VANESSA TREVIÑO BOYD

Sole proprietorship designed to increase appreciation, understanding and consumption of fine wine in South Texas

Conception of "The Art of Wine", a monthly tasting series open to the public

Design of a 20-selection by-the-glass wine menu for the city's independent bookstore

Establishment of a quarterly, subscription-based wine club for members of the community

Organization of Texas wine tours, private events, and other concierge-related services

Organization with three concepts located on an historic street in downtown Brownsville: twice-nominated James Beard award cocktail lounge (Las Ramblas); a nationally recognized wine bar serving Spanish cuisine (Boqueron Wine and Tapas); and a French restaurant (Lê Reve), forthcoming Summer 2024.

Financial acumen demonstrated by development of company-wide profit and loss reports, product mix analyses, inventory variance oversight

Optimized efficiency in inventory management using platforms designed for tracking beverage sales and inventories

Tracked trends and conducted market research to enhance Las Ramblas cocktail lounge and Boqueron's wine bar menus in order to stay relevant

Conceived of extensive by-the-glass program in Boqueron with 75 rotating selections on offer

Developed intensive, three-week wine and spirits module for bartenders and sommeliers

Conceptualization of large- and small-scale wine tastings and other beverage-driven events, both ticketed and private off-site

Maintenance of e-mail list to foster strong client relationships using Constant Contact; extensive marketing experience

Recruited to return to this member-owned club after two years and a total reconstruction of the Clubhouse post-Hurricane Harvey

Wine Locker cellar with 225 units experienced 50% increase in retail sales

Management of five outlets and banquet division, totaling $8 million in yearly beverage sales

Termination of all outlet operations due to the pandemic resulted in dissolution of my position.

Luxury Forbes 4-Star hotel (The Houstonian), Forbes 5-Star spa (Trellis) and award-winning health club (The Houstonian Club) on an 18-acre property amidst century-old oak trees

Direction of beverage programs for five hotel food and beverage outlets with yearly total sales of $9 million, actively working with banquet, group sales, catering

Design and implementation of the hotel bar renovation in 2018, with an overhaul of cocktail and spirits offerings, and a Forbes approach to lounge service

Supervised a bartending staff of fifteen

Superb vendor, supplier, winery relationships, often extending to national levels

Direction of the Hotel fine-dining restaurant renovation ("TRIBUTE") in 2018; collaborator on wine cellar architecture and design

Wine cellar housed over 4,000 bottles, totaling $450,000 in inventory

Design of a successful wine locker program with yearly retail sales totaling $1 million for 135 lockers

Beverage sales for this 1100-member private club with multiple outlets totaled $6.5 million in yearly net

Bartender and Sommelier staff under my direct supervision totaled 20; calculated and tracked bars and restaurants labor costs to meet budgets

Beverage management of six revenue outlets, including poolside, banquet, multiple bars and restaurants

Cost control exceeded financial expectations after decreasing overall beverage cost by 12%; aggressively-priced cocktail program was seasonal and unique as well as value-driven

The termination of all Food & Beverage operations due to the severe effects of Hurricane Harvey led to my departure in 2017.