David Morris

Maximized efficiency of operations in seasonal outdoor venues with a focus on decreasing hourly labor cost and increasing guest satisfaction. As a result, we achieved an hourly labor cost of 9.9% at High Tide and 14% at Drift In. In addition, we raised our existing resy score by 8pts to 91 at Drift In, while receiving 93% positive guest feedback at High Tide.

• Managed seasonal revenue streams of 2 million and 1 million
• Collaborated with senior management to create procedures and determine quality standards in order to meet OKRs.
• Ensured effective communication and collaboration with cross-functional teams, including, chefs, engineers, human resources, guest services, guest facing staff and executive officers.
• Oversaw training of more than 40 team members.
• Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness and maximize their strengths
• Coordinate with external contractors and suppliers to ensure timely delivery of materials and services.
• Managing day-to-day operations including but not limited to: DoH compliance, flow of service, quality control and conflict mitigation.

Served high customer volumes in a cocktail bar program with a focus on exceptional technique and providing excellent guest experiences in a fine dining atmosphere.

• Comprehensive understanding of both classic cocktails and house cocktails
• Ability to work calmly under pressure
• Crafted special cocktail menu items for seasonal offerings.
• Worked with Toast POS system to course, manage bills and handle complimentary items.
• Maintained secure cash drawers, promptly resolving discrepancies in daily totals. Ability to work calmly under pressure
• Consulting with guest to assess needs and propose optimal solutions
• Communicate efficiently with teammates to problem solve quickly.
• Documenting and organizing product storage and use.

Created and executed unique culinary experiences with an emphasis on exploration and challenging perception through the oyster. A passion project turned business, the organic growth provided a strong fondation in molecular gastronomy, fermentation, business development, event coordination and soft communication skills.

• Honed the ability to work independently with no supervision and as part of a team
• Managed financial aspects of the business, including budgeting, strategic planning, financial reporting, and cost controlling.
• Responsible for creating and concisely communicating the artistic vision of the project to both team members and customers.
• Creating technical procedures and quality standards
• Excellent attention to detail
• Developing and executing a project plan that ensures risks are mitigated while customer expectations are not only met but exceeded.
• Superb guest feedback: 4.8/5 Google rating, 100% customer satisfaction from private clients.
• Coordinate with multiple vendors and suppliers to create contracts and statements of work based off customer requests.

Developed and operated a cocktail focused bar program with a rotating, seasonal menu in a busy food hall. With a focus on organic growth through community involvement, we had an average sales growth of 16%/month while maintaining at least one community event per week.

• Fostered a positive team atmosphere that encouraged collaboration among staff members.
• Responsible for hiring, as well as creating and directing training programs.
• Conducted target market research to discover customer needs and analyze competitor trends.
• Create a positive and productive relationship with vendors
• Provide strong organization and communication to projects involving multiple businesses and skill sets.
• Product costing and development
• Optimized bar layout to improve workflow efficiency without compromising aesthetics or functionality.
• Managed inventory effectively, reducing waste and improving cost efficiency.

A Local cocktail bar known for its welcoming atmosphere and excellent cocktails made with sound technique. This is atmosphere developed strong sense of what makes an excellent customer service attitude and proper bar techniques.

• Responsible for knowing all house cocktails and classic cocktails
• Adhered to state laws regarding alcoholic beverage services and customer regulations.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers.
• Kept bar presentable and well-stocked to meet customer needs.
• Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.

Working in french style brigade, this was a strong introduction to the world of gastronomy. This role taught me the importance of organization as well as maintain composure and work quality while under stress and high volume.

• Execute a raw bar menu that included crudos, ceviche, caviar, oysters with a high attention to detail and sense of urgency.
• Capable of flawlessly shucking ~200 oysters per hour
• Monitor inventory for freshness and quality, discarding any that did not meet standards.
• Maintain prep list, thoroughly cleaning and organizing station daily
• Set up, break down and clean raw bar display
• Maintained an excellent attendance record, punctual, and consistently arriving ready to work.