Daniel McCutchan

• Developed innovative cocktail menus, enhancing member experience and driving beverage sales using fresh and seasonal ingredients
• Create and maintain one-off drinks for private and large scale social events with tailored beverages to meet members needs
• Drove repeat business by fostering a loyal clientele base through personalized service.
• Continuous training and development of serving staff knowledge to create and maintain a confident and comfortable experience for members.
• Developed a simplified and appealing pool cocktail menu, exceeding budget by 14% through entire summer pool season.
• Hosts weekly engaging and educational Cocktail Training Class for members

• Implemented process improvements that reduced operational costs while maintaining service quality.
• Self-taught use of CAD and CNC design programs to enhance higher quality and fresh design ideas for incoming clientele
• Oversaw growth of company from 17 to 60 weekly clients through logistics in efficiency and proper use of CNC programming and strategic hiring to now include 10 full-time employees
• Interact with on clients on site to build connections and nurture relationships.
• Managed purchasing, sales, marketing and customer account operations efficiently.

• Responsible for hiring and directing bar staff daily on recipe execution, cleanliness, guest service, and operations.
• Trained and mentored staff on mixology techniques and product knowledge to elevate service quality.
• Designed and created 9 fresh and vibrant seasonal beverage menus, exceeding $400k in monthly sales and over $7 mil in beverage sales in 2 years
• Successfully directed concept, and design of bar and menu in private members social club.
• Extension of management responsible for assisting staff and guests in service; comps, floor plans, end of day, opening and closing.
• Designed, trained and executed all craft cocktails for private events
• Developed and implemented innovative recipes for signature cocktails. Monitored stock levels of alcohol, juices, syrups, garnishes and other ingredients used to prepare drinks.

• Opened brand-new high-volume location
• Took on lead responsibility behind bar as an extension of management ensuring all standards of operations were met on a daily basis
• Successfully assisted in promoting and training 6 new bartenders
• Addressed and installed changes of ingredient and cost issues with menu drinks to improve quality, presentation, and lower internal cost.
• Created daily cleanliness tasks to maintain bar area
• Responsible for creating and installing a daily par guide to keep bar costs below targeted goals

• Corrected operations of newly opened high-end exclusive lounge as sole manager growing into on of LAs most sought after venues
• Implemented corporate systems and ensured compliance to create

consistent operations during daily business

• Designed and incorporated checklists and order guides into daily operations, allowing more efficient operations for maintaining COGs and overall cleanliness of building.
• Averaged COGs 2-3% below targeted goals for Calendar year
• Created service standards and specs that helped increase table turns and increase sales and guest counts 40-50% from projected expectations.
• Worked closely daily with Head Chef and Owners; developed new menu items and budget for upcoming season, resulting in 4 yearly seasonal menu changes.
• Reformatted wine list to suit style of restaurant and needs of guests, increased overall weekly wine sales by 70%.
• Managed and oversaw all daily business operations including: Ordering, receiving, scheduling, opening and closing, private events, food quality, recipe adherence, daily checklists, food and beverage pars, cash handling and tip distribution

• Successfully graduated from an 8-week training program in the top 5 of the training group. Managed the Bar Department and maintained COGs below the company target for the fiscal year.
• Re-implemented company standards in a struggling location and increased the bottom line from 17% down the prior year to 3% in 8 months.
• Developed a schematic in the kitchen set-up to streamline productivity in all stations, and effectively lowered cook times below targeted goals.
• Awarded Restaurant of the Year

• Managed the cocktail department and schedules upon completion of manager training, and maintained region-high sales per labor hour for a 12-month tenure of responsibility.
• Acquired responsibility for struggling General Service Staff Department including scheduling, sales contests, labor efficiency, guest satisfaction, and employee retention.
• Developed a program to simplify efficiency and productivity issues in private party execution, managing schedules of 200+ employees.
• Responsible for turning over a mismanaged training department into an organized system of detailed training, with accountability and assurance of consistency through proper training and testing, resulting in lower turnover of new hires.