Summary
Overview
Work History
Education
Skills
References
Timeline
Stephan Mergenhagen

Stephan Mergenhagen

Austin,TX

Summary

I have front-of-the-house and back-of-the-house operations including food quality and presentation, safety and sanitation compliance. Prepare budget administrations, inventory management, employee training and motivation, and marketing. I have excelled at increasing check averages through strategic up-selling of food and beverages. I have a solid history of success in building competent, motivated, high-energy culinary teams to ensure optimum dining experience for guests. I have built and cultivated long-lasting relationships with vendors, corporate management, staff, and guests with excellent communication skills. Core competencies include: Create guest experience, Build competent, highly motivated culinary teams, Hands-on knowledge of dining room, bar and kitchen operations, Effective promotions and up-selling, Proven cost reduction/waste management, Vendor management and negotiation, Budgeting and inventory control, Safety and sanitation compliance, Innovative menu planning

Overview

24
24
years of professional experience

Work History

Regional Sales Manager

Kruto Vodka
01.2017 - Current
  • Finalized sales contracts with high-value customers.
  • Collaborated with senior executives to evaluate performance in regional area and develop strategies to expand revenue generation.
  • Achieved regional sales objectives by coordinating sales team, developing successful strategies, and servicing accounts to strengthen business relationships.
  • Executed successful marketing campaigns to generate new business and expand customer base.

Managing Partner

Nate Paul
09.2013 - 01.2017
  • Established and implemented business procedures and process improvements.
  • Analyzed and presented financial standings and cost effectiveness to other partners and investors.
  • Increased revenue 12% with successful promotional strategies and reductions in costs.
  • Directed strategic initiative that improved team productivity by 15%.

General Manager

Dos Caminos Modern Mexican
05.2013 - 08.2013
  • Dos Caminos upscale Modern Mexican concept, with great selection of Tequilas, Beer, and Wine
  • Trained in NYC on all operations for BRGuest
  • Established and implemented departmental policies, goals, objectives, and procedures, conferring with director of operations, and staff members as necessary
  • Determined staffing requirements, and interview, hire and train new employees, or oversee those personnel processes
  • Reviewed financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement
  • Developed or implemented product-marketing strategies, including advertising campaigns or sales promotions
  • Managed the movement of all cost of goods into the restaurant
  • Note (Business closed and moved to location in NY)

General Manager

Double Helix Wine Group
02.2011 - 01.2013
  • Double Helix is an upscale wine bar, with a huge selection of whiskey, and great tapas food
  • Manage all aspects of entire restaurant operations for two locations
  • Hire, train, motivate, supervise, evaluate, schedule and terminate employees
  • Oversee inventory control, liquor ordering, food sanitation and quality control of food products
  • Maintain excellent customer service by stressing "the customer comes first" in all employee meetings
  • Developed new menu items that increased sales $12,292
  • Developed "marketing program" for beer, wine and whiskey events that significantly increased sales between 2011 and present
  • Reduced Food Waste Costs by $17,929 in 2012 (compared to 2011)
  • Ensured that all OSHA and Health Department were complied with (passed all county and state- mandated inspections)
  • Promoted bartender to Shift Leader, to Bar Manager based on exemplary job performance.

General Manager

Mandalay Bay
02.2010 - 01.2011
  • Muiyzua- Up scaled Sushi Restaurant with live entertainment top forties bands Sales YTD 3.3 million
  • Eye Candy Sound Bar- Up scale ultra lounge, Concept was based on the table technology of the room; guest can interact with the whole club which included DJ request and lounge lighting
  • Increase sales by 7% from prior yr., 6 million YTD
  • Decreased expenses by 4%
  • Liquor cost was at 19%, reduce to 15.4%
  • Prepare analysis for budget purposes, maintain proper labor and liquor cost
  • Forecasting financial management and securing growth within initial year
  • Oversee large banquets, promotional events, and entertainment
  • Vendor selection for purchasing, control and prepare inventory reports
  • Resolved any issues and provided proper resolution.

Bar/General Manager

Blue Martini
04.2008 - 01.2010
  • Blue Martini is an Ultra lounge Restaurant with live Music and Djs daily
  • Great finger food with over 45 Martini’s to choose from
  • Annually sales $9million
  • Opened Units in Nevada and Arizona
  • Liquor /Beverage Goal 23-25% Actual 21.6%
  • Labor Goal 28% Actual 24%
  • Development of two employee's to management, 1 security to FOH and 1 food runner BOH
  • Secret Shopper scores Average 96%
  • Prepare analysis for budget purposes, Interviewing, hiring and firing of staff, scheduling, training and implementation of policies and procedures
  • Vendor selection for purchasing, prepared inventory reports
  • Created marketing and promotions to build industry night, which resulted in a 11% revenue growth over previous Year.

Floor Manager, Bar Manager

Blue Martini
04.2004 - 07.2008
  • Established cost reductions about 27k annually
  • Increase sales with new strategies, promotions and marketing ideas
  • Created menus recipes, bar organization, and trained staff on up selling
  • Trained and staffed 42 employees
  • Worked with excel and micros for reports and analyzing bar production.

Floor Manager

Belleview Biltmore Resort
02.2001 - 04.2004
  • Terrance Café Floor Manager
  • Is a huge tourist attraction, it’s the largest wooden hotel structure in the world
  • Terrance Café was Breakfast, Lunch, and dinner Restaurant that serves all American Gourmet Food that overlooks the Gulf of Mexico
  • Responsibilities: Room service for 500 rooms, High end Restaurant seating for 220, New hire training, staff scheduling, inventory control and purchasing/receiving.

Education

Business Management -

Erie Community College, Williamsville, NY
01.1998

Skills

  • Customer Service
  • Market Share Growth
  • Lead Generation
  • Upselling and Cross Selling

References

available upon request

Timeline

Regional Sales Manager - Kruto Vodka
01.2017 - Current
Managing Partner - Nate Paul
09.2013 - 01.2017
General Manager - Dos Caminos Modern Mexican
05.2013 - 08.2013
General Manager - Double Helix Wine Group
02.2011 - 01.2013
General Manager - Mandalay Bay
02.2010 - 01.2011
Bar/General Manager - Blue Martini
04.2008 - 01.2010
Floor Manager, Bar Manager - Blue Martini
04.2004 - 07.2008
Floor Manager - Belleview Biltmore Resort
02.2001 - 04.2004
Erie Community College - Business Management,

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Stephan Mergenhagen