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Click here or scroll down to respond to this candidateCandidate's Name 25 Highland Park Village, Dallas, Texas 75205PHONE NUMBER AVAILABLE EMAIL AVAILABLEPROFILEHospitality Professional and Certified WSET II Sommelier with extensive experience in new business development, FOH operations, team training, budget creation, financial reporting, concept development; and possesses exceptional skills in developing hospitality business. Ability to effectively assess and generate programs and initiatives for new and existing concepts resulting in higher profits while creating a memorable experience for each customer.PROFESSIONAL EXPERIENCETWENTY-FIRST CENTURY RESTAURANT GROUP, LLC 2006-2012, 2022-2023Hospitality & Restaurant Developer/Consultant-Dallas, TexasDeveloped a restaurant/bar concept for a local property owner working with design team on concept, finalizing construction pricing, and creating investment offering package.Assisted an area municipality in planning and redevelopment of downtown historic district.Developed concept and business plan for a private restaurant/club venue to work in tandem with the repositioning of a 4-star hotel and conference facility.Evaluated assets and created values for Morgan Stanleys Crescent Real Estate retail/restaurant project for legal counsel/Bracewell & Giuliani; and ultimately, future turnkey restaurant lease.Developed restaurant concepts, design, and business plans for clients two trophy assets.Created concept and business plan for Arts District re-development.Carte Blanche Restaurant Dallas, Texas 2021-2022General Manager/SommelierA small, intimate, luxury restaurant that offered a unique tasting menu experience (5 or 10 courses), focused on native Texas ingredients prepared with modern French technique and influence.Trained and utilized several systems such as Tock, a cloud-based online reservation system; touchless pre-payment and tipping system for customers as part of streamlining operations.Created wine list of boutique wine makers to pair and enhance the menu of Chef/Owner.Recruited to hire and train FOH staff; executed a service culture to attain national awards and ratings.Carte Blanche has been awarded the only 5 Star rating by Forbes Travel Guide for a free-standing restaurant in Texas and AAAs 5 Diamond Service and Culinary Award.The Experience, Restaurant and Performing Arts Center Grapevine/DFW 20182019CRUDO, Modern Italian Restaurant and Wine Bar Dallas/Park Cities 2017-2018Contracted to manage the construction and installation of FF&ECreated training materials, recruited, and trained FOH staff.Establish service culture and install SOPs for an upscale, dining and entertainment facility.Developed eclectic wine lists leaning strongly towards boutique and limited production winemakers.Collaborated with Executive Chefs on opening menu items and wine pairings.Scheduled wine events and dinners for the first six months for both concepts.Candidate's Name resumePage TwoCENTRAL MARKET 20132016Beer and Wine Expert/Instructor Plano, TexasThrough developing client relationships, and marketing strategy, increased sales year-over-year from 23% ranking to consistent 90% ranking (Store ranking moved up from #8 to #2 out of 9 stores within 18 months)Increased department revenues; drove weekly revenue to the highest level in store history resulting in an average of $2.3M monthly.Developed systems for control and inventory tracking resulting in double digit revenue increase for beer sales.Utilized social media to keep regular guests informed of new, exciting products and featured items or events; developed creative and popular wine class subjects and promotions.Created and executed wine dinners spurring sales on average of $25,000 $35,000 per event.Reached out and developed events to cross department lines; generate in-store excitement, guest loyalty, improve product awareness and increase gross sales and profitability.DRAGONFLY RESTAURANT at HOTEL ZAZA 2005-2006General Manager/Sommelier Dallas, TexasRecruited to bring credibility and longevity to a facility previously known mainly as Dallas late-night mixing venue.Developed and launched upscale dining service procedures through training/role playing.Surpassed the original $2.5M sales projection with sales exceeding $8M, greatly outperforming normal expectations for a 92-seat dining room with two bars.Upgraded wine list to include boutique selections that compliment new menu and reflect unique personality of Hotel ZaZa; developed solid corporate relationships.Successfully attained 4-star rating from Dallas Morning News and accolades from national and international lifestyle and travel publications.EDUCATIONUniversity of Texas at Arlington-Senior Level/Professional Architecture ProgramUniversity of North Texas-Interior Design and Fine ArtCERTIFICATIONSTexas Food Management Certification License through 2025Wine & Spirits Education Trust, WSET, Level II, Wine Certified SommelierWine & Spirits Education Trust, WSET, Level II, SpiritsStandard T.A.B.C. Server Management Certification to be renewedCertificate: Italian Wine, Master Class hosted by Italian Trade Agency 2020, 2021, 2022Participated in CAB Camp, Paso Robles, 2021, 2022, Somm Foundation MagazinePROJECTS & PARTICIPATIONSConsultant on current wine lists for several Turtle Creek residential towers and Dallas non-profitsCurrently studying for WSET, Level III exam to be taken in Fall 2024Currently enrolled in Napa Valley Wine Academy; American Wine Expert 2.0, Languedoc, AOC, CertificationDella Serra, Italian Master Class) Southern GlazersRecent participant in Greek Xinomavro, Master Class by invitation. Dallas Wine Education CenterRecent participant in Academy du Rhone, (Master Class) at Virgin Hotel DallasFull Circle, Wine Consultation Event, Portuguese Wine Market in USA, 2023Napa Valley Cabernet Producers Association, Master Class and Show 2023Rhone Valley Vineyards Course, Napa Valley WA & WSET 2024 |
