Manuel Santillan
Dripping Springs
Overview
25
25
years of professional experience
1
1
Certification
Work History
Sommelier/General Manager
Steiner Ranch Steakhouse
Lakeway, TX
08.2025 - 06.2026
- Curated extensive wine and bourbon list, ensuring diverse selections complementing menu offerings.
- Conducted wine tastings and educational sessions for staff to enhance product knowledge.
- Advised guests on wine pairings, elevating dining experiences through personalized recommendations.
- Collaborated with kitchen and service teams to create harmonious food and wine pairings.
- Enhanced customer satisfaction by recommending and pairing wines with menu items based on individual preferences.
- Established lasting relationships with winemakers, importers, distributors, allowing access to limited-production wines or early releases unavailable elsewhere.
- Conducted regular staff training sessions on wine knowledge, enabling team members to provide excellent service to guests.
- Handled questions and concerns skillfully and redirected customers toward higher profit items to increase per-ticket revenue.
- Increased wine and bourbon sales by effectively presenting a diverse range of options to customers, showcasing knowledge and expertise.
- Provided exceptional customer service by promptly addressing any issues or concerns regarding wine choices, ensuring a memorable dining experience.
- Represented establishment professionally with guests and earned consistent repeat and referral business.
- Kept current on industry trends and market fluctuations through continuous education and networking opportunities.
- Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
- Improved overall dining experience by attentively addressing guest inquiries or concerns regarding wine selections or pairings.
- Implemented new promotional strategies, dramatically increasing business.
- Directed teams to keep workstations clean and neat for professional customer appeal.
- Increased sales significantly by upselling higher-end products to customers.
- Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
- Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.
- Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
- Directed daily operations to enhance guest satisfaction and streamline service delivery.
- Implemented staff training programs to improve employee performance and retention rates.
- Developed and executed strategic marketing initiatives to boost restaurant visibility and customer engagement.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Implemented effective cost-saving measures to reduce overhead expenses without compromising quality or service.
- Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.
- Directed comprehensive sales efforts to exceed revenue targets consistently while maintaining customer satisfaction levels.
Beverage Director / Manager / Lead Sommelier
J-Prime Steakhouse
Austin, TX
01.2021 - 01.2025
- Oversaw daily operations and strategic planning for restaurant cocktail bar.
- Interacted with patrons to foster satisfaction and resolve issues effectively.
- Directed management of $300,000 wine and liquor inventory and bar program for optimal performance.
- Developed and implemented seasonal beverage menus aligning with culinary offerings.
- Trained and mentored staff on beverage preparation and service standards.
- Conducted regular inventory assessments to optimize stock levels and minimize waste.
- Established vendor relationships to secure high-quality products at competitive prices.
- Collaborated with kitchen staff for pairing recommendations enhancing dining experience.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
- Drafted beverage purchasing plan, aligning inventory needs with budgetary constraints by applying historical data.
- Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.
- Established relationships with local suppliers to source fresh ingredients at competitive prices, supporting community businesses while ensuring quality products for guests.
- Created visually appealing displays of premium spirits, enticing customers to try new offerings.
- Enhanced customer satisfaction with unique and creative drink menus tailored to individual preferences.
- Continuously monitored market trends to remain current on emerging flavors and techniques in the ever-evolving beverage industry.
- Fostered a positive team atmosphere that encouraged collaboration among staff members.
- Trained bartenders on mixology techniques, ensuring consistent and high-quality beverages across the establishment.
- Managed inventory effectively, reducing waste and improving cost efficiency.
- Negotiated favorable contracts with vendors, securing competitive pricing on premium products.
- Elevated brand recognition through targeted social media campaigns highlighting signature cocktails.
- Organized successful wine tastings and other events, attracting new clientele and boosting revenue.
- Purchased beverage stock and handled all inventory needs.
- Resolved customer complaints involving food or beverage quality and service.
- Designed beverage menus.
- Improved average wine and alcohol spend per guest through curation, service training, and hands-on hospitality.
- Managed all day-to-day operations within budgeted guidelines.
- Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
- Complied with health and safety regulations.
- Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Built stronger wine list aligned with trends, improved credibility of restaurant's program and raised profitability per glass.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Developed unique events and special promotions to drive sales.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Manager
Chauma Gaucha Brazilian Steakhouse
San Antonio, TX
01.2016 - 01.2021
- Plan, organize, and control the operations of a steakhouse.
- Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation.
- Collaborate with senior leadership to define restaurant priorities and set actionable goals.
Manager
Corrientes 348 Argentinian Steakhouse
Dallas, TX
01.2014 - 01.2016
- Plan, organize, and control the operations of a steakhouse.
- Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation.
- Collaborate with senior leadership to define restaurant priorities and set actionable goals.
Gaucho / Server Churrasquiero / Opening Team
Fogo De Chao Brazilian Steakhouse
Chicago, IL
01.2007 - 01.2014
- Trained approximately 16 employees in each new location for the gaucho position
- Provided exceptional customer service with professionalism, positive work ethic, and upmost respect for all customers and their cultural considerations
- Worked alongside managers and coworkers to maintain high standards and a fast-paced work environment
- Marketed at the following events in 2012: Taste of Addison, TX / Jazoo, Kansas City, KS / Restaurant Week, Denver, CO / National Polo Association at Lake Michigan, IL
Assistant Gaucho Manager / Gaucho / Buser / Dishwasher
Texas De Brazil
Dallas, TX
01.2001 - 01.2007
- Responsible for placing orders for high quality meats for over 700 customers per day
- Increased productivity by organizing restaurant in the most ergonomically fitting way
- Properly stored, cooked, and served all meats
- Marketed the company at multiple, renowned events all over the East Coast
- Formulated solutions for any issues that arose in the restaurant
Education
Civil Engineering
University of Illinois (Chicago)
Chicago, ILundefined
Instituto Tecnologico de Estudios Superiores de Monterrey (ITESM)
Monterrey, MX01.2001
Skills
- Wine tasting expertise
- Wine service management
- Cellar management
- Supplier relationship management
- Inventory management
- Serving specifications
- Wine club management
- Budgeting and cost control
- Problem-solving
- Warm and friendly
- Customer satisfaction
- Team leadership
- Cool under pressure
Certification
Sommelier Level 2 (Court of Master Sommeliers) San Jose, CA - 2014
Languages
English, Spanish, Portuguese (Fluent) / Italian (Semi-Fluent)
Timeline
Sommelier/General Manager
Steiner Ranch Steakhouse
08.2025 - 06.2026
Beverage Director / Manager / Lead Sommelier
J-Prime Steakhouse
01.2021 - 01.2025
Manager
Chauma Gaucha Brazilian Steakhouse
01.2016 - 01.2021
Manager
Corrientes 348 Argentinian Steakhouse
01.2014 - 01.2016
Gaucho / Server Churrasquiero / Opening Team
Fogo De Chao Brazilian Steakhouse
01.2007 - 01.2014
Assistant Gaucho Manager / Gaucho / Buser / Dishwasher
Texas De Brazil
01.2001 - 01.2007
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Instituto Tecnologico de Estudios Superiores de Monterrey (ITESM)
Civil Engineering
University of Illinois (Chicago)