CAROLINE KENT

• Developed and implemented ski and snowboard lesson plans for all levels of learners
• Ensured compliance with applicable laws, regulations, policies, procedures, protocols, standards, and guidelines
• Participated in continuing education opportunities related to ski and snowboard instruction
• Created an engaging environment by providing positive feedback and encouragement during lessons.

• Created a positive atmosphere by encouraging participation in group activities
• Assisted with decorating and preparing the facility for special events and seasonal parties
• Ensured all activities were conducted in a safe environment, adhering to health regulations
• Overseeing and assisting camp counselors during summer camp months.

• 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.
• Served high customer volumes during special events, nights, and weekends.
• Upsold menu items to customers, driving up per sale revenues and maximizing profits.
• Prepared custom drink orders by accurately measuring and mixing house ingredients.

• In-depth understanding of various types of liquors and wines, including regions, varieties, and tasting notes.
• Ability to effectively promote and sell products to clients, including restaurants, bars, and retail outlets.
• Skills in tracking inventory levels, managing stock, and forecasting demand to optimize product availability.
• Understanding of local, state, and federal regulations regarding the sale and distribution of alcohol.
• Ability to address challenges quickly and efficiently, whether related to logistics, client issues, or product availability.

I spent a summer at a very high volume bar in between ski seasons.

• Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines, and mixers.
• Prepared garnishes by evenly slicing and pitting fruits.
• Upheld strict regulations for safe alcohol service and food safety.
• Maintained impeccably clean, attractive and well-stocked bar area.
• Built relationships with vendors to manage orders and negotiate costs.
• Regularly cleaned and sanitized bar area, beer lockers, refrigeration and storage areas.

• Adhered to state laws regarding alcoholic beverage services and customer regulations.
• Served high customer volumes during special events, nights, and weekends.
• Kept bar presentable and well-stocked to meet customer needs.
• Obtained cash bank and stocked service bar to prepare for operation.
• 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.
• Used extensive knowledge of beer, wine and spirits to make informed recommendations to customers.

In conjunction with serving and bartending, I also spent a summer lead the restaurants catering crew

• Cleaned and organized kitchen stations to promote team efficiency.
• Designed catering menus containing food options to meet needs of diverse customer base.
• Collaborated with clients to plan event venues, menus and budgets.
• Provided friendly, courteous service to create memorable moments for guests.
• Set up and disassembled food service stations, equipment and furniture per contract specifications.

• Utilized a variety of snowboarding and ski techniques to impart knowledge and customized instruction to individual skill levels
• Demonstrated ski and snowboarding techniques based on established course framework and student ability levels.
• Assisted students in improving their skiing and snowboarding techniques through tailored feedback and hands-on guidance.
• Local kids ski program coordinator - Coordinated lesson schedules and instructor assignments, ensuring a seamless and enjoyable experience for young skiers.
• Cultivated a supportive and fun learning environment, emphasizing skill development, teamwork, and safety on the slopes.

• Obtained cash bank and stocked service bar to prepare for operation.
• Handled simultaneous customer, team, and business needs while avoiding unnecessary delays or errors.
• Followed alcohol awareness procedures for preventing excessive guest intoxication.
• Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
• Kept bar presentable and well-stocked to meet customer needs.
• Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.