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Work Background
Mary Engelbreit StudiosChief Operating Officer
Jun. 2022St Louis, Missouri, United StatesAs Chief Operating Officer, I lead day-to-day operations across finance, human resources, licensing, and product development. I have achieved a year-over-year sales increase of 87% from 2023 to 2024 and spearheaded strategic initiatives resulting in an 11% sales growth from 2022 to 2023. I develop and implement operational policies to optimize efficiency and align with company goals. My responsibilities include preparing comprehensive reports for executive review, ensuring compliance with local, state, and federal regulations, and cultivating strong business relationships to support sustained growth and brand expansion.
SimparaHRDirector Of Operations
Dec. 2020 - Jun. 2022St Louis, Missouri, United StatesIn my role as Director of Operations, I translated the organizational vision into actionable strategies, driving alignment with quarterly and annual goals. Collaborating with leadership, I provided strategic insights and ensured accountability. I oversaw the onboarding and integration of key functions for the sales and customer experience teams. I managed compliance and operations for self-funded health plans, working with TPAs, PBMs, stop-loss carriers, and more. Additionally, I acted as the final escalation point for resolving complex client challenges.
UOVO WineGeneral Manager - Advisory Divison
Sep. 2019 - Dec. 2020Greater St. Louis AreaAt UOVO, I directed a team to deliver exceptional client service, fostering relationships that drove sales growth. I conducted operational and billing data reviews, implementing improvements to enhance performance. I optimized processes, maintained updated operations manuals, and delivered training on client engagement strategies across divisions to enhance cross-functional collaboration.
Fabick CatExecutive Assistant to Chief Operations Officer
Mar. 2017 - Mar. 2020Greater St. Louis AreaAt Fabick Cat, I provided comprehensive executive support to the COO and five Vice Presidents, ensuring seamless schedule management, task prioritization, and follow-up execution. I organized international travel, coordinated meetings and event logistics, and served as a primary liaison for communication between C-Level executives, clients, and staff. I facilitated the preparation and documentation of board meetings involving sensitive data, maintained compliance with USDOT regulations by managing fixed asset registrations, and enforced brand consistency across marketing materials. Additionally, I managed the Client Entertainment Program and coordinated flight itineraries for the aviation department. I also contributed to strategic initiatives by serving on teams focused on safety compliance and retail oper
Cocktail KingdomManager
Nov. 2016 - Dec. 2020St Louis, Missouri, United StatesMiracle is a Christmas-themed pop-up cocktail bar that serves holiday cocktails in a festive setting. With kitschy holiday décor, professionally-developed cocktails and the nostalgic energy of the best office party you’ve ever been to, Miracle is sure to get even the grouchiest grinch in the holiday spirit.
Reeds American TableGeneral Manager
Feb. 2015 - Mar. 2017Maplewood, MissouriAs a co-founder and General Manager of Reeds American Table, I conceptualized a 90-seat refined dining restaurant on Historic Route 66 in Maplewood, Missouri. The restaurant achieved national recognition, including being ranked in the Top 100 Best Wine Restaurants by Wine Enthusiast. I managed procurement of all front-of-house wares, from vintage glassware to POS systems, and recruited, trained, and mentored a high-performing team, maintaining a 1% employee turnover rate. I maintained labor costs at 8% against $1.5M annual sales while ensuring superior guest experiences.
Baileys RestaurantsGeneral Manager
Jul. 2014 - May. 2015Greater St. Louis AreaRooster South Grand opened in October 2014 the concept is an urban cafe specializing in Crepes, Sandwiches and Brunch items along with a unique selection of Kaldi's Coffee, Craft Beer and Brunch Cocktails. The restaurant has two interior dining rooms seating 220 people and has a patio that seats 150 people severing breakfast, lunch, and dinner 7 days a week. -Holding open houses for recruiting of all staff, including front of the house, back of the house and the commissary kitchen
-Interviewing all potential employees for Rooster South Grand as well as all recruiting for the five other Bailey's Restaurants
-Collecting data and all paperwork in order to e-file as well as run background checks on all employees
-Implementing Hot Schedules company wide, training managers at other stores as well as training executive team members on hot scheduled functions and reporting tools.
-Worked with one of three director of operations on implementing of CTUIT management software in order to control costs and maximize profitability company wide
-Researched and chose hosting app to best satisfy demand in business for a restaurant that does not accept reservations which was very successful and was implemented at all restaurants company wide.
-Responsible for restaurant set-up and implementation on all standard operating procedures (sops)
-Responsible for front of the house training on all offerings, including food menu, wine, alcoholic options, coffee, juices, etc
-Responsible for traning all staff members on Aloha, Powercard and No Wait
-Responsible for training 15 first time job holders
-Responsible over over 55 employees schedules and progression within the company -Promoted 10 employees within the restaurant in 11 months as well as insured proper documentation to obtain raises for 5 employees who excelled in current positions
-Maintained 9% labor cost for front of the house against $1.6 million in sales
The BatterySommelier
Aug. 2013 - May. 2014San Francisco, CaliforniaThe Battery located at 717 Battery Street in San Francisco's Jackson Square Neighborhood exists to provide its members an ideal social environment for interaction & inspiration. The Battery opened in September 2013 and is a multifaceted home away for its members; with amenities including, a library, parlor, gym, spa, three bars, two restaurants, wine cellar, garden,14 guest rooms and one 6000 square foot penthouse suite. The property is also adorned with curated artwork available for purchase and changes on a quarterly basis. -Specializing in all aspects of wine from proper storage to food pairings
-Inventory management (834 labels, 2500+ bottles)
-Cellar management
-Providing and enforcing proper wine service standards
-Working alongside Meilleur Ouvriers de France Sommelier (MOF), Christophe Tassan as well as multiple sommeliers to provide flawless wine service, providing accurate producer information, varietal composition and food pairing to all members
-Liaison to front of the house management
Pushback WinesBrand Manager
Feb. 2013 - Dec. 2016San Francisco Bay Area, Home-based St. Louis, MOPushback Wines is a small negociant producer based out of North Beach, San Francisco specializing to Bordeaux varietals grown in Napa Valley since 2007. -Plans, strategies and executes marketing designs and activities to establish and maintain brand presence in the San Francisco market
-Building and maintaining DTC website -Research and determine product weaknesses and areas to be modified
-Develop effective product positioning in the market
-Conduct competitive strategic analysis, consumer segmentation as well as consumer insight development
-Conduct educational tastings and tranings for on and off premise accounts
-Coordinate activities of specialists involved in the brand positioning of the products
-Logistics and placing all orders from distributor to multiple warehouses -All customer and client relations -Undertake package development strategies; glass, capsules and labels for bottling as well as organizing deliveries with winery and warehouse -Invoicing all purchase orders and bill backs
Don Pisto’sBeverage Consultant
Nov. 2011 - Oct. 2013San Francisco Bay AreaLocated in North Beach, San Francisco is a 13 table, 48 seat restaurant focused on serving authentic Mexican cuisine in a refined causal, trendy atmosphere. Don Pistos opened in 2010; this is the flagship restaurant to owners five restaurants located within the North Beach and Marina District Neighborhoods in San Francisco. -Educating staff on wine, beers, and "spirits"
-Decision making on all beverage products as well as generating new innovative ideas for "spirit-free" cocktails
-Developing relationships with distributors -Serving all guests at a friendly accelerated paced while including menu suggestion and providing beverage pairings
-Increasing check averages and suggesting proper food cost analysis to ownership and management increasing sales from $2.5million in 2011 to $3million in 2012 and ending 2013 with $3.5million -Working with a team to create an exceptional guest experience
-Responsible for event execution in 50 seat basement party room. -Upholding 4.5/5 star Yelp Reviews and 5/5 star Facebook Reviews
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