Eric Lawson - WSET II

Experience

• 

  Buffalo Wild Wings

  Feb 2008 - Sept 2009

  Beverage Manager

  • Supervised 60 B.O.H. and F.O.H. team members• Managed F.O.H. operations• Performed weekly beverage orders and inventories• New restaurant opening team• Work closely with the general manager and management teamto achieve a high level of service and food quality• Managed $4 million in revenue

• 

  Lil'​ Cooperstown Pub & Grille

  Oct 2009 - Oct 2011

  General Manager

  • Supervised 30 F.O.H and B.O.H. team members and 3 supervisors• Managed B.O.H. and F.O.H operations• Performed weekly food and beverage orders• Performed monthly inventories• Ensured a high level of guest service and satisfaction• New restaurant openings• Managed $2.5 million in revenue

• 

  DoubleTree by Hilton Portland

  Oct 2011 - Sept 2014

  Restaurant Manager

  • Oversee 4 F&B outlets• Hire, train, and direct 34 F.O.H. team members and 2 supervisors• Perform monthly food and beverage inventories• Plan beverage menus, assure quality control, and minimize waste• Plan and implement training programs• Ensure a high level of guest service and satisfaction• Manage $4.5 million in outlet revenue ($22 million property)• 494 rooms, 32,000 sq. ft. meeting space, expo center

• 

  Richard Sandoval Restaurants

  Jan 2015 - Apr 2016

  General Manager
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  Congressional Country Club

  Apr 2016 - May 2017

  Beverage Director

  • Assist in the development of 3 assistant f&b managers• Assist in the Development of 350 line-level team members• Oversee monthly beverage inventories• Plan and implement training programs• Ensure a high level of member service and satisfaction• Assist in the planning of club events, golf tournaments, weddings, and PGA events• 2 Golf Courses, 8 F&B outlets, and 5 banquet rooms• Manage $8 million in food & beverage revenue ($28 million property)

• 

  Rehoboth Beach Country Club

  Sept 2017 - Dec 2018

  Director Of Food And Beverage

  • Oversee all food and beverage outlets and responsible for the development of Executive Chef, Assistant Food & Beverage Manager, Beverage Manager, Sales and Catering Manager, and 150 line-level team members• Assist in the planning of club events, golf tournaments, and weddings• Recruit, train, and coach team members• Ensure a high level of member service and satisfaction• Oversee monthly food and beverage inventories• Manage $3 million in food & beverage revenue ($8 million property) Show less

• 

  Richard Sandoval Hospitality

  Dec 2018 - Nov 2020

  Area General Manager

  • Hire, train, and direct 250 F.O.H. and B.O.H. team members • Oversee and direct 3 General Managers 4 Chef de Cuisine, 4 sous chefs, 11 assistant managers, and 4 supervisors• Oversee monthly food and beverage inventories• Oversee daily operations of restaurants, bars, and night clubs• Plan and implement training programs• Implement beverage menus, assure quality control, and minimize waste• Ensure a high level of guest service and satisfaction• Manage $15 million in revenue Show less

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  The Capital Grille

  Apr 2021 - Jul 2022

  Wine Director
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  Berkshire Hathaway HomeServices

  May 2022 - now

  Realtor
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  Thompson Hospitality

  Dec 2023 - now

  Task Force Manager