Kendyl Cooper
Fort Myers
Summary
Experienced and versatile hospitality professional with a strong background in bar management, front-of-house leadership, and event coordination. Known for creating high-performing teams, running smooth and profitable operations, and curating innovative cocktail programs that elevate the guest experience. Skilled in cost control, scheduling, vendor relations, and high-volume service. A natural problem solver and hands-on worker, with a proven ability to enhance systems, streamline processes, and foster a positive, team-oriented workplace environment.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Front of House Manager
10 Twenty-Five
09.2022 - Current
- Oversee all purchasing for three bars in a two story 10,000 square foot building. I handle the weekly orders of liquor, beer, wine, tools, and glassware from multiple suppliers to ensure quality and cost efficiency.
- Successfully maintained a 13% liquor cost throughout 2024 by sourcing competitively, optimizing pour costs, and enforcing budget discipline.
- Built the restaurant’s cocktail program from scratch, creating original recipes and rotating seasonal menus that reflect both creativity and profitability.
- Manage front-of-house scheduling on a weekly basis, ensuring proper floor coverage, accommodating staff availability, and maintaining labor cost targets.
- Handle all reservation inquiries for the private upstairs space, coordinating details with guests and staff to ensure a smooth execution. I developed and implemented the “Attic Reservation Room Agreement,” which has streamlined the booking process and reduced costs compared to the previous system.
- Plan and coordinate all special events and holiday promotions, including Art Walk, Music Walk, and other high-volume downtown events; oversee setup of a fourth satellite bar to optimize service and revenue on these high-volume nights.
- Foster a positive team culture by promoting mutual respect, accountability, and open communication among staff.
- Developed strong relationships with guests, addressing complaints promptly and ensuring a positive dining experience.
- Lead nightly closing operations, typically managing a front-of-house team of 12 and reconciling $30K+ in daily sales.
Lead Bartender/Dining Room Supervisor
10 Twenty-Five
01.2020 - 09.2022
- Served as lead bartender while also acting as Dining Room Supervisor, often running shifts independently and overseeing floor operations.
- Enhanced customer satisfaction by providing exceptional service and crafting high-quality beverages.
- Trained new bartenders on company policies, drink recipes, and customer service practices to maintain consistent performance across the team.
- Upsold daily specials and liquor choices to exceed daily sales goals.
- Maintained a clean and well-organized bar area, ensuring compliance with sanitation standards.
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
- Assisted in menu development, incorporating unique flavors and ideas into popular craft cocktails.
Education
Bachelor of Science - Supervision And Management
Florida SouthWestern State College
Fort Myers, FL05-2025
Skills
- Bar & Beverage Management
- Cocktail Program Development
- Event & Private Party Coordination
- Adaptability in Fast-Paced Environments
- POS system operations
- Attention to Detail
Certification
Serve Safe Food Protection Manager Certification
Timeline
Front of House Manager
10 Twenty-Five
09.2022 - Current
Lead Bartender/Dining Room Supervisor
10 Twenty-Five
01.2020 - 09.2022
Bachelor of Science - Supervision And Management
Florida SouthWestern State College
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