Darren Nesseth: Nightclub/Restaurant Manager in Riverside, CA

Use computers for various applications, such as database management or word processing. Collect and deposit money into accounts, disburse funds from cash accounts to pay bills or invoices, keep records of collections and disbursements, and ensure accounts are balanced. Create, maintain, and enter information into databases. Complete forms in accordance with company procedures. Operate electronic mail systems and coordinate the flow of information, internally or with other organizations. Establish work procedures or schedules and keep track of the daily work of clerical staff. Manage projects or contribute to committee or team work. Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable. Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items. Monitor employee and patron activities to ensure liquor regulations are obeyed.

INLAND EMPIRE, CA Maintaining and growing business within 40 accounts. Balancing a budget of 75,000 Sending weekly and monthly recaps of business growth Analyzing volume reports with supplier partners Traveling (States, other markets) Hosting Events and launches Brand specialist- leading staff trainings and tastings Using Excell for Reports and events

Collect money for drinks served. Check identification of customers to verify age requirements for purchase of alcohol. Clean glasses, utensils, and bar equipment. Balance cash receipts. Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws. Serve wine, and bottled or draft beer. Clean bars, work areas, and tables. Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks. Plan, organize, and control the operations of a cocktail lounge or bar. Order or requisition liquors and supplies. Supervise the work of bar staff and other bartenders. Arrange bottles and glasses to make attractive displays. Create drink recipes.

Take orders from patrons for food or beverages. Check patrons' identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages. Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required. Explain how various menu items are prepared, describing ingredients and cooking methods. Prepare tables for meals, including setting up items such as linens, silverware, and glassware. Bring wine selections to tables with appropriate glasses, and pour the wines for customers. Describe and recommend wines to customers.

Monitor employee and patron activities to ensure liquor regulations are obeyed. Greet guests, escort them to their seats, and present them with menus and wine lists. Count money and make bank deposits. Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities. Test cooked food by tasting and smelling it to ensure palatability and flavor conformity. Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items. Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned. Establish standards for personnel performance and customer service. Maintain food and equipment inventories, and keep inventory records.