Kate Nicolai

• Oversaw five bars with a total staff of 35.
• Hiring, training, employee evaluations and disciplinary actions.
• Creation and development of SOPs.
• Scheduling and payroll.
• Inventory and ordering.
• Creating specials and updating menus.
• Fielding guest relations calls and emails pertaining to my department.
• Worked directly with heads of maintenance, membership, events, human resources, the executive chef, general manager – as well as with the Board of Directors and Trustees – to ensure that our members and their guests have an unforgettable time every time they joined us at the castle.

• Staff of over 80 for whom I was solely responsible for all scheduling, payroll, and tip reports.
• Oversaw daily operations at the Hockney Pool, Cinegrill Theater, Tropicana Bar, Rosy Cafe, Room Service, and 25 Degrees - Additionally, I would assist as needed with our banquets team, The Spare Room, The Barish, and our historic lobby bar.
• Regular duties included guest relations, staff pre-shift meetings and monthly trainings, creation of menus, enforcement of hotel policies and SOPs, as well as preparation for and oversight on large events with high profile clientele.

• Hired as a bar manager, and quickly promoted to a general manager position - I wore several hats while working for Pouring With Heart (formerly 213 Hospitality).
• Analyzed sales, labor and spending data in our monthly and quarterly P&L reports.
• Interviewed, hired, and trained new team members.
• Hosted weekly management and monthly staff workshops.
• Coded and paid bills; scheduled building and equipment maintenance.
• Assisted in organizing large buyouts and special events and coordinated with our brewing and kitchen staff for daily operations and special products.

As General Manager of a rapidly growing company, I performed a wide range of tasks.

• Managed the Human Resources department, including interviews, orientation, disciplinary actions, and all staffing changes.
• Led weekly management and warehouse production meetings, setting company priorities for discussion and implementation of new protocol.
• Oversaw business and production procedures including inventory, tracking discrepancies, placing orders based on company needs, and setting up regular maintenance and repairs on all appliances.
• Reflected and planned based on data trends, I created weekly, monthly, and quarterly reports detailing our top sales, total sales, and future projections/goals.
• Worked regularly on marketing strategies including working with our graphic designer to create bottle labels, staff uniforms, and new merchandise.
• Created and sent weekly email updates to our client base detailing special promotions, events, and new releases, and I actively monitored our social media, and consumer rating sites.
• In addition to the detailed management duties outlined above, I also coordinated both on-site and online bottle releases, and all aspects of large events with hundreds of participants hosted by the brewery. I secured the off-site venues, musicians, caterers, staffed employees and volunteers, and attained festival liquor license permits while navigating local and state regulations.

Lifefood Organic was a raw, vegan, gluten-free restaurant and health food store located in the heart of Hollywood.

• Managed a small, but knowledgeable staff.
• Employee training and education.
• Scheduling.
• Weekly inventory and ordering.
• Product research, and the organization of nutritional programs and custom dietary plans to help customers to reach optimal health.