Rebecca Geissel

Fine dining steak and seafood restaurant specializing in exceptional service and fine wines

People Leadership

• Manage team of 30 employees – hire, discharge, onboard and train front of house, back of house and all support staff
• Plan and lead front of house staff meetings, including development and presentation of wine training classes
• Plan and organize daily dinner service, personally manage dining room service, facilitate continual communication between front and back of house
• Provide special services, as requested, to guests, i.e., floral arrangements, third party baked goods, decorations, pre-ordered wine
• Coordinate with guests to organize and plan events for private parties of up to 120 people (small events, business dinners, company holiday parties, rehearsal dinners, University of Iowa athletic team events, etc.) - experience working with third party businesses to book professional dinners

Operations Management

• Coordinate website design/content and social media posts
• Determine menu pricing based on cost of goods, create and update digital and printed menus
• Manage monthly inventory for all food, beverage and non-food supplies to ensure adequate supplies, accurate pricing sheets and vintage changes
• Coordinate with chef and bar manager to develop menus, weekly budget and product acquisition
• Manage all financial aspects of the business to include end of day totals, register reconciliation, staff tipouts, daily cash sheets, P & L sheets, sales vs. budget variances (weekly, monthly, quarterly and yearly), all banking transactions, payroll, AP payments and AR billing
• Facilitate all inspections with city officials and keep licensing current
• Address any mechanical, technical or electric problems throughout the restaurant

Wine Duties

• Act as restaurant's sommelier, discussing wine list and suggesting wine pairings to guests
• Stock, organize, and store all wine cellar inventory
• Work with multiple local distributors and national wineries to organize weekly wine tastings to determine wine list offerings
• Curate and price 150 bottle wine list for highly-knowledgeable guests
• Completed Kevin Zraly's comprehensive Windows on the World Wine Course utilizing the book, workbook and guided tastings

High end restaurant specializing in Northern Italian cuisine and extensive Italian wine list

• Provided exceptional service for guests during lunch and dinner
• Attended monthly wine classes to discuss and taste Italian wines from an extensive DOC and DOCG-only wine list
• Prepared cocktails for guests

Iconic local restaurant, late night bar and renowned music venue

• Key holder responsible to close venue, settle cash registers at end of business day.
• Prepared cocktails in extremely efficient and consistent manner to large groups of guests including lunch and dinner service, concerts and busy late night bar crowds
• Co-created cocktail list with knowledge of liquor and beer
• Provided hospitality for local and national touring bands while settling shows and distributing payouts
  

Restaurant and cocktail bar specializing in locally grown ingredients and multi-cultural cuisines

Full service, all occasion catering company