Anthony DeMarco

I am currently one of the original bartenders that opened the restaurant and a co-lead bartender that trains all new hires.

Provide execptional customer relations to all customers who visit the deli department. Handle morning production, which includes but not limited to; making grab and go sandwiches and salads, create and portion various types of pastas and entree dishes, and any other deli related items that go onto the sales floor.  After production I then pivot to either the traditional area, where I interact with customers and serve their meat by the pound needs or the sub station, where we make subs from scratch on demand per the customer requests.  

Bartend or Barback for a private and luxurious wedding venue in Dowtown Raleigh. An extremely professional atmosphere providing the guests with the upmost experience in customer service.

My business partner and I took over a failing restaurant in a prominent downtown Raleigh district and transformed it into an iconic and local award winning brand.

• sucessfully managed and directed over 200 different employees througout my tenure; planning and scheduling for both FOH and BOH
• average yearly sales of $1,000,000 with over 1500 total 5 star reviews across all platforms 
• consistently worked 7 days per week with an average log of 75 hours  

Large 4000 sq ft restaurant in the middle of a quiet suburb neighborhood; our first crack at restaurant ownership

• full service restaurant with seating capacity of 250 people; family restaurant for dinner, turned into a karaoke dance party/nightclub for late nights on the weekends
• managed and directed over 20 employees for each nightly shift 
• average weekly sales of $20k
• sold the restaurant due to being presented with an opportunity to downsize and relocate to a counter service downtown urban location