to ensure a reasonable percentage of profit for the business while doing so.
• Administered finances and led business operations by hiring payroll companies, managing the business' check book, making bank deposits, and analyzing income and expenses to maintain cost-effective operations.
• Received and scheduled food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Maintained cleanliness and sanitation throughout every area of my establishment.
• Managed guest interaction, quality control and customer relations. This is my by far one of my best attributes that separates me from my peers.