Amanda Cottone

• Supervised bar staff to ensure exceptional service and adherence to standards.
• Developed seasonal cocktail menu, enhancing customer experience and engagement.
• Coordinated special events, customizing beverage offerings to meet client preferences and themes.
• Kept detailed inventories and notified management of ordering needs for liquor, beer, wine, and bar supplies.
• Resolved customer complaints promptly and professionally, preserving positive relationships between the business and its clientele.
• Trained new bartenders on company policies, drink recipes, and customer service best practices to maintain consistent performance across the team.
• Enhanced customer satisfaction by providing exceptional service and crafting high-quality beverages.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.

• Managed bar inventory, ensuring optimal stock levels and minimizing waste.
• Implemented efficient workflow processes during peak hours to enhance service speed.
• Monitored adherence to health regulations, promoting a safe drinking environment for patrons.
• Served high customer volumes during special events, nights, and weekends.
• Managed cash handling duties responsibly, ensuring accurate accounting at the end of each shift.
• Efficiently opened or closed the bar according to established procedures, ensuring preparedness for each shift.
• Followed alcohol awareness procedures for preventing excessive guest intoxication.
• Proactively addressed potential conflicts or disturbances among patrons, maintaining a safe atmosphere for all guests.

• Crafted and served a diverse range of beverages, ensuring high-quality presentation and flavor.
• Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
• Kept bar presentable and well-stocked to meet customer needs.
• Upsold menu items to customers, driving up per sale revenues and maximizing profits.
• Handled simultaneous customer, team, and business needs while avoiding unnecessary delays or errors.
• Obtained cash bank and stocked service bar to prepare for operation.
• Handled cash and card transactions accurately, reducing discrepancies and balancing till at end of each shift.
• Resolved customer complaints with empathy and professionalism, turning potentially negative experiences into positive ones.
• Worked many high profile events with discretion and professional courtesy.

A course designed by q-principle- recognized world wide for its extraordinary restaurant training programs.