Anna Stouffer
Vail
Summary
Dynamic food and beverage leader with a proven track record at Gravity Haus, excelling in operational efficiency and staff leadership. Enhanced profitability through strategic cost control and sustainable practices, while fostering a culture of continuous improvement. Expert in menu development and allergen awareness, delivering exceptional guest experiences.
Food and beverage professional with extensive expertise in enhancing dining experiences and optimizing service standards. Recognized for fostering collaborative team environments and consistently achieving business objectives. Highly adaptable to evolving industry trends and operational needs.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Director of Food and Beverage
Gravity Haus
11.2024 - Current
- Developed a strong team of food service professionals, selecting top talent through comprehensive recruitment initiatives.
- Established accurate forecasting systems that enabled precise scheduling and inventory management, minimizing shortages and surplus.
- Streamlined operations for improved efficiency, implementing new inventory management systems and staff training programs.
- Spearheaded staff development initiatives including ongoing training programs focused on customer service excellence, upselling techniques, and product knowledge enhancement.
- Maximized profitability with cost control measures, optimizing purchasing processes and reducing waste.
- Coordinated seamless event execution for both small-scale gatherings and large-scale banquets or conferences.
- Collaborated with executive leadership to establish long-term goals and strategic plans for the food and beverage department.
- Fostered a culture of continuous improvement, conducting regular staff performance evaluations and providing targeted feedback.
- Ensured compliance with all health and safety regulations, maintaining impeccable inspection records throughout tenure.
- Delivered exceptional guest experiences through personalized service offerings tailored to individual preferences and dietary requirements.
- Implemented sustainable practices in line with corporate social responsibility guidelines, reducing environmental impact while maintaining quality standards.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
Beverage Director
Gravity Haus
06.2023 - 11.2024
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
- Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
- Drafted beverage purchasing plan, aligning inventory needs with budgetary constraints by applying historical data.
- Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.
- Continuously monitored market trends to remain current on emerging flavors and techniques in the ever-evolving beverage industry.
- Planned service for special events by developing drink lists and inventories.
- Fostered a positive team atmosphere that encouraged collaboration among staff members.
- Developed comprehensive training materials that increased bartender proficiency in both product knowledge and customer service skills.
- Streamlined operations by implementing new beverage management software, resulting in improved accuracy and efficiency.
- Managed and scheduled bartenders and drink servers.
- Trained bartenders on mixology techniques, ensuring consistent and high-quality beverages across the establishment.
- Organized successful wine tastings and other events, attracting new clientele and boosting revenue.
- Analyzed sales data to identify trends in consumer preferences, guiding future menu development efforts.
- Enhanced customer satisfaction with unique and creative drink menus tailored to individual preferences.
- Purchased beverage stock and handled all inventory needs.
- Resolved customer complaints involving food or beverage quality and service.
- Designed beverage menus.
- Improved average wine and alcohol spend per guest through curation, service training, and hands-on hospitality.
- Complied with health and safety regulations.
- Selected wine, beer and alcohol products based on customer feedback and local product availability.
- Built stronger wine list aligned with trends, improved credibility of restaurant's program and raised profitability per glass.
General Manager
Fattoria
07.2022 - 06.2023
- Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
- Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Carefully interviewed, selected, trained, and supervised staff.
- Addressed customer concerns promptly and professionally, turning potentially negative experiences into positive outcomes.
- Developed and maintained a strong team of motivated staff by providing ongoing training and development opportunities.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Correctly calculated inventory and ordered appropriate supplies.
- Set clear expectations and created positive working environment for employees.
- Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
- Verified accurate records and sufficient supplies by conducting regular inventories of food, beverages, glassware and other materials.
- Coordinated special events bookings, working closely with clients to ensure their expectations were met or exceeded from start to finish.
- Oversaw facility maintenance, ensuring a clean, safe, and inviting atmosphere for patrons.
Bar Manager
Fattoria
04.2022 - 07.2022
- Closed out cash register and prepared cashier report at close of business.
- Created a welcoming atmosphere, fostering a loyal customer base and repeat business.
- Oversaw maintenance tasks for the bar area, ensuring a clean and safe environment for patrons at all times.
- Mentored and trained staff members to ensure exceptional customer service standards.
- Kept alcoholic beverages well-stocked and organized to meet expected demands.
- Crafted special drink and cocktail menu items for seasonal offerings.
- Adhered to state laws regarding alcoholic beverage services and customer regulations.
- Handled conflict resolution among staff members promptly and professionally, maintaining a positive work environment.
- Developed strong relationships with suppliers, negotiating favorable terms and pricing.
- Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks, and customer-focused events.
- Safeguarded compliance with health, safety, and sanitation regulations in all operations.
Bartender
Fattoria
08.2021 - 03.2022
- Served high customer volumes during special events, nights, and weekends.
- Managed cash handling duties responsibly, ensuring accurate accounting at the end of each shift.
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
- Efficiently opened or closed the bar according to established procedures, ensuring preparedness for each shift.
- Contributed to a positive work environment through effective teamwork and communication with colleagues.
- Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
- Developed loyal clientele by consistently delivering outstanding service and engaging in friendly conversation.
- Kept bar presentable and well-stocked to meet customer needs.
- Followed alcohol awareness procedures for preventing excessive guest intoxication.
- Reduced wait times for drinks by efficiently managing the bar area and prioritizing orders.
- Enhanced overall guest experience by promptly addressing concerns and resolving issues professionally.
- Assisted with staff training, sharing expertise in bartending techniques and customer service best practices.
- Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
- Upsold menu items to customers, driving up per sale revenues and maximizing profits.
- Obtained cash bank and stocked service bar to prepare for operation.
Education
High School Diploma -
Burlington High School
Burlington, VTNo Degree - General Studies
Colorado Mountain College
Edwards, COBachelor of Science - Corporate Finance
Colorado State University
Fort Collins, CO04-2028
Skills
- Operational efficiency
- Hospitality management
- Allergen awareness
- Menu development
- Purchasing management
- Performance analysis
- Cost control
- Sustainability practices
- Wine history
- Hygiene standards
- Staff leadership
- Food safety compliance
Certification
- Introductory Sommelier, The Court of Master Sommeliers - 2023
Languages
English
Native or Bilingual
Spanish
Limited Working
Timeline
Director of Food and Beverage
Gravity Haus
11.2024 - Current
Beverage Director
Gravity Haus
06.2023 - 11.2024
General Manager
Fattoria
07.2022 - 06.2023
Bar Manager
Fattoria
04.2022 - 07.2022
Bartender
Fattoria
08.2021 - 03.2022
High School Diploma -
Burlington High School
No Degree - General Studies
Colorado Mountain College
Bachelor of Science - Corporate Finance
Colorado State University
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