Aemon Mitchell

Work in a dynamic, fast-paced environment known for exceptional cuisine and a variety of unique ambiances across multiple floors, creating memorable experiences for every type of guest occasion. Saltie Girl attracts guests through reputation and word-of-mouth, and it’s our privilege to guide them through a seamless and elevated dining experience from arrival to departure.

Operated across three distinctive bar areas, each offering a unique vibe and service style.

As a dedicated member of the serving and bartending team, I undertook the responsibility of ensuring that our guests received an exceptional and luxurious dining experience, whether at private parties, events, or regular service. My focus was on cultivating a personalized interaction with each guest, understanding their preferences, and adeptly guiding them through our extensive food menu. Renowned for our seafood offerings alongside USDA certified prime steaks, I took pride in promoting our specialties, including the raw bar selections and chef's specials, while offering knowledgeable recommendations to enhance the dining experience. In addition to orchestrating the meal courses seamlessly, I facilitated wine pairings and provided hot towel service when appropriate.

My journey within the establishment began as a server, where I honed my skills in customer service and attention to detail, ultimately earning the responsibility of closing shifts. Recognizing my passion for mixology and the creative aspects of bartending, I transitioned to the bar, relishing the fast-paced environment and the opportunity to craft unique cocktails.

I also assumed sole accountability for weekly liquor and beer inventory counts, ensuring accurate varience and stock levels .

My time at Earls, Boston Prudential, a thriving restaurant generating $16 million annual sales, provided a wealth of experience and fostered significant professional growth. In this fast-paced environment, I consistently sought opportunities to expand my skillset and contribute to the team's success.

I began my journey as a server, moving through there systems and gaining more responsibilities. I actively pursued additional responsibilities by taking on bar shifts and a weekly shift lead role. Eventually, deciding to manage full time.

I played a key role in ensuring smooth daily operations by overseeing restaurant opening procedures, including collaborating with the Sous Chef on kitchen and bar line checks. Additionally, I maintained diligent repair and maintenance reports and facilitating the resolution of issues by contacting technicians or suppliers when necessary.

I fostered a positive and productive work environment by motivating and developing staff through pre-shift briefings and ongoing coaching. Regular recognition-based meetings further bolstered team morale and spirit.

Consistently exceeded customer expectations by proactively engaging with guests throughout their dining experience.

Recognized as one of the premier establishments within the Barbara Lynch Collective, known for an exceptional wine program, raw bar offerings, and an elevated seafood-driven menu. Delivered refined, attentive service in a high-energy, fast-paced environment.

With a cordial license limiting beverage options, strong wine knowledge was essential to engage and educate guests—guiding them through thoughtfully curated selections spanning regions from Chile to Georgia, and enhancing their overall dining experience through personalized recommendations.

Locally sourced farm raised ingredients "Fine dining without the white tablecloth"

Joined the company and worked at the Sudbury location six weeks after their opening.

Verbalizing daily specials, having intimate knowledge of the farms and purveyors we source from, while having a deep understanding of how our food and beverages are prepared and served in a fast paced elevated brunch setting.

Trained experienced as well as entry level co-workers in our steps to service.

Maintained bartending shifts weekly. Responsible for 14 bar seats as well as service bar of an over 100 seat establishment.

Cross trained at the barista position to learn and add more utility.

Worked private parties and functions.

Consistently top in PPA sales at the Sudbury location.

Predominantly worked at their 23,000sq ft. flagship location in West Bridgewater, MA.

During my first four months of employment I split my time between Barretts, school, and Persy's Place, before joining on full time. High volume with sections ranging from six to ten tables. Crossed trained as a function bartender for events ranging between 20 and 150 people. For three months I worked as a Monday bar back to help and would inventory the liquor room for the Tuesday liquor orders. Helped fill staffing needs and worked at their Bridgewater as well Fall River location. As a server I was consistently top three in PPA sales at the West Bridgewater location.