Warren Small

Supporting the Cafe on the third floor and the Coffee Bar on the first floor, I was able to develop a strong and reliable team that increased sales and optimized efficiency.

Managed inventory levels to minimize stockouts while reducing overhead costs. Introduced new cleaning standards, shift schedules and more attention to guest satisfaction.

Lead bartender at the opening.

Supervised a team of over 10 bartenders and barbacks, focusing on training, development and service standards in a high-volume fine dining establishment.

Assisted with ordering and budgeting

Established relationships with vendors and local businesses.

Managed cash handling procedures accurately, reducing discrepancies in daily financial reports.

Grew the Chicago Habitant location to the most profitable in the company, then developed a craft cocktail menu that is currently used across the country.

Trained and mentored new bartenders, resulting in improved staff performance and overall team collaboration.

Organized special events at the bar, driving increased traffic and revenue during off-peak hours.

Assisted operations managers with preparation and execution of client development plans and programs.

Enhanced client relationships by providing personalized support and addressing their unique needs.

Analyzed market trends and competitor activities to refine sales approaches and tactics.