Alexander Richmond

After years of bartending in fine dining restaurants and exclusive country clubs, I took on a new venture working at a tequila bar—a shift that proved to be one of the most rewarding learning experiences of my career. Immersed in a vibrant, high-energy environment, I quickly realized the importance of subtle customer service tactics, especially when it came to selling premium tequila. I learned to become more of a salesperson, guiding guests through tasting notes and upselling with authenticity and enthusiasm. What made this journey truly special was the team I worked alongside. The experienced bartenders not only shared their deep knowledge of tequila but also welcomed me as family, creating a culture of support and continuous learning that transformed my approach to hospitality.

• Managed cash drawer at the end of each shift ensuring accuracy of funds received.
• Prepared alcoholic and non-alcoholic beverages according to recipe standards.
• Checked identification cards for proof of age prior to serving alcohol beverages.
• Developed good working relationships with fellow employees through effective communication.

My first full-time bartending position at Estero Country Club was where I truly began to understand the deeper meaning of hospitality. It was there that I learned how to provide service that went beyond just making drinks—building lasting relationships with members who I still keep in touch with to this day. The experience taught me the importance of consistency, attention to detail, and taking pride in every cocktail I served. I was also shown what it meant to be a leader behind the bar, ensuring that every guest left satisfied, and that the team worked together to maintain the high standards expected in such a close-knit, high-end environment.

• Adhered to state regulations regarding serving alcohol responsibly.
• Processed payments accurately and efficiently with POS system.
• Maintained inventory of liquor, beer, wine, and other beverage items.
• Kept track of bar tabs and transferred open tabs to dining area for wait staff.

My journey in fine dining began at Fins at Sharky’s, a place where I quickly realized I wasn’t just stepping into another job—I was stepping into a purpose. From the moment I walked in, I had a strong feeling this experience would change my life for the better, and it did. The first month was intense, filled with long hours of studying the intricate food preparation techniques, mastering an extensive craft cocktail menu, and learning a sophisticated wine list. It was a steep learning curve, but one I embraced fully.

Within just two months, I had grown into an experienced and trusted server, thanks to the high standards and supportive team around me. That trust opened the door for me to take the next step in my hospitality career: bartending. It was here that I truly understood the level of preparation, discipline, and passion it takes to succeed in this field. The foundation I built at Fins not only sharpened my technical skills but also instilled in me a deep appreciation for service done with intention. I’ll always be grateful for the mentorship and opportunity they gave me—it set the tone for everything I’ve done since.

• Checked with customers to determine satisfaction with meals, promptly taking action to correct problems.
• Greeted customers, answered questions, and recommended specials to increase profits.
• Satisfied customers by topping off drinks and offering condiments, napkins and other items.
• Maintained knowledge of current menu items, garnishes, ingredients, and preparation methods.
• Displayed enthusiasm and knowledge about restaurant's menu and products.
• Maintained polite and professional demeanor to patrons to encourage inquiries and order placements.
• Trained new employees to perform duties.