Marko Maksimovic

March 2025 – Ace Hotel, Palm Springs, CA

• Created cocktail menus with detailed cost analysis for Kings Highway Restaurant and the Amigo Room speakeasy bar.
• Developed curated wine and beer programs to enhance overall beverage offerings.
• Established and managed vendor relationships to ensure high-quality, cost-effective supply.
• Recruited, onboarded, and supported bar staff to meet operational needs.
• Designed comprehensive training materials and led staff training to maximize revenue and consistency.

September 2025 – Hotel Oceana, Santa Monica, CA

• Created cocktail menus with cost analysis for La Monique Restaurant, Veranda Restaurant, Pool, and In-Room Dining (IRD).
• Executed initial liquor and beer orders for all outlets.
• Built and maintained vendor relationships to ensure quality, and continuity of supply.
• Recruited and onboarded staff to support opening operations.
• Designed training materials and conducted staff training to optimize performance and revenue.

October 2025 – Hoxton Hotel, Los Angeles, CA.

• Created a cocktail menu with a full cost analysis for the new opening, Innana Rooftop Restaurant.
• Designed training materials and led all cocktail-focused staff training sessions to ensure service excellence.

November 2025 – Opening: Marriott Autograph Collection, Miami Beach, FL.

• I designed the bar program for a new restaurant concept.
• Created cocktail menus with cost analysis for Vilebrequin La Plage Restaurant, Le Petit Bar, Pool, and In-Room Dining (IRD).
• Executed initial liquor, beer, and non-alcoholic (N/A) beverage orders.
• Established vendor partnerships, and negotiated supply agreements.
• Developed all beverage costing models and competitive sets for the hotel.
• Developed bar SOPs.

• Build up and lay out the bar from scratch.
• Developed beverage menus, craft cocktail menu, pricing, and liquor cost structures for a new restaurant.
• Purchased all bar equipment, tools, and glassware.
• Did First Liquor, Beer, N.A. Beverage, garnishes, order.
• Developed bar SOPs, step of service, side work, and training program documents.
• Assisted in the selection of suppliers to ensure quality products at competitive prices. Set up accounts with vendors.
• Maintained an inventory of all wine, beer, spirits, and non-alcoholic beverages.
• Negotiated contracts with distributors and vendors to secure discounts on purchases.
• Tracked sales data to identify trends in customer preferences.
• Conducted training sessions for staff members on the proper handling and service of alcoholic drinks.
• Created promotional campaigns to increase awareness of specialty cocktails, wines, and beers.
• Supervised bar staff, including scheduling shifts, assigning tasks, providing guidance, and monitoring performance.
• Attracted, recruited, and trained new employees.

• Operated cash register and Point of Sale (POS) system for transactions and made proper change for cash transactions.
• Mixed and served both alcoholic and non-alcoholic drinks for patrons by following standard recipes and procedures.
• Checked identification of guests to verify age requirements for alcohol purchase.
• Maintained knowledge of bar and menu options to prepare drinks and make food recommendations.
• Stayed up-to-date on latest mixology trends, bar equipment and sanitation standards.
• Managed bar area, cocktail design and menu and handled inventory, regulation compliance and customer relationships.

• Reviewed banquet event orders to determine room layouts and schedule staff.
• Coordinated with employees to arrange tables, chairs and other equipment needed for functions.
• Hired and trained staff and new hires according to company policy and regulations.
• Interacted with kitchen staff to plan food and beverage logistics.
• Organized and laid out buffet equipment, food displays and other items.
• Maintained detailed records of stock and reviewed inventory to plan events.
• Created schedules for food and beverage service employees.
• Designed custom private function and banquet packages for business dinners, sales presentations, club meetings, weddings and charity events.
• Delegated work to staff, setting priorities and goals.

• Interviewed, hired and trained staff to improve customer retention and bolster sales.
• Completed thorough opening, closing and shift change functions to maintain operational standards each day.
• Pursued training opportunities to advance mixology knowledge and refine understanding of beer, wine and liquor.
• Increased revenue by promoting additional products and assisting with beverage menu.
• Stayed up-to-date on latest mixology trends, bar equipment and sanitation standards.
• Controlled labor costs by adjusting schedules and workflows to align with anticipated customer demands.

• Managed high volume of shift customers and simultaneously assisted restaurant servers with diverse needs.
• Recommended food and drinks to patrons based on preference, pairings and special promotions.
• Ordered and maintained inventory of bar products, alcohol, soft drinks and supplies to drive high volume of sales.
• Managed bar area, cocktail design and menu and handled inventory, regulation compliance and customer relationships.
• Designed and implemented new cocktails to drive customer interest and sales numbers.
• Enhanced sales and profit through improved management approaches and enhanced employee training on sales techniques.

• Maintained detailed inventory of bar supplies and stocked work areas.
• Completed thorough opening, closing and shift change functions to maintain operational standards each day.
• Increased revenue by promoting additional products and assisting with beverage menu.
• Created signature beverages to increase revenue and patron loyalty.
• Stayed up-to-date on latest mixology trends, bar equipment and sanitation standards.

• Operated cash register and Point of Sale (POS) system for transactions and made proper change for cash transactions.
• Mixed and served both alcoholic and non-alcoholic drinks for patrons by following standard recipes and procedures.
• Checked identification of guests to verify age requirements for alcohol purchase.

• Operated cash register and Point of Sale (POS) system for transactions and made proper change for cash transactions.
• Mixed and served both alcoholic and non-alcoholic drinks for patrons by following standard recipes and procedures.
• Checked identification of guests to verify age requirements for alcohol purchase.

• Provided exceptional service to high volume of daily customers.
• Greeted customers, answered questions and recommended specials to increase profits.
• Displayed enthusiasm and knowledge about restaurant's menu and products.