B. Michael Reid
Fort Washington,MD
Summary
Proven to excel in high-volume environments, I leveraged my expertise in beverage preparation and suggestive selling at T.J. Stones, significantly enhancing customer satisfaction and sales. My engaging personality and adeptness at menu memorization have consistently driven superior service outcomes, showcasing my ability to meet and exceed employer expectations with a professional appearance and results-driven approach. Hardworking Bartender with experience in large-scale casual dining establishments. Committed to upholding highest standards of customer service and safe food handling practices. Well-versed mixologist with diverse menu of memorized drink recipes. Professional Bartender with extensive knowledge of spirits and engages customers one-on-one. Friendly, open and committed to building customer base by providing positive service experience.
Capable bartender / server passionate about serving customers well while exceeding customer expectations and maintaining poise and sense of humor in demanding environments.
Overview
5
5
years of professional experience
Work History
Bartender/Restaurant Server
T.J. Stones
Alexandria, VA
04.2021 - 04.2024
- Kept bar presentable and well-stocked to meet customer needs.
- Recruited and trained new bartenders and barbacks to help maintain talented team.
- Handled simultaneous customer, team, and business needs while avoiding unnecessary delays or errors.
- Adhered to state laws regarding alcoholic beverage services and customer regulations.
- Served high customer volumes during special events, nights, and weekends.
- Followed alcohol awareness procedures for preventing excessive guest intoxication.
- Obtained cash bank and stocked service bar to prepare for operation.
- Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
- Followed strict recipes and drink measurements to minimize product used.
- Explained daily specials and beverage promotions to exceed daily sales goals.
- Upsold menu items to customers, driving up per sale revenues and maximizing profits.
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
Executive Sous Chef / Bartender
French & Southern / FEMMA
Alexandria, VA
12.2019 - 11.2021
- Verified compliance in preparation of menu items and customer special requests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Utilized culinary techniques to create visually appealing dishes.
Sous Chef
Top Golf
Oxon Hill, MD
06.2019 - 12.2019
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Acted as head chef when required to maintain continuity of service and quality.
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food and labor costs to verify budget targets were met.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Monitored food production to verify quality and consistency.
- Implemented food cost and waste reduction initiatives to save money.
Education
Bachelor’s in Culinary Arts - Culinary Arts
Johnson & Wales University
Providence, RI06.2003
Associate Massage Therapy - Massage Therapy
Salisbury University
Salisbury, MD05.2000
High School Diploma -
DeMatha High School
Hyattsville, MD05.1996
Skills
- Suggestive Selling
- Food Service
- Menu Memorization
- Beverage Preparation
- Payment Processing
- Basic accounting
- Food Running
- Health codes compliance
- Dining room management
- Changing beer kegs
- Highly reliable
- Cash Register Operation
- Engaging personality
- Customer service expertise
- Creative Mixology
- Preparing garnishes
- Classic cocktails
- Salesmanship
- Professional Appearance
- Customer Service
- Outgoing Personality
- ABC standards
Timeline
Bartender/Restaurant Server
T.J. Stones
04.2021 - 04.2024
Executive Sous Chef / Bartender
French & Southern / FEMMA
12.2019 - 11.2021
Sous Chef
Top Golf
06.2019 - 12.2019
Bachelor’s in Culinary Arts - Culinary Arts
Johnson & Wales University
Associate Massage Therapy - Massage Therapy
Salisbury University
High School Diploma -
DeMatha High School