VANESSA TREVIÑO BOYD

Private consulting business designed to increase appreciation, understanding and consumption of fine wine in South Texas

Design of "The Art of Wine", a monthly tasting series, ticketed and open to the public, whereby guests are led through the cuisine, geography, language and culture of a world region through tasting and learning about wine

Conception and design of a 20-selection by-the-glass wine menu for the city's only independent bookstore's wine bar

Conducting in-home private wine tastings on a regular basis as well as private Sommelier services, with my wine selections designed to pair with a local chef's cuisine

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

Boutique 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.

Back-of-House financial acumen proficiently demonstrated by development of company-wide profit and loss reports, product mix analyses, inventory variance oversight

Implemented effective cost control measures, resulting in reduced waste while maintaining the highest quality standards

Optimized efficiency in inventory management using software tools specifically designed for tracking beverage sales and inventories

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

Monitored budget and utilized operational resources

Designed Wine Spectator award-winning wine list at Boqueron, emphasizing selections from Spain, Italy and France

Conceived of extensive by-the-glass program in Boqueron with 75 rotating selections on offer; developed programs that insured freshness and stability of opened bottles

Developed intensive, three-week wine training regime for Assistant Sommeliers at Boqueron

Developed intensive, three-week spirits and mixology regime for Servers and Bartenders at Las Ramblas

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

Maintanance of mailing list, both email- and text-based, to foster strong client relationships with both regular and first-time guests

Development of quarterly Group newsletter utilizing Constant Contact

My return to Lakeside after two years and a total reconstruction of the Clubhouse encouraged an 85% increase in member usage of food and beverage outlets

Wine Locker cellar housed 225 units, with a 50% increase in retail sales from the club's previous incarnation

Management of five specific outlets after reconstruction, totaling $8 million in yearly beverage sales

COVID-19 pandemic suspended all food and beverage operations within 9 months of re-opening

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

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

Design and implementation of specialty sparkling wine cocktail flights at Trellis spa as well as small, curated by-the-glass selection to complement spa menu

Direction of beverage programs for each of five individual food and beverage outlets in the Houstonian Hotel with yearly total sales of $9 million

Direction of the Banquet on-site, robust beverage program servicing events in all three areas of the campus; actively worked with Group Sales, Catering, Events

Direction of the Hotel bar renovation (The Bar) in 2018, with an overhaul and re-focusing of the spirits offerings and a Forbes approach to lounge service

Supervised a bartending staff of fifteen, emphasizing ongoing wine and spirits training

Selection of proprietary whiskey barrel blend for the Hotel as a result of distillery relationship (WhistlePig)

Overall superb vendor, supplier, winery relationships, many of which extended to the regional and national level

Extensive and outstanding selection of spirits, with an emphasis on whiskeys from around the world

Direction of the Hotel fine-dining restaurant renovation ("TRIBUTE") in 2018

Collaborator on the fine wine cellar architecture and design, including the design of a private Sommelier table meant for private dining and wine tastings

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

Design of a successful Wine Locker program for members, with yearly retail sales totaling $1 million for 135 lockers

Extremely robust overall beverage sales for this 1100-member private club with $6.5 million in yearly net sales

Bartender and Sommelier staff under my direct supervision totaled 15; calculated and tracked Bar and restaurant 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

Wine and Spirits vendor relations ran deep to the national level; excellent local relationships with suppliers led to a superb reputation as a buyer with unsurpassed leverage

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

Local celebrity chef-driven 75-seat restaurant sourcing Texas-raised Kobe beef in a contemporary, bespoke setting

250-selection wine list emphasizing indigenous grapes of Italy, Spain and France with boutique California wines

Ambitious cocktail program and strong bar scene totaling $130k per month in beer, cocktail and spirits sales

Performed multiple roles of both Service and Beverage Manager simultaneously.

Professional foray into Houston directing food and wine service for a locally high-profile Master Chef of France

Awards for Best Service, Best Sommelier and Best Wine List in Houston for its keenly-trained staff and classicly curated wine and cocktail list

Very dynamic and active wine bar encompassing the lower level (Phil's Wine Bar)

75-seat restaurant by internationally acclaimed Chef Alain Ducasse

Awe-inspiring' cuisine and décor, with employment of cutting-edge presentations

Bespoke approach to hospitality, wine and cuisine contributed to its two-star Michelin Guide rating within a year of inception; a three-star New York Times review followed

Developed and maintained an extensive wine list, catering to varied tastes and price points for optimal selection

Kept current on industry trends and market fluctuations through continuous education, travel and networking