Greg Sorrell

* High volume hospitality & bartending in Luke Bryan's VIP lounge. As the singular employee on this floor with a capacity of 200, I was responsible for creating a memorable environment for VIP guests

* My passion, standards, experience & belief in genuine hospitality came together to create long-standing relationships with the city's most well-known artists, athletes, and professionals

* Planned & executed a substantial number of private parties both on and off site for Luke Bryan, Morgan Wallen, Jack White

* Refined my ability to reach through commonplace, transactional encounters and connect with a wide range of personalities

This was my own private consultation service for bars, restaurants, small businesses, and private parties that began in Chicago and eventually moved to Nashville.

I consulted on

* Creating & maintaining service standards

* Improving & implementing effective bar programs

* Individually curated wine lists, cocktail menus and private events

* Restaurant and bar openings and renovations

* Private functions for local businesses and celebrities

* Home bar curation and design

Clients include:

* Dunlays On Clark, Chicago

* Frasca, Chicago

* Uncommon Ground, Chicago

* Flight 1551, Chicago

* Vine Joy, Chicago

* Jack White, Nashville musician

* Mad Donna's, Nashville

Here I was responsible for all bar operations including:

* Curation & maintenance of a 200+ bottle whiskey list, 80 bottle wine list, and a revolving menu of specialty cocktails.

* Implementation & achievement of service standards and financial goals. This included the creation of a detailed training manual, regular demonstrations, and maintaining an inspired and effective work atmosphere.

* The creation of ticketed events that required developing relationships with vendors, local businesses, and manufacturers from around the world

* Preparation of a bi-weekly schedule for up to 25 people

* Setting and operating successfully under weekly, monthly and annual budgets.

* Managed financial performance through budget implementation, inventory management, and menu pricing

* Managed employee performance and improvement through creating a detailed training program

* Cultivated great relationships with vendors, neighborhood businesses, and local media

* Responsible for menu design & layout

* Created a proud, exuberant, and effective environment by example through honesty, diligence, and a genuine commitment to excellence

* Responsible for staff training, menu creation, special event scheduling, and nightly floor service

* Managed $200,000 inventory of wines and spirits

* Performed themed wine tastings that grew so popular we had to move them to larger venues. These were regularly written up in local newspapers and led to a number of media appearances

* Collaborated with chefs to create wine pairings