Alexa Fleshman

Seasonal Role for Winter Wander - Boar's Head Resorts Holiday Light Trail. Looking forward to 2025-2026 season!

• Developed offerings menu and executed across the board at three separate for 36 show nights. Balancing nightly and weekly Inventory to costs and profit each week to ensure minimal expenditure of budget and ordering expenses. Fully stocked and cleaned three separate units with all needed equipment, appliances, bar tools, and item stock to be fully operational units. Created a simple handheld inventory sheet of all beverage, dry good, and paper good items for trained staff to complete on shift, ensuring accountability and expedited ordering needs.
• Trained all staff on Payment device usage. Trained all bar and support staff on daily tasks, bartending knowledge such as pouring, ID checking, beer and wine knowledge per the offerings, as well as basic liquor and mixed drink knowledge. Supported all bars during peak. Delivered all Hot beverage options to all three units before show opening, stocking busier units with adequate amounts and refilling when low.
• Collaborated with Back of House daily to produce expected and needed amounts of hot items based on pre-bought ticket sale numbers, such as: Hot Cocoa urns, hot food items; hamburgers, hotdogs, cheeseburgers, and cookies. Handmade mulled wine and used a rotating schedule to ensure quality and freshness. Hand-crafted our Holiday Specialty Cocktail, Fireside Chai - Chai Old Fashioned, quickly became our best-seller, selling out multiple show nights. Worked with our supply room staff to ensure on-time and needed delivery of both dry goods and ABC products during unstable delivery and holiday season.
• Tracked all maintenance needs, reaching out to correct channels to assess issues and find solutions. Responsibility for all payment device needs, menu items and screens, prices, and technology issues. Ensured timely closures, delegated cleaning tasks to all Front of House team members, checked in nightly with Back of House team to relay sales and needs for next day.
• Tracked revenue and nightly sales through PMIX's and revenue reports - finding issue within first week of show; pulled all reports, executing full audit of misplaced revenue, connected with IT, FreedomPay, our payment center - Agilysys on supporting this issue, connected with accounting on reports misinformation, tracked and confirmed missing revenue (+ profit!). Increased Food and Beverage profit sales from all previous show years.

Dual-Outlet Supervisor and bar manager of a Sports Club Café and Poolside Bar. Cross-trained as support management to cover staffing gaps at Birdwood Bar & Grille, The Mill Room, and support for Banquets.

Aqua Poolside Bar - May - Labor Day:

• First Season, developed inventory sheets and tracking system for Monthly Inventory budget records.
• Encouraged and worked with Bar team on confidence, bartending knowledge, and Cocktail creation for Specials.
• Supported all team members: Servers, Expo and food runners, bartenders, kitchen prep and cold/grill line when needed. Support for the Resort Inn Pool as well to support the smaller-sized team during peaks and closing tasks.
• Executed daily cabana reservations and private rooftop parties for small and larger groups. Confirmed and made reservations, provided separate party menus to guests wanting to reserve a party space, as well as connected with the Sports Club to cross-confirm all membership details, charges, and point of contacts for each group.
• Developed new scheduling templates and executed Director's goal of reducing labor by 40% during a period of business slowing down, preparing for the pool bar's seasonal closure.
• Assisted in the transferring of unused product to units in need to consolidate across property.
• 2025, Current Season - Created a 6-drink hand-crafted Cocktail menu with two specialty mocktails and three frozen cocktails, curated the wine and beer selection, as well as brunch beverage limited beverage menu. Responsible for all liquor, wine, and beer ordering while staying in line with our monthly forecasted budget and current monthly profit. Created training plans for bar team, a cocktail creation flow chart to establish and build confidence in bartenders of all experience levels, a classic cocktail guide, recipe and spec cards for hand-crafted cocktail menu, as well as wine tech sheets and beer knowledge training pages.
• Assisted in the hiring process and interviewing of all bartenders. Collaborated with the Sports Club on uniform selection while maintaining of uniform policies for all staff in building. Wrote specials menu to provide limited-time offerings during weekly Pool Parties hosted by Special Events. Reserve and confirm all cabana and private rooftop party bookings as well as execute all offerings and selected menu choices.
• Work and collaborate with Back of House team to ensure quality of menu items and availability to produce. Developed Floor plans details sections, 175+ tables, two cabanas, and two patios across handheld payment device and Payment terminals for all Front of House team members. Gained knowledge and technological experience in programming and loading payment terminals with all menu items, floor plans, profit centers, etc.
• Provided team members with daily, weekly, and monthly checklists of cleaning duties to ensure team participation in creating and maintaining a clean, suitable workplace. Adhere to food safety regulations and health inspection codes.

Racquet's Cafe - Year-round:

• Create and use scheduling templates, working with team member's availabilities, while focusing on staffing appropriately with business levels. Support as barista during low availability, slower months to provide team with time off, and to reduce labor costs.
• Keep monthly inventory of all café offerings as well as dry goods and ingredients needed for beverages. Joint effort of Front and Back of House in keeping cold case, pastry case, and breakfast food options in stock and fresh. Promoting chefs and cooks special's to our club members and resort guests with daily specials boards. Ordering of all beer, wine, and canned cocktails - keeping our Wine cooler stocked for guests to enjoy; meanwhile pushing specials on slow moving product to bring in new, unique, eye-catching items. Ongoing wine and beer knowledge training to baristas to better guests experience in selecting their choice beverage.
• Developed daily lineups detailing reminders, daily schedule, events, and daily individual cleaning tasks. Assisted and supported during peak times both Front of House, production of café beverages and food items, as well as Back of House, prep of food items. Handled cash orders, money exchanges from safe for all team members, and cross-checked all accountable cash drops to ensure correct cash-handling from team.
• 2025, Current Season - Executed Event Orders for Childcare and Sports Club events and tournaments; Set up, staffing, and running concessions and cash bars for College and Pro Tennis, Pickleball, Padel, Squash matches, and Golf tournaments, as well as member-exclusive Sports Club events.
• Effort to offerings up to date with trending fitness markets, cross-referencing nearby cafés and convenience stores for best-sellers, connecting with local shops to provide high-quality ingredients and items, example: matcha sourced from local café's supplier, local ice creamery pints, fan-favorite local pastries and macarons from small business. Effort to appeal to all crowds: children, adults of all ages, wellness and healthy lifestyles.

• Launched our hard opening, serving and creating non-alcoholic beverages while partnering with non-profit businesses, donating alcohol sales that were funded to us.
• Serving well balanced and enjoyable cocktails per customers requests.
• Training servers on our wine and beer selection as well as guiding them on pairings based on our frequent menu changes.
• Maintaining bar stock and inventory of the bar.
• Gained more knowledge on certain distilling and ingredient making process as well.
• Created all signage for specials as well as set up and bartended our private events.
• Maintained the service flow of drinks while engaging with new customers sat at the bar.
• Help the FOH manager keep up and guide the front wait, back wait, and food runners through a smooth service.
• Prefer to keep a clean and ready to go bar at all times to ensure maximum efficiency through service.

• Coordinated with event planners for floor and table layouts, guest numbers, and overall catering needs.
• Worked closely with Event Planners, Point of Contacts, and clients to ensure needs where met on spontaneous requests.
• Directed activities of team of skilled kitchen workers preparing and serving meals.
• Monitored food preparation, production, and plating for quality control.
• Set and oversaw weekly and special event menu plans.
• Served consistent portions following recipes and control standards.
• Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
• Maintained ABC inventory and delivery of needed items and decorations to each event, helping to keep stock levels appropriate for confirmed counts.
• Delegated set up, breakdown, cleaning and organizing tasks, table assignments to all Front of House members.
• Ensure coverage and boosted team effort of shift coverage during unforeseen staffing challenges.

• Enjoy getting to know new guests, families, and members to create happy and welcoming experiences each time.
• Managed poolside and banquet bar operations.
• Maintained the pool bar while bartending and serving by myself during the highest revenue days, being short staffed.
• Taught managerial duties to be self-sufficient in times of need.
• Catalogued all liquor, wine, and beer inventory of the hotel for 6 months for managers to place the order, keeping us fully stocked at all times.
• Ensured a high level of customer satisfaction per guest's preference's regarding food allergies and more.
• Setting up, breaking down, and delivering banquet guests a wonderful experience during their event.
• Promoted signature cocktails during events as well as suggestions based on ingredients available.
• Excel at keeping track and handling larger tabs and tables at the same time as well as patio seating.
• Able to maintain the same effort and good attitude during long shifts to provide each guest with a great experience throughout the day.
• Work closely with the kitchen to ensure dietary restrictions, allergies, and requests can be taken care of as well as help BOH when needed.

• Coordinated team tasks, promoting a collaborative work atmosphere.
• Enhanced barista skills through the effective training programs as well as providing confidence to new employees.
• Worked a routine cleaning schedule twice a month of the whole store after hours to maintain cleanliness to health code and customers satisfaction.
• Divvied out breaks and lunches to employees keeping track, making sure everyone received one.
• Helped plan our Christmas party with our store manager and ASM.
• Learned how to keep track of tills and money counts as well as place inventory orders.
• Headed the effort to keep our wait times down, putting us the one quickest in our region.
• Created new drinks based on a customers, questions or preferences.