David Komin

-Developed training manuals for each department

-As a bar manager I hit every quarter goal of cost, and labor

• Traveled the US opening entertainment venues as a manager/server/bar tender trainer
• Taught classes of up to 125 people at a time ranging from empowerment, alcohol laws, beer classes, menu over view, etc
• Retrain and certified employees and managers for new openings.

Dropped bar cost by 6%

Oversaw inventory bi-weekly

Manager bar staff and hostesses

Retrained existing employees to improve target goals

independently marketed events both corporately and independently to increase sales.

did all projections and forecasts

-maintained the 2nd or 3rd best bar cost in the company

-due to high manager turn over, I performed every manager position even kitchen manager- used P&Ls and inventor

Extensive manager training including financials

-maintained a labor cost of below 22%

-Equal authority on hiring and firing

-Oversaw the bar employees, food runners, and security

-Ran bi-weekly courses on various subjects such as whiskey classes, how to deal with upset customers, how to upsell, and more

-independently wrote the training manual that they still use today

-developed a bar menu.

-during peak season I oversaw upwards of seventy five people