Vanessa Apodaca

Supervised daily activities of front-of-house and back-of-house staff. Open and closed restaurant efficiently and safely.

Created weekly schedules for 30+ employees to ensure restaurant was adequately staffed during high and low volume times.

Facilitated all hiring, training for new employees. Ensured that they were properly trained to maximize on daily sales and knowledgeable about any daily menu changes/specials.

Ordered food, beer, and liquor weekly from 7+ distributors to ensure restaurant was stocked on product. Built strong relationships with vendors for easy-ongoing communication.

Monitored sales and labor costs daily to make sure restaurant was adequately in the target area for efficiency.

Created numerous restaurant and marketing tools to promote the growth of sales. Including food/beer/to-go menu's, staff guidelines, inventory lists, training handbook, and several social networking posts.

Trained in BOH Operations and will work alongside kitchen staff as needed. Obtained Food Manager Certification until 2031.

• Created seasonal cocktails and oversaw 32 different beer taps.
• Provided a welcoming environment to new and old guests that wanted a great experience at a local sports restaurant/bar.
• Ability to handle high volume times and efficiently create drinks while maintaining a great attitude.
• Knowledgeable on craft beer and cocktails. Can direct any guest to a beer they may like based on their taste.