scott cameron

* Spear-headed constant rotation and organization of wine in the cellar * opening up 50+ bins. * Adjust bin numbers and quantities in MICROS, as necessary. * Create new items in MICROS and wine list * remove as necessary * oPOS Configurator – MICROS * oTouchscreen Disigner – MICROS * Profit and Loss Management: Calculate proper cost percentages. * Educational Classes and Pamphlets * oVeneto, Friuli-Venezia Giulia, Trentino-Alto Adige, Toscana (2 weeks), Sicilia * Inclusion of many producers’ information * oPamphlet Creation and Participation in Wine Dinners: Planeta * Vietti * Proper communication: * oWith server and fellow sommelier, assuring a maximum level of comfort, understanding, and precise satisfaction for all guests. * oProper dialogue with guests, assuring the best wine selection for that particular guest. * Responsible for all managerial duties, once a week: comps/voids * private dining, restaurant, and bar close-outs * tip dispersal * shut-down the front of house * deposits and ‘bank’ storage * filing paperwork. * 2009 Angelino Magazine: “Best Wine Service in Los Angeles.”

* Guidance and Education of staff, including the flow of tables’ meal/courses in regard to the inclusion of wine service. * Broke the Saturday night sales record; broke the daily sales record three separate times; individually broke the lunch sales record (December 22, 2010: $4,200). * Exceptional working-knowledge of the over-2,500-selection wine list via all avenues (producer, region, vintage, style, et cetera), encompassing many of the world’s great wines (eg. Bordeaux, Sauternes, Barolo, Barbaresco, Burgundy, Port) and dating back to the early part of the Twentieth Century. * Collaborated on new cocktail menu with Patrick Shepard, Bartender. Implementation was under way at the restaurant's closing. * The Restaurant shut its doors permanently on March 4th, 2011.

* Sommelier of Gordon Ramsay @ The London - West Hollywood. * Assisted guests and employees with wine pairings, and all wine service. * Assisted with all stocking, restocking, and inventory. * Guided co-workers in proper wine and food service, as well as enhancing knowledge, and communication. * Assisted with bartending and private dining parties, as well as general service.

*  Sommelier for associated dinners, fund raisers, and auctions (Clive Coates Dinner * Women of Bordeaux * private member dinners * annual auctions)  Co-Organizer, Co-Educator, and Co-Speaker for wine and food classes begun in 2008

* Opened up the 'Hill Country' (Austin and San Antonio areas) attracting clients, small and corporate. * Assisted with the hiring of sales representatives. * Guest sommelier spots in Austin, TX.

* 2010 James Beard Nomination for “Most Outstanding Restaurant.” * Assist with the implementation of Accubar Inventory System. * Profit and Loss Management. * Organize wine pairings for two 8-course tasting menus. * oEducate staff on wine and the theory behind each pairing * oUpdate pairing descriptions – listed at each POS station * Assist with management and guidance of all floor staff. * Management of cellar organization. * Closing Manager once-a-week; “Early” Closing Manager twice-a-week. * Update wine list daily. * 10% growth in wine sales for first half of 2010, over 2009.

* Organized structure and layout of portfolio, selection of wines therein, as well as overseeing and proofing all updates to the physical portfolio. * Strategically built up from 500, to over 3,000 labels, in 6 months. * Managed the ordering of allocations of domestic and imported wines. * Reviewed sales histories for future reservations and orders. * Trained/educated staff on styles of wine, regional and varietal differences. * Associations made with unconnected varieties and/or regions of similar style to assist in optimizing placements/sales. * Further education on countries/regions, producers, food pairing. * o Compilation of Educational Portfolios. * Negotiated relationships with new producers/suppliers; main contact for all * Responsible for analysis of all potential domestic and import product.

* Grew sales in my region (GA, LA, TX, OK, AZ) by 82% in 2006. Opened Oklahoma. * Held trade tasting events in OK, TX, GA, and AZ. * Guest sommelier spots in Austin, TX, and Shreveport, LA. Conducted and assisted with organizing tastings with wine critics in New York City.

*  Worked with many well-respected importers and domestic producers. *  Managed depletions; made depletion reports. *  Set up wine dinners and seminars; wrote press releases. *  Maintained/organized/updated all company price lists. *  Assisted sales force with product information and on-site sales/tasting. *  Executed purchases and scheduled pick-ups for much of the wine and beer imports, as well as for domestic wineries. *  Handled logistical paperwork – shelf talkers, wine flight sheets, sell sheets.

* Involved with the structure, additions, and changes to the wine list. * Initial organization/design of bin system (including co-design of cellars) at opening of restaurant; all on-going maintenance. * Responsible for all receiving, stocking, and wine inventory. * From October 2011: responsible for all of the wine orders. * Adjusted around 20% of the by-the-glass, and about 15% of by-the-bottle selections... * Weekly Educational sessions on by-the-bottle offerings. * Monthly Educational seminar (2-day sessions) on broad topics (eg. Viticulture/Fermentation/Aging/Wine Faults; The Region of Chablis)

Activities and Societies: National Society of Collegiate Scholars

Master Sommelier Diploma Exam (1st Sitting) - August, 2010"]