Topgolf / Pharr, Tx.
Opened the brand's 50th venue as a member of the management team. Area of responsibility was the bar. Primary objective was to establish a culture with new associates to impress our guests on a daily basis. Improving inventory efficiency rating from low 80s to a consistent 98%. Improving cost of goods in beverages to a consistent 22%. Maintained an efficient declining budget while ordering product according to product mixes and trends in the area. Oversaw daily operations throughout the venue including coaching associates, providing exceptional service to guests and ensure the safety of everyone. All while scheduling, training and developing a department to being part of the highest scoring venue in the company in terms of overall guest satisfaction. During a management transition, held an interim Food & Beverage Manager (Dept. head) position for 6 weeks.