Marco Adamo
Miami
Summary
Dynamic Beverage Director with a proven track record at Walrus Rodeo, enhancing beverage quality and service while securing special volume pricing discounts. Excelled in staff training and development, proficient in supplier negotiations as well as significantly raising profitability. Skilled in wine industry trends and POS system efficiency, consistently delivering exceptional customer experiences on top of surpassing profit targets.
Overview
13
13
years of professional experience
Work History
Beverage Director
Walrus Rodeo
12.2022 - Current
- Drafted beverage purchasing plan, aligning inventory needs with budgetary constraints by applying historical data.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
- Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
- Worked with on-site and external party planners to create and manage beverage ordering and waitstaff for small and large events.
- Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
- Maintained highest standards for beverage quality and service.
- Built stronger wine list aligned with trends, improved credibility of restaurant's program and raised profitability per glass.
Restaurant Business Partner
Jevule Restaurant
09.2019 - 09.2022
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
Assistant Head Sommelier
5 Hertford Street - Member Club
10.2014 - 06.2019
- Worked closely with management to provide effective assistance for specific aspects of business operations.
- Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
- Coordinated wine selection and restocking for cellar with over 5000 bottles.
- Implemented new promotional strategies, dramatically increasing business.
- Managed cellar and beverage storage maintenance to prevent inventory spoilage.
- Set up wine tastings to bring in business and promote special offerings.
- Traveled to vineyards around world to discover obscure vintages and varieties and better understand global winemaking process.
- Incorporated guest and management feedback to deliver unparalleled service and consistently hit profit targets.
- Monitored conditions of wine cellar, keeping all bottles stored at appropriate temperature.
Sommelier
Palazzo Parigi Hotel & Spa
02.2012 - 07.2014
- Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
- Strategically timed check-ins with customers to take orders and confirm satisfaction with meals after delivery, taking action to correct any problems.
- Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
Education
GED -
WSET - Wine & Spirits Education Trust
London, UK 01-2015
Skills
- Quality control
- Staff training and development
- Wine industry specialist
- Event planning
- Supplier negotiations
- Profit and loss
- Beverage trends
- POS system proficiency
Languages
English
Native or Bilingual
Italian
Native or Bilingual
Spanish
Full Professional
French
Professional Working
Timeline
Beverage Director
Walrus Rodeo
12.2022 - Current
Restaurant Business Partner
Jevule Restaurant
09.2019 - 09.2022
Assistant Head Sommelier
5 Hertford Street - Member Club
10.2014 - 06.2019
Sommelier
Palazzo Parigi Hotel & Spa
02.2012 - 07.2014
GED -
WSET - Wine & Spirits Education Trust
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