Lou Charbonneau

Hecate - Boston

Bar Vlaha - Brookline

Krasi - Boston

Kaia - Boston

• Developed beverage programs and curated spirits lists for multiple venues.
• Created cocktail menus aligned with each venue's unique concept.
• Managed purchasing of spirits, beer, and wine across all locations.
• Maintained beverage costs below 15% through strategic inventory management.
• Oversaw weekly prep and ordering schedules for all venues.
• Established strong vendor relationships to ensure consistent quality supply.
• Recruited and trained employees on service standards and techniques.
• Conducted regular training sessions on spirits, techniques, and service excellence.

• Designed innovative cocktail menus.
• Managed inventory to ensure product availability while minimizing waste.
• Implemented quality control measures for all beverage offerings to uphold standards.
• Established vendor relationships to negotiate competitive pricing and secure quality products.
• Conducted staff training on beverage preparation.
• Supervised bar staff in daily operations, including scheduling and performance reviews.
• Led team meetings to communicate goals and improve overall operational efficiency.

• Managed staff scheduling to optimize team performance and coverage.
• Developed training programs to enhance employee skills and service standards.
• Oversaw daily operations to ensure smooth restaurant functionality.
• Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
• Created schedules and monitored payroll to remain within budget.
• Tracked monthly sales to generate reports for business development planning.
• Provided guidance and support to subordinate managers in order to foster an atmosphere of cooperation throughout the organization.
• Reviewed financial statements and sales or activity reports to measure productivity or goal achievement.
• Managed bar operations, ensuring smooth workflow and efficient service.
• Developed seasonal drink menus, incorporating current trends and customer preferences.
• Oversaw inventory management, tracking stock levels and ordering supplies as needed.
• Managed bar staff, trained new hires, and implemented disciplinary procedures when necessary.

• Collaborated with management to establish standard operating procedures for staff training.
• Implemented cost-saving measures through strategic resource allocation and vendor negotiations.
• Analyzed business processes to uncover opportunities for cost reductions.
• Designed seasonal cocktail menus that highlighted local flavors and current trends.
• Developed beverage programs to improve guest satisfaction and overall dining experience.
• Trained staff on beverage service standards and product knowledge for enhanced performance.
• Assessed market trends and local product availability to inform programming decisions.

• Trained new staff on drink preparation and techniques.
• Performed opening and closing duties including restocking supplies.
• Studied industry trends to inform planning of bar menu and development of new drink recipes.
• Trained in use of lab grade equipment and prep methodology (centrifuge, rotational evaporator, liquid nitrogen, ultrasonic evaporator)