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Experienced Food and Beverage Manager with a demonstrated history of working in the hospitality industry. Skilled in P&L Forecasting, MICROS, Microsoft Excel, Quantitative Research, and Public Policy. Strong operations professional with a Master of Science - MS focused in Justice Studies & Public Policy from San Jose State University. 

San Jose State University

Cal State University Northridge

Hospitality Service

James Gatts

Bar Manager

Provide food & beverage service(s) at music & sporting venues, festivals/events & concerts. 
Coordinate delivery, set-up & operation of equipment, staff & product(s)
Perform budget & scheduling forecast producing 17% pour cost & 30% labor cost
Customize sales & service techniques to improve guest experience, increase revenue & reduce spoilage


Responsible for 30+ staff across multiple outlets, including, restaurant, pool, in-room dining and banquet(s).
Developed FOH training program for all job descriptions; implemented operating procedures to improve accountability & transparency
Redesigned cocktail program & menus; negotiated spirit contracts, performed inventory & ordering duties; maintained appropriate liquor control techniques
Reduced pour cost by 8%, Improved Guest Satisfaction Scores to 75.6% (goal = 70)

Hotel Paradox

F&B Manager

Launched Oakland's 1st Equity-Permitted cultivation, distribution, delivery and transportation cannabis company.
Secured $5 million in funding for a 22,000 sq. ft. cannabis facility equipped to produce 350lbs./month
Engineered Oakland's application, construction & operational requirements; recognized as City Council's "Gold Standard" Equity-Permitted Cannabis Company
Directed day-to-day functions of a 24-hour cultivation facility & HR duties for 40+ employees


Grizzly Peak Farms

General Manager

Created the concept, brand & menu for an organic juice, smoothie & açai shop.
Executed company formation, permitting, leasing & construction assignments for a 350 sq. ft. location in 3 months
Developed menu items & product(s), along with, pricing, staffing, budgeting & PROFORMA producing 25% gross margin
Organized labor, inventory & ordering generating 25% food cost, 38% labor cost & 8% spoil cost
Oversaw day-to-day operations, including, staffing, HR & payroll, vendor contracts & public relations

Main Squeeze

Founder & COO

Spearheaded design, function & operation of a $2 million celebrity-chef restaurant.
Collaborated on complimentary food & cocktail program featuring local, seasonal, organic produce
Hired, trained & supervised FOH staff; developed & promoted leads; produced & implemented opening, operating & closing procedures
Cultivated local relationships & partnerships to reduce costs, drive revenue & enrich community impact

Shakewell

Assisted 15+ bar & cocktail staff deliver unparalleled service at a high-volume nightclub/lounge.
Taught service standards, "upsell" techniques & customer service skills identified as keys to our "Top 5 Club in the Country" award 3 years in a row
Negotiated spirit contracts, secured promotions/events & maintained inventory to generate revenue streams & 17% pour cost
Provided leadership, infrastructure & experience supporting $10k/night (average) for 7 years

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