Samantha Hoppe
Orange
Summary
Accomplished Beverage Director with extensive experience in developing innovative beverage menus and training staff to deliver exceptional service. Strong in conflict resolution and time management, contributing to enhanced customer experiences and operational efficiency.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Beverage Director
Summit House Restaurant
Fullerton
09.2016 - Current
- Developed beverage menus highlighting seasonal ingredients and local suppliers.
- Managed inventory levels to ensure product availability and minimize waste.
- Trained staff on beverage preparation and service techniques for customer satisfaction.
- Collaborated with culinary team to create pairings that enhance dining experience.
- Conducted tastings and staff education sessions to elevate beverage knowledge.
- Analyzed customer feedback to refine offerings and adapt to preferences.
- Controlled bar inventory by monitoring use and making orders.
- Created and implemented beverage menus for all restaurant outlets, including cocktails, beer, wine and non-alcoholic options.
- Supervised bar staff in daily operations including scheduling, performance reviews, disciplinary action and staff development plans.
- Set daily and weekly cleaning and equipment maintenance schedules.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
Restaurant Manager
Summit House Restaurant
Fullerton
09.2016 - Current
- Managed daily restaurant operations and ensured high service standards.
- Trained and supervised staff to deliver exceptional customer experiences.
- Developed and implemented staff schedules to optimize workflow efficiency.
- Coordinated inventory management and ordered supplies as needed.
- Conducted regular staff meetings to communicate policy updates and expectations.
- Resolved customer complaints promptly to maintain satisfaction levels.
- Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
- Resolved customer complaints in a professional manner to maintain positive relationships with guests.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
- Optimized profits by controlling food, beverage and labor costs.
- Conducted weekly team meetings to discuss performance issues and provide feedback.
- Counseled and disciplined staff to address issues promptly and provide constructive feedback.
- Updated computer systems with new pricing and daily food specials.
- Analyzed financial statements to identify areas of improvement or cost savings opportunities.
- Collaborated with local businesses to create mutually beneficial partnerships.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
Catering and Events Manager
Summit House Restaurant
Fullerton
09.2016 - Current
- Coordinated catering events for diverse client needs and preferences.
- Managed vendor relationships to ensure quality service and timely deliveries.
- Developed event timelines to streamline operations and enhance guest experience.
- Trained staff on service standards and event setup procedures.
- Implemented customer feedback processes to improve event offerings.
- Collaborated with kitchen staff to create customized menu options for events.
- Planned weekly schedules for team members according to staffing needs.
- Consulted with clients throughout the planning process to create custom menus that fit their budget and taste requirements.
- Managed and coordinated all aspects of catering events to ensure successful delivery of services.
- Reviewed invoices from vendors for accuracy before submitting payment requests.
- Performed day-of coordination tasks such as setup and breakdown, room layout, decorating.
- Developed menus, budgets, and timelines for events based on client needs and preferences.
- Supervised event staff to ensure quality service at all times during events.
- Evaluated employee performance against established goals on a regular basis.
- Conducted interviews with prospective employees when necessary to fill vacant positions.
- Assembled creative and innovative event attractions based on internal capabilities or outsourced to qualified vendors.
- Hired and trained staff for cross-functional assignments and verified employee knowledge of specific procedures related to each event type.
- Facilitated smooth on-site operations, resolving unforeseen issues promptly to avoid disruptions.
- Delegated work to staff, setting priorities and goals.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
Senior Manager
Stefanos Italian Restaurant
Yorba Linda
02.2007 - 09.2017
- Managed daily restaurant operations and staff performance standards.
- Implemented customer service initiatives to enhance guest satisfaction experiences.
- Oversaw inventory management and procurement of kitchen supplies and ingredients.
- Collaborated with chefs to create innovative menu items aligned with trends.
- Conducted regular performance evaluations for team members to ensure service quality.
- Managed a team of 10+ employees by providing guidance, setting goals and objectives, delegating tasks, and monitoring performance.
- Developed and implemented strategies to improve operational efficiency, reduce costs, and increase productivity.
- Developed long-term relationships with key stakeholders including customers, suppliers, regulatory bodies.
- Regularly evaluated customer satisfaction levels by surveying customer base and analyzing results.
- Facilitated team meetings and workshops to align on goals and strategies.
- Delegated work to staff, setting priorities and goals.
- Recruited and trained new employees to meet job requirements.
- Held regular one-on-one meetings with employees to review performance and priorities and provide feedback.
- Reviewed completed work to verify consistency, quality, and conformance.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
Education
Associate of Arts - Culinary Arts
Orange Coast College
Costa Mesa, CA01-2014
Associate of Arts - General Education
Santiago Canyon College
Orange, CA05-2012
Skills
- Beverage menu development
- Staff training
- Inventory management
- Time management
- Conflict resolution
- Service staff support
Certification
ServSafe Certification
Timeline
Beverage Director
Summit House Restaurant
09.2016 - Current
Restaurant Manager
Summit House Restaurant
09.2016 - Current
Catering and Events Manager
Summit House Restaurant
09.2016 - Current
Senior Manager
Stefanos Italian Restaurant
02.2007 - 09.2017
Associate of Arts - Culinary Arts
Orange Coast College
Associate of Arts - General Education
Santiago Canyon College