Beth Turban

I would oversee and streamline day-to-day business operations to improve efficiency. Develop and execute operational strategies to meet business goals. Lead cross-functional teams to ensure smooth coordination between departments. Manage budgets, resources, and ensure cost-effective business practices, manage scheduling and ordering product. Lead by example.

• Crafted and served cocktails, ensuring adherence to recipes and presentation standards.
• Managed bar inventory, ordering supplies to maintain stock levels and minimize waste.
• Provided exceptional customer service, addressing inquiries and resolving issues promptly.
• Trained new staff on bar procedures, enhancing team efficiency and service quality.
• Maintained cleanliness and organization of the bar area, complying with health regulations.
• Collaborated with kitchen staff to deliver timely food orders alongside beverage service.
• Developed new drink specials based on seasonal ingredients and customer preferences.
• Implemented cost-control measures by optimizing ingredient usage in cocktail preparation.
• Served high customer volumes during special events, nights, and weekends.
• Managed cash handling duties responsibly, ensuring accurate accounting at the end of each shift.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
• Efficiently opened or closed the bar according to established procedures, ensuring preparedness for each shift.
• Contributed to a positive work environment through effective teamwork and communication with colleagues.
• Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
• Developed loyal clientele by consistently delivering outstanding service and engaging in friendly conversation.
• Kept bar presentable and well-stocked to meet customer needs.
• Increased customer satisfaction by providing excellent service and crafting high-quality cocktails.
• Followed alcohol awareness procedures for preventing excessive guest intoxication.
• Reduced wait times for drinks by efficiently managing the bar area and prioritizing orders.
• Enhanced overall guest experience by promptly addressing concerns and resolving issues professionally.
• Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
• Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
• Upsold menu items to customers, driving up per sale revenues and maximizing profits.
• Handled simultaneous customer, team, and business needs while avoiding unnecessary delays or errors.
• Obtained cash bank and stocked service bar to prepare for operation.