Rob Nicholson

Experienced Restaurant Manager and Bartender with over 10 years in the hospitality industry, skilled in managing high-volume operations, staff training, and inventory management. Demonstrated expertise in enhancing customer experiences and driving revenue growth. Adept at combining strategic leadership with hands-on mixology skills, committed to operational excellence in dynamic restaurant environments.

• Sandbar Riverside Bar and Grill, Boise, ID, General Manager, 01/01/11, 01/01/12, Manage daily operations, ensuring compliance with health and safety regulations, maintaining inventory and facility upkeep, and overseeing the bar and grill's overall functionality., Develop the budget, monitor financial performance, implement cost-saving strategies, and handle banking and accounting responsibilities., Recruit, train, schedule, and manage staff, while fostering a positive work environment and ensuring high performance and customer service standards., Collaborate on menu planning, ensure food quality, manage cost control, and ensure adherence to legal and regulatory requirements, including safety protocols and licensing.
• Pocket of Boise, Boise, ID, Night Manager, 01/01/99, 01/01/02, Supervise the evening operations, ensuring smooth service, maintaining cleanliness and organization, and addressing any immediate operational issues., Ensure high standards of customer service during peak hours, manage customer complaints efficiently, and maintain a safe and welcoming environment for guests., Oversee the work of night staff, including bartenders, servers, and kitchen staff, ensure adherence to shift schedules, and provide on-the-spot training or guidance as needed., Monitor nightly sales, track inventory usage, and report any discrepancies or notable trends to the General Manager.
• Buster Sports Bar, Boise, ID, Bartender, 01/01/99, 01/01/02, Mix and serve drinks according to standard recipes, manage tap and bottle service, and maintain a clean and organized bar area., Engage with customers, provide menu recommendations, ensure a positive guest experience, and handle special requests or dietary needs., Monitor and restock bar inventory, including liquor, mixers, and bar supplies, and report low stock levels to the manager., Keep the bar area clean and sanitary, including cleaning glasses, utensils, and bar equipment, and adhering to health and safety standards.