Jessica Claire
  • , , 100 Montgomery St. 10th Floor
  • Home: (555) 432-1000
  • Cell:
Professional Summary

As my experience is lengthy, maintaining knowledge of the drinks of old and incorporate them into the trends of today,

with a "living room theory". Stay comfortable while your here,

with an open invitation to return.

The privilege to learn some "BAR FLAIR", from

many years at the Ground Round Restaurant, might have a few tricks up my sleeve!

Keeping a youthful attitude to younger & older alike, this has been my living and take great pride in what my learning this business is, with an open mind to learn more...

Not lastly, proud to be from Worcester, MA 01604. Thirty years in the field with strong desires to drive business success. Enthusiastic restaurant professional with expertise in mixology, beer, liquor and wine along with solid background in team leadership and business decision making. Capable and passionate about serving customers well while exceeding customer expectations and maintaining poise and sense of humor in demanding environments. Strong history of exceptional service in high volume and local establishments.

  • Responsible Alcohol Service
  • Menu Memorization
  • Liquor, Beer and Wine
  • Health Codes Compliance
  • Classic Cocktails
  • Suggestive selling
  • Safe serving knowledge
  • Health codes compliance
  • Balancing the cash register
  • Cash and credit transact
  • Outstanding customer service
Work History
Bartender, 10/2008 to 10/2021
Eataly, , Marlborough, MA

As a bartender, it is key to understand what to do, however, experiencing this has always factored into every shift.

Bartending is energy. Focus is always guest in mind, and memory of what they're requests are, whether outrageous or not. Making it happen is important.

Serving as bartender is personal.

This is paramount to understand, of course realize why. Aspects of service with professionalism gearing towards value. Talking with guests not to guests, becoming more natural and complacent.

It ALL matters. Especially if the guest(s) requests you on hopefully returning to visit, making that impact is positive for all. Assuring everything is available prior to all shifts is so very important in setting up so there is no lapse in time to keep everything moving smoothly. For example, ice, fruit trays, glassware, mixers, with clean surface. Of course all alcohol, beer, wine, liquor, are stocked and ready for shift ahead. Managing 35 seats bartending as well as taking food orders, all while pouring drinks for service during lunches or dinner daily. One minute to YOU, is one hour to any GUEST!

Uniformity is also most important to represent not only yourself, but who to work for, & with.

Being employed for Ninety Nine Restaurants has polished abundance of knowledge from years of experience in this industry. Considering this is a corporate undertaking, as employees, tests are taken regularly. This includes, viewing videos in house for food prep and drink recipes to menu specification to ensure quality and consistency.

The idea is to understand portion control, cost effectiveness while

building cocktails. Also, upselling liquor can lead to more knowledge while understanding exactly what it is suggested to guests. More professionally, it shows achieving goals of progression works. Knowledge of mixing cocktails, while talking to guests or servers, as it were, is experience in and of itself with constant movement.

After 14 years working for this company, I maintain the knowledge behind the bar and front of the house with pride to represent all I've learned to move forward with positivity.

  • Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
  • Poured and prepared mixed drinks for customers daily and created new libations drawing in clientele. Polished glassware, bussed tables and removed debris to keep customer areas fresh and clean.
  • Closed out cash register with 100% accuracy and prepared cashier report.
  • Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers and taking inventory.
  • Kept bar presentable and well-stocked to meet customer needs.
Bartender, 09/2000 to 02/2003
Eataly, ,
  • Kept alcoholic beverages well-stocked and organized to meet expected demands, with local changes of competitive sales and popular brands in focus.
  • Poured and prepared mixed drinks for over a grateful amount of customers daily and created new libations drawing in clientele.
  • Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands. Which includes a "first in first out" basis, to keep from over stocking with inventory in check. This is expressed to all bartenders for continued maintenance.
  • Polished glassware, bussed tables and removed debris to keep customer areas fresh and clean.
Bartender/Manager's Assistant, 06/1984 to 04/1998
Enchantment Resort, ,
  • Used cash registers and credit card machines to cash out customers, handling average sale of up to $200.00 per table.
  • Answered guest questions about events and food services during menu or drink and appetizer promotions, including up coming sports events.
  • Provided friendly, courteous service to create memorable moments for guests.
  • Stayed up-to-date on menu changes to offer current and accurate information and help customers select optimal meal choices based on individual preferences.
  • Maintained customer satisfaction with timely table check-backs, to assess food and beverage needs.
  • Supervised and trained staff on preparing and delivering drinks, handling food and money and setting up bar at beginning of shift and breaking down at end of shift to facilitate operations.
  • Oversaw and monitored all cash drawers and reconciled drawers against cash register reports at close of business.
Associate of Science: Associates , Expected in 05/2006
Salter School - Worcester, MA
High School Diploma: , Expected in 05/1979
North High School - Worcester, MA,
  • Certified Bartender/Manager, Ground Round Restaurant, Shrewsbury, Massachusetts - 1984-1998
  • TIPs Certifications: required and completed while employed and up to date.

Responsible beverage and alcohol service is designed training to prevent alcohol intoxication, underage drinking, drunk driving by enhancing people skills to intervene as sellers of alcohol in said establishment.

  • Certified Bartender, Ninety Nine Restaurants - 2008-2021
  • Managers Certificate ServSafe 2022

  • Servsafe Certification: required and completed through my employ.

This certification means a proven knowledge of food safety and guidelines in the restaurant or food-service industry and designed by the National Restaurant Association.

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  • Salter School
  • North High School

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  • Associate of Science
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