• Innovate and roll out custom beverages. • Assist in menu creation, menu flow and marketing techniques. • Calculate profit analytics for current and new menus. • Collaborate with established purveyors and new partnerships to yield maximum profit and use of high-quality ingredients.
· Review current training materials and techniques. · Advise and assist new training methods. · Assist training staff on new programs. · From scratch, write, develop and train staff on a new program.
· Implement and update standard operating procedures. · Maintain par lists for liquor, beer, wine, mixers, product and produce. · Uphold recipe standards and guidelines. · Restructure bar-schematics, as well as create build-outs for ease of bar-flow and production.
SERVICE + HOSPITALITY
· Review and develop service and hospitality guidelines. · Assess staff compliance to company’s service and hospitality standards. · Restructure current guidelines and refresh staff service techniques. · Present service and hospitality seminars.