Reese Hovater

• Developed and implemented operational strategies to improve efficiency, reduce costs and maximize customer satisfaction.
• Established and maintained effective communication with staff members to ensure efficient operations.
• Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
• Coordinated training activities for employees to ensure compliance with company policies and procedures.
• Maintained relationships with vendors to obtain the best pricing on supplies and materials.
• Ensured compliance with local health department regulations regarding food safety standards.
• Analyzed existing processes for effectiveness and developed new systems as needed to enhance overall productivity levels.
• Resolved customer complaints quickly while maintaining high quality standards of service delivery.
• Developed marketing strategies designed to increase brand awareness within target markets.
• Assisted in the recruitment process by interviewing potential candidates for open positions.
• Trained employees on duties, policies and procedures.
• Created schedules and monitored payroll to remain within budget.

• Maintained detailed inventory of bar supplies and stocked work areas.
• Completed thorough opening, closing and shift change functions to maintain operational standards each day.
• Interviewed, hired and trained staff to improve customer retention and bolster sales.
• Resolved escalated customer complaints to maximize satisfaction and loyalty.
• Complied with health codes, sanitation requirements and license regulations while streamlining productivity initiatives.
• Increased revenue by promoting additional products and assisting with beverage menu.
• Increased profits by overseeing inventory and strategically increasing menu prices.
• Developed and implemented bartender training programs, policies and procedures.
• Created signature beverages to increase revenue and patron loyalty.

Reference: Neill Crook

Contact: 205-410-1642

• Mixed and served both alcoholic and non-alcoholic drinks for patrons by following standard recipes and procedures.
• Followed alcohol awareness procedures for preventing intoxication and handling intoxicated guests.

Reference: Fiezal Vallis

Contact: 504-715-2240

• Ran all day to day operations including payroll, scheduling, ordering, training staff, and bartending and serving
• Curated, created and priced seasonal menus as well as introduced a wine program
• Created 50+ new cocktails for our menus and prepared all ingredients
• Coordinated events
• Created training materials for new staff
• Managed costs to provide appropriately priced service while also maintaining specific margins
• Maintained relationships with vendors and worked to bring interesting and new products to the menu

Reference: Ryan Abrams

Contact: 205-873-5031

• Served tables and primarily ran service well behind the bar
• Expanded my knowledge of wine andclassic cocktails as well as how to balance and create new cocktails
• Prepared all cocktails, coffee drinks, wine and beer for the restaurant
• Improved my tableside manner and practiced proper steps of service
• Learned to adapt and memorize new menu changes daily
• Studied under a mentor to establish a strong foundation of cocktail knowledge

Reference: Frank Stitt

Contact: 205-612-1634

Reference: Pardis Stitt

Contact: 205-937-1400

• Set up and closed down bar and/or floor before and after service including all prep
• Answered phone calls for catering/to go orders
• Served food for bar and floor as well as prepared all drinks for the restaurant
• Assigned and checked off on other employees sidework duties
• Trained new staff members

Reference: Renae Stinnett

Contact: 205-522-1534