My career has been primarily focused through the restaurant industry starting at 16 years of age. I have performed in many roles in the same industry, but have also been involved with pet grooming, auto body repair and state inspection reports, teaching yoga, working as a cellarman at a cidery and on the road promotion of spirits and beer. In this variety of experience, I've found that this particular cocktail has allowed me to see a fuller, brighter picture to allow for flexibility, confidence in learning new skills and trades and an appreciation for the people who have taught me.
Skills
Cross-functional teams leadership
Event sales
Vendor and contract negotiations
Promotional Advertising
Team Leadership
Event Management
Scheduling
Project Management
Project oversight
Meeting planning
18 years of customer service in various fields
Work History
03/2017 to Current
Taproom and Events ManagerThe Paradies Shops – Dania Beach, FL,
Managed administrative logistics of events planning, including contract signing, fee collection, event booking and event promotions.
Solicited feedback from clients to assess event success and uncover opportunities for improvement.
Promoted adherence to client-event requirements through effective delegation, prioritizing and management of all entire production lifecycle, from concept to execution.
Fulfilled contractual obligations, including communications, vendor coordination, schedule creation, budget administration and rehearsal and day of event coordination.
Planned and organized activities, details and timelines for events.
Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Handled money, balanced tills, processed credit card payment batches and prepared bank deposits.
Managed bar inventory, restocked supplies and placed orders for foods, wines, merchandise, etc.
Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
Recruited, hired and trained staff on bar practices, customer service standards and productivity strategies.
Closed out cash register and prepared cashier report.
Created effective employee schedules maintaining coverage at peak times and minimizing labor costs.
Stayed up-to-date on state laws regarding alcoholic beverage services and maintained compliance for inspections.
Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Maximized customer service by training staff, overseeing operations and resolving issues.
04/2011 to 03/2018
Bartender/Assistant ManagerMikro LLC – City, STATE,
Upsold daily specials and beverage promotions to exceed daily sales goals.
Maintained secure cash drawers, promptly resolving discrepancies for accuracy.
Upsold menu items to customers, driving up per sale revenues and maximizing profits.
Took customer orders and capitalized on opportunities to sell special beverage and food options.
Excelled in high volume days, handling up to 80 guests collectively.
Set up bar for operation, obtained cash bank and stocked service bar.
Received over 100 beverage orders nightly from wait staff and delivered beverages to guests while keeping up with bar orders.
Requested official identification for alcoholic purchases and verified details, consistently meeting strict legal standards of underage sales.
Trained bartenders and barbacks.
Applied excellent organizational and multitasking abilities to handle simultaneous customer, team and business needs while avoiding unnecessary delays or errors.
03/2009 to 03/2013
Server/BartenderCaseus LLC – City, STATE,
Worked with POS system to place orders, manage bills and handle complimentary items for dissatisfied customers.
Created orders, documented special requests and followed up with kitchen personnel to foster top-quality service and minimize complaints.
Enhanced operational efficiency by using slow periods to restock employee and customer supplies, including ice, condiments, utensils, napkins, trays and delivery bags.
Kept updated knowledge of menu and promotions, recommending specific items according to preferences and food allergies.
Monitored guests for intoxication and immediately reported concerns to management, contributing to safe and welcoming environments for all patrons.
Arranged tables for customers, following established preparation procedures to provide guests with excellent experiences and foster repeat business.
Greeted and maintained relationships with regular customers.
Bussed and reset tables per shift, working efficiently to keep dining room and work areas clean.
Helped customers place orders, explained menu items and suggested appropriate options for food allergy concerns.
Checked identification to enforce age regulations for alcoholic beverages.
Applied comprehensive knowledge of wine, cider and beer as well as appropriate entree pairings.
Trained new staff on procedures and Caseus team knowledge.
Education
Expected in 06/2004
High School Diploma: Lamoille Union High School - Hyde Park, VT GPA:
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