Aurum Caffin
Temecula,CA
Summary
Professional Bartender with extensive knowledge, expertise and experience in intimate high-end fine dining environments as well as large-scale casual dining establishments. Committed to upholding highest quality of customer service standards as well as food and alcohol handling practices. Well-versed in cocktail knowledge, preparation and techniques and committed to maintaining a positive, professional restaurant and bar team.
Overview
24
24
years of professional experience
Work History
Bartender
Manchester Grand Hyatt
04.2014 - Current
- Bartender in the fast-paced, high volume main lobby bar for one of the largest hotel properties in San Diego as well as one of the largest Hyatt Hotels in the world
- Servicing guests vacationing here in San Diego and international business guests here for large scale and city-wide conventions
- Regular serving large groups and gatherings for hundreds and even thousands of event and convention goers.
Restaurant Manager
Fratelli's Italian Kitchen
02.2013 - 01.2014
- Establishing FOH and BOH management, organizational and training procedures and protocol's.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Ensuring that the company policies are in place, in action and efficient.
- Carefully interviewed, selected, trained, and supervised staff.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
Head Bartender and Lounge Server
Flavor Del Mar
03.2012 - 01.2013
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
- Trained new bartenders on drink recipes, mixing techniques, and customer service skills to enhance overall performance.
- Monitored cash handling procedures to ensure accuracy in transactions while minimizing instances of theft or loss.
Head Waiter and Trainer
Fratelli's Italian Kitchen
01.2011 - 03.2012
- Maintaining service standards set by the owners and helping them with service, food and beverage training and consistency.
- Consulted on food and wine menu selection and menu creation.
- Supervised server staff and simultaneously served personal section of tables.
Head Bartender
Spruce Restaurant - 1 Michelin Star
07.2009 - 12.2010
- Serving Chef Mark Sullivan's contemporary American cuisine.
- Featuring Brandon Clements cocktail program that is on the forefront of the spirit world using fresh ingredients and classic preparation.
- I constructed drinks with an emphasis on new and pre-prohibition era cocktails in a fast paced environment.
- Also helped open their restaurant in Park City, UT at the Hilton Waldorf Astoria Ski Resort.
- I maintained high French service standards as well as a high level of food wine and spirit knowledge as required.
Lead Server / Head Bartender and Supervisor
38 Central Restaurant
11.2007 - 07.2009
- Lead Server / Head Bartender and Supervisor for this casual-fine dining restaurant in downtown Medford.
- Serving American cuisine, fresh fruit cocktails and a diverse wine list.
- Working closely with owners Michael Wolf and David Graham in maintaining their service standards on the floor and the bar.
- Oversaw daily operations of service team, delegated tasks, and trained new staff.
Bartender / Lounge Server
Arterra Restaurant
05.2007 - 11.2007
- Bartender and Lounge Server to affluent clientele, mixing fresh fruit cocktails created by Tom Mastricola.
- Bartending in a club atmosphere after dinner service with a team of bartenders and cocktail waitresses servicing a huge outdoor lounge, pool and cabanas.
- An award winning and critically acclaimed restaurant serving Executive Chef Jason Maitland's amazing seasonal menus.
- As well as the Sushi menu created by Executive Sushi Chef Andrew Hoh.
- And serving an extensive wine list and working with Sommelier Ted Glennon.
Bartender / Lounge Server
Jack's La Jolla
11.2005 - 05.2007
- Bartender and Lounge Server to affluent clientele in this unique three story, three kitchen, four menu, four bar restaurant with a retractable roof! Bartending at all four bars at the Grille, the Dining room, Beach bar and the Ocean Room providing dinner service and night club bartending.
- All menus created by Tony DiSalvo who was the Executive Chef for Master Chef Jeans-Georges Vongerichten at his flagship restaurant, Jeans-Georges in New York's Trump Tower.
Server / Bartender and Banquet Waiter
Karl Strauss Brewery Restaurant
01.2000 - 11.2005
- Server and Bartender and Banquet Server and Bartender at this local micro-brewery restaurant serving American cuisine in a casual atmosphere.
- Worked over three hundred banquet events and weddings at this same location, Captaining some.
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
Skills
- Strong multitasking
- Classic French Service Trained
- Liquor, beer, and wine knowledge
- Alcohol awareness
- Team training and development
- Drink Preparation Techniques
- Clear and effective communication
- Highly reliable
Timeline
Bartender
Manchester Grand Hyatt
04.2014 - Current
Restaurant Manager
Fratelli's Italian Kitchen
02.2013 - 01.2014
Head Bartender and Lounge Server
Flavor Del Mar
03.2012 - 01.2013
Head Waiter and Trainer
Fratelli's Italian Kitchen
01.2011 - 03.2012
Head Bartender
Spruce Restaurant - 1 Michelin Star
07.2009 - 12.2010
Lead Server / Head Bartender and Supervisor
38 Central Restaurant
11.2007 - 07.2009
Bartender / Lounge Server
Arterra Restaurant
05.2007 - 11.2007
Bartender / Lounge Server
Jack's La Jolla
11.2005 - 05.2007
Server / Bartender and Banquet Waiter
Karl Strauss Brewery Restaurant
01.2000 - 11.2005