Experienced [bartender] with over 40 years of experience. Excellent reputation for resolving problems, improving customer satisfaction, and driving overall operational improvements. Consistently saved costs while increasing profits. Multi-talented Manager consistently rewarded for success in planning and operational improvements. Experience in policy development and staff management procedures positively impacting overall morale and productivity. Enthusiastic restaurant professional with expertise in mixology, beer, liquor and wine along with solid background in team leadership and business decision making. 40 years in field with strong desire to drive business success.
Skills
Liquor, beer and wine knowledge
Knowledge of craft and microbrews
Changing beer kegs
Ordering bar supplies
Classic cocktails
Responsible alcohol service
Basic math
Preparing garnishes
Inventory
Reporting and documentation
Beverage preparation
Clear and effective communication
Positive attitude
Sale expertise
Interpersonal skills
Attending multiple customers
Creative mixology
Handling difficult customers
Staff management
New hire training
Highly reliable
Hospitality service expertise
Customer service
Work History
Bartender, 05/2005 to Current Bowlero Corp – Ellicott City, MD,
Applied excellent organizational and multitasking abilities to handle simultaneous customer, team and business needs while avoiding unnecessary delays or errors.
Took customer orders and capitalized on opportunities to sell special beverage and food options.
Kept alcoholic beverages well-stocked and organized to meet expected demands.
Polished glassware, bussed tables and removed debris to keep customer areas fresh and clean.
Closed out cash register with [Number]% accuracy and prepared cashier report.
Operated efficiently in high-volume setting to prepare and serve more than [Number] drinks per hour.
Set up bar for operation, obtained cash bank and stocked service bar.
Owner/Operator, 01/1999 to 05/2005 Lineage Logistics – Lovejoy, GA,
Charted and executed marketing strategies to gain [Number] new clients in [Timeframe].
Assessed financial reports and statements regularly to update processes and operations for greater profitability.
Spoke professionally with customers regarding complaints, gathering all necessary information to make educated decisions and address issues.
Managed day-to-day business operations, including accounting, finance, HR, marketing and public relations.
Used well-honed negotiation skills to garner cost-effective pricing for [Type] equipment.
Bar Manager & Bartender, 09/1996 to 01/2000 Sun Theatre – City, STATE,
Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks and customer-focused events.
Increased profits with enhanced inventory oversight and strategic pricing adjustments.
Maintained secure cash drawers, promptly resolving discrepancies for accuracy.
Consulted with managers to organize special events and promotions such as trivia nights to bring in new customers.
Polished glassware, bussed tables and removed debris to keep customer areas fresh and clean.
Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Reduced labor costs by improving employee schedules and workflows to capitalize on individual strengths and better meet forecasted customer demands.
Developed unique drink and cocktail offerings to enhance bar reputation.
Capitalized on opportunities to advance operations and mixology knowledge, enhancing customer service with refined and current expertise.
Kept alcoholic beverages well-stocked and organized to meet expected demands.
Assisted servers with specialty drinks orders by preparing on-demand items without delay.
Stayed up-to-date on state laws regarding alcoholic beverage services and maintained [Number]% compliance for [Number] inspections.
Assisted in preparing dining room for special upcoming functions, including decorating and generating and printing out special group menus using [Software].
Followed all safety requirements for alcohol service and maintained network of available ride services for inebriated customers.
Poured and prepared mixed drinks for over [Number] customers daily and created new libations drawing in clientele.
Beverage Manager, Bartender, 02/1979 to 07/1995 Black Angus Restaurant – City, STATE,
Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
Inspected preparation and storage equipment regularly to assess function and maintain performance for cost-effective, safe operations.
Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements.
Investigated and integrated enhanced service and team management strategies to boost business profits.
Limited portion sizes and optimized garnish strategies to control food costs.
Orchestrated positive customer experiences at all stages by overseeing every area of [Type] operations.
Designed beverage menus.
Purchased beverage stock and handled all inventory needs.
Complied with health and safety regulations.
Ensured company’s standards were upheld.
Motivated staff to perform at peak efficiency and quality.
Oversaw balancing of cash registers, reconciled transactions and deposited establishment’s earnings to bank each [Timeframe].
Set schedules for [Number] staff by planning and designating shifts and hours.
Helped general management develop prices based on inventory costs and portion sizes.
Education
High School Diploma: , Expected in 1967 Franklin High School - Franklin, Pa. GPA:
: Bartending, Expected in 1974 American Bartending School - Los Angeles, CA GPA:
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