Frank Kinyon

Liquor, wine and beer inventory, purchasing. Beverage menu development, design, pricing and execution. Costing and controlling cost of goods sold. Developing cocktails and curating a list of local craft beer and international wines. Managing a bar staff of 9 bartenders as well as assisting with management of servers and floor service. Collecting cash, recording sales and tips for the day, accepting and approving checkouts. Consulting guest inquiries and complaints. Wine service and beverage education of the staff.