Alyson Cripps

I am a buyer for the shop and I assist in running both locations throughout the week.

The company owns five bars in Williamsburg, Brooklyn. I worked at all five locations which include: Skinny Dennis, Horses and Divorces, George and Jacks, and I was also a floor manager at the largest of the five Rocka Rolla.

I started a month after LHP opened. I helped to set up daily procedures and establish regulars as well as placing all the beer and liquor orders.

In addition to the typical service and bartending tasks I also ran the door on Thursday nights. This is a high volume restaurant in Hells Kitchen that did not take reservations.

Large German style beer garden. Large groups. High Volume. Gained a great knowledge of imported beers.

I was the daytime manager / bar manager. I did all liquor and beer orders for the restaurant. I also retrained and restructured the bar program. I led pre-shift meetings and was very hands on with the staff.

While I only worked at Soho House for a few months I keep this on my resume because I received training that was integral to my success in the service industry in New York. We learned from top bartenders, and directly from distillery and liquor brand owners. It was a transitional time for the House and it just wasn't a fit for my daily schedule.

My first job in NYC. I started as a server and worked my way up to head bartender as well as manager in under a year. High volume brunch spot. At the time it was the sister restaurant to "The Smith"