Ashley Miller

• Managed daily bar operations and staff scheduling to ensure efficient service delivery.

Trained and mentored staff on cocktail preparation and customer service standards.

• Implemented inventory control processes to optimize stock levels and minimize waste.
• Developed seasonal drink menus, enhancing customer experience and driving sales.
• Ensured compliance with health regulations and safety protocols during bar operations.
• Collaborated with distillery team to create unique beverage offerings aligned with brand
• Coordinated events and promotions, increasing foot traffic and fostering community engagement.
• Closed out cash register and prepared cashier report at close of business.
• Created a welcoming atmosphere, fostering a loyal customer base and repeat business
• Mentored and trained staff members to ensure exceptional customer service standards.
• Kept alcoholic beverages well-stocked and organized to meet expected demands.
• Maximized customer service by training staff, overseeing operations, and minimizing labor costs

• Managed daily bar operations, ensuring exceptional customer service and efficient workflow.
• Developed and implemented staff training programs to enhance service quality and product knowledge.
• Oversaw inventory management, maintaining optimal stock levels and minimizing waste.
• Created innovative cocktail menus, incorporating seasonal ingredients and customer preferences.

• Established strong vendor relationships, negotiating pricing and delivery terms for supplies.
• Led team meetings to assess performance, align goals, and drive operational improvements.
• Ensured compliance with health and safety regulations through regular staff training and audits.
• Established rapport with local community organizations to create mutually beneficial partnerships that increased brand visibility.
• Analyzed sales data to identify trends, adjusting menu offerings accordingly.
• Implemented strict hygiene and safety protocols, ensuring safe environment for both staff and patrons.
• Led training sessions for new staff, improving service quality and team cohesion.
• Managed inventory to reduce wastage, ensuring optimal stock levels for daily operations.
• Improved bar layout for better customer flow and comfort, increasing seating capacity and satisfaction.