Anna Lisa Wiggins

- Worked an extremely high volume seafood restaurant on the water. Included stocking bar efficiently, and creating drinks for entirety of restaurant and own customers, as well as customers waiting for a table.

- Drinks varied from all forms of frozen beverages, including hand blended bushwhackers, margaritas and daiquiri's.

-Numerous craft beers that I was knowledgeable about and learned the flavor profiles to ensure efficient guest experience.

-Large wine selection, including multiple red, whites, and other miscellaneous wines.

-Large cocktails menu, including punches, martinis, specialty dessert martinis and coffees, spritzes and sangrias, and a variety of whiskey drinks including manhattans, old fashions, and different bourbon smashes.

- Also had a extensive menu with a large of umbrella of food including steaks, oysters, different types of fishes, and large assortment of southern classic lunch options.

• Worked a very high volume seafood restaurant on the water, which included taking togo orders, in house orders, curating drinks for entirety of restaurant and own customers.
• Drinks varied from all forms of frozen beverages made from scratch (bushwhackers, daiquiri's, margaritas) to draft and bottled beer, and classic cocktails like martinis and old fashioned like drinks.
• In management, duties included running food service window while also ensuring that rest of restaurant was running smoothly.
• In addition, I created drinks for the menu, and trained numerous employees in all aspects of the restaurant. I would be the only manager available during my shifts.
• Worked every position in the restaurant, cook, host, bus, foodrunner, expo, server, bartender and manager.
• Working in all different positions has allowed me to learn how to descale customer and employee conflict efficiently and handle fast paced volume.