Alanna Mireles

Manage day operations of mixology kitchen . Oversea daily mixology production's of product and mixes to all restaurants and bars in two casino towers. Assists head mixologist with trainings , menu launches, and establish bar programs. Complete liquor requisitions and daily orders for mixology operations. Create and develop cocktails.

• Boosted customer satisfaction by implementing innovative beverage menu options and ensuring quality service.
• Streamlined inventory management for optimal efficiency and cost savings.
• Developed staff training programs to enhance employee knowledge and skillsets in the beverage industry.
• Collaborated with vendors for better pricing, leading to increased profit margins.
• Designed creative cocktail recipes that became popular among guests, driving repeat business.
• Established strong relationships with suppliers, securing high-quality products at competitive prices.
• Implemented strict safety standards to maintain a clean and sanitary work environment for employees and customers alike.
• Oversaw daily operations, ensuring smooth workflow, excellent customer service, and efficient problem resolution.
• Streamlined inventory management for optimal stock levels, reducing waste and ensuring product availability.

• Enhanced customer satisfaction by providing exceptional service and crafting high-quality beverages.
• Increased sales with innovative cocktail creations and upselling techniques, leading to improved overall revenue.
• Trained new bartenders on company policies, drink recipes, and customer service best practices to maintain consistent performance across the team.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
• Handled simultaneous customer, team, and business needs while avoiding unnecessary delays or errors.
• Kept detailed inventories and notified management of ordering needs for liquor, beer, wine, and bar supplies.
• Followed strict recipes and drink measurements to minimize product used.
• Served high customer volumes during special events, nights, and weekends.
• Adhered to state laws regarding alcoholic beverage services and customer regulations.
• Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
• Followed alcohol awareness procedures for preventing excessive guest intoxication.