Adrienne Bansemer

Strategic and results-oriented leader with over 28 years of industry experience driving operational excellence across luxury resorts, historic venues, and high-volume F&B operations. Expert in full-cycle P&L management, labor optimization, and multi-departmental integration. Proven track record of transforming underperforming assets into high-revenue operations through rigorous cost control and elevated service standards.

TABC Certified and offering a deep understanding of multifaceted hospitality environments.

General Manager / Taproom Manager at Jackalope Brewing (2026-02 – Present)

• Reopened Front of House (FOH) operations at the end of February after stepping in following a total pause of FOH operations in January.
• Hired and trained an entirely new staff for both FOH and Back of House (BOH) teams.
• Developed and implemented a completely new menu alongside overhauled operational policies and procedures.
• Achieved the largest March in sales on record in Jackalope history, as recognized by the executive team.
• Oversee daily taproom operations, staff scheduling, and inventory management to maximize profitability.
• Drive community engagement and local marketing initiatives, including pet-friendly events and promotional programming.
• Maintain strict adherence to TABC regulations and local safety compliance.

F&B Operations Manager & Event Coordinator at Memorial Opera House (Porter County Government) (2023-08 – 2026-02)

• Directed all food and beverage operations for mainstage productions and special events.
• Coordinated full-cycle events for bands, private rentals, and weddings, from contract negotiation to close.
• Maintained full financial (P&L) and HR accountability for all event and F&B operations.
• Supported theater operations as a Technical Theater Assistant for non-mainstage productions.

Food Service Lead at Banta Activity Center

• Managed food service operations for the local senior day center.

General Manager at Taco Bell

• Held full operational and financial responsibility, reporting directly to the District Director.
• Managed HR lifecycle, including onboarding and training of management-level staff.
• Oversaw inventory and ordering systems to maintain strict cost efficiency.

Front of House Manager at Blackstone Woodfire Grill

• Managed FOH staff (Servers, Hosts, Bartenders) and coordinated special events.
• Handled vendor ordering and invoice processing.

Director of Operations / Co-Owner at LBAN Inc.

• Managed daily operations, financials, bookkeeping, HR/payroll, and marketing.
• Navigated complex state government compliance (Dept. of Treasury, ATC, and Excise Police).

F&B Operations & Assistant Resort Operations Manager at Indian Oak Resort

• Oversaw property-wide F&B operations and provided interdepartmental support to Resort Operations.

Director of Food and Beverage at Hilton Hotels

• Managed restaurant, banquet, and bar services; implemented inventory cost management policies.

Director of Food and Beverage at Wyndham Hotels

• Led service excellence initiatives and staff management for large-scale hotel F&B departments.

Hospitality Management – Harper College