Chriatian Sosa

Oversaw daily food service and bar operations, upholding high-quality standards.

• Managed inventory levels and ordered supplies for food service, bar, and events.
• Trained staff on food safety and service protocols to ensure compliance.
• Developed seasonal menus highlighting local flavors, increasing guest loyalty.
• Coordinated private tastings and events at distillery, boosting guest engagement.
• Resolved customer complaints promptly while maintaining exceptional service standards.
• Implemented cost-saving measures without compromising product or service quality.
• Analyzed sales data to identify growth opportunities and enhance revenue potential.

• Oversaw daily bar operations, ensuring seamless service and high customer satisfaction.
• Trained and supervised bar staff in cocktail preparation and effective customer interactions.
• Monitored inventory levels, placing orders to optimize stock efficiency.
• Developed staff schedules for peak hour coverage, enhancing operational flow.
• Implemented health and safety protocols for food handling and alcohol service compliance.
• Resolved customer complaints promptly to improve overall bar experience.
• Maintained cleanliness standards throughout the bar, ensuring tidy work areas and equipment.
• Created signature beverages, boosting revenue and fostering patron loyalty.

• Managed daily kitchen operations while ensuring compliance with health standards.
• Trained and supervised kitchen staff on food preparation techniques and safety regulations.
• Oversaw inventory management, ordering supplies to maintain optimal levels.
• Monitored food quality and safety procedures during preparation and service.
• Developed and implemented kitchen policies, procedures, and quality standards.
• Created weekly schedules to optimize staffing efficiency based on anticipated business volume.
• Promoted teamwork through open communication among kitchen staff members.
• Upgraded cocktail program to enhance sales and profitability.

• Advanced from server/bartender to assistant general manager in diverse restaurant concepts.
• Coordinated daily operations across multiple venues to enhance overall efficiency.
• Implemented customer service protocols to elevate guest satisfaction across all establishments.
• Coordinated staff training initiatives to enhance front-line employee skills.
• Managed inventory to maintain optimal stock levels for seamless operations.
• Developed staff schedules that optimized coverage during peak business hours.
• Led team meetings to identify operational improvements and incorporate staff feedback.