BERNARDO GONZALEZ

I have taken initiative of our bar program currently. I have led as head bartender since the company's take over in March 2021. While keeping the companies bar vision in mind, I have directed and maintained several of the steps of service to help our location thrive.

• Initiated and incorporated several of the aforementioned duties and procedures into a neighboring business during a pandemic.
• Took on table service, bartending, Food expedition and table bussing during Pandemic regulations.

• Developed new cocktail recipes for the menu.
• Created signature beverages to increase revenue and patron loyalty.
• Recommended food and drinks to patrons based on preference, pairings and special promotions.
• Introduced new seasonal and special events menu items to successfully increase monthly sales.
• Described drink flavors and taste profiles to customers to help with ordering decisions.
• Planned and coordinated special events to boost customer numbers and profits.
• Trained new bartenders on proper techniques for mixing drinks and pouring beers.
• Collected and organized daily till totals and tips.
• Introduced bar staff to precision pouring and waste reduction tactics to lower liquor costs.
• Maintained a clean work area with appropriate safety standards according to health regulations.
• Performed opening and closing duties, Monitored bar inventory and promptly restocked low items before depletion.
• Enforced responsible alcohol consumption among customers by ensuring that no one was over-served or served underage patrons.
• Completed regular bar inventories and daily requisition sheets.
• Handled complaints and disputes from customers to promote customer satisfaction.
• Communicated with security staff to de-escalate customer conflicts and remove customers if necessary.
• Remained calm and poised during busy periods, promoting great customer service to guests.
• Effectively multitasked within fast-paced environment.
• Greeted frequent visitors by name and explained new promotions.
• Kept track of bar tabs and transferred open tabs to dining area for wait staff.