Paul Hollister

Managed venue to ensure adherence to core company directives.

Designed growth-oriented solutions for advancing careers in hospitality.

Acted as main representative for the Good George Peoples Cut whisky initiative.

Planned significant events for brewery venue and whisky initiatives.

Increased revenue through whisky barrel sales.

Executed promotions enhancing brand visibility.

Aligning, forming & maintaining key customer & contacts.

Implementation of strategies & systems to ensure growth across the business.

Oversee ongoing adherence to Covid health protocols.

Maintained consistent application of SOP protocols throughout all brewery departments.

• Managed daily operations of venue to ensure smooth and efficient functioning.
• Increased venue bookings with strategic marketing initiatives and partnerships.
• Trained and supervised staff to maintain consistency in service delivery.
• Resolved customer complaints promptly to uphold venue's reputation.
• Boosted revenue with innovative event packages and promotions.
• Organized and led team meetings to align staff on goals and objectives.
• Improved client retention by fostering strong relationships and personalized service.

• Improved guest satisfaction by coordinating event logistics and managing on-site staff.
• Oversaw venue operations to ensure seamless event execution and adherence to safety protocols.
• Enhanced venue appeal by collaborating with vendors to provide high-quality services.
• Managed client relationships, ensuring positive feedback and repeat business.

• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Developed and implemented strategies to increase sales and profitability.
• Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
• Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
• Championed continuous improvement initiatives that enhanced operational performance across all departments.

• Oversaw implementation of budgets, conducted employee performance evaluations, and coordinated training programs.
• Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
• Developed and implemented strategies to increase sales and profitability.
• Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
• Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
• Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
• Formulated policies and procedures to streamline operations.
• Implemented effective cost-saving measures to reduce overhead expenses without compromising quality or service.

• Elevated culinary standards by designing innovative menus that delighted guests.
• Developed recipes to enhance flavor profiles and ensure consistency in every dish.
• Coordinated kitchen operations to maintain smooth workflow and optimize efficiency.
• Improved team performance by training kitchen staff in advanced cooking techniques.
• Streamlined inventory management to reduce waste and control food costs.
• Created a positive dining experience with exceptional attention to detail in presentation.
• Oversaw food preparation to ensure compliance with health and safety regulations.