Summary
Overview
Work History
Education
Skills
Timeline
TIMOTHY J. BUBAR

TIMOTHY J. BUBAR

Miami,Florida

Summary

Customer-focused Beverage Manager with 15 years of experience in the hospitality and food industry. Excellent management and organizational skills to handle beverage costs and pricing duties. Skilled at supervising and leading a team of 50 to provide customers with a stellar experience.

Overview

7
7
years of professional experience

Work History

Sommelier/Beverage Supervisor

GROOT HOSPITALITY – SWAN
Miami, FL
06.2021 - Current
  • Controlled beverage budgets by forecasting needs, controlling expenses and eliminating waste.
  • Led pre-shift huddles with staff to start teams on right foot to expertly handle guests' beverage needs.
  • Motivated team performance to consistently exceed targets by personally coaching struggling team members and offering incentives for strong sales.
  • Trained and developed beverage staff on proper techniques, knowledge and skills.
  • Coordinated inventory for daily operations and special events such as corporate party's.
  • Oversaw work of 40 bartenders, beverage servers and bar attendants.
  • Guided employees through difficult operational and customer relation situations to build independence in future scenarios.
  • Maintained highest standards for beverage quality and service.
  • Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
  • Improved average wine and alcohol spend per guest through curation, service training and hands-on hospitality.
  • Developed ongoing training initiative to improve beverage knowledge of serving employees.
  • Selected wine, beer and alcohol products based on customer feedback and local product availability.
  • Built stronger wine list aligned with trends, improved credibility of restaurant's program, and raised profitability per glass.
  • Purchased beverage stock and handled all inventory needs.

Sommelier

Zuma
Miami, FL
04.2019 - 04.2021
  • Represented establishment professionally with guests and earned consistent repeat and referral business.
  • Set up wine tastings to bring in business and promote special offerings.
  • Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
  • Handled questions and concerns skillfully and redirected customers toward higher profit items to increase per-ticket revenue.
  • Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
  • Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
  • Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
  • Answered customers' questions, recommended items and recorded order information.
  • Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.
  • Coordinated wine selection and restocking for cellar with over 300 bottles.
  • Oversaw successful bar service and operations to handle as many as 400 guests per day
  • Oversaw successful bar service and operations to handle as many as 500 guests per day

Lead Sommelier

FAENA HOTEL – LOS FUEGOS & PAO RESTAURANTS, Forbes 5 Star Luxury Hotel
Miami Beach, FL
12.2016 - 12.2018
  • Guide award winning wine program, inventory and organization across two restaurants and multiple outlets on hotel property
  • Engage with clients and provide individual service based on preference
  • Serve as a leader, educator, coach and mentor to management team, bartenders and front of house line staff
  • Maintain day-to-day standard operating procedures and purchasing decisions that impact financial health of business
  • Lead staff education, creative input along with cross-functional leadership team
  • Collaborate with management team and lead service staff in ensuring excellence of technical elements of service as outlined in service manual.

Sommelier/Manager

ALTER RESTAURANT & BAR, progressive American Restaurant
MIAMI, FL
06.2016 - 12.2016
  • Represented establishment professionally with guests and earned consistent repeat and referral business.
  • Set up wine tastings to bring in business and promote special offerings.
  • Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
  • Handled questions and concerns skillfully and redirected customers toward higher profit items to increase per-ticket revenue.
  • Promoted special wine menu for holidays to complement chef's dinner specialties.
  • Managed cellar and beverage storage maintenance to prevent inventory spoilage.

Head Sommelier/Restaurant Manager

MR. HOSPITALITY – MARION & EL TUCAN
MIAMI, FL
06.2015 - 05.2016
  • Responsible for award winning wine program with full P&L accountability, daily sales goals & inventory management
  • Engage with clients and provide individual service based on preference
  • Served as a leader, educator, coach and mentor to management team, bartenders and front of house line staff
  • Maintain day-to-day standard operating procedures and purchasing decisions that impact financial health of business.

Head Sommelier/ Restaurant Manager

STRONACH GROUP – ADENA GRILL & WINE BAR
HALLANDALE BEACH, FL
11.2014 - 06.2015
  • Premium steakhouse & wine bar, Responsible for beverage programs with full P&L accountability across the multi-unit/concept restaurants
  • Engage with clients and provide individual service
  • Serve as a leader, educator, coach and mentor to management team and front of house staff
  • Maintain day-to-day standard operating procedures, scheduling and purchasing decisions that impact financial health of business
  • Lead staff education, creative input along with cross-functional leadership team
  • Ensure compliance with and uphold Human Resources policies and practices inclusive of Talent Acquisition, Training and Development - Partner with Restaurant Director and Director of Operations to define and achieve goals leading to personal and professional growth
  • Selected Achievements:
  • Display leadership in client hospitality, exemplify excellent customer service and create a positive atmosphere for client relations
  • Organized and drafted ground-up comprehensive wine list in excess of (5000) bottles & training materials for use to elevate purchasing decision, consumer experience; inclusive of expert reviews, tasting notes, appellations, vintages, varietals and regions.
  • Implemented new concepts and promotions for restaurant outlets and bar/Lounge
  • Developed, implemented and maintain departmental orientation program for employees to receive appropriate new hire training to successfully perform their job.

Education

Associate of Arts - Liberal Arts And General Studies

Palm Beach State College, Lake Worth, FL

Certified Sommelier -

Court of Master Sommeliers
2012

Skills

  • Product Management & Pricing
  • P&L - Procurement
  • Inventory Control
  • Client Experience
  • Cost Reduction
  • Team Building
  • Performance Improvement
  • Strategic Planning
  • Market Analysis
  • Profit Maximization
  • Professional Networking
  • Beverage Expertise
  • Customer Service Standards

Timeline

Sommelier/Beverage Supervisor - GROOT HOSPITALITY – SWAN
06.2021 - Current
Sommelier - Zuma
04.2019 - 04.2021
Lead Sommelier - FAENA HOTEL – LOS FUEGOS & PAO RESTAURANTS, Forbes 5 Star Luxury Hotel
12.2016 - 12.2018
Sommelier/Manager - ALTER RESTAURANT & BAR, progressive American Restaurant
06.2016 - 12.2016
Head Sommelier/Restaurant Manager - MR. HOSPITALITY – MARION & EL TUCAN
06.2015 - 05.2016
Head Sommelier/ Restaurant Manager - STRONACH GROUP – ADENA GRILL & WINE BAR
11.2014 - 06.2015
Palm Beach State College - Associate of Arts, Liberal Arts And General Studies
Court of Master Sommeliers - Certified Sommelier,

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TIMOTHY J. BUBAR