Johann Zamora

• Contributed to opening two venues across the group: The Newport (2016) and Bert's Bar & Brasserie (2018).
• Transferred to other venues for cross-training and up-skilling over 4-6 month periods. These include The Paddington (2017), Charlie Parker's (2017), and Mr. Wong (2022).

Bert's Bar & Brasserie (2018-2024) | Newport, NSW

• Led and mentored a small team to deliver a high-quality guest experience.
• Designed unique cocktail offerings regularly as a part of seasonality.
• Established and managed ingredient prep protocols and recipes in alignment with Food Safety Standards.
• Maintained a high-quality assurance (QA) and quality control (QC) standard.
• Streamlined inventory management to improve stock control and reduce wastage.
• Analyzed sales data to identify trends and adjust menu offerings and purchasing accordingly.
• Diligence in maintaining or improving daily department wage percentages in alignment with weekly forecasts and revenue targets.
• Collaborated with other departments in the execution of events, projects, and daily operations.
• Managed the department's supplier accounts, purchasing, and invoices.
• Connected with local businesses and established partnerships for locally sourced ingredients.
• Recruited, hired and trained staff on bar practices, customer service standards, and productivity strategies, improving the prior onboarding process.

• Followed Good Laboratory Practices (GLP) consistently across daily tasks and experimental protocols.
• Contributed to a successful research project by properly preparing various culture media, reagents, and microbiological samples.
• Maintained quality control standards by adhering to established PC2 laboratory protocols during sample processing and analysis.
• Conducted dilutions, plating, and microbial counts.
• Conducted Minimal inhibitory concentration (MIC) tests to determine antibiotic-resistant Salmonella sp.

French Basket (2020) | Dee Why, NSW (Onsite)

• Established connections with suppliers, securing wine and spirits.
• Developed a French-Australian-themed cocktail and wine offering.
• Conducted staff training sessions to improve product knowledge and service quality.
• Advised in the ideal cost-of-goods (COGs) ratio, list prices, revenue, and growth.

Reduced offering after the 2020 December lockdown.

Pink Monkey Bar & Grill (2019) | Gold Coast, QLD (Remote)

• Provided direct consultation to the co-owner / primary investor before opening day.
• Analysed bar design schematics and outlined potential issues with recommended solutions.
• Designed cellar layout and recommended organisation.
• Provided a list of contacts suitable to supply the stock, produce, and required inventory.