Livecareer-Resume
Jessica Claire
, , 100 Montgomery St. 10th Floor
Home: (555) 432-1000 - Cell: - resumesample@example.com - -
BIO SUMMARY

Motivated, service-oriented Bartender with over 17 years high-volume restaurant and night club experience. Maintains composure when under pressure and tending to guests in one of the top grossing night clubs in the country. Fast and efficient worker goes extra mile to sell more and keep customers satisfied. Offering more than 22 years of overall experience in the restaurant industry providing patrons with superior service.

I began my restaurant journey in my early teens working catering jobs with my step mom. A taste of the hustle and bustle and walking away with cash, was all it took for me. I became a hostess at Mulligan's during high school. I was able to make my way up to food running/expo and even a server before heading off to Ocean City. My first job in OCMD was on 2nd Street at the Mug and Mallet and my roommate worked next door at Paul Revere. The whole 2nd street block was like one big family. Per Jeff Marx, I later moved upstairs to the Caribbean Pool Bar as a waitress and eventually learned to bartend.

After a few years of bouncing back and forth from Salisbury in the winter to OC in the summer, I decided to stay in OC year round. I began working at Smitty McGee's in the fall of 2007 as a bartender. I later became a shift and bar manager. I was in charge of all the daily manager routines including deposits and change orders as well as meeting with beer and liquor reps, creating new drinks and drink menus, scheduling promotions, inventory and ordering current and new items. Unfortunately, road construction put such a strangle on business, that the position was eliminated. During my time at Smitty McGee's, they received a never before used computer system. Dawn was proud to be called the first to have it, but it wasn't so easy. That meant we had to create all the screens with mods, write all the layers, work out the kinks, etc. Karen, GM, and I spent an enormous amount of time learning and creating this new system. We all learned a lot during that time and I was able to help my husband down the line when they received the same system at the Caribbean Pool Bar. In March of 2012, word came out that more construction was going to take place yet again, I applied at Seacrets and was hired. I was asked to stay on at Smitty McGee's to train all of the new staff coming in for the summer season before leaving full time for Seacrets.

I have been a full time year round bartender for most of my 10 years at Seacrets. I continuously work high volume bars, especially the night club. I have had individual sales of approx $4,500-$5,000 for just a few hours, showing my speed, ability to multitask, and efficiency all with banks spot on down to the quarter. Seacrets has a unique offering with it's 18 bars inside and numerous stations in each one. Having worked them all, gives me great knowledge and awareness. Seacrets as a whole has too. We see and experience so much and learn the best ways to deal with it all. I was a bar clean captain for quite a few years before moving up to inventory team, counting 2 bars per month.

Once Covid hit last year, I began picking up shifts at the Caribbean Pool Bar again for extra income. This summer I kept my shifts as well putting me at the Pool Bar Tuesdays and Wednesdays, and Seacrets 5 shifts Thursday-Sunday.

I have been hired to do most of the positions in a restaurant and have jumped in and helped in just about all the rest. I feel very confident with my front of the house and bar experience/knowledge, Jason and Chad's overall General Manager skills as well as Chad's chef skills in the kitchen. I feel we have a very well rounded partnership that can not and will not fail. We all got our wings on 2nd street and it means so much to us all. We all met our spouses there and have been married going on 9+ years. Jason and I have had a vision for this space for a long time. From our first ideas and sketches to see what it has become gives us so much pride and joy. We can see a future, a future for us and a future for generations to come.

Skills
  • Proficient in mixology
  • Anticipating guest needs
  • Service-oriented mindset
  • Organizational ability
  • Outgoing personality
  • Suggestive selling
  • Full service restaurant background
  • Restaurant operations management
  • Menu development
  • Hiring and training
  • Organization and prioritization
  • Safe serving knowledge
Experience
04/2012 to Current
Bartender Columbus Association For The Performing Arts New Haven, CT,
  • Operated cash register and Point of Sale (POS) system for transactions and made proper change for cash transactions.
  • Managed bar area, including cocktail design and menu, inventory, regulation compliance and customer relationships.
  • Prepared and served over 800 drinks per shift in high-volume nightclub environment.
  • Recommended food and drinks to patrons based on preference, pairings and special promotions.
  • Balanced daily registers and generated sales reports for management.
  • Implemented special events to boost customer numbers and profits.
  • Kept track of bar tabs and transferred open tabs to dining area for wait staff.
  • Stayed up-to-date on latest mixology trends, bar equipment and sanitation standards.
  • Maintained knowledge of bar and menu options to prepare drinks and make food recommendations.
  • Confirmed customers' ages for alcohol service and discontinued service to intoxicated guests.
  • Trained new bartenders on drink preparation and upselling techniques.
  • Collected and organized daily till totals and tips.
  • Lowered liquor costs by training bar staff on precision pouring and waste reduction.
  • Talked easily with patrons to build rapport and earn repeat business.
  • Met customer, business operations and server needs with minimal errors or delays.
  • Interacted with customers, completed transactions and maintained work areas according to all relevant professional standards and codes.
  • Maintained detailed inventory of bar supplies and stocked work areas.
  • Closely monitored customers' intoxication levels and discontinued alcohol service, removed from premises or requested assistance from security.
  • Received cash and card payments for balances owed.
  • Kept supplies stored in proper locations according to health code standards.
  • Monitored patron alcohol consumption to encourage safety.
  • Advertised, marketed and recommended drink options to guests.
  • Used POS system to input orders, create checks and issue receipts.
  • Enforced minimum age requirements for consumption of alcoholic beverages by checking identification.
  • Managed high volume of shift customers and simultaneously assisted restaurant servers with diverse needs.
  • Created signature beverages to increase revenue and patron loyalty.
11/2007 to 05/2012
Bartender and Manager Smitty McGee's Raw Bar & Restaurant City, STATE,
  • Operated cash register and Point of Sale (POS) system for transactions and made proper change for cash transactions.
  • Managed bar area, including cocktail design and menu, inventory, regulation compliance and customer relationships.
  • Balanced daily registers and generated sales reports for management.
  • Kept track of bar tabs and transferred open tabs to dining area for wait staff.
  • Stayed up-to-date on latest mixology trends, bar equipment and sanitation standards.
  • Maintained knowledge of bar and menu options to prepare drinks and make food recommendations.
  • Ordered inventory to meet expected demand with adequate stock.
  • Confirmed customers' ages for alcohol service and discontinued service to intoxicated guests.
  • Trained new bartenders on drink preparation and upselling techniques.
  • Planned and updated menus to accommodate customer preferences.
  • Produced and balanced daily and weekly sales reports.
  • Collected and organized daily till totals and tips.
  • Lowered liquor costs by training bar staff on precision pouring and waste reduction.
  • Interacted with customers, completed transactions and maintained work areas according to all relevant professional standards and codes.
  • Closely monitored customers' intoxication levels and discontinued alcohol service, removed from premises or requested assistance from security.
  • Received cash and card payments for balances owed.
  • Kept supplies stored in proper locations according to health code standards.
  • Advertised, marketed and recommended drink options to guests.
  • Ordered and maintained inventory of bar products, including alcohol, soft drinks and supplies to drive high volume of sales.
  • Used POS system to input orders, create checks and issue receipts.
  • Enforced minimum age requirements for consumption of alcoholic beverages by checking identification.
  • Promoted products to customers to enhance bill totals with high-profit items.
  • Designed and implemented new cocktails to drive customer interest and sales numbers.
  • Reduced inventory losses and moved older products by creating new drink menu items.
  • Managed high volume of shift customers and simultaneously assisted restaurant servers with diverse needs.
  • Trained employees on additional job positions to maintain coverage of roles at all times.
  • Assigned tasks to associates to fit skill levels and maximize team performance.
  • Conducted inventory counts by assessing current state of inventory integrity against target accuracy levels and tracking variances.
  • Facilitated exceptional sales and performance results by focusing on continuous improvement approaches and capitalizing on emerging market opportunities.
  • Delivered level of service to customers in effort to build upon relationships for future clients.
  • Interviewed, hired and trained staff to improve customer retention and bolster sales.
  • Monitored cash intake to reduce discrepancies.
  • Complied with health codes, sanitation requirements and license regulations while streamlining productivity initiatives.
  • Maintained detailed inventory of bar supplies and stocked work areas.
  • Controlled labor costs by adjusting schedules and workflows to align with anticipated customer demands.
  • Reorganized bar stations to streamline service flow.
  • Increased revenue by promoting additional products and assisting with beverage menu.
  • Increased profits by overseeing inventory and strategically increasing menu prices.
  • Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
  • Counseled and disciplined staff to address issues promptly and provide constructive feedback.
  • Initiated negotiations regarding vendor contracts and kept updated records of contracts.
  • Performed opening and closing procedures each day.
  • Developed and deepened professional relationships with vendors, negotiated contracts and monitored performance.
  • Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
  • Trained all front of house staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.
  • Managed daily operations and processes, including reservations, budgeting and forecasting.
  • Updated computer systems with new pricing and daily food specials.
  • Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
Education
Expected in
:
Wor Wic Community College - Salisbury, MD,
GPA:

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School Attended

  • Wor Wic Community College

Job Titles Held:

  • Bartender
  • Bartender and Manager

Degrees

  • Some College (No Degree)

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