Heron Rivera
Chicago
Summary
Hospitality professional with over 25 years experience developing comprehensive managerial, service, and kitchen acumen. Desiring to delight guests and positively impact company sales and objectives, utilizing resources, willingness to grow, passion for service, spirits, and world-wide fare.
Overview
13
13
years of professional experience
Work History
General Manager
Pippin’s Tavern
01.2023 - Current
- Cultivated positive relationships with staff, guests, and vendors, to ensure long-term success and loyalty.
- Implemented 1:1/group orientations, training schedules, standards and expectations.
- Wrote/implemented operating procedures for all foh departments.
- R&D with kitchen and ownership to develop appropriate food and drink menus for venue, events, holidays, and specials.
- Managed budget implementations, inventories, product and supply ordering, payroll, all department schedules, employee development and training.
- Developing ongoing comprehensive product education education programs to expand product knowledge and increase sales.
- Increased sales 74% year one, sales continuing to grow 50% ytd.
- Drove the successful execution of numerous events/promotions, while adhering to budgets. Maintained positive reviews, received 100% positive feedback for all private events year one to date.
General Manager
Wolfhound Bar And Kitchen
10.2020 - 01.2023
- Renovated building structure, floor and kitchen work flow systems, developed menus and recipes, hired and trained coworkers, and executed restaurant launch.
- Developed and maintained relationships with over 20 purveyors through account development.
- Maintain inventories for alcohol, food, and supply ordering schedules.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures and pos systems.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Establishment maintains 4.5-5 star rating in social media platforms.
- Garnered 2 star (very good) review, from Louisa Chu, Chicago Tribune.
Managing Partner
B’EL Bar + Kitchen
08.2017 - 08.2019
- Ran day to day operations, employee scheduling, bar and kitchen R&D, payroll, bartending, line cook.
- Inventoried entire restaurant and made food, alcohol, and supply orders regularly.
- Increased annual revenue of location by over 200%.
- Establishment maintained 4.5 star rating or higher on social media platforms.
Server
Blue Door Kitchen
09.2016 - 07.2017
- Provided service, based on farm to table concept.
- Maintained currency of seasonal product, menu items, and wine lists to sufficiently answer questions regarding sourcing, ingredients and cooking methods.
- Performed opening, closing, and shift change duties to keep restaurant working efficiently and co-workers ready to meet guest's needs.
Bartender
Loews Hotel Streeterville
06.2016 - 09.2016
- Provided bar and table service, while maintaining bar cleanliness and guest satisfaction.
- Made consistent craft and classic cocktails at high volume, with fresh ingredients.
- Built batch cocktails and bottled, using FIZZIQ bottling system.
- Stayed current with all menu products including beer, wine, food, in-house trainings, and brand standards.
Bartender
SPiN Chicago
02.2016 - 06.2016
- Provided high volume service, while maintaining bar cleanliness and guest satisfaction.
- Made consistent craft and classic cocktails, using fresh ingredients.
- Stayed current with all menu products including beer, wine, and food.
- Play Ping Pong! (actually apart duties)
Bartender
Celeste
02.2015 - 02.2016
- Provided high volume service, while maintaining bar cleanliness and guest satisfaction, rotating between four different bars.
- Built over 120 craft and classic cocktails from scratch, in an aptly stocked bar well.
- Attended weekly staff training for food and spirit education.
- R&D for an evolving cocktail program.
Manager / Bartender
Hunter & Tails
09.2013 - 11.2014
- Provided neighborhood patrons with a casual and fun experience, while adhering to service standards and expectations.
- Managed bar program: beverage menus, recipes, service execution.
- Beverage and spirit inventories and ordering
- Hired / trained new staff.
- Booked and oversaw event planning and execution.
- Promoted to general manager, along with overseeing kitchen protocols.
Bartender / Manager
Sawtooth Restaurant
06.2011 - 07.2013
- Made craft cocktails and provided wine & food service for Vietnamese inspired restaurant.
- Bar managing: recipes, inventories, new hire training.
- Headed monthly training for spirit and wine tastings.
Education
Leasing Certification
Chicago Association of Realtors
Chicago, IL03.2007
Spirit And Mixology Certification -
BarSmarts-Pernod Ricard
New York, NY03.2016
Food Manager Certification -
Prometric
Nottingham, MD06.2020
Basset Certification -
American Safety Council
Orlando, FL06.2021
Skills
- Food preparation and safety
- Coaching and mentoring
- Product development
- Operations management
Timeline
General Manager
Pippin’s Tavern
01.2023 - Current
General Manager
Wolfhound Bar And Kitchen
10.2020 - 01.2023
Managing Partner
B’EL Bar + Kitchen
08.2017 - 08.2019
Server
Blue Door Kitchen
09.2016 - 07.2017
Bartender
Loews Hotel Streeterville
06.2016 - 09.2016
Bartender
SPiN Chicago
02.2016 - 06.2016
Bartender
Celeste
02.2015 - 02.2016
Manager / Bartender
Hunter & Tails
09.2013 - 11.2014
Bartender / Manager
Sawtooth Restaurant
06.2011 - 07.2013
Leasing Certification
Chicago Association of Realtors
Spirit And Mixology Certification -
BarSmarts-Pernod Ricard
Food Manager Certification -
Prometric
Basset Certification -
American Safety Council
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