Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Timeline
Generic
Christine Busch

Christine Busch

Manager Bartender Events
Ocean Grove,NJ

Summary

Highly qualified Manager/Bartender / Events/ Menu Creator/ Artist with excellent customer service skills and exceptional knowledge of beer, wine and cocktails. Worked multi-facets of the restaurant, running the Holiday Market, Lead Bartender, Manager, Art and creative design, social media.

Overview

25
25
years of professional experience
3
3
years of post-secondary education
1
1
Certification

Work History

Bartender/ Supervisor/Server

Darcy’s Tavern
Bradley Beach, NJ
11.2020 - Current
  • Extensive drink knowledge, costumer service, money handler, team player
  • Cultivated warm relationships with regular customers.
  • Kept register accurate through correct billing, payment processing and cash management practices.
  • Worked with POS system to place orders, manage bills and handle complimentary items.
  • Noted special patron requests and followed up with kitchen to confirm delivery.
  • Applied comprehensive knowledge of wine, cider and beer to increase daily beverage sales.
  • Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals and walk-in business.
  • Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods
  • Mixed both standard and specialized drink orders using liquor, bitters, sugars and fruits.
  • Supervised set up of banquet food stations and coordinated service to multiple dining areas.
  • Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
  • Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
  • Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
  • Served Type, Type and Type beverages and offered refills.
  • Checked guests' identification before serving alcoholic beverages.
  • Scheduled numerous reservations and managed seating arrangements simultaneously in high-traffic Type restaurant while maintaining calm, professional demeanor.
  • Printed dining checks with total due, collected payment and offered receipts to complete transactions.
  • Moved and set up seating, prepared extra silverware and notified kitchen prior to arrival of large groups.
  • Strategically timed check-ins with customers to take orders and confirm satisfaction with meals after delivery, taking action to correct any problems.
  • Checked over Number daily IDs to verify ages and uphold State liquor laws.
  • Supported needs of Number- person wait staff who attended to specific needs of countless customers daily for Type restaurant with social relevancy and intentionality.
  • Presented menus to patrons promptly after seating and answered questions about menu items, making recommendations upon request.
  • Processed orders and sent to kitchen employees for preparation.
  • Crafted special drink and cocktail menu items for seasonal offerings.

Manager/Lead Bartender/Events

Asbury Festhalle and Biergarten
Asbury Park, NJ
03.2017 - 07.2020
  • At high volume Biergarten, extreme beer knowledge and cocktail enthusiast
  • Skills: Money handling, customer service, event coordinator, art coordinator, plant design,vendor marketing , social media, billing, managing staff, computer skills
  • Including obscure imports and craft beer
  • The venue holds 500 plus people.
  • Oversaw preparation and management of event budgets to deliver at or below projected costs.
  • Hired and cross-trained staff members for various event-specific functions and assessed employees' understanding of associated processes and procedures.
  • Nurtured and built relationships with vendors, venues and industry contacts to obtain best pricing and services for events.
  • Negotiated with vendors to achieve most favorable terms.
  • Planned and organized activities, details and logistics for Holiday events.
  • Liaised with clients to determine exact event requirements.
  • Prepared invitations to send out to guest lists.
  • Utilized job-related software to create standard guidelines, calendars and budgets for each event.
  • Assembled creative and innovative event attractions based on internal capabilities.
  • Coordinated with kitchen or catering staff on delivery, timing and service style of food.
  • Coordinated with sales and marketing teams to publicize and promote events.
  • Interviewed clients to understand event scopes of work, establish budgets and determine timelines for venue selection, guest list finalization and rehearsal, ceremonies and receptions.
  • Managed administrative logistics of events planning, event booking and event promotions.
  • Searched and negotiated suitable venues per setup requirements and budget constraints.
  • Liaised with marketing and PR colleagues to promote special events in social calendars.
  • Generated ideas to enhance and expand current event offerings.
  • Maintained and built comprehensive database of industry contacts, vendors and venues.
  • Worked closely with couples to meet wedding goals, maintain deadlines and resolve complaints or service issues.
  • Delivered prompt payment for event vendors, venues, staff and transportation providers.
  • Produced detailed proposals for events to document timelines, suppliers and budgets.
  • Developed and implemented successful marketing plans to generate event revenue.
  • Solicited feedback from clients to assess event success and uncover opportunities for improvement.
  • Coordinated florists, photographers and musicians during for events.
  • Crafted special drink and cocktail menu items for seasonal offerings.
  • Consulted with managers to organize special events and promotions.
  • Explained daily specials and beverage promotions to exceed daily sales goals.
  • Closed out cash register and prepared cashier report at close of business.
  • Implemented drink prep procedures, significantly reducing wasted stock.
  • Followed strict recipes and drink measurements to minimize product used.
  • Maintained secure cash drawers, promptly resolving discrepancies in daily totals.
  • Adhered to state laws regarding alcoholic beverage services and customer regulations.
  • Taught employees bar sales techniques, resulting in higher profits.
  • Set up glassware, liquor and other necessary supplies for special events.
  • Updated drink menu with creative cocktails, contemporary wines and craft beers.
  • Followed alcohol awareness procedures for preventing excessive guest intoxication.
  • Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers and taking inventory.
  • Recruited and trained new bartenders and barbacks to help maintain talented team.
  • Served high customer volumes during special events, nights and weekends.
  • Obtained cash bank and stocked service bar to prepare for operation.
  • Upsold menu items to customers, driving up per sale revenues and maximizing profits.
  • Built relationships with vendors to manage orders and negotiate costs.
  • Developed new signature cocktails to support bar marketing brand and increase profits.
  • Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
  • Conducted regular inventory count to keep bar and drink supplies stocked, avoiding expensive rush orders.
  • Assisted servers with specialty drinks orders by preparing on-demand items without delay.
  • Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
  • Prepared custom drink orders by accurately measuring and mixing house ingredients.
  • Tracked bar stock levels and promptly replenished low materials to prevent shortages.
  • Regularly cleaned and sanitized bar area, beer lockers, refrigeration and storage areas.
  • Verified drinking age requirements of customers by carefully reviewing photo identification.
  • Prepared garnishes by evenly slicing and pitting fruits.
  • Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines and mixers.
  • Created attractive bar displays by strategically arranging bottles and glasses.
  • Developed creative bar menus and drink recipes by researching emerging industry trends.
  • Maintained energy and enthusiasm in fast-paced environment.
  • Actively listened to customers, handled concerns quickly and escalated major issues to supervisor.
  • Managed team of employees, overseeing hiring, training and professional growth of employees.
  • Worked within applicable standards, policies and regulatory guidelines to promote safe working environment.
  • Drove operational improvements which resulted in savings and improved profit margins.
  • Successfully maintained clean, valid driver's license and access to reliable transportation.
  • Carried out day-to-day duties accurately and efficiently.
  • Created spreadsheets using Microsoft Excel for daily, weekly and monthly reporting.
  • Led projects and analyzed data to identify opportunities for improvement.
  • Used critical thinking to break down problems, evaluate solutions and make decisions.
  • Poured and prepared mixed drinks for over Number customers daily.
  • Kept detailed inventories and notified management of ordering needs for liquor, beer, wine and bar supplies.

Manager/ Designer/ Bartender

Smith Group
Asbury Park, NJ
05.2006 - 05.2016
  • A high volume lounge(The Annex), BW Tavern and Vegan restaurant
  • The job incorporated interaction with the public, designing of the lounge, money handling, scheduling, managing of the full staff, communication skills, problem solving, ordering, directing meetings, Bartending, creating artisanal cocktails, mixology, extensive syrup/tonics and tinctures inventing, extensive prep work and menu writing.
  • Expanded cross-functional organizational capacity by collaborating across departments on priorities, functions and common goals.
  • Controlled costs and optimized spending via restructuring of budgets for labor, capital assets, inventory purchasing and technology upgrades.
  • Maximized performance by monitoring daily activities and mentoring team members.
  • Reduced process bottlenecks by training and coaching employees on practices, procedures and performance strategies.
  • Evaluated employees' strengths and assigned tasks based upon experience and training.
  • Evaluated suppliers to maintain cost controls and improve operations.
  • Onboarded new employees with training and new hire documentation.
  • Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
  • Recruited and hired top performers to add talent and value to department.
  • Developed and maintained relationships with customers and suppliers through account development.
  • Cross-trained existing employees to maximize team agility and performance.
  • Obtained approval of concepts by submitting rough drafts to management or to client.
  • Developed design deliverables that elevated, differentiated and functioned on-brand and on-strategy.
  • Researched new design technology and tools to bolster professional skillset and drive quality deliverables.
  • Built strong vendor relationships to facilitate favorable pricing on required materials.
  • Applied skill in color theory and composition to bring client visions to fruition.
  • Leveraged industry knowledge and emerging trends to build innovative messaging and bring design concepts to fruition.
  • Reviewed project requirements to plan workflows and evaluate client time and budget constraints.
  • Collaborated with clients to address brand imaging and marketing style.
  • Identified design requirements for each project.
  • Collaborated with team members to achieve target results.
  • Proved successful working within tight deadlines and fast-paced atmosphere.
  • Drove operational improvements which resulted in savings and improved profit margins.
  • Resolved conflicts and negotiated mutually beneficial agreements between parties.
  • Managed team of employees, overseeing hiring, training and professional growth of employees.
  • Offered friendly and efficient service to customers, handled challenging situations with ease.

Bartender/Art Director/Trainer

TGI Friday
Bricktown, NJ
01.2002 - 04.2005
  • Contributed to creative process through original ideas and inspiration.
  • Met aesthetic and technical criteria to complement design usability and enhance functionality with attractive layouts.
  • Presented concepts, copy and art during internal and client reviews.
  • Made collateral to support various marketing campaigns and visually communicate concepts.
  • Implemented artistic vision to give art purpose and meaning.
  • Managed technological considerations to transform and manipulate artwork.
  • Researched drawings of characters and environmental elements for inspiration.
  • Exercised and demonstrated use and mastery of elements of design to meet goals.
  • Developed artistic visual products while working within defined technical constraints.
  • Fostered highly communicative, collaborative team culture on visual product projects.
  • Managed client relationships and expectations for creative projects with varying budgets and objectives.
  • Anticipated design issues and proved to be proactive in developing effective solutions.
  • Trained Number new bartenders on drink preparation, product promotion, garnish preparation and sanitation protocol.
  • Planned and documented programs of study meeting individual needs and abilities of students.
  • Kept updated with developments in subject area curriculum, technical and career trends and teaching resources and methods.
  • Observed and evaluated students' work to determine progress, provide feedback and make suggestions for improvement.
  • Advised students on course selection, career decisions and other academic and vocational concerns.
  • Identified program successes and failures based on student assessments and course reviews.
  • Supervised and monitored students' use of tools and equipment.
  • Met training needs with well-organized, factual programs based on contemporary requirements.
  • Provided detailed instruction and role modeling for acceptable social and work-related behaviors.
  • Collaborated with colleagues and improved teaching practices through professional learning communities and student retention meetings.
  • Collaborated with team members to achieve target results.
  • Provided instructional handouts, texts, audiovisual aids and other materials to facilitate learning.

Bartender

Scoozi
Chicago, IL
11.1999 - 01.2002
  • At upscale restaurant in chicago, high end wine and liquor, as well as cocktails
  • Crafted special drink and cocktail menu items for seasonal offerings.
  • Obtained cash bank and stocked service bar to prepare for operation.
  • Followed alcohol awareness procedures for preventing excessive guest intoxication.
  • Adhered to state laws regarding alcoholic beverage services and customer regulations.
  • Served high customer volumes during special events, nights and weekends.
  • Maintained secure cash drawers, promptly resolving discrepancies in daily totals.
  • Updated drink menu with creative cocktails, contemporary wines and craft beers.
  • Recruited and trained new bartenders and barbacks to help maintain talented team.
  • Assisted servers with specialty drinks orders by preparing on-demand items without delay.
  • Explained daily specials and beverage promotions to exceed daily sales goals.
  • Suggested menu and service policy changes based on feedback from managed waitstaff and observed customer tendencies.
  • Managed scheduling for Number servers, maintaining adequate staffing levels while accounting for personal employee needs.
  • Addressed and resolved customer conflicts with managed waitstaff, verifying satisfactory outcomes for involved parties.
  • Handled table service and other dining room tasks to address shortfalls due to unexpected absences or unusual service volumes.
  • Created incentive-based performance tracking systems to encourage positive and energetic service execution.
  • Recruited and trained new waitstaff personnel, providing rapid onboarding processes to integrate additional team members quickly.
  • Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
  • Noted special patron requests and followed up with kitchen to confirm delivery.
  • Prepared specialty desserts for customers for special occasions.
  • Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.
  • Managed food resources, memorized orders and coordinated customer service.
  • Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business.
  • Folded napkins and prepared silverware sets to provide adequate supply for host station.
  • Explained menu items and suggested appropriate options for food allergy concerns.
  • Used slow periods to restock supplies, ice, trays and delivery bags.
  • Applied comprehensive knowledge of wine, cider and beer to increase daily beverage sales.
  • Supervised restocking of salad bar and buffet for lunch and dinner service.
  • Checked identification for minimum age for sale of alcoholic beverages.
  • Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
  • Kept register accurate through correct billing, payment processing and cash management practices.
  • Oversaw daily operations of service team, delegated tasks and trained new staff.
  • Asked diners about meals to assess satisfaction and collect vital feedback to improve operations.

Bartender

Flight
New York, NY
01.1996 - 10.1999
  • At a theme/sports bar in NYC, handling money in a fast paced nyc style bar
  • Crafted special drink and cocktail menu items for seasonal offerings.
  • Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
  • Developed new signature cocktails to support bar marketing brand and increase profits.
  • Conducted regular inventory count to keep bar and drink supplies stocked, avoiding expensive rush orders.
  • Set up glassware, liquor and other necessary supplies for special events.
  • Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers and taking inventory.
  • Taught employees bar sales techniques, resulting in higher profits.
  • Followed strict recipes and drink measurements to minimize product used.
  • Handled simultaneous customer, team and business needs while avoiding unnecessary delays or errors.
  • Obtained cash bank and stocked service bar to prepare for operation.
  • Followed alcohol awareness procedures for preventing excessive guest intoxication.
  • Upsold menu items to customers, driving up per sale revenues and maximizing profits.
  • Adhered to state laws regarding alcoholic beverage services and customer regulations.
  • Trained Number new bartenders on drink preparation, product promotion, garnish preparation and sanitation protocol.
  • Served high customer volumes during special events, nights and weekends.
  • Kept alcoholic beverages well-stocked and organized to meet expected demands.
  • Maintained secure cash drawers, promptly resolving discrepancies in daily totals.
  • Polished glassware, bussed tables and removed debris to keep customer areas clean.
  • Updated drink menu with creative cocktails, contemporary wines and craft beers.
  • Built relationships with vendors to manage orders and negotiate costs.
  • Recruited and trained new bartenders and barbacks to help maintain talented team.
  • Explained daily specials and beverage promotions to exceed daily sales goals.
  • Assisted servers with specialty drinks orders by preparing on-demand items without delay.

Education

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Somerset School of Massage Therapy
06.2006 - 10.2007

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Australasian School of Health Sciences
01.2006 - 01.2007

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Danhak School of Holistic
01.2002 - 01.2003

Ocean County College
Toms River, NJ

Skills

Stocking and replenishing

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Accomplishments

  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Resolved product issue through consumer testing.
  • Collaborated with team of 20 in the development of designing a bar/lounge.
  • Supervised team of100 plus staff members.
  • Achieved higher sales through effectively helping with cocktail menus.

Certification

TIPS- certified

Timeline

TIPS- certified

01-2021

Bartender/ Supervisor/Server

Darcy’s Tavern
11.2020 - Current

Manager/Lead Bartender/Events

Asbury Festhalle and Biergarten
03.2017 - 07.2020

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Somerset School of Massage Therapy
06.2006 - 10.2007

Manager/ Designer/ Bartender

Smith Group
05.2006 - 05.2016

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Australasian School of Health Sciences
01.2006 - 01.2007

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Danhak School of Holistic
01.2002 - 01.2003

Bartender/Art Director/Trainer

TGI Friday
01.2002 - 04.2005

Bartender

Scoozi
11.1999 - 01.2002

Bartender

Flight
01.1996 - 10.1999

Ocean County College

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Christine BuschManager Bartender Events