Danielle Coffaro

Experience

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  The Fireman Hospitality Group

  May 2010 - Jul 2015

  Beverage Manager/Service Manager/Event Manager

  Operational focus to manage a high-volume 119-seat restaurant that achieved approximately 5,000 covers per week with $6 million in annual sales.• Exceeded $3,000 in purchase sales reduction costs for the beverage program (YTD 6/2015)• Implemented beverage modifications resulting in 22% increase in revenue (YTD 6/2015)• Composed health code policies and procedures that lead to three consecutive letter “A” grades• Constructed standards for daily and monthly record keeping • Led and trained on menu allergen reference guide• Trained staff in beverage knowledge and sales techniques • Supervised guest solicitations and acceptance for New Year’s Eve Events• Increased events’ profit through space maximization and cost effectiveness • Designed concierge “Priority Guest” referral program• Coordinated event regulations with Times Square Alliance Show less

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  New York Hilton Midtown

  May 2012 - Sept 2012

  Food and Beverage Outlets Internship

  Assisted in daily operations of five separate food and beverage entities for a 2,000-room hotel averaging 95% occupancy. • Assisted with organizing the responsibilities for 150 employees • Coordinated customer satisfaction with varying departments• Supported the organization and execution of large scale events• Sustained positive customer relations through effective guest relation techniques

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  Urbo NYC

  Jul 2015 - Feb 2016

  Beverage Manager/Service Manager

  Fundamental responsibility to build a beverage program that defined the brand and expeditiously improve the profitability of the operation.• Built a beverage program that resulted in a 26% increase in revenue (7/2015 - 12/2015)• Established brand standards to unite four revenue centers of the 26,000 square foot establishment• Constructed standard operating procedures• Reduced inventories to increase profits and lower purchasing requirements• Developed administrative and financial documents used by corporate offices• Created consistent employee responsibility standards that generated high staff morale• Launched training programs and contests leading to advanced profits• Executed successful events occurring in various revenue centers• Managed communications between entertainment and operational departments Show less

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  The Boca Raton

  May 2016 - Apr 2020

  Seagrille, General Manager • Compose advanced service standards for all positions to align Forbes qualifications and Waldorf Astoria Hilton standards to establish a culture of genuine service• Develop monthly training calendars embodying steps of service with food and beverage knowledge and pairings• Trained salesmanship techniques and reconstruction of menu design layout increasing gross check average 6.1% YOY • Maintain labor standards to a budget of 26.6% • Drove seasonal beverage changes incorporating guest research and development and seasonal menu changes• Decrease beverage cost 1% YOY• Establish analysis systems for daily, weekly and monthly profit and loss tracking • Expand marketing forums to target hotel guests and Premier Club Membership• Create and executed events from our “Corks & Conversation” wine series to include celebrity wine dinners and cooking classesOcean Bar, General Manager • Develop and train team on elevated steps of service through a series of bi-weekly focal sections• Introduce individualized training documents to Team Members with weekly food and beverage pairing accountability calendars• Grow guest capture percentage 3% YTD• Improve total payroll percentage dropping 1.6% to a YOY of 20.1%• Increase department flow through 5.7% YOY• Research and execute seasonal beverage menu changes• Maintain beverage cost of 19.9% YTD• Conceive and execute “Full Moon Series” social events which successfully generated greater interest and presence in Premier Membership attendance Show less Bar Luna, General Manager • Compose steps of service and train team on Forbes Bar & Lounge service standards improving guest experience and SALT Scores 13.4%• Increase revenue 1.4% YOY, totaling $3.5K in gross profit annually• Design guest activity, revenue, and cover analyzing trackers to improve labor management and forecast accuracy• Reduced labor expenses 2.3%• Build Private Party menus which drove a first annual year revenue of $27,102 Monkey Bar, General Manager • Direct Mixologist team towards business growth and craft recognition• Increase gross revenues 49.8% YOY, with increase of 39.7% to bottom line • Decrease beverage cost 5.2% to a final cost of 20.3% • Manage total payroll expenses to 11.6%• Develop Member and guest events including weekly wine tastings and bocce ball course events• Create Private Party menus which resulted in $61,335 in first yearMorimoto, General Manager • Upheld nationally recognized Morimoto Restaurant to the highest standard • Manage high-volume 50 seat restaurant actualizing $1.9K annually (2017)• Maintain total payroll expense to 15.1%• Increase department flow through 4.7% YOY• Research and facilitated seasonal beverage changes Show less • Executed operations for but not limited to serving special events, high-profile client meetings, and Premier Club Membership • Established organizational standards to improve efficiency and quality of service• Successfully completed Waldorf Astoria “Train the Trainer” certification program• Conducted training sessions for Team Members leading to advanced gross profits (YTD Lucca: $133,815; YTD Bar Luna: $239,107; YTD Monkey Bar $32,633)• Efficiently drove communications between departments to successfully execute large scale events Show less

  • Restaurant General Manager: Seagrille & Ocean Bar

    Jun 2018 - Apr 2020

  • Restaurant General Manager: Bar Luna, Monkey Bar, Morimoto

    Dec 2016 - Jun 2018

  • Assistant Restaurant Manager: Lucca, Bar Luna, Morimoto

    May 2016 - Dec 2016
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  Lessing's Hospitality Group

  Apr 2020 - now

  General Manager