Ryan Hanna

• Market General Manager overseeing all food and beverage operations for three venues spanning three separate venue divisions in two cities - Palace Theatre, Mercury Ballroom, and Brown County Music Center.
• Guided teams to success by pushing per cap driving sales initiatives, upsells, and paired specials.
• By providing increased operational staff training and fundamental financial understanding, led Palace Theatre to obtaining annual per cap budget and Mercury Ballroom to having highest overall per cap in Live Nation Clubs Division for 2023, as well as topping charts across multiple additional metrics.
• Streamlined operations for improved efficiency including implementing new inventory management SOPs and increased staff training.
• Increased profitability through cost control measures, optimizing purchasing/receiving processes and tracking/reducing waste.
• Ensured compliance with all health and safety regulations, achieving and maintaining impeccable inspection records across all venues.
• Collaborated with executive leadership to establish long-term goals and strategic plans for Food and Beverage departments.
• Coordinated seamless event execution for both small-scale gatherings and large-scale banquets, corporate events and conferences.
• Assisted in training and recovery operations for multiple venues both in and out of assigned region through calculated travel and training plans and provided additional continued support through remote communication.

• Market General Manager overseeing all food and beverage operations simultaneously for four venues spanning three venue divisions in downtown Indianapolis, IN and Nashville, IN - Murat Theater, Egyptian Room, Deluxe Nightclub, and Brown County Music Center.
• Acted as company training manager using Indianapolis venues as training hub for new General Managers, Assistant Managers and other supervisory positions with focus on structure, stability, and sustainability. Provided continued training and operational support through remote communication.
• Constructed user friendly financial tools for company use to identify key financial strengths and shortcomings through P&L assessment (i.e theoretical cost sheets, budget trackers, event based calculators for hosted and consumption based bar packages, etc.)
• Revamped VIP program and menus with new and relevant items to enhance guest experience, increase cost effectiveness, and sustain quality control.
• Collaborated with venue GM on sourcing equipment and bids for capital expenditure projects and goals.

• Spearheaded simultaneous opening of two amphitheaters with capacities of 7,200 and 1,300 - Live Oak Bank Pavillion and Greenfield Lake Amphitheater
• Managed all food and beverage operations for live music concerts as well as private and local community events
• Coordinated logistics for all necessary rental equipment vital to outdoor event operations including storage container units, refrigerated and non-refrigerated tractor trailers, mobile arctics, forklifts, utility vehicles, etc.
• Commanded staff of nearly 200 individuals including bartenders, barbacks, servers, loading crews, and supervisors
• Coordinated ordering, intake, storage, palletization, and deployment of all products for sale for scheduled events
• Conducted regular inventory checks on all products being stored in off-site warehouse before and after events
• Handled interdepartmental coordination of load in / load out logistics
• Coordinated logistics of rotating outside food vendors / food trucks including lane placement, electrical needs, company expectations, financial settlement, and required eco-friendly goods

• Created and directed operational procedures for Transfer Co Bar and food hall communal areas.
• Collaborated with food hall Event Sales Manager to spearhead and execute private and community events in Transfer Co banquet hall spanning multiple genres including weddings, corporate parties, brunches, open mic nights, poetry slams, etc.
• Maintained core company/owner standards and accountability with food hall vendors through constant communication and quality checks.
• Hired and staffed porters to maintain cleanliness and safety within food hall and outdoor patio areas.
• Held vendors and internal staff alike to proper state and local health code standards.
• Created trend relevant craft cocktail menu including infusions, acid adjustment, barrel aging, and bottled for retail. Secured individual permits for bottled cocktails and altered liquors in accordance with North Carolina state ABC laws.
• Curated balanced monthly rotating beer menu across 15 taps with hand selected local & national craft brews.

• Hand selected by senior executives to oversee and improve all food and beverage operations for 3,500+ capacity venue in Houston's historic Theater District.
• General operations include bar / concessions for live concerts and private events, special event coordination and execution, VIP/lounge service, tour catering, menu development and design, etc.
• At helm of all budgetary planning and P&L, commission tracking and documentation, labor tracking, inventory management, training, and delegation of 100+ staff.
• Developed and maintained strong relationships and partnerships with local and national food & beverage representatives and distributors to enhance menu offerings geared toward rotating demographics.

Accomplishments:

• Set record for highest F&B revenue and per-cap expenditure in a single event (3 times)
• First GM to generate fiscal bottom line profitability for BMC Live Nation contract (Sustained and increased over 3 years).

• Assisted General Manager by performing overall day to day food & beverage operations for Palace Theater and Mercury Ballroom including staffing, inventory management, invoicing / general accounting, end of day reporting and commission documentation, special events, show operations, etc.
• Promoted to General Manager in 6 months.

• Curated elevated bar program for two restaurant locations
• Trained bar and service staff on craft cocktails, rotating esoteric wine and craft beer list, proper pairing, and general bar knowledge to increase sales
• Responsible for bar scheduling, labor and cost tracking, menu development and design, and inventory management.

• Provided well-crafted cocktails and superior customer service to wide range of guests in Louisville's only Five Diamond rated restaurant
• Created menus and SOP for both The Oakroom Bar and Old Seelbach Bar as well as helped organize several special events for local distilleries
• Joined team as barback, promoted to Old Seelbach bartender in under a month, Oak Room bartender in under 3 months.

• Provided exceptional customer service both at the table and behind the bar in the Roosevelt Hotel's famous Fountain Lounge & Sazerac Bar
• Trained new bar employees on service standards and expectations, helped develop SOP for Fountain Lounge bar team, and went above and beyond to ensure each guest had a memorable Hilton experience
• Banquets department for special events.