Richard Little Jr

• Prepared alcoholic and non-alcoholic beverages according to recipe standards.
• Ensured proper sanitation of bar area, glassware, utensils, and equipment.
• Maintained inventory of liquor, beer, wine, and other beverage items.
• Assisted in setting up the bar for service shift.
• Resolved customer complaints in a professional manner.
• Adhered to state regulations regarding serving alcohol responsibly.
• Managed bar area, cocktail design and menu and handled inventory, regulation compliance and customer relationships.

Forbes Four Star and Michelin Star Awarded Restaurant Multiple Years In A Row

• Advised guests on the best food choices based on their preferences and dietary restrictions.
• Ensured all dishes were prepared according to restaurant standards and recipes.
• Provided friendly service while interacting with customers throughout the dining experience.
• Maintain A Level Of Professionalism Following Forbes Standards Of Service
• Training Of Forbes Standards On A weekly-Monthly Basis

• Developed beverage menus and pricing structures for new restaurants.
• Maintained inventory of all wine, beer, spirits, and non-alcoholic beverages.
• Assisted in the selection of suppliers to ensure quality products at competitive prices.
• Negotiated contracts with distributors and vendors to secure discounts on purchases.
• Ensured compliance with applicable food safety regulations and laws related to alcoholic beverages.
• Conducted training sessions for staff members on proper handling and service of alcohol drinks.
• Monitored stock levels and placed orders when necessary to maintain adequate supplies.
• Supervised and managed the daily operations of the food and beverage department, including staff scheduling, inventory control, cost management, menu planning and customer service.

• Ensured compliance with all food safety regulations and sanitation standards.
• Developed strategies for improved operational efficiency and customer satisfaction.
• Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
• Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
• Resolved customer complaints in a professional manner to maintain positive relationships with guests.
• Analyzed financial statements to identify areas of improvement or cost savings opportunities.
• Developed and implemented strategies to increase customer satisfaction and loyalty.

• Developed and implemented menus for multiple restaurants, catering events, and private parties.
• Created daily specials based on seasonal ingredients and customer feedback.
• Hired Staff Members
• Managed Food Cost Plus P&L
• Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.