John Schoenbeck

Oversee all operations of Clubhouse including food and beverage, recreation, events, and membership. Responsibilities include managing all Clubhouse staff, menu and promotion development, event planning and coordination, marketing, inventory control, interviewing and training, social media content creation, developing and implementing standard operating procedures, conducting competitive market analysis, ensuring compliance to state regulations, recruiting new members, providing member services, and sitting on the House Committee.

Oversee all operations of food and beverage department. Responsibilities include managing restaurant and bar staff, menu and promotion development, event planning and coordination, marketing, inventory control, interviewing and training, social media content creation, developing and implementing standard operating procedures, conducting competitive market analysis, and ensuring compliance to state regulations.

Available for hire as private bartender for special events in the community. March 2022- Speakeasy Dinner Event at The Spot on Lakeshore: Partnered with Chef to develop menu and supervised the bar during event. February 2022- Super Bowl Party: Provided bartending services.

Strived to maintain four-star restaurant experience at Table 45 location. Responsible for opening and closing bar, maintaining an organized bar area in compliance with state regulations, coordinating employee schedules, managing bar inventory, cocktail menu development, coordinating wine list, interviewing and training new staff, maintaining regular clientele through professional and welcoming service, preparing a wide selection of beverages for guests, developing custom drink orders with guests, and providing food and beverage recommendations to customers.

Assumed management position of C2 restaurant during pandemic closures. Provided support to food and guest services and performed regular auditing duties.

Responsible for opening and closing bar, maintaining an organized bar area in compliance with state regulations, managing bar inventory, training new staff, maintaining regular clientele through professional and welcoming service, preparing a wide selection of beverages for guests, and providing food and beverage recommendations to customers.

March 2012- Traveled to Boston to train bar staff at a new restaurant prior to opening. October 2010- Traveled to Pittsburg to train bar staff at a struggling restaurant.

Prepared a wide selection of beverages and provided food and beverage recommendations to customers. Scripts: June 2008 The Grid: June 2006 TGI Fridays: December 2004- May 2005 Lonestar: December 2003- December 2004

Studied Business and Project Management. Completed courses: Introduction to Business, Principles of Management & Organizational Behavior, Introduction to Project Management.