Juan Munoz
Watertown
Summary
Experienced professional with a strong background in planning and problem-solving, delivering effective solutions in fast-paced environments. Proven ability to curate beverage lists that enhance value and customer satisfaction. Skilled in building cohesive teams that excel in guest service and sales performance.
Overview
14
14
years of professional experience
1
1
Certification
Work History
General Manager
Bar Volpe
01.2025 - Current
- Achieved Michelin Bib Gourmand
- In charge of daily operations, opening and closing.
- Coordinated FOH hourly and manager scheduling to ensure optimal staffing.
- Managed beverage ordering process to maintain stock levels and quality.
- Curated wine list and expanded offerings.
- Responsible of weekly beverage training.
- Monthly inventory.
- Lowered wine COGS and elevated the wine offerings at the same time.
- Oversaw private sales, organizing and executing events to enhance guest experience.
- Website maintenance and updating.
- Daily menu editing with Adobe Illustrator.
- Setting up wine dinners through eventbrite monthly.
- Responsible for optimizing our reservation system (seven rooms).
General Manager
Cosmica/Spybar
04.2024 - 01.2025
- In charge of daily operations, opening and closing of Cosmica.
- Scheduled FOH hourly and manager shifts for Cosmica.
- Managed all beverage ordering for Cosmica.
- Maximized opentable usage to enhance table spread and increase covers at Cosmica.
- Responsible for all beverage ordering for Cosmica.
- Reorganized bevspot to improve operational functionality.
- Led premeal training and education at Cosmica.
- Organized the opening of SPYBAR.
- Assisted in creating opening service manual for Spybar to streamline training and operations.
- Conducted staff training sessions for Spybar opening to ensure team readiness.
- Created the opening opentable structure for Spybar.
- Setup toast hardware and programming for opening Spybar.
- Setup Bevspot for SPYBAR opening.
- Managed beverage ordering for SpyBar.
- Curated opening wine list and Beer list for Spybar.
General Manager
Bistro du Midi
01.2021 - 12.2023
- Reopened the restaurant after covid and built a team from scratch.
- Increased sales from previous years by 3.8 million.
- Reopened restaurant post-COVID, building team from ground up.
- Exceeded budget targets annually by over 40%.
- Leading a team of 5 FOH managers and 4 BOH Managers.
- In charge of daily operations, opening and closing.
- Creation of budget, distribution of budgets and sales forecasting.
- Handled all hiring for front of house staff and created schedules.
- Responsible for all hiring of Front of house and scheduling.
- Responsible for training and forming policies.
- Responsible for training and forming policies.
- Created budget, distributed budgets, and conducted sales forecasting.
- FOH hourly and management scheduling through the use of Hotschedules and labor tracking.
- Processed weekly payroll and managed human resource documentation.
- Utilized Micros Simphony software for frontend and backend operations.
- Responsible for ordering and managing cost of linen, uniforms and CGS.
- Proficient with Opentable and ability to maximize covers.
- Proactively manages average check, menu mix and profitability analysis.
General Manager
The Farmhouse
Needham
03.2018 - 09.2020
- Advanced P&L literacy and interpretation.
- Hired front of house staff and scheduled shifts.
- Taught and maintained service standards and customs.
- Responsible for teaching and maintaining service standards and customs.
- In charge of pricing, inventory and margins.
- Managed pricing, inventory, and margins to enhance profitability.
- Proficient with Resy, confirming, modifying, editing floor plan etc.
- In charge of all food and beverage education for staff.
- Developed and implemented structured side work processes and restaurant setup.
- Booked private events and coordinated their execution.
- Responsible for editing all POS system settings during service.
- Expeditor for the kitchen on a regular occasion.
- Increased profits and reduced costs from 1 year to the next.
- In charge of buying and structuring supplies through cintas and ecolab.
- Curated the Cheese board and provided insight in the editing of food menu.
- Ordering of coffee products and some dry storage items.
- Helped open sister restaurant buttercup by setting up the beverage program and training.
- Set up all Covid protocols for staff.
- Set up Take-out system online.
- Created take-out Combos and deals for Covid era takeout.
WINE DIRECTOR/HEAD SOMMELIER
BENEDETTO
Cambridge
10.2016 - 01.2018
- Creation and curating of an opening wine list of over 350 bins.
- Achieving constant wine sales of over $80,000 per consecutive months.
- Managed a team of 3 Sommeliers to enhance wine service quality.
- Oversaw pricing, inventory management, and profit margins for wine selections.
- Generated consistent monthly wine sales exceeding $80,000.
- Establishing customs for wine service.
- Maintained high standards of service in a fine dining scenario.
- Helped private event manager organize private events and creation of private event wine list.
- Created menu system on POSI touch.
SERVER
CLIO
Boston
03.2014 - 09.2015
- Delivered high-level food and wine knowledge to enhance guest experience.
- Taught wine classes to staff, improving service quality and knowledge.
- Selected wine pairings for tastings, elevating overall event enjoyment.
- Achieved the highest ppa by implementing effective sales strategies over consecutive months.
WINE DIRECTOR
VIA MATTA
Boston
02.2012 - 03.2014
- Achieved highest wine sales over three years by implementing targeted promotions.
- Revitalized restaurant wine list to enhance guest experience and align with culinary offerings.
- Ordered, organized, and created beverage program menus to optimize selections and improve service efficiency.
- Led wine classes and tastings to educate staff and elevate customer engagement with wine selections.
- Providing the highest level of food and wine knowledge.
Education
Computer science -
Universidad Tecnica Federico Santa Maria
Valparaiso, Chile01-2009
Pre-med -
University of Massachusetts Amherst
01-2006
High School -
Prospect Hill Academy
01-2005
Skills
- Beverage management
- Menu curation
- Wine curation
- Beverage costing
- Inventory control
- Sales forecasting
- Operational efficiency
- Staff training
- Customer relationship management
Certification
- Servsafe Manager certification
- Certified Sommelier– Court of Master Sommeliers
- Crowd manager certification
- CPR training certification
- Certified in TIPS Alcohol training
Languages
Spanish
Native/ Bilingual
Timeline
General Manager
Bar Volpe
01.2025 - Current
General Manager
Cosmica/Spybar
04.2024 - 01.2025
General Manager
Bistro du Midi
01.2021 - 12.2023
General Manager
The Farmhouse
03.2018 - 09.2020
WINE DIRECTOR/HEAD SOMMELIER
BENEDETTO
10.2016 - 01.2018
SERVER
CLIO
03.2014 - 09.2015
WINE DIRECTOR
VIA MATTA
02.2012 - 03.2014
Computer science -
Universidad Tecnica Federico Santa Maria
Pre-med -
University of Massachusetts Amherst
High School -
Prospect Hill Academy