•    Innovate and roll out custom beverages.
•    Assist in menu creation, menu flow and marketing techniques.
•    Calculate profit analytics for current and new menus.
•    Collaborate with established purveyors and new partnerships to yield maximum profit and use of high-quality ingredients.

·      Review current training materials and techniques.
·      Advise and assist new training methods.
·      Assist training staff on new programs.
·      From scratch, write, develop and train staff on a new program.

·      Implement and update standard operating procedures.
·      Maintain par lists for liquor, beer, wine, mixers, product and produce.
·      Uphold recipe standards and guidelines.
·      Restructure bar-schematics, as well as create build-outs for ease of bar-flow and production.

·      Review and develop service and hospitality guidelines.
·      Assess staff compliance to company’s service and hospitality standards.
·      Restructure current guidelines and refresh staff service techniques.
·      Present service and hospitality seminars.