YASHVEE BEEHARRY

• Managed cellar and beverage storage maintenance to prevent inventory spoilage.
• Trained service staff on wines, spirits, and cocktails to maximize revenue and maintain a stellar reputation for service.
• Coordinated wine selection and restocking for the cellar with over 600 bottles(500 Reference)and 90 bottles(50 Reference).
• Organized routine and special event orders to keep adequate inventory for forecasted needs.
• Shared knowledge of menu items and flavors, enabling guests to make personal decisions based on taste and interest.

Supporting the Team

• Managed cellar and beverage storage maintenance to prevent inventory spoilage.
• Increased wine sales by effectively presenting a diverse range of options to customers, showcasing knowledge and expertise.
• Managed wine inventory efficiently, ensuring proper storage conditions and rotation to maintain quality.
• Monitored conditions of the wine cellar, keeping all bottles stored at an appropriate temperature.
• Trained service staff on wines, spirits, and cocktails to maximize revenue and maintain a stellar reputation for service.

• Set up wine tastings to bring in business and promote unique offerings.
• I traveled to vineyards worldwide to discover obscure vintages and varieties and better understand the global winemaking process.
• Supervised dining table set-up to prepare for diverse event types, following strict service standards.

• Learned new materials, processes, and programs quickly.
• Attended training courses to build an understanding of processes, techniques, and industry.
• Filled out timesheets and paperwork according to identified requirements.
• Supported departmental tasks to increase understanding of industry processes.