Kimberly Noon

• Developed and executed strategic business plans to drive growth and market expansion.
• Increased banquet sales revenue with 70% booking rate of sales leads generated through customer email inquiry
• Expanded outside catering business through networking with local businesses and direct customer interactions
• Worked with our social media marketing team to develop customer engagement posts
• Responsible for front of house and back of house operations
• Responsible for hiring, training of all staff personnel.
• Responsible for book keeping, business expenses and daily cash deposits and reconciliation of cash registers and daily business cash ledgers
• Weekly business bank deposits and change orders for the business

• Developed and implemented training programs for new team members to enhance product knowledge.
• Facilitated workshops focused on customer service excellence and team collaboration.
• Monitored performance metrics to identify training needs and improve staff efficiency.
• Collaborated with management to refine onboarding processes for seamless integration of new hires.
• Provided ongoing mentorship and support to team members, fostering a culture of continuous learning.
• Evaluated training effectiveness through feedback mechanisms and made necessary adjustments.
• Trained other employees in customer service, food safety, and performance requirements.
• Set positive example for team members by providing high-quality, efficient service.
• Collaborated closely with management to identify areas for improvement within the training program, leading to more efficient results.
• Ran the in store demo carts to sample food and wine parings weekly
• Was an active member of the store safety committee for 2 years
• Received 2 store WOW performance reviews in a two year time period

• Led wine tasting events to enhance customer engagement and product knowledge.
• Developed and implemented training programs for staff on wine selection and pairing techniques.
• Analyzed inventory trends to optimize stock levels and reduce waste in wine offerings.
• Collaborated with suppliers to source high-quality wines, ensuring diverse selections for clientele.
• Handled questions and concerns skillfully and redirected customers toward higher profit items to increase per-ticket revenue.
• Implemented new promotional strategies, dramatically increasing business.

Was the outlet manager of Murphy's Sports Bar and Restaurant, The Clubhouse Stadium with 200 seats and the Poker Room

• Oversaw daily food and beverage operations, ensuring exceptional service quality and guest satisfaction.
• Responsible for Staff Hiring, Training, Payroll and Casino Bid Scheduling for 75 outlet employees
• Managed inventory control processes, optimizing stock levels to reduce waste and improve cost management.
• Maintained a clean, safe, and welcoming environment for patrons, adhering to strict health code regulations.
• Seasonally ran the clubhouse with 200 seats for dining and live horse racing from May till October.
• Worked closely with the Delaware State Fair Management with celebrity show bookings during the Delaware State Fair

• Cultivated relationships with suppliers, negotiating favorable terms to maximize profitability and product quality.
• Promoted core wine brands on social media platforms to maximize brand identity and generate sales revenue.
• Hosted special events to boost brand awareness and increase community engagement.
• Managed sales presentations to promote product and brand placements.
• Set up wine dinners and special wine programs with The Hotel Dupont, The University and Whist Club, Frank's Union Wine Mart, featured in Beverage Dynamics.
• Conducted special wine tastings and events with Governor Ruth Ann Miner and former US President Joe Biden in Westover Hills, Delaware.

• Cultivated a positive work environment, fostering teamwork and employee engagement across all departments.
• Oversaw inventory management, optimizing stock levels and reducing waste through strategic purchasing.
• Developed and implemented staff training programs to enhance service quality and operational efficiency.
• Directed daily operations, ensuring efficient service and adherence to health standards.
• Managed budget implementations, employee evaluations, and contract details.
• Responsible for staff scheduling and development of the restaurant wine and bar program

• Participated in industry networking events to stay updated on latest trends and developments within viticulture practices.
• Ran the winery tasting room Thursday - Sunday during peak business season.
• Implemented advertising and multi level marketing programs for the Brandywine Valley Wine Trail in Chester County, PA working closely with Eric and Lee Miller, Owners of the historic Chadds Ford Winery
• Set up Distributor platforms for out of state wholesale - distribution networks for winery placements in Delaware & New Jersey
• Set up donations and fund raising events to drive winery foot traffic
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• Developed relationships with local vineyards, sourcing unique wines for exclusive dinners at award winning chef owned BYOB
• Curated and ran a high end temperature controlled wine storage locker program through paid memberships for award winning French inspired laundry restaurant.
• Lead Server to run and host high end wine dinners and private chef parties for a celebrity clientele.
• Handled all old vintage and private collection wines ranging in age from 20 to 50 year old vintage cellar dates to rotate corkage, open, decant, and pour for guests weekly.
• Updated wine inventory lists for all guest members holding a wine locker key and paid membership.

Features Writer for the Courier Post from 1992 till 1994.

Focused on Community engagement - soft news feature writing

Moved to Chadds Ford, Pa in 1993 at which time I submitted free lance articles to the Courier Post and Philadelphia Inquirer to feature local restaurants with an emphasis on farm to table dining with local wine pairings.

Started working at the historic Chadds Ford Inn in 1993 - and worked at the Inn till 1998 to enhance food and wine knowledge to become more educated and insightful of emerging food and beverage trends.