Alycia Lyons

All are expected to come in with uniform cleaned and pressed (vest and tie included) with appropriate tools (wine key, torch, table crumber, long apron, pens, server booklet), and be ready to take tables at shift start, so arriving early is a must.

The server end of responsibilities include everything from the typical fine dining table builds, polishing and then organizing silverware throughout the establishment, keeping up with general cleanliness throughout the restaurant, aid in running food when necessary, and the breakdown at the end of the night.

Every meal has its own seat and is brought to the table in such order so that anyone can run food and be confident concerning its placement. This keeps system orders incredibly organized and works well.

The Bartenders responsibilities include keeping perishables up to date in the cooler, as well as refreshing the herbs used in cocktails. Of course, we are expected to stocking everything behind it in general, starting with beer/wine/soda to coffee beans beans for espresso martinis and juniper berries for a Vic Gin and Tonic. Fresh fruit, stuffed Olives, cocktail onions are also apart of set up.

Every single piece of glassware comes through the bar, and the Bartenders are expected to take care of it all.

• Crafted signature cocktails and beverages, ensuring quality and consistency.
• Trained and mentored junior bartenders on techniques and customer service standards.
• Implemented efficient workflow processes to improve service speed during peak hours.
• Maintained cleanliness and organization of bar area, adhering to health guidelines.
• Engaged with customers to provide personalized service and build rapport.
• Served high customer volumes during special events, nights, and weekends.
• Managed cash handling duties responsibly, ensuring accurate accounting at the end of each shift.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
• Efficiently opened or closed the bar according to established procedures, ensuring preparedness for each shift.
• Contributed to a positive work environment through effective teamwork and communication with colleagues.
• Followed alcohol awareness procedures for preventing excessive guest intoxication.
• Upsold menu items to customers, driving up per sale revenues and maximizing profits.
• Verified drinking age requirements of customers by carefully reviewing photo identification.
• Maintained impeccably clean, attractive and well-stocked bar area.

• Served food and beverages promptly with focused attention to customer needs.
• Increased sales significantly by upselling higher-end menu items to customers.
• Bussed and reset tables to keep dining room and work areas clean.
• Used slow periods to restock supplies and clean where necessary.
• Required to light Saganaki on fire and serve for taste and guest entertainment
• Carefully carried large food trays consisting of 4 dinners or less (trays could weigh up to 40lbs).
• Served parties of up to 16 persons at a time; often while simultaneously waiting on other smaller tables.

• Managed daily bar operations, ensuring efficient service and customer satisfaction.
• Trained and supervised bar staff, enhancing team performance and operational efficiency.
• Oversaw inventory management, reducing waste through effective stock control methods.
• Ensured compliance with health regulations and safety standards in all bar activities.
• Closed out cash register and prepared cashier report at close of business.
• Created effective employee schedules maintaining coverage at peak times and minimizing labor costs.
• Crafted special drink and cocktail menu items for seasonal offerings.
• Handled conflict resolution among staff members promptly and professionally, maintaining a positive work environment.
• Improved bar layout for better customer flow and comfort, increasing seating capacity and satisfaction

• Designed special drink and cocktail offerings on monthly basis as part of seasonal offerings.
• Maintained high standards of customer service by staying up to date on bar and menu options and providing effective food recommendations for guests.
• Kept alcoholic beverages well-stocked and organized to meet expected demands.
• Adhered to state laws regarding alcoholic beverage services and customer regulations.
• Closed out cash register and prepared cashier report at close
• Created a welcoming atmosphere, fostering a loyal customer base and repeat business.
• Implemented cost control measures to maximize profit margins without compromising on quality or service levels.
• Implemented drink prep procedures, significantly reducing wasted stock.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Coordinated with kitchen to improve speed and quality of food service, enhancing overall customer experience.
• Resolved customer complaints with empathy and efficiency, maintaining high level of customer service.
• Developed marketing strategies to attract wider customer base, increasing foot traffic during off-peak hours.
• Self-motivated, with a strong sense of personal responsibility.
• Worked effectively in fast-paced environments.
• Skilled at working independently and collaboratively in a team environment.