Don Myers

As a distinguished wine team leader, I contributed significantly to the team's achievement of $5.7 million in annual sales. I also had the privilege of curating and maintaining an award-winning wine list that powerfully matched the concept, the room, and the guests. This resulted in record revenue and global recognition as a luxury-tier wine program, which also serves as a testament to the exemplary team I had the good fortune to serve with. Additionally, I played an essential role in formulating and executing one of DFW's highest-performing craft cocktail programs of 2022.

I created and managed a premium luxury beverage program focused on exclusive Italian wines and contemporary bar programs highlighting craft cocktails and European aperitifs. I restructured the organizational strategy and service procedures to improve service standards and efficiency. Additionally, I oversaw the budget for beverage purchases, labor costs, and supplies, ensuring they were consistent with targets and resulted in increased net revenue. I held daily and weekly tastings of new products to keep the staff updated with the latest offerings.

I was in charge of overseeing all business operations, which included creating periodic profit and loss statements, managing inventory, analyzing the cost of goods sold, scheduling and training staff, handling human resources, designing and maintaining point-of-sale systems, accounting for payroll, and procuring a wine list that exclusively featured European labels. Additionally, I spearheaded the development of a cocktail program that highlighted Amari and other European aperitifs, resulting in increased sales and recognition from local media. I frequently made strategic adjustments to maximize profitability, such as organizing promotional events and altering pricing strategies.

As the beverage manager and a key leader for multiple units, I designed and managed two multimillion-dollar beverage and service programs, including creating a premium wine list that complemented exceptional seafood and prime steaks.
In addition to spearheading the wine program, I created training materials and conducted staff training sessions to ensure our team was knowledgeable and had the tools to deliver excellent service to our guests. This involved developing comprehensive training manuals, conducting regular training sessions, and monitoring staff performance to guarantee a standard of excellence.
Furthermore, I oversaw the end-of-day procedures, which included comprehensive sales reports and financials and the programming and maintenance of the POS and CC processing systems.