Sebastian Laborde

Hospitality and bar operations leader with extensive experience building beverage programs, leading front-of-house teams, and improving financial performance. Skilled in beverage cost control, menu pricing, inventory systems, vendor partnerships, labor management, and service standards. Launched a new bar program, recruited and trained 70 bartenders and barbacks, maintained beverage costs below target, and helped grow bar revenue by 20%.

Brings a hands-on, financially disciplined approach to beverage strategy, team development, and operational execution.

Bar Manager - Lounge 1888 - Big League Hospitality Group - Inglewood, CA

(2026-06 - 2026-10)

• Selected as the first manager for a new bar concept at Intuit Dome; built the bar program from the ground up.
• Led open interviews and recruited a team of 50 bartenders and 20 barbacks.
• Developed the vendor list and created the house cocktail, beer, wine, and handcrafted mocktail selections.
• Set beverage pricing to target costs below 15%.
• Partnered with corporate accounting to support the selection and implementation of inventory and invoice processes for stronger cost control and payment management.
• Organized the bar and speakeasy for efficient workflow, consistent execution, and an elevated guest experience.
• Trained staff in bar operations, spirits, wine, beer, and service; developed key team members into leads.
• Led weekly beverage education and coaching, including vendor tastings to strengthen product knowledge and upselling.
• Conducted weekly inventory with team leads, monitored costs, and coached staff on inventory-system use.
• Built sales through locally relevant vendor activations and themed events, including brunch and mimosa flights, tequila flights, and sponsored cocktail features.

Restaurant Supervisor - Portofino Hotel & Marina - Redondo Beach, CA

(2025-08 - 2026-05)

• Took responsibility for bar operations, including inventory, ordering, recipes, menu pricing, and operating procedures.
• Maintained liquor, beer, and wine costs below 17% using inventory software to process invoices and recipes and support menu pricing decisions.
• Reinforced cleanliness, consistency, and operational standards across bar service.

Dining Room Supervisor - Rolling Hills Country Club - Rolling Hills Estates, CA

(2020-07 - 2025-07)

• Advanced from Lead Mixologist & Bartender to Pool Manager in summer 2024, then to Dining Room Supervisor / Assistant Bar Manager in fall 2024.
• Increased pool bar revenue by 20% in 2024 and improved guest satisfaction scores to the high 90% range through service standards and disciplined labor and cost management.
• Collaborated with suppliers to improve ordering schedules, support timely deliveries, and maintain product availability.
• Created seasonal cocktails to complement the chef’s rotating menu.
• Delivered member service across dining and bar operations, maintaining strong product knowledge and consistent service standards.
• Supported daily opening, closing, sanitation, maintenance reporting, and dining-room operations.

Service Lead - American Junkie - Hermosa Beach, CA

(2013-06 - 2021-05)

• Led daily restaurant execution in line with company standards and supported service culture across the team.
• Developed specials and supported marketing initiatives that contributed to a 20% revenue increase.
• Delivered new-hire and ongoing training and contributed to front- and back-of-house processes and procedures.
• Reduced turnover by 2% through local recruiting and structured onboarding.
• Increased lunch sales with a five-day lunch-card program distributed to nearby businesses.
• Generated off-season business by developing relationships with local companies and hosting their holiday events.

Senior Manager - P.F. Chang's - Torrance, CA

(2015-12 - 2020-01)

• Managed daily restaurant operations, financial performance, staffing, training, and guest service at a location averaging $68K–$72K in weekly sales.
• Maintained front-of-house labor below 15%, back-of-house labor below 12%, and total cost of goods below 23%.
• Prepared and managed schedules, forecasts, budgets, and P&L performance; focused on revenue growth and cost control.
• Reduced kitchen labor from 13% to 12% and sustained the improvement for six months, including providing weekend kitchen leadership while the head chef was on leave.
• Grew catering sales to the top position in the region through outreach to schools, car dealerships, and medical businesses.
• Led wine education, new-hire training, cross-training, and ongoing staff development.
• Supported the development of kitchen processes, front-of-house systems, and standard operating procedures.
• Increased rewards-program sign-ups through direct guest engagement.

Bachelor's - Music Production - Los Angeles Film School (2014-08)

Bachelor's - Management and Hospitality - California School of Culinary Arts (2006-11)

Diploma - Psychology - Alison Academy (2020-02)