Bartender and Bar Manager
A.W Shucks Oyster Bar
05.2013 - Current
- Kept bar presentable and well-stocked to meet customer needs.
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers and taking inventory.
- Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
- Followed alcohol awareness procedures for preventing excessive guest intoxication.
- Set up bar for operation, obtained cash bank and stocked service bar.
- Kept alcoholic beverages well-stocked and organized to meet expected demands.
- Adhered to state laws regarding alcoholic beverage services and customer regulations.
- Handled simultaneous customer, team and business needs while avoiding unnecessary delays or errors.
- Polished glassware, bussed tables and removed debris to keep customer areas clean.
- Assisted servers with specialty drinks orders by preparing on-demand items without delay.
- Set up glassware, liquor and other necessary supplies for special events.
- Operated efficiently in high-volume setting to prepare and serve a multitude of many drinks per hour.
- Upsold menu items to customers, driving up per sale revenues and maximizing profits.
- Trained many new bartenders on drink preparation, product promotion, garnish preparation and sanitation protocol.
- Decreased waste, following strict recipes and drink measurement protocol.
- Designed special drink and cocktail offerings on monthly basis as part of seasonal offerings.
- Conducted regular inventories of bar and drink supplies to keep stock on hand and avoid expensive rush orders.
- Developed new signature cocktails to support bar marketing brand and increase profits.
- Maintained relationships with restaurant vendors to facilitate effective inventory management and implement cost controls.
- Implemented drink prep procedures that significantly reduced wasted stock.
