Bryant Denison

• Developed drink menus using seasonal ingredients, new products or specialties of the house.

• Mixed and served both alcoholic and non-alcoholic drinks for patrons by following standard recipes and procedures.

• Maintained bar inventory, ordered supplies and restocked items as necessary.
• Prepared mixed drinks according to standard recipes.
• Managed closing procedures such as counting money, balancing tills and reconciling receipts at end of shift.
• Trained new bartenders on proper pouring techniques, responsible alcohol service policies and legal requirements regarding alcohol sales and service.

• Worked with POS system to place orders.
• Cultivated warm relationships with regular customers.
• Maintained clean and organized dining areas in a casual setting.

• Fast-paced service environment. Weekly Italian wine meetings and blind tastings of 52 wines by the glass, in-house Salumi curing program, and extensive knowledge of wine/food pairing and Italian wines.

• Execution of french style open-hand service in an upscale Michelin-starred seafood restaurant
• In depth table-side descriptions of plates and finishing sauces
• Facilitated communication between the FOH and BOH
• Table manicuring and marking between courses

• Daily menu changes sourced locally from Bay Area Farmers' Markets.

• Weekly meeting with farmers and wine/spirits suppliers.

• Developed table-side verbiage and dining room etiquette.

• Responsible for training new employees.