MORGAN DANIEL

• Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
• Assisted in budget management by monitoring expenditures related to wine purchasing while maintaining quality standards.
• Managed inventory effectively, resulting in reduced wastage and improved stock turnover.
• Implemented a successful wine program that resulted in increased customer satisfaction and repeat business.
• Collaborated with chefs to create cohesive menu pairings, enhancing the overall dining experience.
• Handled questions and concerns skillfully and redirected customers toward higher profit items to increase per-ticket revenue.

• Oversee staff hiring, training, scheduling, and performance evaluations.
• Uphold high service standards, address customer queries, and ensure a smooth dining experience.
• Plan, coordinate, and execute special events and private parties.
• Perform Head Sommelier duties daily with a team of 4.
• Reduced operational risks while organizing data to forecast performance trends.
• Implemented a successful wine program that resulted in increased customer satisfaction and repeat business.
• Managed financial aspects of the business, including budgeting, forecasting, and cost control for optimal profitability.
• Analyzed sales data to identify trends and opportunities for menu expansion or modification based on customer preferences.

• Spearheaded the creation of the Ruby Brand
• Led marketing initiatives, HR processes, recruitment, and contract management.
• Managed P&L reports and played an integral role in the menu creation for both food and beverages.
• Streamlined internal processes, fostering improved efficiency and productivity within the Brand

• Enhanced guest wine experiences through expert consultations and pairing suggestions.
• Organized inaugural wine-tasting events and ensured the proper setup and integrity of wine storage systems.
• Demonstrated expertise in rare and collectible wines, offering personalized consultations for private collectors.
• Built a strong rapport with guests, resulting in positive word-of-mouth and a loyal clientele base.

Head Sommelier, Monte-Carlo / Monaco | April 2018 - November 2018

• Instrumental in the brand new opening of COYA Monte-Carlo, shaping its wine program and curating selections.
• Orchestrated wine-tasting events for the opening and ensured proper wine storage systems.

Assistant Head Sommelier, Mayfair / London | June 2017 - April 2018

• Managed wine inventory, selection, and provided expert guest consultations.
• Supported in organizing wine-related events and training sessions.