Rachel Dannenfeldt

• Directed day-to-day operations across four restaurants, ensuring consistent service, quality, and efficiency.

• Standardized procedures for staffing, inventory management, and customer service, improving operational performance.

• Collaborated with general managers and department heads to optimize venue operations and resolve challenges.

• Designed and executed programming, including live events, themed nights, and tastings, increasing customer engagement.

• Managed brand relations, developed marketing campaigns, and enhanced social media presence, driving foot traffic and increasing visibility.

Key Achievements:

• Increased revenue by optimizing operations and introducing new revenue streams.

• Reduced operating costs through strategic initiatives and supplier negotiations.

• Played a key role in the successful expansion of the hospitality group.

• Directed beverage programs across four venues, aligning offerings with brand identity and guest preferences.

• Developed seasonal beverage menus and led the creation of signature cocktails.

• Negotiated contracts with suppliers, optimized inventory management, and reduced waste.

• Conducted staff training focused on product knowledge, preparation techniques, and service excellence.

Key Achievements:

• Increased beverage sales through innovative menus and promotional campaigns.

• Reduced beverage costs through efficient inventory management and favorable supplier contracts.

• Introduced signature cocktails that boosted average guest spend and garnered media recognition.

• Led daily operations, ensuring coordination across front-of-house, kitchen, and bar teams.

• Managed the café and wine bar from concept development to a successful grand opening.

• Recruited, trained, and developed a skilled team, fostering a positive work environment.

• Curated a diverse wine list and collaborated on menu development.

Key Achievements:

• Successfully launched the venue, achieving strong initial performance and customer satisfaction.

• Expanded the wine program, increasing sales and receiving local acclaim.

• Developed popular event programming that drove foot traffic during slow periods.

• Spearheaded the creation and refinement of the cocktail menu, introducing a mix of classic and signature drinks.

• Managed procurement and inventory control, reducing waste and optimizing stock levels.

• Trained bar staff on cocktail preparation, presentation, and customer service.

Key Achievements:

• Increased cocktail sales by launching a rotating seasonal menu and signature drinks.

• Reduced costs through inventory management and supplier contract renegotiation.

• Improved guest satisfaction through staff training and menu innovation.