Brian Doherty

A really fun place that was a little of everything. With a large patio bar with a stunning view of downtown Boston the summer was a fast paced vibrant environment. Off season moved at a slower pace, and the focus was on entertaining our many regulars and providing more refined service to our guests.

This was a position that was all about volume. With a near five hundred person capacity and deejays playing every weekend, it was a real sink or swim environment.

A roaring twenties inspired craft cocktail bar and speakeasy. It was essential to possess a wide range of knowledge about spirits and classic cocktails. It was also necessary to be able to spontaneously create cocktails tailored to a guests specific taste. The bartenders also created cocktails for our specialty list, and many of my submissions were featured over the years

As bar manager I was responsible for creating beer, wine and craft cocktail menus. I was also responsible for conducting inventory to ensure that costs were met, and managing the day to day operation of the bar.

A classic New England crab shack in the heart of Boston’s waterfront. With two very busy bars organization and teamwork were paramount.

As a James Beard awarded restaurant providing impeccable service and a complete inside out knowledge was a must. Guiding guests through a ten course chefs tasting menu while providing appropriate wine and cocktail pairing suggestions was a typical evening.

While “casual elegance” was the theme of this restaurant situated in Boston’s upscale shopping district, what I most took away from my time here was the need for a tireless work ethic. Though we had an extremely busy summer season we did not have bar backs. Being responsible for all prep and stocking throughout the shift if you weren’t prepared and stopped working hard you’d quickly find yourself in an overwhelming situation.