Remy Dils

Leadership

• Managed up to 30 bartenders during concerts with attendee's of up to 10,000.
• Supervised the daily bar setup and breakdown.
• Inventoried all beer, liquor, and mixers after each event.
• Responsible for product ordering for all upcoming events.
• Managed internal operational standards and productivity targets.
• Studied department operations to assist with development of new or improved methods of tooling and production processes.
• Resolved issues quickly to maintain productivity goals.
• Partnered with leadership on recruiting, hiring and coaching production personnel.
• Scrutinized production output and identified areas for improvement.
• Monitored team budgets to keep projects on task and avoid waste.
• Created and oversaw production schedules and adjusted as needed to meet deadlines.
• Oversaw routine maintenance programs and scheduled service to keep equipment functioning at peak levels.

Training

• Trained bar staff on proper pour times and cocktail recipes.
• Trained personnel on company policies, procedures, and work rules.
• Trained all stagehands and production personnel on company procedures.
• Enforced health and safety protocols to promote safe working environment.
• Created streamlined production schedules and collaborated with production employees to communicate objectives and goals.

• Oversaw daily operations of service team, delegated tasks, and trained new staff.
• Cultivated warm relationships with regular customers.
• Maintained order efficiency and accuracy through clear communication with kitchen staff, earning numerous recommendations from satisfied customers.
• Inspected FOH stock to identify shortages, replenish supply and maintain consistent inventory.
• Strategically timed check-ins with customers to take orders and confirm satisfaction with meals after delivery, taking action to correct any problems.
• Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
• Answered customers' questions, recommended items, and recorded order information.
• Supervised dining table set-up to prepare for diversity of event types, following strict service standards.

Management

• Scheduled employees for shifts, taking into account customer traffic and employee strengths.
• Developed and implemented strategies to increase sales and profitability.
• Managed budget implementations, employee evaluations, and contract details.
• Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms.
• Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Negotiated price and service with vendors to decrease expenses and increase profit.
• Interacted well with customers to build connections and nurture relationships.
• Monitored daily cash discrepancies, inventory shrinkage and drive-off.

Training

• Trained all incoming staff on craft beer and wine pairings.
• Trained and guided team members to maintain high productivity and performance metrics.
• Trained new employees on proper protocols and customer service standards.
• Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
• Mitigated business risks by working closely with staff members and assessing performance.

• Adhered to state laws regarding alcoholic beverage services and customer regulations.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Followed strict recipes and drink measurements to minimize product used.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Implemented drink prep procedures, significantly reducing wasted stock.
• Guaranteed optimal beverage stock by assessing inventory and collaborating with owners for corrective action planning to limit expenses.
• Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks, and customer-focused events.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• 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.
• Kept alcoholic beverages well-stocked and organized to meet expected demands.
• Crafted special drink and cocktail menu items for seasonal offerings.
• Recruited, hired and trained staff on bar practices, customer service standards, and productivity strategies, providing 30% improvement over prior onboarding process.
• Closed out cash register and prepared cashier report at close of business.

• Monitored and evaluated performance of artillery and missile systems during operations to identify areas for improvement.
• Mastered night and day combat techniques to protect against nuclear, biological and chemical weapons attacks.
• Supervised assembly and placement of large-scale artillery systems prior to launch.
• Completed inspections and any basic repair need to uphold strict performance standards.
• Confirmed gun line safety and assisted in calibration of weapons systems.
• Loaded and fired ammunition from multiple launch rocket systems and Howitzers, targeting enemy forces.
• Efficiently oriented and fired weaponry to smoothly eliminate enemy positions, vessels, and personnel.