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.
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 15 years and still currently working under the familiar "99" logo, maintaining purpose with pride to represent all I've learned to move forward with positivity.
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.
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.
(Certifications are available upon request)
Resumes, and other information uploaded or provided by the user, are considered User Content governed by our Terms & Conditions. As such, it is not owned by us, and it is the user who retains ownership over such content.
Many factors go into creating a strong resume. Here are a few tweaks that could improve the score of this resume:
Job Titles Held: