Bruce Rabanit

• Contribute to developing projects to improve the profitability of the restaurant.
• Achieve cost reductions through enhanced F.O.H. scheduling.
• Maintain restaurant supplies inventory control to reduce costs.
• Assist the general manager with ensuring the quality of the service and the food.
• Supervise the daily operations, side works, floorplan, labor, and reports.
• Ensure the restaurant complies with local health and safety code.

• Operate the activities of the restaurant.
• Replenish food and beverage menus to improve the quality of the concept.
• Develop special events and catering portfolio.
• Engage operating decisions to meet productive labor, food, and beverage cost.
• Develop social networks with weekly updates and advertisements.
• Overview service in all aspects to provide excellent service to the guest.
• Conduct hiring, training, reviews, payroll, administrative and safety tasks.
• Run the front and back of the house meetings.

• Guide the organization of the Annual Newport Beach Food and Wine Festival.
• Responsible for beverage cost, inventory, ordering, wine list, and cocktail menus.
• Ensuring restaurants and bars apply the service basics of the club and resort.
• Supervising restaurants and bars operation.
• Organize seminars and winemaker dinners for guests and members.
• Maintain up to date menu items in the P.O.S. system.
• Educate FOH staff members of all wine and cordial lists.
• Train new associates to meet the resort’s high standards of service.
• Wine Spectator Best Award of Excellence 2010 and 2011.
• Reduce the beverage inventory down to 25% within a year during the great recession, while maintaining a low beverage cost, and the quality of wine list and cocktails menus.

Hotel & restaurant Management program with Unifhort organization based in Paris.