After serving in the United States Marine Corps as a Presidential Security Marine, my first job out of the service was at a bar as a part-time barback. That experience became the catalyst of a love for the beverage industry - an industry focused on service to others, similarly to the Marines. I bartended throughout my paralegal studies at The University of the District of Columbia, and continued during my studies of business economics and public policy at George Washington University. Following my education, I took my first director level role at a DC bar and knew this was my forever industry.
For the last decade I have been working to pay tribute to the rich history of the beverage industry. Bartender, Sommelier, Cicerone; I believe these are bigger than titles - they are artforms. There is something to be said when staff can go above and beyond the expected. Anyone can pour you a lite beer but can all of your bar staff suggest a pairing of wine or spirit or beer for your customers meal? I believe in elevating customer experience through the classical training of staff and bartenders - who don't care about flipping bottles on their elbows, but instead care about the portions in the shaker and the quality of the ingredients.
This is why I started this company. Your bar program should get an EQUAL amount of attention compared to your food program. During my time at Aronimink Golf Club (#9 Golf club in the Country) there was no Director of Beverage/ Sommelier when I started, but when I left they hired a replacement for me because my work justified the position. In my time there I doubled the wine by the bottle sales, cut their inventory levels in HALF and increased the sales in one year by 25%. I promise you that your bar program can be better than it is currently. Let me help you get to where your program should be.
